Vegetarian Lasagna Soup Recipe

Name: Vegetarian Lasagna Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons Olive Oil; 1/2 cups Yellow Onion, Small Dice; 8 ounces, weight Baby Bella Mushrooms, Washed, De-stemmed And Sliced; 4 cloves Garlic, Finely Minced; 2 whole Medium-to-large Zucchini, Diced; 4 cups Low Sodium Vegetable Broth; 1 can 15-oz. Can, Organic Tomato Sauce; 1 can 15-oz. Can, No-salt Added Diced Tomato; 1/2 Tablespoons Dried Oregano; 1 teaspoon Dried Basil Leaves (or 1 Tablespoon Fresh Basil Leaves, Finely Chopped); 1/2 teaspoons Crushed Red Pepper Flake (use Less Or More For Desired Spice); 1/4 teaspoons Garlic Salt; 1 teaspoon Salt; 1/2 teaspoons Freshly Ground Black Pepper; 1/2 cups Uncooked, Dry Ditalini Pasta (or Any Small Pasta Of Your Choice); 1/4 cups Shredded Parmesan Cheese

Servings: persons

2 teaspoons Olive Oil
1/2 cups Yellow Onion, Small Dice
8 ounces, weight Baby Bella Mushrooms, Washed, De-stemmed And Sliced
4 cloves Garlic, Finely Minced
2 whole Medium-to-large Zucchini, Diced
4 cups Low Sodium Vegetable Broth
1 can 15-oz. Can, Organic Tomato Sauce
1 can 15-oz. Can, No-salt Added Diced Tomato
1/2 Tablespoons Dried Oregano
1 teaspoon Dried Basil Leaves (or 1 Tablespoon Fresh Basil Leaves, Finely Chopped)
1/2 teaspoons Crushed Red Pepper Flake (use Less Or More For Desired Spice)
1/4 teaspoons Garlic Salt
1 teaspoon Salt
1/2 teaspoons Freshly Ground Black Pepper
1/2 cups Uncooked, Dry Ditalini Pasta (or Any Small Pasta Of Your Choice)
1/4 cups Shredded Parmesan Cheese

1
Start by heating olive oil in a large stock pot or Dutch oven over medium heat.
2
Once hot, add the onions, mushrooms and garlic and cook 3-5 minutes or until mushrooms and onions are slightly brown and softened.
3
Next, add the zucchini and cook another 2-3 minutes.
4
Add the broth, tomato sauce, diced tomatoes, herbs and spices and give it a stir.
5
Let it simmer, uncovered, for 15 minutes, stirring occasionally.
6
Add dry pasta, stir and cook another 10-15 minutes or until pasta is cooked and al dente.
7
The soup should be thickening nicely.
8
Remove pot from heat and stir in cheese.
9
Ladle into bowls and enjoy!
10
Should yield about six 1 to 1 1/2 cup servings.
11
Recipe options: To make this completely no-carb, leave out the cheese and pasta.
12
You can add more mushrooms or vegetables in place of pasta.
13
You can also use 2 cups broth and 2 cups water to keep sodium down even more if desired.
14
Recipe adapted from Recipe Runner.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons Olive Oil, 1/2 cups Yellow Onion, Small Dice, 8 ounces, weight Baby Bella Mushrooms, Washed, De-stemmed And Sliced, 4 cloves Garlic, Finely Minced, and more.

Yes, Vegetarian Lasagna Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Lasagna Soup

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