Vegetarian Lasagne Soup

Ingredients

• 1 tbsp Olive oil (for sautéing)
• 1 Onion (finely diced)
• 3 cloves Garlic (minced)
• 1 Carrot (diced)
• 1 Zucchini (diced)
• 2 tbsp Tomato paste
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 0.25 tsp Red pepper flakes (optional, for heat)
• 4 cup Vegetable broth
• 14.5 oz Crushed tomatoes (1 can)
• 6 Lasagne noodles (broken into bite-sized pieces)
• 0.25 cup Heavy cream (or coconut milk for dairy-free)
• 0.5 cup Ricotta cheese (for serving)
• 0.5 cup Shredded mozzarella (for serving)
• Fresh basil (chopped, for garnish)

Steps

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add the diced onion and carrot to the pot. Sauté for 5-7 minutes until the vegetables have softened.

3. 3

   Stir in the minced garlic and diced zucchini. Cook for another 2-3 minutes until the garlic is fragrant.

4. 4

   Add the tomato paste, dried oregano, dried basil, and red pepper flakes. Stir well to coat the vegetables and cook for 1 minute to toast the spices.

5. 5

   Pour in the vegetable broth and crushed tomatoes. Bring the mixture to a boil.

6. 6

   Add the broken lasagne noodles to the boiling soup. Reduce heat to a simmer and cook for 10-12 minutes, or until the noodles are al dente.

7. 7

   Stir in the heavy cream and let it heat through for 1 minute. Season with salt and pepper to taste.

8. 8

   Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of mozzarella, and fresh basil.

Notes

For a vegan version, use coconut milk instead of heavy cream and omit the cheese or use vegan alternatives.

Nutrition per serving

• soup
• vegetarian
• lasagne
• comfort food
• dinner
• one-pot
• creamy