Lasagna is one of life’s greatest gifts. Cheesy, comforting goodness–though definitely not the most waistline-friendly. So not cool. But with this soup, you get all of the tasty goodness of lasagna in a lighter, soupier form.
Don’t get me wrong. This isn’t, like, a soupy lasagna. It’s Vegetable Lasagna Soup! Its tomato-y base is made with veggie broth and Italian seasonings–I was going for the flavor profile of marinara. Then we load up on the vegetables–mushrooms, spinach, and zucchini if you like. And then there are even some white beans for some added protein. They’re perfect.
vegetable lasagna soup
Prep time:
Cook time:
Total time:
Serves: 6
Recipe Modified from: ohmyveggies
Ingredients
- 1 tablespoon olive oil
- ½ medium yellow onion, diced (about 1 cup)
- 3 medium cloves garlic, minced
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt + more if desired
- ¼ teaspoon freshly ground black pepper + more if desired
- 1 (24-ounce) can whole tomatoes
- 4 cups low-sodium vegetable broth
- 1 (15-ounce) can cannellini beans or white kidney beans, drained
- 4 ounces white mushrooms, sliced
- 1 medium zucchini, diced (optional)
- 1 bay leaf
- 6 ounces gluten free lasagna pasta, broken into bite-size pieces (can also use rotini or other curly pasta of choice)
- 4 lightly-packed cups baby spinach, roughly chopped (about 3 ounces)
- ½ cup chopped parsley + more for garnish if desired
- For the cheese topping:
- 1 cup ricotta cheese
- ½ cup shredded mozzarella
- ¼ cup shredded Parmesan cheese
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Set a large soup pot over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper and cook, stirring, for one minute. Add the tomatoes and break them up with a sturdy spoon or mash with a masher. Add the vegetable broth, beans, mushrooms, zucchini (if using) and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes. Add pasta and cover again. Simmer until the pasta is tender, about 10 minutes more.
- While the soup simmers, make the cheese topping. In a small bowl, stir together the ricotta, mozzarella, Parmesan, salt and pepper. Taste and add additional salt and pepper if desired. Set aside.
- Remove the bay leaf from the soup. Stir in the spinach and parsley and cook until the spinach is wilted, about one minute. Taste and add additional salt and pepper if desired.
- Ladle soup into individual bowls and top with a big dollop of the cheese mixture and a sprinkle of chopped parsley if desired, then serve.
Photo Credit: ohmyveggies
