Vegetarian Lasagna Soup

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.

Nutrition Information

274 Calories

45g Carbohydrates

11g Protein

703mg Potassium

10g Fiber

10g Sugar

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)