Vegetarian Lasagna Soup
This Vegetarian Lasagna Soup has all the hearty comforting flavors of traditional lasagna in soup form! Loaded with veggies, herbs and topped with a big dollop of creamy ricotta.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 1 1/2 cups diced mushrooms
- 1 zucchini diced
- 3 cloves of garlic grated or minced
- 1/4 cup dry white wine
- 32 ounces low sodium vegetable broth
- 1 cup water or more broth
- 14 ounces diced tomatoes
- 15 ounces tomato sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- Parmesan cheese rind optional
- 8 uncooked lasagna noodles broken into small pieces
- 2 cups baby spinach
- 1/4 cup fresh basil leaves chopped
- 1 cup part skim ricotta cheese
- 3/4 cup shredded part skim mozzarella cheese
Instructions
- In a large stock pot heat the olive oil over medium high heat. When the oil is hot add in the onion, mushrooms and zucchini. Season with the Italian seasoning, dried oregano, salt and pepper for 3 minutes then add in the garlic and sauté another minute.
- Pour in the wine and cook another minute. Pour in the diced tomatoes, tomato sauce, water and vegetable broth and stir everything together. Add in the Parmesan cheese rind if using it and bring the soup to a boil. Once boiling reduce the heat to low and simmer to 15 minutes.
- Add the broken up pieces of lasagna noodles, spinach and basil to the soup and cook until the pasta is al dente. Taste for seasoning.
- While the soup cooks, add the ricotta cheese, milk, salt and pepper to a blender or food processor and blend until smooth and creamy. Scoop into a bowl for serving.
- Serve the soup topped with some of the whipped ricotta, shredded mozzarella, basil and parsley.
Notes
Whipping the ricotta cheese is optional. Serve it as is if desired.
Nutrition
Calories: 297kcal | Carbohydrates: 42g | Protein: 17g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 695mg | Fiber: 7g | Sugar: 9g