Description
Delight in a warm bowl of Vegetable Lasagna Soup, brimming with fresh veggies and creamy cheese, perfect for cozy evenings and quick gatherings.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 1 bell pepper, diced (any color)
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 8 oz lasagna noodles, broken into pieces
- 2 tsp Italian seasoning
- ½ cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion until translucent (about 5 minutes), then add minced garlic and sauté for an additional minute.
- Stir in diced carrots, zucchini, and bell pepper; cook for another 5-7 minutes until slightly softened.
- Add canned tomatoes with their juices and vegetable broth. Bring to a gentle boil while stirring occasionally.
- Break lasagna noodles into smaller pieces and stir them into the pot. Simmer for about 10-12 minutes until noodles are al dente.
- Season with Italian seasoning, salt, and pepper to taste. Serve each bowl topped with grated Parmesan cheese and fresh basil if desired.
Notes
- Customize your soup by adding seasonal vegetables like spinach or kale.
- For a dairy-free option, substitute nutritional yeast for Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 8mg