Get the Recipe: Vegetable Lasagna Soup
If you've never had Vegetable Lasagna Soup, it's sorta like a deconstructed version of Vegetable Lasagna and it's delicious! With most vegetable soups, you should certainly take the liberty to use the vegetables that you like or that are in season.
Ingredients
- 2 to 3 tablespoons olive oil, extra virgin
- 1 medium yellow onion, diced
- 1 large carrot, thinly sliced
- ½ medium red bell pepper, seeded and diced
- ½ medium green bell pepper, seeded and diced
- 1 cup baby bella mushrooms, thinly sliced
- 3 tablespoons tomato paste, I use the kind in a tube
- 3 cloves garlic, minced
- 2 teaspoons dried Italian herbs
- 1 pinch red chili flakes
- 5 cups vegetable broth, or more if needed
- 1 14.5. oz can crushed tomatoes
- salt and pepper , to taste
- 8 ounces dried pasta, I used Malfada Corta. Campanelle Pasta is a good substitution. If you choose to use Lasagna Noodles, then I would recommend about 6 to 8 strips broken up, around 8 ounces
- 1 medium zucchini, sliced
- 2 cups spinach or kale, chopped and roughly packed
Optional Toppings
- herby ricotta cheese (see notes)
- parmesan cheese, freshly grated
- basil, freshly torn
Instructions
- Heat olive olive oil in a large pot over medium-low heat. Once heated, add in the onion, carrot, red and green bell peppers, and mushrooms. Sauté until the onions are translucent, 8 to 10 minutes.
- Stir in the tomato paste, garlic, dried Italian herbs, red chili flakes and sauté until fragrant, about 1 minute.
- Pour in the vegetable broth, 1 cup of water, and crushed tomatoes. Stir and season with salt and pepper. Cover the pot with a lid and bring to a low rapid boil over medium-high heat.
- Once boiling, remove the lid and stir in pasta and zucchini. Simmer the soup over medium heat (stirring occasionally) just until the pasta is done, 15 to 20 minutes.
- Stir in the spinach. Once the spinach have wilted, remove the pot from the heat. Taste and add more salt and water or broth, if you feel that it needs it.
- Ladle the soup into bowls. Top with a dollop of the ricotta cheese mixture, if using. If you’re feeling fancy, shower with some freshly grated parmesan and freshly torn basil.
Notes
I like to add a dollop of herby ricotta cheese to each bowl. Account for one tablespoon for each person that you’re serving. In a small bowl, put that many tablespoons of ricotta cheese in, a good sprinkle of grated parmesan cheese, and some freshly torn basil. Stir that all together and add a dollop to each bowl.
Serving: 8ounces, Calories: 343kcal, Carbohydrates: 58g, Protein: 11g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 123mg, Potassium: 655mg, Fiber: 6g, Sugar: 9g, Vitamin A: 4054IU, Vitamin C: 48mg, Calcium: 53mg, Iron: 2mg