Introduction to Veggie Lasagna Soup
If you're looking for a comforting dish that balances nutrition and flavor, look no further than this veggie lasagna soup recipe. Imagine all the cozy goodness of traditional lasagna, but in a warm, broth-filled bowl that’s easy to prepare. With a colorful medley of fresh vegetables, hearty white beans, and lasagna noodles, this soup is as nourishing as it is satisfying.
Why Choose Veggie Lasagna Soup?
The beauty of veggie lasagna soup lies in its versatility. Whether you’re a seasoned vegetarian or just trying to sneak in more plants into your diet, this soup is a delightful choice. It allows you to customize your ingredients based on what’s in season or what you have in your pantry, making it both practical and economical.
Plus, you can whip it up in just over 30 minutes, making it perfect for busy weeknights! With every spoonful, you're not just warming your belly; you're also getting a rich array of vitamins and minerals—like potassium and vitamin A—that can enhance your overall health. So gather your friends and family, serve it up, and enjoy a hearty dinner that feels indulgent yet healthy!
For a delicious and hearty meal, be sure to check out our full veggie lasagna soup recipe below.
Ingredients for Veggie Lasagna Soup
Essential ingredients for a hearty soup
To whip up a comforting bowl of veggie lasagna soup, you'll need some basic yet delicious ingredients that form the cornerstone of this recipe. Start with:
- Olive oil for that flavorful base
- Yellow onion and garlic to add depth
- Carrots and zucchini for a vibrant veggie boost
- Low-sodium vegetable broth and crushed tomatoes for a rich and hearty foundation
- White beans for protein and creaminess
- Lasagna pasta adds that authentic lasagna touch
These ingredients combine beautifully to create a soul-soothing dish perfect for busy weeknights.
Optional ingredients for customization
Customization is key in any great veggie lasagna soup recipe. Feel free to sprinkle in:
- Baby spinach for added nutrients
- Fresh parsley to brighten up flavors
- Italian seasoning for a savory kick
- A dash of sugar to balance acidity if needed
You can also explore tweaks like adding your favorite veggies or opting for shell or rotini pasta instead of lasagna noodles. This flexibility allows you to tailor the recipe to your taste or what’s available in your pantry. Enjoy creating your unique version!
Step-by-step Preparation of Veggie Lasagna Soup
Making a veggie lasagna soup recipe is not just about throwing ingredients into a pot; it’s an experience, a warm hug in a bowl! Follow these simple steps to create a delightful dish that showcases vibrant garden vegetables and is topped with a creamy cheese blend.
Sauté the base vegetables
Start by setting a large pot over medium-low heat and adding 2 tablespoons of olive oil. When the oil is shimmering, toss in ½ medium yellow onion (diced) and 2 medium carrots (diced). Add 1 tablespoon of Italian seasoning for that aromatic kick we're after. Sauté everything for about 8 minutes, stirring occasionally until the onions and carrots are tender but not browned. At this point, the kitchen should be smelling fantastic! Stir in 3 minced garlic cloves and cook for another minute while you enjoy that wonderful aroma.
Add the liquids and seasonings
Next, it’s time to enrich the flavor of our soup. Add in 4 cups of low-sodium vegetable broth, 1 can (15 ounces) of crushed tomatoes, and 1 can (15 ounces) of drained and rinsed small white beans. Don’t forget to season it with ½ teaspoon of kosher salt and ¼ teaspoon of freshly ground black pepper. Bring this delicious mixture to a gentle boil. This step is important as it allows all the flavors to meld beautifully.
Incorporate pasta and additional veggies
Once your soup is bubbling, add 1 diced small zucchini and 4 ounces of broken lasagna pasta (about a quarter of a box) into the pot. Reduce the heat and let it simmer, stirring occasionally to prevent the pasta from sticking. You’ll want to cook this for about 15-20 minutes, or until the pasta is perfectly al dente.
Prepare the cheesy topping
While the soup is simmering, it’s the perfect time to whip up the cheesy topping. In a small bowl, mix together 1 cup of ricotta cheese, ½ cup of shredded mozzarella, and ¼ cup of grated Parmesan. Season this luscious mixture with ¼ teaspoon of kosher salt and ⅛ teaspoon of freshly ground black pepper. Set this aside and resist the urge to just eat it straight from the bowl!
Finalize and serve the soup
Now, it’s time for the grand finale! Stir in 2 cups of lightly chopped baby spinach and ½ cup of chopped fresh parsley into the soup. Taste the soup, and if it seems a bit acidic, feel free to add 1 teaspoon of sugar to balance it out. Dish the soup into bowls and top with a generous spoonful of the cheesy goodness you prepared earlier. Garnish with more parsley if desired, and voilà! Your veggie lasagna soup is ready to be enjoyed.
Each spoonful of this veggie lasagna soup is a perfect blend of flavors that will warm your soul. If you're curious about more variations or tips, check out more on nutrition guides or cooking techniques to elevate your culinary skills!
Variations on Veggie Lasagna Soup
Vegan and Dairy-Free Adaptation
If you're embracing a plant-based lifestyle, good news! This veggie lasagna soup recipe is easily adaptable. Just focus on the toppings. Substitute the traditional cheese with creamy almond ricotta, which you can find at most health food stores, or whip up a homemade version. Mix in some vegan mozzarella shreds along with a sprinkle of nutritional yeast for that cheesy flavor without the dairy. Trust me, your taste buds won't even notice the difference!
Gluten-Free Options
For those who are gluten-sensitive, simply replace the lasagna noodles with your favorite gluten-free pasta. Shapes like rotini or shells work wonderfully in this veggie lasagna soup and ensure everyone can enjoy a comforting bowl. Just make sure to check the cooking times on your gluten-free pasta to avoid mushiness. You won't miss a beat, and it’ll still taste amazing!
Looking for solid gluten-free pasta options? Check out Gluten Free on a Shoestring for inspiration!
Cooking Tips and Notes for Veggie Lasagna Soup
Perfecting the Soup Texture
To achieve the perfect texture in your veggie lasagna soup, consider cooking the pasta separately if you prefer less starchiness. Add it to the soup just before serving to keep everything al dente. Remember, the soup will thicken as it sits, so feel free to adjust the broth to your liking.
Substitutions for Ingredients
Don’t have all the ingredients? No problem! Use seasonal vegetables for variety, or replace white beans with chickpeas for a different flavor. If you’re going gluten-free, any pasta shape works well—try rotini for a delightful twist. For a veggie lasagna soup recipe with a kick, add red pepper flakes!
Explore more on substituting ingredients and enhancing flavors at Cooking Light and Serious Eats.
Serving Suggestions for Veggie Lasagna Soup
Best Accompaniments to Elevate the Meal
To truly enhance your veggie lasagna soup recipe, consider pairing it with a simple side salad featuring mixed greens, cherry tomatoes, and a light vinaigrette. This adds a crisp contrast to the warmth of the soup. Warm, crusty garlic bread or homemade focaccia is also a delightful addition, perfect for soaking up any leftover broth. For those cozy evenings, a side of roasted vegetables sprinkled with herbes de Provence can bring a beautiful balance to the meal.
Creative Garnishing Ideas
Garnishing can elevate your dish in unexpected ways! Try topping your veggie lasagna soup with a dollop of basil pesto for an aromatic twist, or add fresh chopped basil and a sprinkle of red pepper flakes for a hint of spice. For creaminess, a swirl of crème fraîche or a drizzle of balsamic glaze can create a stunning presentation. Don’t forget to finish with a few extra shavings of Parmesan for a gourmet touch!
These small touches not only enhance the flavor but also make your meal more visually appealing. Happy cooking!
Time Breakdown for Veggie Lasagna Soup
Preparation Time
This delightful veggie lasagna soup recipe takes about 10 minutes to assemble. This gives you time to chop your fresh vegetables and gather all your ingredients, setting the stage for a quick cooking experience.
Cooking Time
Once everything is prepped, the cooking time takes around 25 minutes. During this time, the flavors meld beautifully in the pot, creating a comforting and rich broth.
Total Time
In total, you’ll need just 35 minutes to create this hearty veggie lasagna soup. Perfect for a busy weeknight or a quick weekend dinner, it's a dish that brings ease and satisfaction to your table in no time!
For more tips on efficient meal prep, check out resources like The Kitchn or Food Network.
Nutritional Facts for Veggie Lasagna Soup
Calories per serving
Each serving of this delicious veggie lasagna soup recipe contains approximately 390 calories. It’s packed with nutrients, making it a satisfying yet light meal.
Protein content
You’ll get about 19 grams of protein per serving, thanks to the white beans and cheese topping. This makes it a great option for those looking to fuel their day without sacrificing flavor.
Key nutrients
This soup is loaded with essential vitamins and minerals, including:
- Fiber: 12g for digestive health
- Vitamin A: 5272 IU for eye health
- Calcium: 294mg for strong bones
Enjoy this nutritious and comforting soup as part of your balanced diet!
FAQs about Veggie Lasagna Soup
Can I make this soup ahead of time?
Absolutely! This veggie lasagna soup recipe is perfect for meal prepping. You can prepare it a day or two in advance and simply reheat it on the stove over low heat when you're ready to enjoy. Just keep in mind that the pasta might absorb some broth, so you may need to add a splash of vegetable broth or water when reheating for the best consistency.
How do I store leftovers?
To store leftovers, let the soup cool completely and transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you want to save some for later, consider freezing it in individual portions. Just remember to leave some room in the container, as liquids expand when frozen.
What if I want a meat option?
No problem! You can easily add a meat option to this dish. Simply cook some ground beef or turkey bacon, drain it, and stir it into the soup just before serving. This way, you can satisfy everyone's tastes at the table while still enjoying the rich flavors of the veggie lasagna soup. For more meatless options, check out our other favorite veggie recipes here.
Conclusion on Veggie Lasagna Soup
This veggie lasagna soup recipe is not just a meal; it's a warm hug in a bowl. Perfect for busy weeknights, it combines wholesome ingredients, delightful flavors, and comforting textures. Whether you stick to the original dish or adapt it to your dietary preferences, this soup promises joy in every spoonful. Enjoy!
Veggie Lasagna Soup Recipe
Equipment
- large pot
Ingredients
For the soup
- 2 tablespoons olive oil
- ½ medium yellow onion diced, about 1 cup
- 2 medium carrots diced, about 1 cup
- 1 tablespoon Italian seasoning
- 3 medium garlic cloves minced
- 4 cups low-sodium vegetable broth
- 15 ounces crushed tomatoes 1 can
- 15 ounces small white beans aka navy beans, drained and rinsed
- ½ teaspoon kosher salt + more to taste
- ¼ teaspoon freshly ground black pepper + more to taste
- 1 small zucchini diced, about 1 cup
- 4 ounces lasagna pasta about a quarter of a box, broken into approx. 1-inch pieces
- 1 teaspoon sugar optional, to cut acidity
- 2 cups baby spinach lightly chopped
- ½ cup fresh parsley chopped + more for garnish
For the cheese topping
- 1 cup ricotta cheese
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Instructions
Instructions
- Set a large pot over medium-low heat and add the olive oil. When hot, add the onion, carrots, and Italian seasoning. Cook, stirring occasionally, until the onion and carrots are tender but not browned, about 8 minutes.
- Add the garlic and cook, stirring frequently, for another minute.
- Add the vegetable broth, crushed tomatoes, beans, ½ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, and add the zucchini and pasta. Reduce to a simmer. Stir and continue to simmer until the pasta is cooked through, 15-20 minutes, continuing to stir occasionally to help keep the pasta from sticking together.
- While the soup simmers, make the cheese topping. In a small bowl, mix together the ricotta, mozzarella, Parmesan, ¼ teaspoon salt, and ⅛ teaspoon pepper. Set aside.
- Add the spinach and parsley to the soup, then taste it and, if it's too acidic for your tastes, add the sugar.
- Taste again and add more salt and pepper if desired.
- Scoop lasagna soup into bowls and top with a generous spoonful of the cheese topping. Sprinkle with more parsley if desired, and serve.
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