Veggie Packed Lasagna Soup

$- 2 tablespoons olive oil - 1 onion, diced - 3 cloves garlic, minced - 2 carrots, diced - 1 zucchini, diced - 1 red bell pepper, diced - 1 cup mushrooms, sliced - 8 ounces lasagna noodles, broken into pieces - 1 cup fresh spinach - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese I love starting with fresh, vibrant ingredients. They make the soup rich and hearty. Olive oil adds a smooth base. Diced onion and minced garlic create a fragrant layer. Carrots, zucchini, red bell pepper, and mushrooms bring color and flavor. Breaking the lasagna noodles into pieces helps them cook evenly. - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 tablespoon Italian seasoning - 1 teaspoon paprika - Salt and pepper to taste Crushed tomatoes serve as a tangy backbone for the soup. Vegetable broth enhances the flavor, keeping it light yet satisfying. Italian seasoning and paprika boost the taste, giving depth to each spoonful. A pinch of salt and pepper balances the soup perfectly. - Fresh basil leaves - Additional cheese options Garnishing with fresh basil leaves adds a burst of freshness. You can also add more cheese for extra creaminess. This final touch makes each bowl look and taste gourmet. Enjoy the mix of flavors and textures in every bite! {{ingredient_image_1}} 1. Heat two tablespoons of olive oil in a large pot over medium heat. 2. Add one diced onion and three minced garlic cloves. Sauté them for about 3-4 minutes. 3. Toss in two diced carrots, one diced zucchini, one diced red bell pepper, and one cup of sliced mushrooms. Cook these for 5-7 minutes. Stir often until they soften. 4. Pour in one can of crushed tomatoes and four cups of vegetable broth. This makes the soup rich. 5. Stir in one tablespoon of Italian seasoning, one teaspoon of paprika, and salt and pepper to taste. Bring the mixture to a boil. 1. Once the soup boils, add eight ounces of broken lasagna noodles. 2. Reduce the heat to medium-low. Let it simmer for about 10-12 minutes. Check that the noodles are tender. 3. Stir in one cup of fresh spinach. Cook until just wilted, about 2 minutes. 4. Remove the pot from heat and mix in one cup of ricotta cheese. Make sure it blends well. 1. Ladle the soup into rustic bowls for a homey touch. 2. Sprinkle shredded mozzarella cheese on top. This adds creaminess. 3. Garnish with fresh basil leaves for a pop of color. 4. Drizzle a bit of olive oil and sprinkle fresh pepper for extra flavor. 5. Serve with a slice of crusty bread to complete the meal. - To ensure your noodles are perfectly tender, add them when the broth boils. This helps them cook evenly. Stir often during cooking to prevent sticking. - Adjusting seasoning to taste is key. Start with salt and pepper. Taste as you go. You can always add more seasoning later. If you like spice, consider adding red pepper flakes. - This soup pairs well with crusty bread. A slice of garlic bread adds flavor and texture. You can also serve with a fresh salad. - To reheat in the microwave, use a microwave-safe bowl. Heat for 1-2 minutes, stirring halfway through. If it's too thick, add a splash of broth or water. - Make it lighter by swapping in more vegetables. Try adding kale or broccoli for extra nutrients. You can also reduce the amount of cheese. - Choose low-sodium broth options to cut back on salt. This keeps the dish healthy without losing flavor. You can also make your own broth for freshness. Pro Tips Use Fresh Ingredients: Fresh vegetables will enhance the flavor and texture of your lasagna soup, making it more vibrant and nutritious. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand, such as eggplant or kale, to make it your own. Layer in Flavor: For an extra depth of flavor, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes when cooking the vegetables. Perfect Cheese Blend: Mixing different cheeses, like parmesan with mozzarella, can create a richer, creamier topping for your soup. {{image_2}} You can easily swap in different vegetables for this soup. Think about using broccoli, kale, or even sweet potatoes. Fresh veggies give this dish a new taste. You can also use frozen vegetables if you are short on time. Seasonal ingredients can make a big difference. In spring, add asparagus or peas for a fresh twist. In fall, try butternut squash for warmth. If you need gluten-free options, many brands offer gluten-free lasagna noodles. Look for brown rice or quinoa noodles. Both work great in this soup. For vegan eaters, you can skip cheese or use plant-based cheese. Nut-based cheese can also replace ricotta and mozzarella. Nutritional yeast adds a cheesy taste without dairy. Want to boost protein? You can mix in canned beans like kidney or chickpeas. Lentils are also a great choice. They cook quickly and add heartiness. If you prefer meat, cooked chicken or turkey works well. Just shred the meat and stir it in. This makes the soup more filling and satisfying. To keep your veggie packed lasagna soup fresh, store leftovers properly. First, let the soup cool down. Next, use airtight containers to store it. Glass containers work great for this. They help you see the soup inside and keep flavors intact. You can keep it in the fridge for up to four days. When reheating, add a splash of broth to help it stay moist. If you want to save some soup for later, freezing is a smart choice. First, let the soup cool completely. Then, divide it into single servings. Use freezer-safe containers or zip-top bags. Make sure to remove as much air as you can. This will help prevent freezer burn. When you're ready to eat, thaw the soup in the fridge overnight. For best texture, reheat it on the stove over low heat. Stir often to warm it through. For the best flavor and quality, eat the soup within three months if frozen. In the fridge, aim to enjoy it within four days. Check for signs of spoilage. If it looks discolored or has an off smell, it’s best to toss it. Fresh soup should smell sweet and earthy, just like the ingredients you used. You can make this soup your own. Add your favorite veggies like broccoli or kale. If you love spice, toss in some red pepper flakes. You can also change the broth. Use chicken broth or a homemade veggie broth. Want extra protein? Add beans or lentils for a hearty twist. Absolutely! You can swap ricotta for cottage cheese if you prefer. Cream cheese adds richness too. For more flavor, try goat cheese or feta. You can also mix different cheeses for a unique taste. Just ensure they melt well into the soup. Crusty bread is a perfect side. It helps scoop up the soup and adds texture. A fresh salad with a tangy dressing complements the flavors too. If you want something warm, garlic bread is a great choice. Pairing it with a light dessert wraps up the meal nicely. You learned how to make veggie-packed lasagna soup, from ingredients to garnishes. I shared tips for perfecting your dish and customizing it to your taste. Remember, you can tailor this recipe with different veggies, cheese, and proteins. Store leftovers wisely for maximum freshness. Enjoy this warm, hearty soup, whether for a cozy meal or a gathering. The joy of cooking is in making it your own.$

Veggie Packed Lasagna Soup

A hearty and nutritious soup filled with vegetables and lasagna noodles, perfect for a cozy meal.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 6

Calories 300 kcal

Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, diced
1 medium zucchini, diced
1 medium red bell pepper, diced
1 cup mushrooms, sliced
28 oz can crushed tomatoes
4 cups vegetable broth
1 tablespoon Italian seasoning
1 teaspoon paprika
to taste salt and pepper
8 ounces lasagna noodles, broken into pieces
1 cup fresh spinach
1 cup ricotta cheese
1 cup shredded mozzarella cheese
for garnish fresh basil leaves

Instructions

In a large pot, heat the olive oil over medium heat. Add diced onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
Add the diced carrots, zucchini, red bell pepper, and mushrooms to the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the crushed tomatoes and vegetable broth. Stir in the Italian seasoning, paprika, salt, and pepper. Bring the mixture to a boil.
Once boiling, add the broken lasagna noodles to the pot. Reduce the heat to medium-low and simmer for about 10-12 minutes, or until the noodles are tender.
Stir in the fresh spinach and cook until just wilted, about 2 minutes.
Remove from heat, and stir in ricotta cheese until well incorporated.
To serve, ladle the soup into bowls and sprinkle shredded mozzarella cheese on top. Garnish with fresh basil leaves.

Notes

Serve the soup in rustic bowls, with a drizzle of olive oil and a sprinkle of fresh pepper on top for a gourmet touch. Add a slice of crusty bread on the side for a complete meal.

Keyword comfort food, lasagna, soup, vegetarian