Vegetarian Lasagna Soup
This cozy vegetarian lasagna soup is packed with veggies, including zucchini, mushrooms and spinach. A ricotta topping provides creaminess and cheesiness.
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- Prep time
- 6 min
- Cook time
- 14 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons extra-virgin olive oil
- 3.5 cups sliced cremini mushrooms
- 2 cups zucchini, cut into 1/3-inch-thick half-moons
- 1 tablespoon garlic paste
- 3 cups water
- 1 (24 ounce) jar low-sodium marinara sauce
- 0.25 teaspoon salt
- 4 ounces lasagna noodles (about 4 to 5 noodles), preferably whole-wheat, broken into 1-inch pieces
- 3 cups baby spinach
- 0.5 cup whole-milk ricotta cheese
- 0.25 cup shredded low-moisture whole-milk mozzarella-and-provolone blend
- 1 tablespoon grated Parmesan cheese (see Tip)
Instructions
- 1
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.
- 2
Meanwhile, combine ricotta, shredded cheese and Parmesan in a small bowl.
- 3
Divide the soup among 4 bowls. Top each serving with a dollop of the ricotta mixture.