Vegetarian Lasagna Soup || Gracefult Kitchen

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Vegetarian Lasagna Soup

Noodles

All the delicious flavors of a vegetarian lasagna can be found in this cozy soup. Mushrooms, zucchini and spinach provide color and nutrients, while a ricotta-and-mozzarella topping provides the signature cheesiness and creaminess. Serve with a side salad or crusty bread for dipping.

Ingredients

2 tablespoons extra-virgin olive oil
3 ½ cups sliced cremini mushrooms
2 cups zucchini, cut into 1/3-inch-thick half-moons
1 tablespoon garlic paste
3 cups water
1 (24 ounce) jar low-sodium marinara sauce
¼ teaspoon salt
4 ounces lasagna noodles (about 4 to 5 noodles), preferably whole-wheat, broken into 1-inch pieces
3 cups baby spinach
½ cup whole-milk ricotta cheese
¼ cup shredded low-moisture whole-milk mozzarella-and-provolone blend
1 tablespoon grated Parmesan cheese (see Tip)

Description

Heat oil in a large pot over medium-high heat. Stir in mushrooms and zucchini; cook, stirring often, until the vegetables are slightly softened, 3 to 5 minutes. Stir in garlic paste; cook, stirring constantly, until fragrant, about 1 minute. Add water, marinara and salt; bring to a boil over medium-high heat. Add noodles and stir to separate, about 30 seconds. Cook, stirring occasionally, until the noodles are just cooked through but not completely soft, 8 to 10 minutes. Add spinach; cook, stirring occasionally, until just wilted, about 1 minute.
Meanwhile, combine ricotta, shredded cheese and Parmesan in a small bowl.
Divide the soup among 4 bowls. Top each serving with a dollop of the ricotta mixture.