This Zucchini Lasagna Soup is a fun twist on traditional lasagna! It’s packed with fresh zucchini, tomatoes, and cheese, creating a warm and hearty meal.
Plus, it’s a great way to sneak in some veggies! I love how easy it is to make. Just throw everything in one pot, and you’ll have a comforting dinner in no time!
Key Ingredients & Substitutions
Ground Beef or Italian Sausage: These are great for adding flavor. If you’re looking for a healthier option, ground turkey or chicken works well too. For a vegetarian version, try replacing meat with mushrooms or lentils to maintain the texture.
Zucchini: The star ingredient! If you prefer, you can also use yellow squash for variety. In case of unavailability, any other vegetable like diced bell peppers or carrots could substitute, though they’ll change the flavor profile.
Diced Tomatoes: Canned tomatoes make this recipe simple. If you love fresh flavors, use fresh tomatoes. Just make sure to blanch and peel them first! Crushed tomatoes can also be a substitute for a smoother soup.
Ricotta Cheese: This gives the soup its creamy lasagna vibe. If you’re avoiding dairy, use a non-dairy ricotta made from almonds or tofu for a similar texture. Cream cheese can also work in a pinch!
How Do I Get the Zucchini Just Right?
Getting your zucchini tender and flavorful is key in this soup. Here are some tips:
- Slice your zucchini into even half-moons for uniform cooking.
- Cook the zucchini for only about 5 minutes until just tender. If overcooked, it can become mushy.
- Consider adding the zucchini halfway through the soup’s cooking time to retain some crunch.
This way, you keep that nice bite while still letting it soak up the delicious flavors in the broth!
How to Make Zucchini Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium zucchinis, sliced into half-moons
- 1 (14 oz) can diced tomatoes
- 4 cups beef or chicken broth
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese, plus more for garnish
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes total. You’ll spend about 10-15 minutes prepping and cooking everything together, and then the soup will need about 15-20 minutes to simmer. It’s a quick and satisfying meal that is perfect for busy evenings!
Step-by-Step Instructions:
1. Cooking the Meat:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the ground beef or Italian sausage. Use a wooden spoon to break the meat apart as it cooks. Keep cooking until it’s browned and fully cooked, which should take about 5-7 minutes. If there’s a lot of fat, you can drain some of it off.
2. Sautéing the Veggies:
Now, add your diced onion to the pot. Sauté it for around 3-4 minutes until it becomes soft and translucent. Then, stir in the minced garlic and cook for another 30 seconds until it’s fragrant. This will add lots of flavor!
3. Adding the Zucchini:
Next, add the sliced zucchini to the pot. Cook them for about 5 minutes, stirring occasionally, until they are just tender but still have a bit of crunch. This keeps them from getting mushy!
4. Making the Soup Base:
Now it’s time to build the soup! Stir in the can of diced tomatoes with their juice, the broth, dried oregano, dried basil, crushed red pepper flakes if you like a little heat, and season with salt and black pepper. Bring the soup to a gentle boil, then turn down the heat and let it simmer for 15-20 minutes. This allows all those lovely flavors to come together!
5. Creaming it Up:
After simmering, it’s time to make it creamy. Stir in the ricotta cheese and grated Parmesan cheese. Mix until it’s all well combined, and you’ll have a super creamy texture similar to lasagna filling. Give it a taste and adjust any seasonings if needed.
6. Serving:
To serve, ladle the hot soup into bowls. Garnish each bowl with fresh basil leaves and a sprinkle of extra Parmesan cheese if you’d like. It’s warm, comforting, and bursting with flavor!
7. Enjoy!
Now, dig in and savor your delicious Zucchini Lasagna Soup! It’s a fun, easy dish that everyone will enjoy!
Can I Use Other Ground Meats in This Soup?
Absolutely! You can substitute ground beef or Italian sausage with ground turkey, chicken, or even a plant-based meat alternative for a lighter or vegetarian version. Just ensure to season appropriately to enhance the flavor!
Can I Freeze Leftover Zucchini Lasagna Soup?
Yes, this soup freezes well! Allow it to cool completely, then store it in an airtight container or freezer-safe bag. It can stay frozen for up to 3 months. Just thaw in the fridge overnight and reheat gently on the stovetop when you’re ready to enjoy it!
What If I Don’t Have Ricotta Cheese?
No worries! If you don’t have ricotta, you can use cottage cheese for a similar texture. Alternatively, cream cheese can also work—just make sure to blend it well into the soup for a smooth consistency.
How Can I Make This Soup Vegetarian or Vegan?
To make it vegetarian, you can omit the meat and add additional vegetables like mushrooms, lentils, or beans for protein. For a vegan version, use plant-based sausage or ground meat alternatives, and substitute ricotta and Parmesan with vegan cheese options or a mix of blended tofu and nutritional yeast for creaminess!