Description
Savor the delicious flavorpacked veggie onepot lasagna soup Easy to make and a delightful twist on classic lasagnaall in one pot Enjoy
2 tablespoons olive oil1 onion, diced2 cloves garlic, minced1 carrot, diced1 zucchini, diced1 bell pepper, diced1 can of diced tomatoes (28 oz)4 cups vegetable broth8 oz lasagna noodles, broken into pieces1 teaspoon Italian seasoningSalt and pepper to taste1 cup ricotta cheese1 cup shredded mozzarella cheeseFresh basil or parsley for garnish
Heat the olive oil in a large stockpot or Dutch oven over medium heat.Add the diced onions and sauté for about 3-4 minutes until they become translucent. Then add the minced garlic and cook for an additional 1 minute.Stir in the diced carrots, zucchini, and bell pepper. Sauté for an additional 5-7 minutes until the vegetables soften.Pour in the can of diced tomatoes (with juice) and the vegetable broth. Stir well to combine.Add the Italian seasoning, salt, and pepper. Bring the mixture to a gentle simmer.Break the lasagna noodles into smaller pieces and add them to the pot. Cook for about 10-12 minutes, or until the noodles are al dente.Stir in the ricotta cheese until fully incorporated.Stir in half of the shredded mozzarella cheese, letting it melt into the soup. Reserve the other half for topping.Ladle the soup into bowls, sprinkle with the remaining mozzarella cheese, and garnishes of your choice. Serve hot and enjoy! - Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Fat: 12g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
