This yummy Zucchini Lasagna Soup has all the flavors of a classic lasagna without the layers! It’s packed with zucchini, cheese, and a tasty tomato broth that warms you right up.
Perfect for a cozy night, this soup makes dinner easy. I love to sprinkle extra cheese on top and enjoy it with some crusty bread. Who needs a fork for lasagna anyway? 😄
Key Ingredients & Substitutions
Ground Beef or Italian Sausage: Both options add great flavor, but if you prefer a lighter version, try ground turkey or chicken. For a vegetarian twist, use lentils or mushrooms instead for that meaty texture.
Zucchini: Fresh zucchini is key for that lasagna feel without the carbs. If zucchinis aren’t available, yellow squash works nicely too. You can even mix both for added color!
Crushed Tomatoes: If you enjoy a chunkier soup, diced tomatoes are a good substitute. For a richer flavor, try fire-roasted tomatoes. Just be mindful of the spices you add; you may need less if the tomatoes are flavored.
Cheese: Ricotta cheese is perfect for creaminess, but if you’re dairy-free, use cashew cream or silken tofu blended smooth. For mozzarella, vegan cheese works too if you’re avoiding dairy.
How Do I Make Sure My Zucchini Is Perfectly Tender?
Getting the right texture for zucchini is essential. The goal is tender yet not mushy. Here’s how to nail it:
- Slice zucchini evenly into rounds for uniform cooking.
- Add it after browning the meat, cooking for just 3-4 minutes. This keeps it tender-crisp.
- Avoid cooking too long, as zucchini can become mushy. Aim for that slight bite!
By paying attention here, your soup will keep that delightful texture, enhancing your meal!
How to Make Zucchini Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 pound ground beef or Italian sausage
- 3 medium zucchinis, sliced into rounds
- 1 can (28 ounces) crushed tomatoes
- 4 cups beef or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
For the Cheese Topping:
- 1/2 cup part-skim ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
How Much Time Will You Need?
This delicious Zucchini Lasagna Soup takes about 15 minutes for prep and around 30-35 minutes for cooking. So you’ll be enjoying a heartwarming bowl of soup in about 50 minutes!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until it’s softened and translucent, which will take about 3-4 minutes. Then, toss in the minced garlic and cook it for another 30 seconds until you can smell that wonderful aroma!
2. Brown the Meat:
Next, add your ground beef or Italian sausage to the pot. Cook it while breaking it apart with a spoon until it’s browned and cooked through. This usually takes about 5-7 minutes. If you have any excess fat, make sure to drain it out for a leaner soup.
3. Add the Zucchini:
Time to stir in those zucchini rounds! Cook them in the pot for about 3-4 minutes just to slightly soften them. They’ll continue to cook once we add the liquid.
4. Mix In the Liquids & Spices:
Pour in the crushed tomatoes and broth. Sprinkle in the dried basil, oregano, red pepper flakes (if you like a little kick), and season with salt and black pepper to taste. Stir it all together nicely!
5. Let It Simmer:
Bring the soup to a boil, then reduce the heat to let it simmer for about 20-25 minutes. This allows everything to meld together beautifully while the zucchini becomes tender.
6. Stir in the Ricotta:
Just before serving, gently fold in the ricotta cheese, stirring until it’s fully incorporated and creamy throughout the soup.
7. Serve and Enjoy!
Ladle the soup into bowls and top each serving with a sprinkle of shredded mozzarella, some grated Parmesan, and fresh basil leaves for that flavorful finish. If you want, serve it with some crusty bread on the side for a delightful meal!
This soup is a delightful twist on traditional lasagna, brimming with cheesy goodness and the fresh taste of zucchini. Enjoy every delicious spoonful!
Can I Use Other Ground Meats in This Recipe?
Absolutely! Ground turkey or chicken can be great alternatives for a lighter option. If you’d like a vegetarian version, consider using lentils, mushrooms, or a meat substitute like crumbled tempeh or plant-based ground meat.
What Can I Do If I Don’t Have Zucchini?
If zucchini isn’t available, yellow squash works as a perfect substitute! You can also try spinach or kale to add some greens, though the texture will be different. Adjust cooking times slightly, as leafy greens will cook faster.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. Just be sure to let it cool completely before freezing to avoid any freezer burn!
Can I Make This Soup Ahead of Time?
Yes! You can prepare the soup the day before and just reheat it when you’re ready to enjoy it. The flavors will meld beautifully overnight. Just add the cheeses before serving to keep them fresh and creamy!
