One Pot Lasagna Soup
This easy one pot lasagna soup recipe is a delicious vegetarian dinner that is ready in less than 30 minutes from start to finish!
Servings: 6
Ingredients
- 8 oz mushrooms
- 1 medium yellow onion quartered
- 10 cloves garlic
- 14 oz diced tomatoes with juices
- 25 oz pasta sauce
- 32 oz vegetable broth
- 10 lasagna noodles broken into 1-2" pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 ½ cups mozzarella cheese
- ricotta cheese for serving
- Fresh chopped parsley for serving
Instructions
- Add the mushrooms, onion, and garlic cloves to a food processor. Process until you get a minced texture
- Heat a dutch oven or other large pot over medium high heat and add two tablespoons of olive oil
- Add the minced mushroom mixture and cook for 8-10 minutes, stirring often, until liquid evaporates mostly
- Add in the pasta sauce, tomatoes (do not drain), vegetable broth, basil, oregano, and tomato paste
- Bring the soup to a boil
- Once boiling, add the broken up lasagna pieces and cook for 9-13 minutes, or until noodles are al dente
- Once the lasagna noodles have finished cooking, add in the mozzarella cheese and stir to combine
- Salt to taste, if necessary
- Serve the lasagna soup garnished with ricotta cheese dollops and fresh chopped parsley
Nutrition
Calories: 333kcal | Carbohydrates: 52g | Protein: 16g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 1483mg | Potassium: 830mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1189IU | Vitamin C: 19mg | Calcium: 214mg | Iron: 3mg