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Vegetarian Lasagna Soup

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Recipe: Vegetarian Lasagna Soup

Vegetarian Lasagna Soup tastes like lasagna with all that tomato sauce, veggies and cheese but so much easier than making lasagna. Every time I make baked lasagna I always get leftover with a couple of sheets or the broken sheets. This soup is so easy to make, super delicious, awesomely comforting during the cold season and hearty.

The box with a few leftover lasagna sheets was in the pantry and every time hubby would go there, he would shake the box (duhhh!) and ask “when are you making lasagna?” So my answer always would be “Need to buy some more as those are not enough and you’ve now made them into more smaller pieces by shaking the box like a rattle!” And invariably we’d forget to buy another box during our trip to the supermarket. Onset of winter I was looking for soup recipes that act like a meal..wholesome, filling and don’t need anything else on the side kind. That is when I came across lasagna soup on the website. And I thought “why didn’t I think of this soup ages ago?”

I tried out the soup replacing the minced beef with lentils and wow, it was so delicious. So when a soup theme comes up and it is cold outside, Vegetarian Lasagna Soup is what I want to share.

 

Sharing This Recipe With Shhh Cooking Secretly Group

For the month of November Narmadha who blogs at Nams Corner suggested Soups as the theme. And I thought wow that is perfect timing. As it is also winter in India, she has made ……. which is perfect as a meal starter and comforting. Please do check out her soup.

 

My Partner

Once again I was missing a partner… odd number of participants, all paired up but me. So asked one of the admins to give me the ingredients. Priya who blogs at Sweet Spicy Tasty gave me lasagna sheets and celery as my secret ingredients. What a coincidence! Priya is not participating in this theme but want to try out her Lemon Coriander Soup recipe. I’ve not actually tasted it before but it sure sounds perfect for the winter and must be so tasty.

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Ingredients Required For Vegetarian Lasagna Soup

Lasagna Sheets or Noodles

Save the broken sheets for this soup. If the pieces are large, break them into smaller pieces. Remember on cooking the size will increase. Best to go for pieces that are about 2 inches square wise.

Lentils 

Lentils, puy or masoor replace the minced meat in this vegetarian version. I have used brown lentils. I prefer to soak them for about 2-30 minutes. This helps the lentils to cook faster.

Mushrooms

Wipe them with a damp cloth if they are not too dirty or give them a quick wash under running water. Pat them dry on a kitchen towel. Cut the mushrooms into chunks or thick slices.

Zucchini

Courgette. I used a medium size zucchini. Cut them into thick quarters or half moons. Keep the slices a bit thick.

Spinach 

I have used about 2 cups of baby spinach. Roughly chop it up. Don’t chop it too finely. Or can add the whole leaves to the soup.

Carrot 

Peel and cut into half moon slices or chunks.

Garlic 

Peeled and minced or finely chopped

Onion 

Use red, white or yellow. Peeled and diced.

Celery

One long stalk is enough. Wash it properly to remove the dirt and slice.

Fresh Tomato 

Use one or two medium sized tomatoes. Chop them into pieces.

Olive Oil

Can use butter or any oil of your choice.

Water or Stock 

I have used water as I want the flavours of the herbs and spices to come through.

Tomato Sauce 

Fresh tomato sauce or passata.

Basil 

Can use fresh or dried. I have used dried basil.

Herbs 

use fresh or dried. I used dried mixed herbs. If you are using fresh, can add some oregano, basil, parsley, etc

Salt 

Add according to your taste. If you are using stock, remember it may contain salt.

Pepper Powder 

Add according to your taste.

Cheese

I have used three different grated cheeses – cheddar, mozzarella and parmesa. Can use either or a mixture.

Ricotta Cheese 

For topping. Don’t skip it as it adds so much flavour and makes the soup taste like baked lasagna.

Sugar 

Need a little to balance the flavours. Can omit it.

Red Chilli Flakes

Optional. Add on top before serving if you like.

 

 

 

 

Watch How To Make Vegetarian Lasagna Soup

 

 

 

Print

VEGETARIAN LASAGNA SOUP

Vegetarian Lasagna Soup tastes like lasagna with all that tomato sauce, veggies and cheese but so much easier than making lasagna. Every time I make baked lasagna I always get leftover with a couple of sheets or the broken sheets. This soup is so easy to make, super delicious, awesomely comforting during the cold season and hearty.
Course Light Meal, Soup, Starter
Cuisine International
Keyword how to make lasagna soup, lasagna soup recipe, vegetarian lasagna soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author mayurisjikoni

Ingredients

  • 3-4 sheets lasagna sheets
  • 1 cup mushroom slices
  • 1 medium zucchini cut into chunks, slices
  • 1 medium carrot cut into chunks, slices
  • 1 medium onion diced
  • 2 medium tomatoes chopped
  • 1 stalk celery sliced
  • 2-3 cloves garlic minced or finely chopped
  • 2 cups spinach
  • ¼ cup lentils soaked for 20-30 minutes
  • 1 cup tomato sauce fresh
  • 2 tbsp olive oil
  • 3 cups water or stock
  • ½ tsp dried basil
  • 1 tsp dried mixed herbs
  • 1¼ tsp salt
  • ½ tsp black pepper powder
  • 1 tsp sugar
  • ¼ cup mozzarella and cheddar cheese grated
  • 2 tbsp parmesan grated
  • 4 tbsp ricotta cheese
  • some red chilli flakes optional

Instructions

  • Heat the oil over medium heat in a deep saucepan or pot.
  • Add chopped onion and saute for 1-2 minutes until it becomes a bit soft.
  • Add the garlic and stir fry for a minute.
  • Add zucchini, carrot, celery,mushrooms, zucchini, chopped tomatoes and lentils.
  • Stir fry the mixture for one minute.
  • Cover the pan and allow the mixture to cook for 1-2 minutes.
  • Add the tomato sauce or passata, water, salt and herbs.
  • Allow the soup to come to a simmer.
  • Add the broken lasagna sheets.
  • Cover the pan and allow the soup to simmer over low to medium heat.
  • Cook till the lentils and pasta is cooked.
  • Add pepper powder, sugar and spinach. Mix it well.
  • Just before serving add the cheeses and stir.
  • Spoon the soup into the bowls.
  • Add 1 tbsp ricotta in each bowl and sprinkle some chilli flakes if using any.

Notes

  • The proportion of vegetables can vary according to your preference.
  • Add vegetables of your choice.
  • Can use ready made or leftover marinara sauce for this soup recipe.
  • If you want to serve this soup later on then don't add the lasagna sheets. They will turn too soft. Allow the soup to become hot, add the broken sheets, simmer till done and serve immediately.
  • Add cheeses of your choice.

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A Little Request:

If you do try this recipe then please either
add a comment below,
send a picture to my email mayuri.ajay.patel62@gmail.com
tag me as #mayuri_jikoni on Instagram
or tag me on Twitter as #Mayuri1962

 

 

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