I want to do a cannon ball into this Vegetarian Lasagna Soup!
Soup is one of my favorite things to eat and make, especially in the winter. I love the process of adding vegetables to a stock pot and cooking them. Then adding herbs and spices to flavor the vegetables, then broth or tomatoes, and finally beans, meat, or pasta to finish the soup. Each layer added to the soup gives it more and more flavor.
This soup was especially appealing to me because on the word lasagna in it! Who doesn’t love a good plate of lasagna for dinner? However, making lasagna isn’t exactly the quickest meal to make, or the cheapest. Between the cost of all the cheeses and meat it really starts to add up.
This Vegetarian Lasagna Soup is a great alternative to having to labor over making a pan of lasagna. The recipe that inspired me to make this soup came from the oh so yummy website Shugary Sweets. Aimee’s website has it all. From main dishes, soups, salads, and breakfast. Her specialty though, is desserts, and boy oh boy do they look good! Aimee’s recipe uses ground pork and chicken broth for the base and is full of everything that goes into a great pan of lasagna. Since I was making this soup to give to someone who was vegetarian I needed something to replace the meat and still give it that “meaty” texture. I decided to add mushrooms and zucchini to the soup to replace the meat. I also swapped the chicken broth for vegetable broth. The result was wonderful! The soup still had that delicious taste of lasagna even though there wasn’t any meat. The mushrooms and the zucchini added great flavor and heartiness. They took what would have basically been spaghetti sauce and noodles and turned it into the most delicious and flavorful Vegetarian Lasagna Soup I’ve ever eaten!