What if I told you that you can have your lasagna and eat it too? This soup makes it happen.
Lasagna is one of life’s greatest gifts. Cheesy, comforting goodness–though definitely not the most waistline-friendly. So not cool. But with this soup, you get all of the tasty goodness of lasagna in a lighter, soupier form.
Don’t get me wrong. This isn’t, like, a soupy lasagna. It’s Vegetable Lasagna Soup! Its tomato-y base is made with veggie broth and Italian seasonings–I was going for the flavor profile of marinara. Then we load up on the vegetables–mushrooms, spinach, and zucchini if you like. And then there are even some white beans for some added protein. They’re perfect.
Of course, lasagna noodles are the first type of pasta we want to reach for here. I like to break them into bite-size pieces, but even then, they can be a little unwieldy while eating. Rotini is a solid choice that’s a little easier to eat–though perhaps a little less fun.
The dollop-de-résistance? A little signature cheesy goodness in soup-topper form. We mix together creamy ricotta, mozzarella and Parmesan, then plop a big spoonful right on top. Just drag a little cheesiness into every bite of soup, and you might just forget about plain ol’ traditional cheesy lasagna. Psh. Boring.
For the cheese topping:
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