This Zucchini Lasagna Soup is a cozy, tasty twist on classic lasagna! With layers of zucchini, delicious tomato sauce, and creamy cheese, it’s like a warm hug in a bowl.
It’s a fun way to enjoy lasagna without all the fuss of layering. I love to top mine with extra cheese and a sprinkle of herbs—it makes it even tastier!
Key Ingredients & Substitutions
Olive Oil: This adds a rich flavor to the soup. You can substitute it with avocado oil or even butter if you prefer a different taste.
Ground Meat: I used ground beef for this recipe, but Italian sausage adds a nice spiced flavor. If you’re keeping it lighter, ground turkey or chicken works well too. For a vegetarian option, try lentils or mushrooms.
Zucchini: Fresh zucchini is key as it mimics lasagna noodles. If zucchini isn’t available, yellow squash is a great substitute; it has a similar texture.
Cheeses: Ricotta is optional but adds creaminess. Mozzarella is a must for that melty topping. If you’re dairy-free, you can use cashew cheese or almond cheese for a similar texture.
Crushed Tomatoes: These create the base for the soup’s flavor. If canned tomatoes aren’t handy, you can use fresh tomatoes. Just chop them up and simmer a bit longer to break them down.
How Do You Make Sure Zucchini Stays Tender and Not Soggy?
Cooking zucchini just right can be tricky since it cooks quickly. Here’s how to keep it tender:
- Spiralize or julienne the zucchini in thin strips to help them cook evenly.
- Add them to the soup towards the end of cooking—about 10-12 minutes before serving. This way, they remain slightly firm.
- Don’t overcook! Check for tenderness as you simmer, so they keep that lovely texture.
This simple approach ensures every bite of your soup is packed with flavor and freshness.
Zucchini Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 pound ground beef or Italian sausage
- 4 medium zucchinis, spiralized or julienned into thin strips
- 1 (28-ounce) can crushed tomatoes
- 4 cups beef or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup ricotta cheese (optional, for serving)
- 1/2 cup shredded mozzarella cheese (for topping)
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful Zucchini Lasagna Soup will take about 10 minutes to prep and around 30 minutes to cook. In total, you can whip this up in about 40 minutes! Perfect for a quick weeknight dinner.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once it’s hot, add the chopped onion. Cook for about 3-4 minutes, until the onion is soft and translucent. Then, toss in the minced garlic and cook for about a minute more, stirring frequently. You want to make sure the garlic doesn’t burn!
2. Brown the Meat:
Next, add the ground beef or Italian sausage to the pot. Use a spoon to break it up into smaller pieces while it cooks. Let it brown for about 6-8 minutes, stirring occasionally. If there’s any excess fat after cooking, feel free to drain it.
3. Add the Liquids and Seasonings:
Now it’s time to add in the crushed tomatoes, broth, dried oregano, dried basil, and the red pepper flakes (if you’re using them). Season it with salt and pepper to taste, and bring everything to a gentle simmer.
4. Cook the Zucchini:
Add the spiralized or julienned zucchini to the pot. Let the soup simmer for about 10-12 minutes, until the zucchini is tender yet still has a nice bite to it—just the way we like it!
5. Taste and Adjust:
Make sure to taste your soup! Add more salt and pepper if needed to enhance the flavor.
6. Serve and Enjoy:
Ladle the soup into bowls and, if you’d like, add a dollop of ricotta cheese for a creamy touch. Top it off with some shredded mozzarella and freshly grated Parmesan cheese for that melty goodness. Don’t forget a sprinkle of fresh basil or parsley for garnish!
Enjoy:
Serve this comforting bowl warm and enjoy the delightful combination of flavors that make this Zucchini Lasagna Soup a comforting dish for any occasion!
This soup is a perfect, hearty option that feels indulgent but is still healthy, keeping it low-carb while satisfying that lasagna craving!
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup and store it in an airtight container in the fridge for up to 3 days. Just reheat on the stove or in the microwave, adding a splash of broth to loosen it if needed.
What If I Don’t Have Zucchini?
No worries! You can substitute zucchini with yellow squash for a similar texture. Alternatively, other veggies like bell peppers or even cauliflower can work, though they will change up the flavor a bit.
Can I Freeze This Soup?
Yes, this soup freezes well! Let it cool completely, then transfer to freezer-safe containers. It can be frozen for up to 2-3 months. Just remember to thaw it in the fridge overnight before reheating.
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, simply replace the ground beef or sausage with lentils, mushrooms, or a meat substitute like tofu. Ensure that you use vegetable broth instead of chicken or beef broth too!
