Vegetarian Lasagna Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 227.4
  • Total Fat: 11.4 g
  • Cholesterol: 34.6 mg
  • Sodium: 1,211.9 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 3.8 g
  • Protein: 14.1 g

View full nutritional breakdown of Vegetarian Lasagna Soup calories by ingredient
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All the flavor, a lot less guilt! All the flavor, a lot less guilt!
Number of Servings: 8


    8 oz mozzarella cheese, part skim milk
    1/4 cup Parmesan cheese, grated
    1 cup ricotta cheese, whole milk
    1 tsp oregano, ground
    1/2 tsp thyme, ground
    1 tbsp basil
    1/2 tsp rosemary
    1 tbsp olive oil
    1 medium carrots, raw
    4 clove garlic
    2 medium zucchini
    0.50 cup (8 fl oz) water, tap
    1 tsp granulated sugar
    4 cup vegetable broth
    2 14oz cans diced tomatoes
    2 14oz cans tomato sauce
    1 med yellow onion


Heat olive oil in a large pot over medium-high heat. Add onion and carrot and saute until softened, about 8 minutes. Add garlic and saute 1 minute longer. Add in broth, water, tomatoes and tomato sauce, zucchini, squash, mushrooms, basil, oregano, thyme, rosemary, sugar, and season with salt and pepper to taste. Bring to a boil. Add pasta (or boil pasta in a separate pot as listed in notes) then reduce heat to medium low. Cover and simmer, stirring occasionally (loosen any noodles that may stick to the bottom when stirring), until pasta is tender, about 10 - 13 minutes.
Meanwhile in a mixing bowl stir together mozzarella, parmesan and ricotta while seasoning lightly with salt to taste.
Stir spinach into soup and allow to heat through until wilted (it will wilt quickly, about 30 seconds). Serve soup warm topped with spoonfuls of the cheese mixture (just swirl it lightly into your personal serving - it will melt quickly) and sprinkle with parsley if desired.
Recipe source: inspired by my other lasagna soup and Recipe Runner

Serving Size: 1/8 of recipe

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