Description
A hearty, vegetarian lasagna soup made with tender zucchini, savory mushrooms, and melted cheese in a rich tomato broth. Perfect for cozy, healthy dinners.
Ingredients
2 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 zucchini, chopped
8 oz mushrooms, sliced
2 tbsp tomato paste
1 can crushed tomatoes (28 oz)
4 cups vegetable broth
1 tsp Italian seasoning
Salt and pepper to taste
6 lasagna noodles, broken into pieces
1 cup mozzarella cheese, shredded
½ cup ricotta cheese
¼ cup Parmesan cheese, grated
Fresh basil for garnish
Instructions
Heat olive oil in a pot. Sauté onion until soft, then add mushrooms.
Add zucchini and garlic, cooking until tender.
Stir in tomato paste, crushed tomatoes, and broth.
Season with Italian herbs, salt, and pepper. Simmer 15 minutes.
Add noodles and cook until tender.
Stir in mozzarella, then serve topped with ricotta and Parmesan.
Notes
Add spinach or kale for extra greens.
For vegan, use cashew cream and skip the cheese.
Replace noodles with zucchini ribbons for low-carb.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 8
- Sodium: 750
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 5
- Protein: 14
- Cholesterol: 35