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  • kcsimos

vegetarian lasagne soup

Prep: 10min | Cooking: 25min

Complexity: 1/5


(serves 4)

  • 1 onion, diced

  • 3 carrots, diced

  • 4 garlic cloves, minced

  • 4 cups vegetable stock

  • 1 can chopped tomatoes, 400g

  • 1 can tomato sauce, 400g

  • 2 zucchinis, diced

  • 200g champignons, sliced

  • 1 tbsp dried basil

  • 1 tsp dried oregano

  • 1/2 tsp dried thyme

  • 1/2 tsp dried rosemary

  • 1 tsp sugar

  • salt, pepper, olive oil

  • 8 lasagne noodles, broken into pieces

  • 3 tbsp chopped parsley

  • 2-3 tbsp cream cheese

  • * Optional: 100g grated mozzarella


Heat a little olive oil in a soup pot and sauté onion and carrots until onions are translucent.

Add the garlic and sauté 1 min.

Add zucchini, then add in the broth and tomato sauces. Add the herbs, sugar, salt and pepper, and the mushrooms. Bring to a simmer and add the lasagne noodles.

Cover, and simmer 10-15min.

Remove soup from heat. Add cream cheese and season to taste with salt and pepper.

Sprinkle with mozzarella for extra stringy cheesiness.

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