This Vegetarian Lasagna Soup is great in a taste. To make this recipe for vegetarians I assured myself to add mushrooms and zucchini (Turai in Hindi) to the soup to replace the meat. I also swapped the chicken broth for vegetable broth. The result was wonderful!
Bring the cheesy, tomatoey goodness of lasagna to your soup bowl. Warm up with a taste of Italy.
1 whole zucchini (Turai), diced
1 cup vegetable broth
1 cup petite diced tomatoes
1 cup tomato sauce
4 cloves garlic, minced
1 tbsp extra virgin olive oil
1/2 cup diced yellow onion
1 1/2 cups diced white mushrooms
1/4 cup dry white wine
1 tbsp Italian seasoning
1 tsp kosher salt
1/4 tsp crushed red pepper
1/2 tsp garlic salt
8 lasagna noodles (uncooked)
1 tsp dried basil
1/4 tsp ground black pepper
3/4 cup parmesan cheese, grated
In a large stock pot heat 1 tbsp of oil over medium-high heat.
When you see the oil is hot add the onion, mushrooms, and garlic. Now cook them for about 3 minutes.
Add in the zucchini (Turai) and cook another 2 minutes.
Pour in the wine and cook another minute.
To the vegetable and wine mixture add the tomato sauce, vegetable broth, diced tomatoes, pepper, garlic salt, salt, Italian seasoning, crushed red pepper, and basil.
Now cook the soup over medium-low heat for 15-20 minutes.
Add the uncooked, broken up pieces of lasagna noodles to the soup and cook for another 15 minutes, or until the pasta is al dente.
Turn off the heat and stir in the grated parmesan cheese.
Serve in bowls topped with some more parmesan cheese.