Vegetarian Lasagna Soup
Experience the ultimate comfort of a traditional baked lasagna in a cozy, one-pot meal. This Vegetarian Lasagna Soup is a hearty, deconstructed classic that uses a vibrant blend of carrots, bell peppers, zucchini, broccoli, and kale simmered in an aromatic tomato-based broth. It is a time-saving, nutrient-dense dinner that packs all the bold, savory flavors of lasagna without the tedious layering or long baking time, perfect for busy weeknights.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
12 ounces lasagna noodles, broken into pieces
5 large carrots, peeled and diced
1 large white onion, chopped
1 large red bell pepper, diced
2 medium zucchini, diced
1 cup broccoli florets
1 cup kale, shredded
15 ounces crushed tomatoes
8 cups vegetable broth
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons sweet paprika
2 teaspoons garlic powder
1 cup ricotta cheese for serving
Instructions
In a large pot, sauté the chopped onion and carrots until softened.
Add the diced bell pepper and zucchini, cooking for another 5 minutes.
Pour in the vegetable broth and crushed tomatoes.
Stir in the dried basil, oregano, paprika, and garlic powder.
Bring the mixture to a boil, then add the broken lasagna noodles.
Simmer for about 10-12 minutes until the pasta is tender.
Add the broccoli and kale in the last 5 minutes of cooking.
Ladle the soup into bowls and top each serving with a dollop of ricotta cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles may absorb more broth upon reheating, so add a splash of water or vegetable broth if needed.
Find it online: https://cookingwithramsay.com/vegetarian-lasagna-soup/