Print

vegetarian lasagna soup

A Bowl of Delicious Vegetarian Lasagna Soup
Print Recipe

This hearty Vegetarian Lasagna Soup captures all the comforting flavors of classic lasagna in a warm and satisfying bowl. Packed with vegetables, rich tomato sauce, and cheesy goodness, it’s a perfect weeknight meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 carrot, chopped
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups vegetable broth
  • 8 ounces lasagna noodles, broken into small pieces
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, bell pepper, and carrot and cook until softened, about 5-7 minutes.
  2. Add mushrooms, oregano, basil, and red pepper flakes (if using) and cook for another 3-5 minutes, until mushrooms are softened.
  3. Stir in crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Add lasagna noodles and cannellini beans. Cook until noodles are tender, about 8-10 minutes.
  5. In a small bowl, combine ricotta cheese, Parmesan cheese, and parsley.
  6. Ladle soup into bowls and top with a dollop of the ricotta cheese mixture. Season with salt and pepper to taste.

Notes

For a richer flavor, use fire-roasted diced tomatoes. Garnish with fresh basil leaves for an extra touch.

Find it online: https://mommymademeals.com/vegetarian-lasagna-soup/