Veggie-Loaded Lasagna Soup
A comforting and nutritious soup that brings the classic flavors of lasagna in a simple, easy-to-make bowl.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 1 can (15 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 ounces lasagna noodles, broken into pieces
- 1 cup spinach, chopped
- Dairy-free cheese or nutritional yeast (optional)
Instructions
- Sauté the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
- Cook the zucchini, bell pepper, and mushrooms in the pot for an additional 5-7 minutes until the vegetables are tender.
- Add the crushed tomatoes, vegetable broth, and Italian seasoning. Season with salt and pepper to taste.
- Simmer the soup by bringing it to a boil, then reducing the heat and letting it simmer for about 10-15 minutes to develop flavors.
- Cook the broken lasagna noodles until al dente, following the package instructions.
- Incorporate the chopped spinach to the soup and cook until wilted, around 2 minutes.
- Garnish each bowl with dairy-free cheese or nutritional yeast before serving. Enjoy your cozy veggie-loaded lasagna soup!
Notes
Don’t overcook the vegetables and taste as you go for the perfect balance of flavors.
Find it online: https://www.dishdashkitchen.com/veggie-loaded-lasagna-soup/