Creamy Lasagna Soup (Veggie Packed!)
Warm up with a bowl of Creamy Lasagna Soup, rich in comforting flavors. This recipe is packed with the nutritional goodness of vegetables. Three whole carrots and two whole zucchini are roasted and blended to create the luxuriously creamy soup base. It's a worthwhile extra step to sneak added nutrients into your dinner!
Servings: 8 People
Calories: 402kcal
Ingredients
- 3 medium carrots (to be roasted) (350 grams worth)
- 2 medium zucchini (to be roasted) (350 grams worth)
- 1.5 lbs. extra lean ground beef
- 1 onion diced
- 1 medium zucchini chopped
- 5 cloves of garlic
- 3 tbsp tomato paste
- 7 cups water divided
- 2 beef bouillon soup cubes
- 1 28oz can diced tomato
- 3 tsp Italian seasoning
- 2 tsp balsamic vinegar
- salt and pepper to taste
- 8 oz mini lasagna noodles or broken up regular lasagna noodles
Optional Soup Toppings
- shredded mozzarella cheese
- ricotta cheese
- fresh chopped parsley
- drizzle of balsamic dressing
Instructions
- Prepare all the veggies: Dice the onion and mince the garlic. Peel and chop the three carrot and the 2 zucchinis for roasting. Dice the third zucchini for the soup.
- Coat chopped carrots with olive oil and sprinkle with sea salt, roast for 30 mins. After 30 mins, move carrots to one side of the sheet pan. Add peeled and chopped zucchinis (coated with olive oil and sprinkle with sea salt), roast for 15 more mins. Remove from oven and set aside to cool.
- Meanwhile, in a large soup pot, brown the extra lean ground beef, then drain the fat. (Lightly brown the ground beef enough to render the fat because it will continue cooking as you complete the other steps.)
- Add the diced onion and ½ teaspoon of sea salt and cook for several minutes to soften them.
- Add minced garlic and the one chopped zucchini. Stir and cook for a minute or two.
- Stir in tomato paste, cook a few more minutes.
- Dissolve 2 bouillon cubes in 4 cups of warm water. (The remaining 3 cups of water called for in the recipe will be used for blending the roasted veggies in a later step.) Pour the 4 cups of broth into the soup pot.
- Add diced tomatoes, Italian seasoning, salt, pepper, and balsamic vinegar. Bring the soup to a simmer.
- Add lasagna noodles to the soup. Simmer for about 8 minutes or until noodles are al dente. Taste test a noodle to ensure they're properly cooked.
- Blend roasted carrots and zucchinis in the reserved 3 cups of water (in batches if needed). Add the blended mixture to the soup.
- Taste the soup and adjust seasoning as needed, adding salt, pepper, or more balsamic vinegar to taste. Garnish with fresh parsley and drizzle with heavy cream if desired. Serve hot and enjoy!
Notes
- Choose a large soup pot. This recipe makes a generous batch of soup.
- Use extra lean ground beef to minimize excess fat in the soup.
- Cook the lasagna noodles in the soup just until they are al dente. Overcooking can lead to mushy noodles.
- If the soup seems too thick after adding the blended veggies, you can thin it with a bit more water or broth.
- Feel free to add your favorite lasagna ingredients like spinach, mushrooms, or ricotta cheese for a personal touch.
- Serve with a slice of garlic bread for the perfect accompaniment.
Nutrition
Calories: 402kcal | Carbohydrates: 52.2g | Protein: 32.4g | Fat: 6.9g | Saturated Fat: 2.6g | Cholesterol: 65mg | Sodium: 413mg | Potassium: 651mg | Fiber: 4.4g | Sugar: 5.1g | Calcium: 42mg | Iron: 3mg