Description
A delicious and hearty vegetable lasagna soup that combines the classic flavors of lasagna in a comforting broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 1 red bell pepper, chopped
- 1 can (15 ounces) diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 ounces uncooked lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley or basil for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and cook until translucent, about 3 minutes. Stir in the garlic and cook for another minute.
- Mix in the diced carrot, zucchini, and bell pepper. Cook for 5–7 minutes or until the vegetables are tender.
- Stir in the diced tomatoes (with their juice) and the vegetable broth.
- Add the dried oregano, basil, salt, and black pepper. Bring to a simmer.
- Once simmering, add the broken lasagna noodles. Cook according to package instructions—generally around 10–12 minutes.
- When the noodles are al dente, stir in the heavy cream, mixing well.
- Spoon in the ricotta cheese, swirling it into the soup until it’s nicely combined and creamy.
- Stir in the mozzarella cheese, allowing it to melt and enrich the soup.
- Remove from heat and garnish with fresh parsley or basil before serving.
Notes
- For a spicier kick, add red pepper flakes to taste.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 900mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg