Vegetarian Lasagna Soup with Herbed Ricotta and Kale
A nutritious and meatless Lasagna Soup that is filling, packed with flavor and perfect for the whole family, especially the toddlers!
Equipment
Ingredients
- 12 ounces lasagna noodles
- 5 large carrots peeled, medium diced
- 1 large white onion chopped,medium diced
- 1 large red bell pepper medium diced
- 2 medium zucchini medium diced
- 1 cup broccoli florets
- 1 cup kale shredded, handful
- 15 ounces crushed tomatoes
- 64 ounces vegetable broth 8 cups vegetable broth
Seasonings
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons paprika sweet
- 2 teaspoons garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground thyme
- kosher salt as needed
- black pepper as needed
Ricotta Topping (optional)
- 6 tablespoons ricotta cheese
- 3 teaspoons dried basil
- kosher salt as needed
Instructions
- Preheat the pot over medium-low heat. 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.
- Then add the zucchini and the broccoli. Let it cook for 2 minutes.
- Add the tomato sauce, broth and the spices. Add additional salt if needed.
- Bring to a boil then add lasagna noodles to the broth. Turn the heat down to low to let it simmer until noodles are tender. (Use the cook time on the package, usually under 10 minutes for the noodles to be done)
- Gently stir as the noodles continue to cook. 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. (taste test if more salt is needed)
- Serve immediately when done and top with a dollop of the ricotta mixture. Enjoy!
Notes
Notes:
Adding the lasagna noodles directly to the soup will cause it to thicken the next day. (so it won't be as soupy per se)
If you aren't eating this right away and want to enjoy this over a couple of days, cook the noodles separately and add as needed. The pasta absorbs all the liquid so if left in the pot, you would need to add more broth when reheating.
Make this lasagna pot vegan by omitting the ricotta or use vegan ricotta.
Storing: Store in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze the soup in a freezer safe container for up to 3 months. If freezing, do add the pasta noodles. Cook the lasagna noodles later when you go to reheat the soup.
Nutrition
Calories: 344kcalCarbohydrates: 66gProtein: 14gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 255mgPotassium: 904mgFiber: 9gSugar: 12gVitamin A: 11965IUVitamin C: 51mgCalcium: 175mgIron: 4mg
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