Now, who says you can’t have your lasagna and eat it too, especially when it’s transformed into a heartwarming soup? This healthy vegetarian lasagna soup is your ticket to comfort food heaven without the guilt. Packed with veggies, rich flavors, and all the cheesy goodness you crave, it’s a bowlful of happiness.
Why This Recipe Works
- It’s a lighter, soup-ified version of traditional lasagna, making it easier to digest and perfect for any season.
- The combination of vegetables and whole wheat lasagna noodles adds fiber and nutrients, keeping you full and satisfied.
- Using part-skim ricotta and mozzarella reduces fat without sacrificing the creamy, cheesy texture we all love.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
- The recipe is incredibly versatile, allowing for endless variations based on what you have in your fridge.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium carrot, diced
- 1 (28-oz) can crushed tomatoes
- 4 cups vegetable broth
- 2 cups water
- 8 whole wheat lasagna noodles, broken into pieces
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup part-skim ricotta cheese
- 1 cup shredded part-skim mozzarella cheese
- Fresh basil for garnish
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Vegetables
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes. Stir in the zucchini and carrot, cooking for another 5 minutes until they begin to soften. This builds a flavorful base for your soup.
Step 2: Add Liquids and Seasonings
Pour in the crushed tomatoes, vegetable broth, and water. Stir in the basil, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together beautifully.
Step 3: Cook the Noodles
Add the broken lasagna noodles to the pot. Simmer for about 10 minutes, stirring occasionally, until the noodles are al dente. Be careful not to overcook them, as they’ll continue to soften in the hot soup.
Step 4: Add the Cheeses
Remove the pot from the heat. Stir in the ricotta cheese until it’s well incorporated, creating a creamy texture. Then, sprinkle the mozzarella cheese on top, letting it melt slightly into the soup.
Step 5: Serve and Garnish
Ladle the soup into bowls. Garnish with fresh basil leaves for a pop of color and freshness. Serve hot and enjoy the cozy, comforting flavors of lasagna in a spoonable form.
Tips and Tricks
For an even richer flavor, consider roasting the vegetables before adding them to the soup. This caramelizes their natural sugars, adding depth to the dish. If you’re short on time, pre-chopped veggies from the store can be a lifesaver. To make the soup creamier without adding more cheese, blend a portion of the soup before adding the noodles. Always taste and adjust the seasonings before serving, as the saltiness of the broth can vary. Lastly, for a gluten-free version, use gluten-free lasagna noodles and ensure all other ingredients are certified gluten-free.
Recipe Variations
- Add a protein boost by stirring in cooked lentils or chickpeas.
- For a spicier kick, include red pepper flakes or a diced jalapeño with the vegetables.
- Swap the ricotta for cottage cheese for a different texture and flavor profile.
- Incorporate spinach or kale for an extra dose of greens.
- Use fire-roasted tomatoes for a smoky undertone.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup stores wonderfully in the refrigerator for up to 3 days. Just wait to add the noodles until you’re ready to serve to prevent them from getting too soft. Reheat on the stove over medium heat, adding a little extra broth if the soup has thickened too much.
Can I freeze this lasagna soup?
Yes, but with a caveat. The noodles may become mushy upon thawing and reheating. For best results, freeze the soup without the noodles and add freshly cooked noodles when you’re ready to serve.
Is there a dairy-free version of this recipe?
Certainly! Substitute the ricotta and mozzarella with your favorite dairy-free alternatives. Nutritional yeast can also be sprinkled on top for a cheesy flavor without the dairy.
Summary
This healthy vegetarian lasagna soup is a delightful twist on a classic, offering all the flavors you love in a lighter, soup form. It’s easy to make, customizable, and perfect for any day of the week. Dive into a bowl of comfort and enjoy!
