The Pioneer Woman Tasty Kitchen
Profile Photo

Vegetarian Lasagna Soup

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This warm, healthy and hearty vegetarian lasagna soup is perfect for a cold day. The best part is it takes about half the time to make as lasagna in a pan does!

Ingredients

  • 1 Tablespoon Extra Virgin Olive Oil
  • ½ cups Diced Yellow Onion
  • 1-½ cup White Mushrooms, Diced
  • 4 cloves Garlic, Minced
  • 1 whole Zucchini, Diced
  • ¼ cups Dry White Wine
  • 32 ounces, fluid Vegetable Broth
  • 15 ounces, fluid Tomato Sauce
  • 14-½ ounces, weight Petite Diced Tomatoes
  • 1 teaspoon Kosher Salt
  • ¼ teaspoons Freshly Ground Black Pepper
  • ½ teaspoons Garlic Salt
  • 1 Tablespoon Italian Seasoning
  • ¼ teaspoons Crushed Red Pepper Flakes
  • 1 teaspoon Dried Basil
  • 8 whole Lasagna Noodles (uncooked), Broken Into Small Pieces
  • ¾ cups Parmesan Cheese, Grated

Preparation

In a large stock pot heat the oil over medium high heat. When the oil is hot add the onion, mushrooms, and garlic and cook them for about 3 minutes. Add in the zucchini and cook another 2 minutes. Pour in the wine and cook another minute.

Into the vegetable and wine mixture add the vegetable broth, tomato sauce, diced tomatoes, salt, pepper, garlic salt, Italian seasoning, crushed red pepper and basil. Cook the soup over medium low heat for 15-20 minutes.

Add the uncooked, broken up pieces of lasagna noodles to the soup and cook for another 15 minutes, or until the pasta is al dente.

Turn off the heat and stir in the grated Parmesan cheese. Serve in bowls topped with a more Parmesan cheese if desired.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Sweet and Split Pea Soup with Mint and Clementine
Profile Photo by Joyce@Light Orange Bean in Soups
This sweet and split pea soup is filled with a fresh...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Spring Lamb Stew
Profile Photo by Rachel Hanawalt in Soups
Spring Lamb Stew is a fresh and earthy stew that fills...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Soba Noodle Tofu Soup
Profile Photo by Adina Beck in Soups
A light and flavorful soup to keep you warm on a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Slow Cooked Butternut Squash, Chickpea and Red Lentil Stew
Profile Photo by warmvanillasugar in Soups
A delicious vegan stew made with butternut squash, carrots, red lentils...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy