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Creamy Vegetarian Lasagna Soup

A comforting one-pot soup that combines all the flavors of lasagna into a deliciously creamy dish packed with veggies.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian, Vegetarian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz lasagna noodles
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 1 can (28 oz) crushed tomatoes
  • 4 cups vegetable broth
  • 2 teaspoons Italian seasoning
  • Salt and pepper to taste
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • Fresh basil for garnish

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
  2. Add carrots, celery, zucchini, and bell pepper, cook until softened.
  3. Stir in crushed tomatoes, vegetable broth, and Italian seasoning. Bring to a boil.
  4. Break lasagna noodles into pieces and add to the pot. Simmer until noodles are cooked through, about 10-12 minutes.
  5. Season with salt and pepper.
  6. Stir in ricotta, and top with mozzarella and Parmesan before serving.
  7. Garnish with fresh basil and enjoy!

Notes

This soup keeps well in the fridge for up to 3-4 days. Freezing is an option too — let it cool completely before transferring to an airtight container for up to 3 months. For reheating, add a splash of broth if needed.