Description
A one-pot stovetop soup that captures the flavors of classic lasagna with vegetables, herbs, and cheese for a lighter, faster version of an Italian favorite.
Ingredients
-
2 tbsp olive oil
-
1 small onion, diced
-
3 garlic cloves, minced
-
1 zucchini, diced
-
1 cup mushrooms, diced
-
1 bell pepper, chopped
-
1 tsp dried oregano
-
1 tsp dried basil
-
1 tsp Italian seasoning
-
1 (28 oz) can crushed tomatoes
-
4 cups vegetable broth
-
8 lasagna noodles, broken into pieces
-
½ cup ricotta cheese
-
½ cup shredded mozzarella
-
¼ cup grated Parmesan
-
Salt & pepper to taste
-
Fresh basil or parsley for garnish
Instructions
-
Heat olive oil in a large pot over medium heat. Sauté onion, garlic, zucchini, mushrooms, and pepper for 5–6 minutes.
-
Add oregano, basil, and Italian seasoning; stir well. Add crushed tomatoes and broth; bring to a boil.
-
Add broken noodles and simmer 15–18 minutes until tender.
-
Stir in ricotta, mozzarella, and Parmesan until creamy.
-
Season to taste, garnish with herbs, and serve warm.
Notes
Cook noodles al dente; they’ll soften as the soup sits.
Use gluten-free pasta if needed.
For a vegan version, substitute dairy-free cheeses or nutritional yeast.
Store in the refrigerator up to 4 days; add extra broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Dish
- Cuisine: Italian
Nutrition
- Calories: 350 kcal per serving