Can I freeze vegetarian lasagna soup?

Yes! Lasagna soup can be frozen. However I recommend freezing the broth and adding the pasta and ricotta cheese fresh.

Can I add other veggies to this soup?

Absolutely! You can add tomatoes, zucchini, mushrooms or any other vegetables you love to this soup. You can also add any beans or lentils you like to add even more protein to this soup.

Vegetarian Lasagna Soup - Choosing Chia

Name: Vegetarian Lasagna Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 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

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

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

Cook Mode Prevent your screen from going dark

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

Sauté onions, garlic, and veggies until soft for a richer base.
Use a good-quality vegetable broth for the best flavour.
Cook pasta separately so it doesn’t absorb all the broth.
Top each bowl with ricotta and Parmesan for lasagna-style flavour.
Make this soup ahead of time. The broth tastes even better the next day!

Nutrition

Serving Size: 1/4 of the recipe
Calories: 320
Sugar: 7g
Fat: 17g
Carbohydrates: 30g
Fiber: 3.5g
Protein: 14g