Description
A warm and hearty vegetarian lasagna soup packed with flavors and nutrients.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 8 ounces lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add carrot, zucchini, and bell pepper; cook for 5 minutes.
- Stir in basil and oregano.
- Add vegetable broth and diced tomatoes; bring to a boil.
- Add broken lasagna noodles; cook until tender, about 10 minutes.
- Stir in ricotta cheese, season with salt and pepper.
- Serve hot, topped with mozzarella cheese.
Notes
- Use any vegetables you prefer.
- This soup can be stored in the refrigerator for up to 3 days.
- Adjust seasoning according to your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 25mg
Keywords: Vegetarian Lasagna Soup