Dinner
Vegetarian Lasagna Soup
Velvety marinara broth cradles tender broken noodles, earthy mushrooms, and sweet zucchini, while creamy ricotta and melty mozzarella melt into every spoonful for the cozy comfort of classic lasagna.
- Total
- 30 min
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
Nutrition per Serving
- Calories
- 402
- Protein
- 17g
- Carbs
- 37g
- Fat
- 22g
- Fiber
- 8g
- Sugar
- 9g
- Sodium
- 631mg
Ingredients
- 2 tbsp extra-virgin olive oil
- 3 1/2 cup sliced cremini mushrooms
- 2 cup zucchini, cut into 1/3-inch-thick half-moons
- 1 tbsp garlic paste
- 3 cup water
- 1 (24 ounce) jar low-sodium marinara sauce
- 1/4 tsp salt
- 4 oz lasagna noodles (about 4 to 5 noodles), preferably whole-wheat, broken into 1-inch pieces
- 3 cup baby spinach
- 1/2 cup whole-milk ricotta cheese
- 1/4 cup shredded low-moisture whole-milk mozzarella-and-provolone blend
- 1 tbsp grated Parmesan cheese (see Tip)
Instructions
- Heat oil in a large pot over medium-high heat. Stir in mushrooms and zucchini; cook, stirring often, until the vegetables are slightly softened, 3 to 5 minutes. Stir in garlic paste; cook, stirring constantly, until fragrant, about 1 minute. Add water, marinara and salt; bring to a boil over medium-high heat. Add noodles and stir to separate, about 30 seconds. Cook, stirring occasionally, until the noodles are just cooked through but not completely soft, 8 to 10 minutes. Add spinach; cook, stirring occasionally, until just wilted, about 1 minute.
- Meanwhile, combine ricotta, shredded cheese and Parmesan in a small bowl.
- Divide the soup among 4 bowls. Top each serving with a dollop of the ricotta mixture.