Description
A comforting and hearty creamy vegetarian lasagna soup perfect for chilly weather, combining the best flavors of traditional lasagna in a warm, nourishing bowl.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced (any color)
- 1 zucchini, diced
- 8 ounces mushrooms, sliced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth
- 1 can (15 ounces) crushed tomatoes
- 8 ounces uncooked lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Toss in the diced onion and sauté until it turns translucent, which should take about 3-4 minutes. Stir in the garlic, followed by the carrots and celery. Sauté for an additional 5 minutes until the vegetables soften.
- Add the bell pepper, zucchini, and mushrooms to the pot. Cook for another 5 minutes, allowing the veggies to release their moisture and start to brown slightly. Sprinkle in the Italian seasoning and red pepper flakes if you like a bit of heat.
- Pour in the vegetable broth and crushed tomatoes, stirring well to combine. Bring the mixture to a gentle simmer, allowing all the flavors to meld beautifully.
- Once simmering, add the broken lasagna noodles to the pot. Cook for about 10 minutes, or until the noodles are al dente and perfectly tender. Stir occasionally to prevent sticking.
- As the noodles finish cooking, lower the heat and stir in the ricotta cheese and heavy cream, incorporating them gently. Season with salt and pepper to your liking. Allow the soup to heat through, ensuring everything is warm and creamy.
- Just before serving, sprinkle in the shredded mozzarella cheese, allowing it to melt into the soup. Serve hot, garnished with fresh basil or parsley for added flavor and presentation.
Notes
For lower-carb options, swap noodles with zucchini noodles or shirataki noodles. For vegan versions, use almond or cashew cream and nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg