Vegetable Lasagna Soup
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Oh My Veggies · by Kare Raye★ 5.0 (1)

Vegetable Lasagna Soup

NUTRITION · PER SERVING50M COOK
CAL 53%·PRO 100%
CARBS 140G53% OF CAL
21G FIBER94G OTHER26G TOTAL SUGAR
FAT 34G29% OF CAL
15G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A comforting vegetarian soup with all the flavors of traditional lasagna: pasta, beans, vegetables, and cheese in a tomato broth. It's lighter but equally satisfying.

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Nutrition & ingredients

Ingredients

serves 2
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion (diced (about 1 cup))
  • 3 medium cloves garlic (minced)
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon kosher salt + more if desired
  • 1/4 teaspoon freshly ground black pepper + more if desired
  • 1 24-ounce can whole tomatoes
  • 4 cups vegetable broth
  • 1 15-ounce can cannellini beans or white kidney beans, drained
  • 4 ounces white mushrooms (sliced)
  • 1 medium zucchini (diced (optional))
  • 1 bay leaf
  • 6 ounces lasagna pasta (broken into bite-size pieces (can also use rotini or other curly pasta of choice))
  • 4 lightly-packed cups baby spinach (roughly chopped (about 3 ounces))
  • 1/2 cup chopped parsley + more for garnish if desired
  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella
  • 1/4 cup shredded Parmesan cheese
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon Black Pepper
PREP
20M
SODIUM
4947MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.