Description
This vegetarian lasagna soup recipe brings you all the flavours you love in a lasagna in soup form! Not only is it easy to make it’s also ready in just 30 minutes.
Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 medium carrot, chopped
- 1/2 cup chopped bell pepper
- 14-ounce can of crushed tomatoes
- 2 cups vegetable broth
- 1 tsp Italian seasoning
- salt & pepper to taste
- 1 cup mafalda noodles or lasagna noodles broken into small pieces
- 1/2–1 cup Ricotta cheese
- 1/4 cup shredded parmesan
- 2 tbsp chopped basil
Instructions
- Heat the olive oil in a pot on medium-high heat then add the onion and garlic and sauté for 1-2 minutes.
- Add the carrot and pepper and sauté for another 3-4 minutes.
- Add the crushed tomatoes, vegetable broth and Italian seasoning and bring to a light boil, then cover and let simmer for 15 minutes.
- While the soup cooks, cook the pasta in a pot according to package directions.
- Transfer the soup to a blender (or use an emulsion blender) and blend the soup until smooth. Season with salt and pepper to taste.
- To serve add some broth, noodles, a scoop of ricotta, parmesan cheese, and basil to a bowl and enjoy.
Notes
Store in the fridge up to 4 days. Store the soup and noodles separately.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320
- Sugar: 7g
- Fat: 17g
- Carbohydrates: 30g
- Fiber: 3.5g
- Protein: 14g
