Vegetarian Lasagna Soup
This one-pot, veggie-packed lasagna soup has all of the flavors and comfort of lasagna and it's ready a fraction of the time.
Servings 4
Calories 381kcal
Ingredients
- 2 tablespoon olive oil, plus more for serving
- 1 pound mushrooms, chopped (about 4 cups)
- 1 small onion
- 1 teaspoon dried basil
- ½ teaspoon oregano
- 2 cups prepared marinara sauce
- 4 cups vegetable broth (more if needed)
- 4 ounce lasagna noodles, broken
- 1 cup ricotta cheese, at room temperature
- ¼ cup freshly grated Parmesan cheese
- ¼ cup fresh parsley or basil
- ¼ teaspoon cracked black pepper
Instructions
- Heat the olive oil over medium heat. Add the chopped mushrooms. Saute until the mushrooms brown and start to caramelize about 5 minutes. Stirring occasionally.
- Add the onions and dried herbs. Cook about 3-5 minutes or until the onion begins starts to soften.
- Add the marinara and broth. Bring to a boil then reduce to medium heat. Add the broken lasagne. Cook 12-14 minutes on medium heat or until the lasagna is al dente.
Ricotta Topping
- Stir room temperature ricotta with the parmesan and fresh herbs until well combined.
- Ladle the soup into bowls. Top each with ¼ cup ricotta mixture.
Notes
Nutrition
Calories: 381kcal | Carbohydrates: 40g | Protein: 19g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 1740mg | Potassium: 955mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1675IU | Vitamin C: 18mg | Calcium: 243mg | Iron: 3mg