Comfort Food · Crock Pot · Dairy Free · Recipes · Vegan · Vegetarian

Vegetarian Lasagna Soup.

Happy weekend y’all! We are supposed to have some cooler weather this weekend in south Florida and I have to be honest…

I CAN’T WAIT! I actually miss sweaters and boots, and hot chocolate and warm bowls of soup.  Which brings me to today’s post…

I love soup. I also love lasagna. So this week, I decided to make lasagna soup!

Two birds. One stone.

I already have a bunch of favorite soups including split pea, broccoli cheddar and miso.  But this Vegetarian Lasagna soup might be my new favorite (I feel like I say this a lot…).

I’ve been feeling a little blah lately, and this soup definitely serves up some much needed comfort-food vibes.  Oh, and did I mention you avoid all the hassle of making traditional baked lasagna.

Delicious veggies like onion, pepper and mushrooms combined with some dried herbs are the perfect combination for my new fav soup.  And kale leaves and ricotta cheese tie it all together.  It can even be vegan if you leave off the ricotta cheese!

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Vegetarian Lasagna Soup.
Yield: serves 5
Adapted from DieticianDebbie

INGREDIENTS:

8 large lasagna noodles, broken into pieces
2 T extra virgin olive oil
1 cup red onion, chopped
2 cups mushrooms, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 bay leaf
2 teaspoons dried parsley
2 T tomato paste
1 quart veggie broth*
28 oz diced tomatoes, drained
1/2 bunch kale, stems removed and chopped
dash red pepper flakes
salt and pepper to taste
Ricotta cheese (optional)

INSTRUCTIONS:

  1. Fill a medium size saucepan with water and bring to a boil. Cook broken lasagna noodles according to package directions. Drain and set aside.
  2. In a large pan, add olive oil, onion, pepper and mushrooms. Saute for 3-5 minutes or until onion is softened.
  3. Add the garlic and cook another minute.
  4. Stir in the herbs (thyme, oregano, rosemary, bay leaf, red pepper flakes, and parsley) and tomato paste and cook for 1 minute.
  5. Stir in the vegetable broth and diced tomatoes. Turn heat to low and simmer for 5-7 minutes.
  6. Add the kale and cooked lasagna noodles cook another 7-9 minutes. Add salt and ground black pepper to taste.
  7. To serve, add ricotta cheese.

And if the soup isn’t good enough…I’ll leave you with these adorable pictures from this week.

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The pups have been lovin’ on the baby bump.  I’m not sure if it’s because they can sense that someone is in there, or it just makes a really good pillow. 🙂

What do you think?  Can dogs/animals sense when women are pregnant?

 

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