Bowl of vegetarian mushroom zucchini lasagna soup garnished with fresh herbs

why make this recipe

Vegetarian Mushroom Zucchini Lasagna Soup is a delicious and comforting dish that combines the rich flavors of lasagna with the heartiness of a soup. This recipe is perfect for those who love vegetables and want a warm meal that’s easy to prepare. It’s also a great way to sneak in some extra nutrients, making it a healthy choice for the whole family. Plus, it’s quick to make and will leave you with a cozy feeling after every bowl.

how to make Vegetarian Mushroom Zucchini Lasagna Soup

Making this hearty soup is simple and straightforward. With just a few steps, you can prepare a warm, wholesome meal. Here’s how:

Ingredients

8 oz lasagna noodles, broken
12 oz mushrooms, sliced
1 zucchini, diced
1 red bell pepper, diced
1 onion, diced
3 cloves garlic, minced
1 can crushed tomatoes, 28 oz
5 cups vegetable broth
2 tbsp olive oil
1 tsp Italian seasoning
1/2 tsp red pepper flakes
1/2 tsp salt
1 cup ricotta
1/2 cup Parmesan
2 cups baby spinach

Directions

Heat the olive oil in a soup pot over medium heat. Add the sliced mushrooms and cook until browned.
Once the mushrooms are browned, add the diced zucchini, bell pepper, onion, garlic, Italian seasoning, red pepper flakes, and salt. Cook for about 5 minutes until the vegetables soften.
Stir in the crushed tomatoes and vegetable broth. Let the mixture simmer for about 10 minutes.
Add the broken lasagna noodles to the pot and continue to cook until the noodles are al dente.
Finally, stir in the baby spinach and half of the Parmesan cheese just before serving.
Serve each bowl topped with a dollop of ricotta and the remaining Parmesan.

how to serve Vegetarian Mushroom Zucchini Lasagna Soup

Serve the soup hot in deep bowls. The creamy ricotta on top adds a nice touch, making the soup look appealing. You can also add a sprinkle of freshly cracked black pepper or some additional red pepper flakes for an extra kick.

how to store Vegetarian Mushroom Zucchini Lasagna Soup

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat on the stove or in the microwave. If you plan to freeze it, keep in mind that the noodles may become soft when thawed, so it’s best to add freshly cooked noodles when reheated.

tips to make Vegetarian Mushroom Zucchini Lasagna Soup

Feel free to add any other vegetables you have on hand, like carrots or spinach, to enhance the flavor and texture.
For a richer taste, you can sauté the garlic before adding the other vegetables.
Adjust the seasoning according to your taste. If you love herbs, feel free to add fresh basil or oregano.

variation (if any)

You can turn this vegetarian dish into a hearty vegan soup by skipping the cheese or using vegan ricotta and Parmesan alternatives. Additionally, for those who prefer a creamier soup, you can blend part of the soup after it’s cooked and then return it to the pot.

FAQs

1. Can I use whole wheat noodles for this recipe?
Yes, whole wheat lasagna noodles can be a healthier option and will work well in this soup.

2. What if I don’t have vegetable broth?
You can replace vegetable broth with water or chicken broth if you prefer.

3. Can I make this soup in advance for meal prep?
Absolutely! The soup can be made in advance and stored in the refrigerator or freezer for later use. Just remember to add fresh noodles when reheating for the best texture.