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