Introduction to Veggie Lasagna Soup
If you’re on the lookout for a delicious and hearty meal that doesn't require hours in the kitchen, look no further than this veggie lasagna soup recipe! Combining the classic flavors of traditional lasagna with the comforting warmth of a soup, this dish is perfect for a busy weeknight dinner or a cozy weekend meal.
Why is veggie lasagna soup the perfect dinner option?
Imagine coming home after a long day to the enticing aroma of Italian spices wafting through your kitchen. Veggie lasagna soup offers an incredibly satisfying meal that’s both light and filling. Packed with fresh vegetables like zucchini, carrots, and spinach, this soup provides essential nutrients, making it a guilt-free indulgence. Plus, the addition of white beans not only boosts the protein content but also adds a creamy texture that you’ll love.
One of the best parts? This soup comes together in just over 30 minutes! By using simple pantry staples like vegetable broth and crushed tomatoes, you can whip up a comforting dish that everyone will enjoy. Whether you’re a vegetarian or simply looking to add more plant-based meals to your week, this veggie lasagna soup is your ticket to flavor-packed satisfaction.
For more great ideas, check out this source on using pantry staples effectively.
Ingredients for Veggie Lasagna Soup
Essential ingredients for the soup base
To whip up a delightful veggie lasagna soup recipe, you’ll need a blend of wholesome ingredients that create a flavorful base. Here’s what you’ll gather:
- Olive oil: For sautéing those aromatic veggies to perfection.
- Onion and carrots: The savory duo that starts any great soup. About a cup of each will do!
- Garlic and Italian seasoning: These two will infuse your soup with rich, comforting flavors.
- Vegetable broth and crushed tomatoes: The heart of your soup, offering depth and acidity.
- White beans: For added protein and creaminess—think healthy options like navy beans.
- Zucchini and spinach: Fresh garden veggies that contribute a lovely texture and nutrition.
- Lasagna pasta: Broken into pieces to help maintain that lasagna experience.
Toppings to elevate your soup
To take your soup to the next level, don’t forget about the toppings! Here’s what you’ll need for that cheesy finish:
- Ricotta cheese: This creamy delight forms the base of your topping.
- Mozzarella and Parmesan: Both add rich, melty goodness that’s hard to resist.
- Seasoning: A pinch of salt and pepper to balance the flavors.
Feel free to get creative! Want some crunch? Try adding toasted bread crumbs or fresh herbs for a pop of color. For more flavor ideas, check out Cooking Light or Food Network.
With these ingredients in hand, you’re well on your way to crafting a comforting bowl of veggie lasagna soup!
Step-by-step Preparation of Veggie Lasagna Soup
Creating a delectable veggie lasagna soup at home is an adventure that’s well worth your time. Let’s dive into the step-by-step process of making this scrumptious bowl of goodness!
Sauté the vegetables
Start by heating 2 tablespoons of olive oil in a large pot over medium-low heat. Toss in ½ cup of diced onion and 1 cup of diced carrots, along with 1 tablespoon of Italian seasoning. Stir occasionally, allowing the onion and carrots to soften without browning—this usually takes about 8 minutes. The aroma that fills your kitchen at this point is just the beginning of deliciousness!
Once the veggies are tender, add in 3 minced garlic cloves and stir for another minute until fragrant. Garlic has a way of elevating flavors, don’t you think?
Add the liquid ingredients
Next, we’re going to add in the heart of our soup. Pour in 4 cups of low-sodium vegetable broth and 15 ounces of crushed tomatoes from a can. The vibrant colors of the tomatoes add a lovely visual appeal, while 15 ounces of drained and rinsed small white beans bring protein and creaminess. Season this mixture with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.
Bring everything to a gentle boil. It's hard to resist that bubbling pot full of flavors, isn’t it?
Incorporate the pasta and zucchini
Once boiling, add your diced 1 small zucchini (around 1 cup) and approximately 4 ounces of lasagna pasta, which you will break into 1-inch pieces. Reduce the heat to a simmer and keep stirring occasionally to prevent the pasta from sticking. Let it cook for 15-20 minutes. This is a perfect time to catch up on your favorite podcast or enjoy a moment of zen!
Create the cheesy topping
While your soup is bubbling away, it’s time to prepare the star of the show—the cheesy topping! In a small bowl, mix 1 cup of ricotta cheese, ½ cup of shredded mozzarella, and ¼ cup of grated Parmesan. Don’t forget a pinch of ¼ teaspoon of salt and ⅛ teaspoon of pepper for some extra zing. This rich topping will add texture and creaminess to your final dish.
Combine and finalize the soup
To finish off your veggie lasagna soup recipe, add 2 cups of lightly chopped baby spinach and ½ cup of chopped fresh parsley into the pot. If you find the soup a tad acidic, feel free to add a teaspoon of sugar to mellow it out. Taste and adjust seasonings, adding more salt and pepper if necessary.
When you serve this colorful, hearty soup, top each bowl with that delightful cheesy mixture and an extra sprinkle of parsley for garnish. Trust me—your family and friends will rave about this dish!
Now you have all the essentials to make a fabulous veggie lasagna soup that brings warmth and flavor to the table. Enjoy your cooking journey!
Variations of Veggie Lasagna Soup
Vegan Options for the Cheese Topping
Looking to make your veggie lasagna soup recipe vegan-friendly? Simply substitute traditional cheese with plant-based alternatives! Use almond ricotta or cashew cream, then mix in vegan mozzarella shreds and a sprinkle of nutritional yeast for that cheesy depth. This swap not only keeps the creamy texture but also elevates the dish without compromising flavor.
Gluten-Free Adjustments to the Pasta
If you or your guests are avoiding gluten, fear not! You can easily make your veggie lasagna soup gluten-free by opting for your favorite gluten-free pasta. Shapes like rotini or penne work wonderfully, ensuring that every spoonful is satisfying and delicious while keeping the essence of the dish intact.
Adding Protein for Meat Lovers
For those craving some extra protein in their veggie lasagna soup, consider incorporating ground turkey or crumbled chicken sausage. Browned and added to the mix, these options can enhance the heartiness of the soup, delighting both carnivores and herbivores alike. Whether you keep it veggie-centric or cater to meat lovers, this soup adapts beautifully!
Want more inspiration? Check out BBC Good Food for additional variations on classic recipes!
Cooking Tips and Notes for Veggie Lasagna Soup
How to Store Leftovers Effectively
To keep your veggie lasagna soup recipe fresh, store leftovers in an airtight container in the fridge for up to 3-4 days. If you want to save some for later, consider freezing it. Just make sure to leave out the cheese topping, as freezing dairy can change its texture. Use freezer-safe containers or bags, and label them with a date.
Best Practices for Reheating Soup
When it’s time to enjoy your soup again, reheat on the stove over medium heat, stirring occasionally for even warmth. If you’re in a hurry, use the microwave—just be sure to heat in short bursts to prevent the soup from bubbling over. Add a splash of broth if it looks too thick, and finish with a fresh dollop of the cheese topping for that delicious creamy texture.
Serving Suggestions for Veggie Lasagna Soup
Ideal garnishes and accompaniments
To elevate your veggie lasagna soup recipe, consider garnishing each bowl with a sprinkle of fresh parsley or a handful of grated Parmesan for that extra touch of flavor. A dollop of pesto can also add a delightful burst of herbaceous goodness. On the side, serve crusty garlic bread or a light salad dressed in lemon vinaigrette for a refreshing contrast to the hearty soup.
Pairing suggestions for a complete meal
To make this a full-fledged meal, pair your soup with a crisp green salad topped with cherry tomatoes, cucumbers, and a zesty vinaigrette. Complement the meal with a light glass of sparkling water infused with lemon or mint, enhancing the soup's comforting flavors without overpowering them. A simple fruit dessert, like mixed berries or a fruit salad, can round out the meal beautifully. Enjoy!
Time Breakdown for Veggie Lasagna Soup
Preparation Time
The prep work for this delightful veggie lasagna soup recipe takes about 10 minutes. You'll be chopping vegetables and measuring your ingredients, so gather your tools and get ready to create something delicious!
Cooking Time
Once everything is prepped, the actual cooking time is 20 minutes. This includes simmering all the tasty ingredients together, allowing the flavors to meld beautifully.
Total Time
In just 30 minutes, your cozy bowl of veggie lasagna soup will be ready to serve! Perfect for a weeknight dinner when you need something hearty yet healthy. Keep your favorite bread nearby for the ultimate comforting experience!
Nutritional Facts for Veggie Lasagna Soup
Serving Size
This delightful veggie lasagna soup recipe yields about 6 servings, making it perfect for gatherings or meal prep for the week ahead.
Calories and Macros
Each serving packs a nutritious punch with approximately 390 calories, featuring:
- Carbohydrates: 48g
- Protein: 19g
- Fat: 14g (Saturated Fat: 6g)
This hearty soup is also rich in fiber (12g) and provides essential vitamins, like Vitamin A (5272 IU) and C (25mg). It's a balanced meal that helps fuel your day! For more nutritional insights, visit NutritionData.
FAQs About Veggie Lasagna Soup
Can I make this soup ahead of time?
Absolutely! This veggie lasagna soup recipe is perfect for meal prep. Cook the soup and allow it to cool before transferring it to an airtight container. You can refrigerate it for up to three days or freeze it for longer storage. Just reheat on the stove when you’re ready to enjoy a quick meal!
What vegetables work best in the soup?
While this soup is versatile, some excellent choices include zucchini, spinach, bell peppers, and mushrooms. Feel free to mix in any seasonal veggies you have on hand, like asparagus or kale. This flexibility allows you to make the soup cater to your tastes, keeping dinners exciting and nutritious!
How can I adjust the soup for picky eaters?
If you’re cooking for picky eaters, consider puréeing some of the vegetables for a smoother texture or using milder flavors, like carrots and zucchini. You can also let everyone customize their toppings, like extra cheese or their favorite herbs. This way, everyone can enjoy a hearty bowl while maintaining their culinary preferences!
Conclusion on Veggie Lasagna Soup
In summary, this veggie lasagna soup recipe perfectly balances health and delight, offering a comforting meal that’s quick and easy to prepare. Packed with fresh vegetables and cheesy goodness, it's a wonderful weeknight dinner that everyone will enjoy. Try it tonight, and let us know how it turned out!
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
Preparation
- 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. I almost always add sugar (or honey) personally to mellow out any acidity from the tomatoes, but I wanted to make this ingredient optional in case you don't want to use the added sugar or your particular canned tomatoes are not too acidic.
- 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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