Description
A comforting and hearty one pot lasagna soup packed with vegetables and flavors of classic lasagna.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup mushrooms, sliced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- Sautéing Aromatics: In a large pot, heat the olive oil over medium heat. Then, add the chopped onion and minced garlic. Sauté until softened and fragrant, around 3-4 minutes.
- Cooking the Vegetables: Next, toss in the diced bell pepper, zucchini, and sliced mushrooms. Cook until tender, stirring occasionally for about 5 minutes.
- Combining Key Ingredients: Now, stir in the crushed tomatoes, vegetable broth, Italian seasoning, salt, and pepper. Bring everything to a gentle boil.
- Simmering the Pasta: Add the broken lasagna noodles into the pot. Reduce the heat and let it simmer until the noodles are cooked through, roughly 10-12 minutes.
- Mixing in the Ricotta: Once the noodles are al dente, stir in the ricotta cheese until well combined.
- Serving with Love: Serve the soup hot, topping each bowl with a sprinkle of mozzarella cheese and fresh basil leaves.
Notes
Feel free to customize your vegetables and herbs based on what you have on hand.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: One Pot Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 30mg