Savory Veggie Lasagna Soup That Heats the Soul
Warm and comforting Veggie Lasagna Soup that's rich in flavors and perfect for various diets.
Equipment
- - Large pot
Ingredients
For the Base
- 2 tablespoons Olive Oil Can use any neutral oil as a substitute.
- 1 medium Yellow Onion Shallots can be a milder substitute.
- 2 medium Carrots Parsnips offer a unique flavor twist if needed.
- 1 tablespoon Italian Seasoning Individual herbs like oregano and basil are great alternatives.
- 4 cloves Garlic Using fresh garlic gives the best results.
- 4 cups Low-Sodium Vegetable Broth Homemade broth or seasoned water can also work.
- 28 ounces Crushed Tomatoes Diced tomatoes provide a chunky texture if preferred.
- 15 ounces Navy Beans (White Beans) Any canned bean or chickpeas are excellent substitutes.
For the Soup
- 1 teaspoon Kosher Salt Adjust according to preference.
- 1 teaspoon Black Pepper Adjust according to preference.
- 1 medium Zucchini Yellow squash works interchangeably.
- 9 ounces Lasagna Pasta Any medium pasta shape or gluten-free pasta serves as an alternative.
- 1 teaspoon Sugar (optional) Honey can be used instead for a different sweetness.
- 2 cups Baby Spinach Kale or Swiss chard provides good substitutions.
For the Cheese Topping
- 1/4 cup Fresh Parsley Basil can provide a different flavor profile if desired.
- 15 ounces Ricotta Cheese For dairy-free, vegan ricotta made from blended almonds or tofu is a great option.
- 1 cup Shredded Mozzarella Consider vegan mozzarella for a dairy-free choice.
- 1/4 cup Grated Parmesan Nutritional yeast is a suitable vegan alternative.
Instructions
Directions
- In a large pot, warm up the olive oil over medium-low heat. Once hot, add the diced onion and carrots. Sauté until they become tender and fragrant, about 8 minutes.
- Stir in the minced garlic and cook for an additional minute, allowing the aroma to fill your kitchen.
- Pour in the low-sodium vegetable broth and crushed tomatoes. Add the navy beans, kosher salt, and black pepper. Bring everything to a gentle boil.
- Toss in the zucchini and lasagna pasta. Lower the heat to a simmer and cook until the pasta is tender, about 15-20 minutes. Stir occasionally.
- While the soup is simmering, combine the ricotta, shredded mozzarella, grated Parmesan, and a pinch of salt and pepper in a separate bowl.
- Once the pasta is cooked, stir in the fresh baby spinach and chopped parsley. Taste and adjust seasoning, adding sugar if needed.
- Ladle the hot soup into bowls and top generously with the cheese mixture. Sprinkle some fresh parsley on top before serving.
Notes
Optional: Serve with crusty garlic bread for a delightful contrast.