Imagine the warmth of a cozy sweater wrapped around you on a chilly evening—that’s what this creamy vegetable lasagna soup feels like in a bowl. It’s a comforting hug for your taste buds, bursting with vibrant veggies and rich, cheesy goodness that dances on your palate like your favorite melody. I stumbled upon this recipe during a kitchen experiment gone deliciously right, and now it’s a staple for those nights when you crave something heartwarming yet unexpectedly delightful.
Steps
- Dice the onion and mince the garlic, then sauté them in a large soup pot with olive oil over medium heat until the onions are transparent, about 3-5 minutes.
- While the onion and garlic are cooking, peel and slice the carrots, and slice the zucchini into quarter rounds. Add these vegetables to the pot and sauté for an additional 2 minutes until the zucchini begins to soften.
- Pour in the diced tomatoes (including their juices), tomato sauce, Italian seasoning, and vegetable broth. Stir well, cover the pot, and bring the mixture to a boil over medium-high heat.
- As the soup heats, break the lasagna noodles into 1-inch pieces. When the soup reaches a boil, add these noodle pieces and continue boiling for 10-12 minutes until they are tender.
- While the noodles cook, prepare the cheese blend by mixing ricotta, half of the shredded mozzarella, Parmesan, salt, and pepper in a bowl. Save the remaining mozzarella for serving.
- Once the noodles are cooked, stir in the frozen spinach until it is thawed and evenly distributed in the soup.
- To serve, place a dollop of the cheese blend in each bowl, then ladle the hot soup over it. Sprinkle a pinch of the remaining mozzarella cheese on top before enjoying.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion
- 4 cloves garlic
- 2 carrots
- 1 zucchini (approximately 1/2 pound)
- 15-ounce can diced tomatoes
- 15-ounce can tomato sauce
- 1 tablespoon Italian seasoning blend
- 4 cups vegetable broth
- 8 ounces lasagna noodles
- 1/4 pound frozen spinach
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella, divided
- 1/4 cup Parmesan cheese (grated or shredded)
- 1/8 teaspoon salt
- Freshly cracked pepper
Nutritional Values
Calories: 3399.76 kcal | Carbohydrates: 417.36 g | Protein: 152.24 g | Fat: 128.56 g | Sodium: 10712.8 mg | Fiber: 39.0 g
FAQ
- What makes Garden Vegetable Lasagna Soup different from regular vegetable soup?
- Garden Vegetable Lasagna Soup is distinguished by its inclusion of broken lasagna noodles and a dollop of a three-cheese ricotta blend. This cheese blend adds a creamy texture reminiscent of classic lasagna, setting it apart from a typical tomato-based vegetable soup.
- Can I add meat to the Garden Vegetable Lasagna Soup?
- Yes, you can add meat to the soup by browning 1/2 lb. of Italian sausage in the pot before adding the onion and garlic. Italian sausage complements the soup well because it’s already seasoned with Italian herbs, allowing you to reduce the amount of Italian seasoning in the recipe.
- What other vegetables can I use in the soup?
- If you’re not keen on the vegetables included in the recipe, you can substitute or add others like sliced mushrooms, summer squash, or broccoli florets. It’s best to limit the variety to 3-4 types to maintain the lasagna flavor balance.
- How can I prevent the pasta from sticking while cooking?
- To prevent the pasta from sticking to the pot while cooking, stir the soup occasionally. If the soup thickens too much due to the pasta, you can add more water or vegetable broth to achieve the desired consistency.
- How should I serve the lasagna soup?
- To serve, place a dollop of the three-cheese ricotta blend in each bowl, then ladle the hot soup over it. Sprinkle a pinch of the remaining shredded mozzarella on top for added flavor and presentation.
Tips
- For a meaty twist on this vegetable lasagna soup, brown 1/2 lb. of Italian sausage in the pot before adding the onion and garlic. This will infuse the soup with rich flavors, allowing you to reduce the Italian herb blend by half.
- Feel free to swap out the vegetables based on your preferences or what you have on hand. Mushrooms, summer squash, or broccoli florets can be excellent additions, but aim to keep the number of vegetables to 3-4 to maintain the lasagna’s distinct flavors.
- When preparing the lasagna noodles, break them into 1-inch pieces before adding them to the soup. This ensures they won’t overshadow the other ingredients and will cook evenly.
- If your soup thickens too much as the pasta cooks, simply add a bit more water or vegetable broth to achieve your desired consistency.
Equipment
- Large Soup Pot – A key piece of equipment for preparing the soup.
- Ladle – Useful for serving the soup into bowls.
- Mixing Bowl – Needed for combining the three cheese ricotta blend.
- Wooden Spoon or Spatula – For stirring and sautéing ingredients.
