Soups are one of my favorites, not only because it’s a comfort food, but also because it is a one pot meal — everything tossed into one pot, simmering on the stove for a few hours, and come meal time, a hearty bowlful of soup is on the table.
I cook soup year round! And this Vegetarian Lasagna Soup is a hearty soup that tastes kind of like lasagna — almost like gramma cooked all day long. It’s packed full of vegetables, lentils and is full of flavor! It’s one of my family’s favorite and was a welcomed meal that everyone has loved at my workshops!
Let’s get started!
First, sauté onion, zucchini, celery and carrot. Sprinkle with salt and pepper, Italian seasoning, parsley and a bit of Greek seasoning.
Once onion is tender, add vegetable broth.
Simmer for 10 minutes. Add tomato sauce or crushed tomatoes.
Stir well. Simmer 15 minutes.
Add water and cooked lentils. Taste for seasonings.
Add pasta — whatever shape you like. I am using mini lasagna noodles. Stir. Cook for 10 minutes or until pasta is cooked. Add bell peppers. Cook an additional 5 minutes. Sprinkle with Parmesan cheese or nutritional yeast.
Serve with fresh buns, bread or biscuits or even cheese or garlic bread.
Here, I served up the soup in individual portions for one of my workshops. So good!
Vegetarian Lasagna Soup
1 onion, diced
1 small zucchini, or about 2 cups shredded zucchini
2 stalks celery, diced
2 large carrots, diced
Salt and pepper to taste
1 tbsp Italian seasoning
1 tsp parsley
1 tsp Greek seasoning
2 cups vegetable stock/broth
796ml can of crushed tomatoes or 680ml can of tomato sauce
3 to 4 cups water
1 to 1-1/2 cups pasta
1 bell pepper, any color, diced
First, sauté onion, zucchini, celery and carrot. Sprinkle with salt and pepper, Italian seasoning, parsley and a bit of Greek seasoning. Once onion is tender, add vegetable broth. Simmer for 10 minutes. Add tomato sauce or crushed tomatoes. Stir well. Simmer 15 minutes. Add water and cooked lentils. Taste for seasonings. Add pasta. Stir. Cook for 10 minutes or until pasta is cooked. Add bell peppers. Cook an additional 5 minutes. Sprinkle with Parmesan cheese or nutritional yeast. Serve.
enjoy from Our City Homestead to yours