Garden Vegetable Lasagna Soup
Ingredients
Ingredients
olive oil
15 ml
yellow onion (diced)
1 piece
carrot (diced)
2 piece
celery (diced)
2 piece
garlic (minced)
4 clove
zucchini (diced)
1 piece
button mushrooms (sliced)
225 g
vegetable broth
1500 ml
crushed tomatoes
400 g
tomato paste
30 g
Italian seasoning
5 ml
salt
5 ml
black pepper
2.5 ml
lasagna noodles (broken)
8 piece
fresh spinach
100 g
Parmesan cheese (grated)
50 g
mozzarella cheese (shredded)
100 g
ricotta cheese
250 g
Instructions
Sauté vegetables
Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery and sauté until softened.
Add garlic and mushrooms
Add garlic, zucchini, and mushrooms. Cook until mushrooms release their moisture.
Add broth and tomatoes
Pour in vegetable broth, crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Stir to combine.
Simmer soup
Bring soup to a boil, then reduce heat and simmer for 10 minutes.
Cook lasagna noodles
Break lasagna noodles into pieces and add to the pot. Cook until al dente, about 10 minutes.
Add spinach and finish
Stir in fresh spinach until wilted. Remove from heat.
Serve with cheeses
Ladle soup into bowls. Top each serving with dollops of ricotta, shredded mozzarella, and grated Parmesan.
Storage
Store cheese toppings separately to maintain texture. Noodles may absorb broth when stored, add extra broth when reheating if needed.
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