How to Make Meatless Lasagna Soup

Today we are going to learn how to enjoy all the delicious ingredients of a vegetarian lasagna but as a soup. 

You will love this Vegetarian Lasagna Soup because it definitely checks all the boxes as:  Nutritious  Filling Flavorful

Here's what you need:

 parsley or cilantro

 lasagna noodles carrots  white onion   red bell pepper   zucchini   broccoli florets  kale   crushed tomatoes  vegetable broth  spices ricotta cheese

Let's get started!

Step 1

In a large Dutch Oven add the olive oil and then add the carrots, bell peppers and onion. Season with salt and pepper and let it cook for 7 min until the onion start to sweat. Turn heat down to low.

Step 2 

Add the zucchini and the broccoli. Let it cook for 2 minutes. Stir in tomato sauce, broth and the spices. then add lasagna noodles to the broth.

Step 3

When it's done, remove from the heat and let it cool for 5 minutes. If using the ricotta topping, mix the cheese with the dried basil and add a dash of salt. Serve with a dollop of the ricotta mixture.

Variations for this Meatless Lasagna Soup You can top it with a 1/4 cup shredded mozzarella to replace the ricotta. Other great additions would be to top it with red pepper flakes. Or stir in fresh cilantro, basil or Italian parlsey or fresh garlic. I create my own spice blend in this lasagna soup recipe but you can use Italian seasoning or create your spice blend. You can swap out vegetables or use more of the ones you love or less of the ones you aren’t crazy about. Lentils would be really delicious in this as well! If you want to make this lower carb, leave out the pasta noodles all together!

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Meet the creator

Kristina is always on the pursuit of life, brunch and balance. She loves to share recipes and health ideas. Check out her blog to see what's cooking!