Description

This colorful and hearty Rainbow Veggie Lasagna Soup is a nourishing, one-pot meal bursting with vibrant vegetables, classic Italian flavors, and a touch of creativity. Packed with plant-based goodness and gluten-free options, it’s a cozy, nutrient-rich hug in a bowl—perfect for busy weeknights or a comforting family dinner.

Ingredients

For the Soup:

1 tbsp olive oil

1 medium onion, diced

3 garlic cloves, minced

2 medium carrots, diced

2 celery stalks, diced

1 red bell pepper, diced

1 zucchini, diced

2 cups spinach or kale, chopped

1 can (14 oz) crushed tomatoes

1 can (14 oz) diced tomatoes

4 cups vegetable broth

2 tbsp tomato paste

1 tsp dried oregano

1 tsp dried basil

1/2 tsp red pepper flakes (optional)

Salt and pepper to taste

For the Pasta and Toppings:

8 oz lasagna noodles (broken into pieces) or gluten-free pasta of your choice

1/2 cup ricotta cheese or plant-based ricotta

1/4 cup grated Parmesan cheese or vegan alternative

Fresh basil for garnish

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Instructions

1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5 minutes, until softened and fragrant.

2. Add the Veggies and Herbs: Stir in the bell pepper, zucchini, crushed tomatoes, diced tomatoes, tomato paste, and vegetable broth. Add oregano, basil, red pepper flakes, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes.

3. Cook the Pasta: Add the broken lasagna noodles directly to the pot. Simmer for another 10 minutes, stirring occasionally, until the noodles are cooked. Add more broth if needed to adjust the consistency.

4. Add the Greens: Stir in the spinach or kale during the last 2-3 minutes of cooking, allowing it to wilt.

5. Serve and Garnish: Ladle the soup into bowls. Top each bowl with a dollop of ricotta, a sprinkle of Parmesan, and fresh basil. Enjoy warm!