This Zucchini Lasagna Soup is a cozy bowl of goodness! It has all the delicious flavors of classic lasagna, but in a fun, slurpy soup form. Plus, it’s packed with healthy zucchini!
Making this soup is a breeze! I love to throw everything in one pot and let it bubble away. Perfect for busy days or when I’m craving comfort food without the fuss! 🍲
Key Ingredients & Substitutions
Zucchini: Fresh, medium-sized zucchinis are perfect! They bring a mild flavor and lovely texture. If zucchini isn’t available, yellow squash makes a great substitute.
Ground Meat: Italian sausage adds a lot of flavor, but ground beef or turkey works just as well. For a vegetarian option, use lentils or plant-based sausage instead.
Crushed Tomatoes: These provide the base for the soup. If you prefer a fresher taste, try using diced fresh tomatoes or tomato puree. You can also use fire-roasted tomatoes for an added smoky flavor.
Cheese: Ricotta is optional but offers creaminess. If you want a dairy-free version, you can use a tofu-based ricotta or skip cheese altogether. Parmesan adds depth; nutritional yeast can be a good vegan alternative.
How Do I Cook the Zucchini Without Making It Soggy?
Preparing zucchini properly is key to avoiding a mushy texture in your soup. You want it to be tender yet remain slightly firm. Here’s how:
- Slice zucchini into thin rounds to help it cook faster and more evenly.
- Add it to the pot after the meat and spices have cooked a bit. This way, it only needs a few minutes to soften.
- Keep the cooking time brief. You want the zucchini to be tender but not overcooked; about 3-4 minutes should do!
By following these steps, your zucchini will retain a nice bite and enhance the overall enjoyment of the soup!
How to Make Zucchini Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 2 medium zucchinis, sliced into thin rounds
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground Italian sausage (or ground beef/turkey)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth (or vegetable broth)
- 1/2 cup part-skim ricotta cheese (optional)
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- Fresh basil leaves, thinly sliced, for garnish
How Much Time Will You Need?
This Zucchini Lasagna Soup takes about 10 minutes to prep and approximately 30 minutes to cook. You’ll spend a little time chopping and sautéing, then just let it simmer until everything is perfectly blended and delicious!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium-high heat. Once hot, add the chopped onion and sauté for about 3-4 minutes, or until it becomes translucent. Then, add the minced garlic and cook for an additional minute until it smells wonderful!
2. Cook the Meat:
Add the ground Italian sausage (or other meat) to the pot. Use a spoon to break it up as it cooks for about 5-7 minutes until it’s browned and fully cooked. If there’s any excess fat, you can drain it out.
3. Add the Seasonings:
Stir in the dried oregano, dried basil, red pepper flakes (if you like a little heat), and some salt and pepper. Cook for another minute, allowing those delicious flavors to release into the mixture.
4. Add the Zucchini:
Now, toss in the sliced zucchini. Mix everything well so the zucchini gets coated with the seasoning. Cook for about 3-4 minutes until the zucchini starts to soften.
5. Combine the Tomatoes and Broth:
Pour in the crushed tomatoes and chicken broth. Stir everything together so it’s well-mixed.
6. Simmer the Soup:
Bring the soup to a boil. Then, reduce the heat and let it simmer uncovered for about 15-20 minutes, or until the zucchini is tender and all the flavors have combined beautifully.
7. Add the Cheese:
Remove the pot from heat and stir in the grated Parmesan cheese along with some salt and pepper to taste. This will make the soup rich and creamy.
8. Serve and Garnish:
Serve the soup hot in bowls, topped with a dollop of ricotta cheese (if you’re using it), a sprinkle of extra Parmesan, and fresh basil leaves for a touch of brightness.
Your Zucchini Lasagna Soup is now ready to enjoy! It’s a lovely, comforting dish that’s full of flavor and perfect for any day! 🍲
Can I Use Different Types of Meat?
Absolutely! While ground Italian sausage gives great flavor, you can substitute it with ground beef, turkey, or even a meat alternative for a vegetarian option. Just adjust the cooking time as necessary to ensure the meat is fully cooked.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a little extra broth if needed to thin it out.
Can I Freeze This Soup?
Yes, this soup freezes well! Let it cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating on the stove.
What Can I Substitute for Zucchini?
If you’re not a fan of zucchini, try using yellow squash or even thinly sliced eggplant as a substitute. You can also add other vegetables like spinach or mushrooms for extra nutrition and flavor!
