Name: Vegetarian Lasagna Soup
Total time: 20 min
Ingredients: 2 tablespoons extra-virgin olive oil; 3.5 cups sliced cremini mushrooms; 2 cups zucchini, cut into 1/3-inch-thick half-moons; 1 tablespoon garlic paste; 3 cups water; 1 (24 ounce) jar low-sodium marinara sauce; 0.25 teaspoon salt; 4 ounces lasagna noodles (about 4 to 5 noodles), preferably whole-wheat, broken into 1-inch pieces; 3 cups baby spinach; 0.5 cup whole-milk ricotta cheese; 0.25 cup shredded low-moisture whole-milk mozzarella-and-provolone blend; 1 tablespoon grated Parmesan cheese (see Tip)

Vegetarian Lasagna Soup

4.5

(2)

2 Reviews

All the delicious flavors of a vegetarian lasagna can be found in this cozy soup. Mushrooms, zucchini and spinach provide color and nutrients, while a ricotta-and-mozzarella topping provides the signature cheesiness and creaminess. Serve with a side salad or crusty bread for dipping.

Julia Levy

Published on December 29, 2022

Reviewed by Dietitian

Nadine Bradley, RD, CNSC

a recipe photo of the Vegetarian Lasagna Soup served in a bowl — Photo: Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen Spollen

Active Time:

20 mins

Total Time:

20 mins

Servings:

Nutrition Profile:

Diabetes Appropriate Egg Free High-Protein Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

2 tablespoons extra-virgin olive oil
3 ½ cups sliced cremini mushrooms
2 cups zucchini, cut into 1/3-inch-thick half-moons
1 tablespoon garlic paste
3 cups water
1 (24 ounce) jar low-sodium marinara sauce
¼ teaspoon salt
4 ounces lasagna noodles (about 4 to 5 noodles), preferably whole-wheat, broken into 1-inch pieces
3 cups baby spinach
½ cup whole-milk ricotta cheese
¼ cup shredded low-moisture whole-milk mozzarella-and-provolone blend
1 tablespoon grated Parmesan cheese (see Tip)

Directions

Heat oil in a large pot over medium-high heat. Stir in mushrooms and zucchini; cook, stirring often, until the vegetables are slightly softened, 3 to 5 minutes. Stir in garlic paste; cook, stirring constantly, until fragrant, about 1 minute. Add water, marinara and salt; bring to a boil over medium-high heat. Add noodles and stir to separate, about 30 seconds. Cook, stirring occasionally, until the noodles are just cooked through but not completely soft, 8 to 10 minutes. Add spinach; cook, stirring occasionally, until just wilted, about 1 minute.
Meanwhile, combine ricotta, shredded cheese and Parmesan in a small bowl.
Divide the soup among 4 bowls. Top each serving with a dollop of the ricotta mixture.

Tip

If you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it.

Nutrition Facts (per serving)

402	Calories
22g	Fat
37g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 3/4 cups soup & 3 Tbsp. ricotta mixture
Calories 402
% Daily Value *
Total Carbohydrate 37g	13%
Dietary Fiber 8g	29%
Total Sugars 9g
Protein 17g	34%
Total Fat 22g	28%
Saturated Fat 5g	25%
Cholesterol 21mg	7%
Vitamin A 4212IU	84%
Vitamin C 30mg	33%
Vitamin D 6IU	2%
Vitamin E 1mg	9%
Folate 36mcg	9%
Vitamin K 211mcg	176%
Sodium 631mg	27%
Calcium 221mg	17%
Iron 4mg	22%
Magnesium 54mg	13%
Potassium 604mg	13%
Zinc 2mg	18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.