Vegetarian Lasagna Soup

Soups are best friends during those gloomy, cold days…. We had one down here yesterday… it was a cold Sunday with sun playing hide and seek. Add to that waking up with a sore throat and coming across a Soup recipe on Pinterest!! I had to make it, the name “Lasagna Soup” was intriguing enough…going through the recipe…it has everything that one would put in a regular lasagna….Lasagna noodles replaced with regular pasta. 

A typical Lasagna calls for meat…. me being no meat eater… I had to make some changes to make it vegetarian…. took away the meat and added some veggies…end result… scrumptious and hearty soup. The warm soup trickling down my throat felt good and my taste buds could not have asked for anything better πŸ˜‰

This recipe is from A Farm Girl Dabbles. Another good website… with some delicious recipes… have found few recipes that I want to try from here πŸ˜€

Vegetarian Lasagna Soup
Adapted from A Farm Girl Dabbles Lasagna Soup
Yields 8 servings
for the soup:
  • 2 tsp. olive oil
  • 3 c. chopped onions 
  • 1 big bell pepper chopped (pick your color)
  • 2-3 handfuls spinach
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 2 T. tomato paste
  • 1 28-oz. can fire roasted diced tomatoes
  • 2 bay leaves
  • 6 c. Vegetable stock
  • 8 oz. mafalda or fusilli pastaor any small pasta (I had farfalle)
  • 1/2 c. finely chopped fresh basil leaves
  • salt and freshly ground black pepper, to taste

for the cheesy yum:

  • 8 oz. ricotta(I did not have ricotta, so instead used Cottage cheese)
  • 1/2 c. grated Parmesan cheese
  • 1/4 tsp. salt
  • pinch of freshly ground pepper 

additional cheesy yum:

  • 2 c. shredded mozzarella cheese

1. Heat olive oil in a large pot over medium heat, add onions and cook until softened, about 6 minutes. 2. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color. 

3. Add diced tomatoes, bay leaves, and Vegetable stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. 
4. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. 
***You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers.***
5. While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta/cottage cheese, Parmesan, salt, and pepper. 
6. Add spinach once the pasta is cooked and let it simmer for few minutes, until spinach is wilted. 
7. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper. 
8. To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Specks of cottage cheese, and melted, stretchy mozzarellayumm. I had promised my cousin some couscous salad. But after gulping a bowl and half of this soup, we both agreed it was a good decision to switch πŸ˜‰ All I missed was a crusty bread!!!
So if you still have wintery effects around you… you have to try this.… but you can still make it even if its not cold around you πŸ˜‰ 
My recipe keeper list keeps increasing πŸ˜‰
Until next time,
Cheers =)   

One thought on “Vegetarian Lasagna Soup

  1. Pingback: Vegetarian Lasagna Soup | Jenny Ford FitnessVegetarian Lasagna Soup - Jenny Ford Fitness

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