Vegetarian Lasagna Soup For Easy Vegetarian Dinner Recipes
I make this vegetarian lasagna soup when the house feels slow and supper wants a warm hug. Pasta ribbons swim in a tomato broth. Ricotta melts and makes soft clouds. Every spoon smells like garlic and basil. We call it a weeknight win since one pot does the heavy lifting. The noodles go tender. Mushrooms add bite. Zucchini stays bright. I stir in spinach. The pot looks green and red and happy. It fits easy vegetarian dinner recipes and our cozy list of 1 Pot Meals. If you love Baked Pasta Recipes and Bean Recipes Dinner, you will like this soup. I stack it with flavor so it sits near the Best Soup Recipes. For bold days try Cauliflower Dinner Recipes too. We eat and we exhale. Simple food. Clean bowl.
- Time: 50 min
- Servings: 6
Source: Lila Cooks
Ingredients
- tablespoons olive oil
- medium yellow onion finely chopped
- garlic minced
- ounces cremini mushrooms sliced
- medium zucchini diced
- teaspoon dried oregano
- teaspoon dried basil
- teaspoon fennel seeds lightly crushed
- teaspoon kosher salt plus more to taste
- teaspoon black pepper
- red pepper flakes optional
- can 28 ounces crushed tomatoes
- low sodium vegetable broth
- lasagna noodles broken into bite size pieces
- can 15 ounces cannellini beans drained and rinsed
- baby spinach packed
- chopped fresh basil
- whole milk ricotta
- shredded mozzarella
- freshly grated Parmesan
- teaspoon lemon zest
- tablespoon chopped parsley
- of salt and pepper