Description
A hearty and healthy lasagna soup packed with vegetables and slow-cooked for maximum flavor.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 carrot, diced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Heat olive oil in a skillet. Sauté onion and garlic until soft.
- Add zucchini, bell pepper, and carrot. Cook for 5 minutes.
- Transfer veggies to a crockpot. Add crushed tomatoes, broth, basil, oregano, salt, and pepper.
- Cook on low for 6 hours or high for 3 hours.
- Add broken lasagna noodles. Cook for another 30 minutes.
- Stir in ricotta, mozzarella, and Parmesan before serving.
- Garnish with fresh basil.
Notes
- Use whole wheat lasagna noodles for extra fiber.
- For a vegan version, omit cheese or use dairy-free alternatives.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian