Zucchini Lasagna Soup: Comfort in Every Creamy Spoonful

This Zucchini Lasagna Soup combines rich flavors and nutritious ingredients for a comforting meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 bowls

Course: Soups

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 pound Ground Beef or Italian Sausage Can be swapped with ground turkey
2 medium Zucchini Sliced into half-moons
1 can (14.5 oz) Diced Tomatoes Canned is quick
4 cups Broth Low-sodium chicken or vegetable broth

For the Creamy Element

1 cup Ricotta Cheese Dairy-free ricotta can be substituted
2 tablespoons Olive Oil For sautéing

For the Aromatics

1 medium Onion Diced
3 cloves Garlic Minced

For Seasoning

1 teaspoon Oregano Dried or fresh
1 teaspoon Basil Dried or fresh
to taste Red Pepper Flakes For heat

Equipment

Large pot

Method

Instructions

In a large pot, heat olive oil over medium heat.
Add ground beef or Italian sausage and brown for 5-7 minutes.
Add diced onion and sauté until softened, then add minced garlic.
Stir in sliced zucchini and cook for about 5 minutes.
Combine diced tomatoes, broth, oregano, basil, and red pepper flakes.
Bring to a boil, then reduce heat and simmer for 15-20 minutes.
Mix in ricotta cheese and Parmesan, stirring gently.
Ladle into bowls and garnish with fresh basil and Parmesan.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 18gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 900IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

For best flavor, use fresh tomatoes if available. Adjust seasoning based on your preference.

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