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Vegetable Lasagna Soup

URL: https://ohmyveggies.com/vegetable-lasagna-soup/

Ingredients

The soup

  • 1 tablespoon olive oil
  • ½ medium yellow onion, diced
  • 3 medium cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 24-ounce can whole tomatoes
  • 4 cups vegetable broth
  • 1 15-ounce can cannellini beans, drained
  • 4 ounces white mushrooms, sliced
  • 1 medium zucchini, diced (optional)
  • 1 bay leaf
  • 6 ounces lasagna pasta, broken into bite-size pieces
  • 4 cups baby spinach, roughly chopped
  • ½ cup chopped parsley

The cheese topping

  • 1 cup ricotta cheese
  • ½ cup shredded mozzarella
  • ¼ cup shredded Parmesan cheese
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper

Instructions

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add diced onion and cook until soft, about 5 minutes.
  3. Stir in minced garlic, Italian seasoning, salt, and pepper, cooking for 1 minute.
  4. Add whole tomatoes, breaking them up, then pour in vegetable broth, beans, mushrooms, zucchini, and bay leaf.
  5. Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
  6. Add broken pasta and cover again, simmering until pasta is tender, about 10 minutes more.
  7. In a small bowl, mix ricotta, mozzarella, Parmesan, salt, and pepper for the cheese topping.
  8. Remove bay leaf from the soup and stir in spinach and parsley, cooking until spinach wilts, about 1 minute.
  9. Ladle soup into bowls, top with cheese mixture, and garnish with parsley if desired.

Nutrition Facts (estimated)

Servings
2
Calories
814
Total fat
35g
Total carbohydrates
86g
Total protein
42g
Sodium
1380mg
Cholesterol
93mg

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