Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Veggie Lasagna Soup
• Ingredients
• Adaptations/Variations
• How to Make Veggie Lasagna Soup
• Tip for Success
• More Veggie-Packed Soup Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Many, many years ago, I developed a vegetarian lasagna soup recipe for another website, and over the years, I’ve made lasagna soup a LOT!

I’ve refined and perfected the recipe, adding more veggies and simplifying where I can, until I’ve landed on a veggie lasagna soup recipe that I adore even more. So I thought it was time to share!

This soup is made with a tomato-broth base, broken-up lasagna pasta, carrots, spinach, zucchini, and white beans, for a hearty soup that’s sort of like a veggie minestrone – but with lasagna noodles! And a big dollop of ricotta-mozzarella blend on top! 😋

Why You’ll Love Veggie Lasagna Soup

If you love veggie lasagna, I think you’ll love this vegetarian lasagna soup! It’s full of flavor + veggies and the beans and cheese add a bit of protein, making it a nice, hearty, satiating affair.

Serve with a nice kale salad and some garlic bread for the full meal deal!

Ingredients

For the lasagna soup:

• Olive oil – For sautéing the first base layer of flavor.
• Onion – Standard yellow onion, diced
• Carrots – Adds nutrition and, together with the onions, a nice backbone of flavor.
• Italian seasoning – The mix of Italian spices can be found in your local grocery store, or you can make your own homemade Italian seasoning (highly recommended!)
• Garlic
• Vegetable broth – Grab a box of low-sodium veggie broth at the store or make your own vegetable broth from scraps in the Crock Pot – it’s super satisfying (and tastes amazing!)
• Crushed tomatoes – Grab your favorite brand from the store. Diced tomatoes will work here, too, if you prefer something a bit chunkier.
• Navy beans – I prefer to use small white navy beans in this soup because they sort of retreat to the background (the pasta and cheese are the star of the show!) but still add heartiness. But I have used cannellini beans and chickpeas often, too – both options work well!
• Salt & pepper
• Zucchini
• Lasagna pasta – You’ll want to break up the pasta, or you can opt for a different pasta if you prefer. Rotini is great!
• Sugar – A weird ingredient for soup, I know, but the sugar helps to balance out the acidity from the tomatoes. I’ve included it as an optional ingredient because sometimes it’s not necessary.
• Spinach – I like to give baby spinach a rough chop before adding it to soup so that the pieces aren’t too big.
• Parsley

For the cheesy goodness:

• Ricotta cheese
• Mozzarella
• Parmesan
• Salt & pepper

Adaptations/Variations

• Vegan/dairy-free lasagna soup: The soup itself is already dairy-free and vegan – it’s just the cheesy topping you’ll need to address. Mix almond ricotta (you can find it in stores) with vegan mozzarella shreds and a couple of teaspoons of nutritional yeast.
• Gluten-free veggie lasagna soup: Swap the pasta for your favorite GF pasta. It doesn’t have to be lasagna noodles; any medium shape will be great (rotini is excellent in this soup!)
• Meat option: If you have a meat-eater in the house, you can mix some cooked and drained ground beef or ground crumbled sausage to the carnivorous portions.

How to Make Veggie Lasagna Soup

Classic one-pot prep is one of the things that makes soup amazing! Grab a soup pot/Dutch oven and saute your aromatics – carrots, onion, Italian seasoning, and garlic. I like to saute the Italian seasoning right up front to really help “wake up” the flavors.

Next, add the tomatoes, beans, and broth. Once that comes to a boil, break in your pasta and add the zucchini.

And then simmer until your pasta is tender! Stir in the parsley and spinach, and then give it a taste. Is it tasting a bit acidic? If so, add the sugar. (Some canned tomatoes can lend an acidic taste, so I like to include the option of a touch of sugar in this recipe to help tame the acid.)

Then, in a small bowl, mix together the ricotta, mozzarella, parm, salt, and pepper.

Scoop out your glorious lasagna soup into individual bowls …

… and top each bowl with a generous dollop of the cheesy ricotta goodness.

And then dig in!

Tip for Success

• Break your lasagna into smaller-than-you-think pieces. We’re talking one-inch pieces. It swells up way more than you think it will!

I hope this veggie lasagna soup becomes a staple for your family like it has mine! It’s such a fun spin on soup – it satisfies that lasagna craving while staying relatively light and nutrient-filled.

More Veggie-Packed Soup Recipes

• Vegetable Barley Soup
• Rustic Winter Vegetable Chowder
• Vegetarian Minestrone
• Squash-Lover’s Minestrone

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Veggie Lasagna Soup Recipe

Light yet hearty, this vegetable lasagna soup is full of garden vegetables along with white beans and lasagna noodles, all topped with a glorious dollop of cheesy goodness. Bonus: It comes together quickly, in just over 30 minutes!

Keyword garden vegetable lasagna soup, lasagna soup, vegetarian lasagna soup, veggie lasagna soup

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 390kcal

Author Kare

Ingredients

For the soup:

• 2 tablespoons olive oil
• 1/2 medium yellow onion diced, about 1 cup
• 2 medium carrots diced, about 1 cup
• 1 tablespoon Italian seasoning
• 3 medium garlic cloves minced
• 4 cups low-sodium vegetable broth
• 15 ounces crushed tomatoes 1 can
• 15 ounces small white beans aka navy beans, drained and rinsed
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1 small zucchini diced, about 1 cup
• 4 ounces lasagna pasta about a quarter of a box, broken into approx. 1-inch pieces
• 1 teaspoon sugar optional, to cut acidity
• 2 cups baby spinach lightly chopped
• 1/2 cup fresh parsley chopped + more for garnish

For the cheese topping:

• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Instructions

• Set a large pot over medium-low heat and add the olive oil. When hot, add the onion, carrots, and Italian seasoning. Cook, stirring occasionally, until the onion and carrots are tender but not browned, about 8 minutes.
• Add the garlic and cook, stirring frequently, for another minute.
• Add the vegetable broth, crushed tomatoes, beans, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, and add the zucchini and pasta. Reduce to a simmer. Stir and continue to simmer until the pasta is cooked through, 15-20 minutes, continuing to stir occasionally to help keep the pasta from sticking together.
• While the soup simmers, make the cheese topping. In a small bowl, mix together the ricotta, mozzarella, Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
• Add the spinach and parsley to the soup, then taste it and, if it's too acidic for your tastes, add the sugar. I almost always add sugar (or honey) personally to mellow out any acidity from the tomatoes, but I wanted to make this ingredient optional in case you don't want to use the added sugar or your particular canned tomatoes are not too acidic.
• Taste again and add more salt and pepper if desired.
• Scoop lasagna soup into bowls and top with a generous spoonful of the cheese topping. Sprinkle with more parsley if desired, and serve.

Notes

Vegan/dairy-free option:

The soup itself is already dairy-free and vegan – it’s just the cheesy topping you’ll need to address. Mix almond ricotta (you can find it in stores, or even make your own vegan ricotta) with vegan mozzarella shreds and a couple of teaspoons of nutritional yeast.

Gluten-free option:

Swap the pasta for your favorite GF pasta. It doesn’t have to be lasagna noodles; any medium shape will be great (rotini is excellent in this soup!

Meat option:

If you have a meat-eater in the house, you can mix some cooked and drained ground beef or ground crumbled sausage to the carnivorous portions.

Nutrition

Serving: 1g | Calories: 390kcal | Carbohydrates: 48g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 32mg | Sodium: 580mg | Potassium: 849mg | Fiber: 12g | Sugar: 8g | Vitamin A: 5272IU | Vitamin C: 25mg | Calcium: 294mg | Iron: 4mg

The post Veggie Lasagna Soup Recipe appeared first on Kitchen Treaty.

This mushroom pizza recipe makes the ultimate pizza for mushroom lovers, or even if you’re trying to convert someone to the mushroom side. Because it’s delicious over here!

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Mushroom Pizza
• Tips for Success
• What to Serve with Mushroom Pizza
• More Pizza Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Ever since our kiddo was super little, we’ve had pizza and movie night on Friday nights. It’s such a win because not only is pizza delicious, but it also makes dinner all but effortless.

My guy makes pepperoni pizza, without fail. Our kid is a cheese pizza fan. Me, I like to mix it up, and lately this mushroom pizza has been on rotation. I say humbly that I think it’s one of my best yet.

This pizza is, you guessed it, ALL about the mushrooms. In fact, I use three different kinds for a mix of texture and subtle variation in flavor. I love the caramelized sautéed mushrooms combined with the creamy mozzarella and ricotta cheeses. A sprinkle of sea salt, fresh herbs, and crushed red peppers for a touch of heat seals the deal.

This mushroom pizza is maybe the ultimate vegetarian pizza! At least, if you love mushrooms, that is. 🍄

Ingredients

The list of ingredients is pretty simple. I prefer to make this a white mushroom pizza and forgo the traditional tomato-based pizza sauce. There’s a time and place for classic mushrooms on pizza, but in this pizza, I wanted the mushrooms to sing and the remaining ingredients to be a complement to the mushrooms rather than compete with them.

Here’s what we’ve got for mushroom pizza ingredients:

• Olive oil – Both for sautéing the mushrooms and for brushing the pizza crust.
• Butter – I like to add a pat of butter in with the mushrooms for added flavor, but you can sub in another tablespoon of olive oil here if you prefer.
• Mushrooms – I’ve settled on a combination of three mushrooms: White button mushrooms, shiitake mushrooms, and portobello. I like the traditional flavor of white button mushrooms, the slight smoky flavor of shiitakes, and the meaty quality of portobellos. Honestly though, you can sub in any mushrooms you like, here. Any fresh mushroom is the best mushroom for pizza! Go with cremini, oyster, or another fave. You’ll just want about 5 cups of mushrooms.
• Thyme & oregano – I generally use the dried version of these herbs in this recipe, just because it’s easy, but you can sub in fresh. Just double the quantities if you use fresh (you need less when you use dried).
• Garlic – For an added bit of flavor to the mushrooms.
• Mozzarella cheese – A must for pizza! I like to place the mozzarella below the mushrooms to really show off the mushrooms. Plus, the mozzarella creates a barrier to help the crust from getting soggy from any leftover moisture in the mushrooms.
• Ricotta cheese – I like whole-milk ricotta for this mushroom pizza. It adds the most wonderful creaminess and is just such an obvious BFF for mushrooms. Yum.
• Pizza dough – You’ll want a pound of pizza dough. I like to make my own pizza dough or I’m partial to Trader Joe’s pizza dough balls. We keep a supply in the freezer and pull them out on Friday mornings to thaw in time for dinner..

Adaptations/Variations

• Mix up the mushrooms. Again, you can use whichever mushrooms you like. Go with basic cremini or fancy chanterelles or little enoki. Oyster mushrooms are delicious, too. If you just want a shiitake mushroom pizza, go with 5 cups of shiitake! This is a super flexible recipe.
• Make it vegan/dairy-free. Use olive oil only for sauteeing the mushrooms, and swap in vegan mozzarella and ricotta.
• Add some green. Top with spinach or kale after adding the mushrooms for a touch of tasty greens.
• Make it thin-crust. Sometimes I’ll use only 1/2 pound of dough and stretch it as thin as possible for a thinner-crust mushroom pizza.
• Make it a truffle mushroom pizza. Just drizzle with a little truffle oil before serving.

How to Make Mushroom Pizza

First, saute the mushrooms. Add the olive oil and butter to a skillet and toss in your mushrooms and herbs. Throw in the garlic the last minute of cooking so that it doesn’t burn and taste bitter. Once your mushrooms are sautéed, set them aside.

Next, stretch your dough to about a 14-inch diameter circle. But keep in mind that this recipe is super flexible and you can make it as big or small as you want, or make it a rectangle or a heart-shaped pizza … whatever you like.

Brush the crust with a tablespoon of olive oil, then top with the mozzarella.

Top evenly with all of those glorious sautéed mushrooms.

Next, add dollops of the ricotta all around. And then add a pinch of salt and grind a little freshly ground black pepper over the top.

Bake until the cheeses are bubbly and the crust is golden brown. Glorious.

I like to drizzle the cooked pizza with a bit of good olive oil, then sprinkle with a few fresh herbs and crushed red peppers for a bit of heat.

Tips for Success

• Don’t force the dough – If your pizza dough shrinks back after you’ve stretched it out, let it rest for 5 minutes and try again. Sometimes the gluten needs a bit more time to relax.
• Bake at high heat – I bake my mushroom pizza at 450°F. This helps ensure a crisp, well-baked crust without getting soggy. I think of it as attempting to replicate the extreme high heat of a pizza oven (bucket list item!)

What to Serve with Mushroom Pizza

• A green salad is always perfect with pizza. I’m partial to a good Greek salad or this lemon garlic kale salad.
• Breadsticks are always a great companion to pizza! I love these brown sugar garlic breadsticks.
• For dessert, how about a square of this simple chocolate wacky cake?

I hope you love this mushroom pizza as much as we do! I truly believe there is no better pizza on earth for mushroom lovers. It’s straightforward and simple yet absolutely scrumptious!

More Pizza Recipes

• White Pizza with Spinach
• Heart-Shaped Pizzas for Valentine’s Day
• Pizza Pinwheels
• Butternut Squash Pizza
• Sweet Corn Pizza
• Kale Pizza
• Broccoli Lemon Pizza
• Brussels Sprouts Pita Pizza
• Gorgonzola Pear Pizza
• Radish Goat Cheese Salad Pizza
• BBQ Tofu Pizza

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Mushroom Pizza Recipe

The ultimate pizza for mushroom lovers! This incredible mushroom pizza is covered with mozzarella, then piled high with three kinds of herby sautéed mushrooms. Then, it's dotted with creamy ricotta cheese. It's the BEST combination!

Keyword mushroom pizza, mushroom pizza recipe, mushrooms on pizza

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 702kcal

Author Kare

Ingredients

• 1 pound pizza dough 16 ounces
• 3 tablespoons olive oil divided
• 1 tablespoon butter or another tablespoon of olive oil
• 1 clove garlic minced
• 2 cups white button mushrooms sliced, 8 ounces
• 2 cups shiitake mushrooms halved, 4 ounces
• 1 portobello mushroom gills removed, sliced into strips
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups shredded mozzarella 8 ounces
• 3/4 cup ricotta cheese 7 ounces

Instructions

• If you're using refrigerated pizza dough, set it out to relax while you're preparing your toppings. Preheat the oven to 450°F (205°C).
• Add 2 tablespoons olive oil and 1 tablespoon butter (or another tablespoon of olive oil) to a large skillet set over medium heat. When hot, add the mushrooms, thyme, oregano, and a pinch of salt. Sauté, stirring occasionally, until soft, cooked down, and browned a bit on a side or two, about 10 minutes. Add the garlic and cook, stirring frequently, for another minute. Set aside.
• Brush a large baking sheet with a tablespoon of olive oil (or, if you're using a pizza stone, no need to brush it). Stretch the pizza dough into an approximately 14-inch diameter round (but it doesn't have to be perfect!).
• Sprinkle the mozzarella evenly over the pizza crust. Spoon the mushrooms evenly over the top. Dot with spoonfuls of ricotta. Sprinkle with 1/4 teaspoon each salt and pepper.
• Bake until the cheese is bubbling and the crust is golden on the sides and bottom, about 15 minutes (but I suggest checking at about the 10 minute mark depending on the pizza crust you use and your heat source).
• Remove from oven and top with a drizzle of olive oil, a pinch of salt, crushed red pepper flakes, and/or fresh herbs if desired. Slice into wedges and serve.

Nutrition

Serving: 1g | Calories: 702kcal | Carbohydrates: 67g | Protein: 31g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 1393mg | Potassium: 674mg | Fiber: 5g | Sugar: 12g | Vitamin A: 683IU | Vitamin C: 1mg | Calcium: 393mg | Iron: 5mg

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When I came up with this adaptation, I was inspired in two ways:

1. My freakish love for anything caprese. Tomatoes, basil, fresh mozzarella? Does it get any better?
2. Something the witty, talented, and very cool Jennifer Jo from Mama’s Minutia said when she commented on the aforementioned perfect panzanella recipe: “…And what about adding some cubes of fresh homemade mozzarella cheese?“

Fresh mozzarella cheese added to panzanella? Oh heck yes. I’m not daring enough to try making my own cheese (yet), but I can certainly buy some at the store. And I can make this amazing salad, and I can scarf it down, and I can declare it one of the best things ever.

(By the way, I highly recommend a visit or three to Jennifer Jo’s blog. She’s a terrific writer – highly engaging and downright hilarious – and she’s got some great ideas and recipes. Bonus: those blue shoes in her avatar image? Too frickin’ cute.)

Caprese panzanella is just about exactly how it sounds: Bread, toasted in olive oil. Tomatoes. Lots of them. Basil. Lots of that. And, yes, cubes of fresh mozzarella. All tossed in a white balsamic vinaigrette. So good.

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Caprese Panzanella

Fresh mozzarella and basil elevate the classic Italian bread salad to something even more special. Quite possibly the perfect summer salad.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Author Kare

Ingredients

Salad:

• 3 cups day-old bread cubes artisan types are best; I tend to use leftover baguettes
• 4-5 tablespoons olive oil
• 1 teaspoon kosher salt
• 2 large ripe tomatoes
• 1 cup yellow cherry tomatoes I like these for color; another large tomato will work fine as a substitute if you prefer
• 1/2 pound fresh mozzarella about a cup's worth of cheese when cubed
• 1 cup loosely packed basil leaves
• Additional salt and fresh ground pepper to taste

Vinaigrette dressing:

• 1/4 cup olive oil
• 1 1/2 tablespoons white balsamic vinegar I’m sure regular ol’ balsamic would be equally tasty
• 1/4 teaspoon Dijon mustard
• 1/2 teaspoon finely minced garlic
• 1/4 teaspoon kosher salt
• Fresh ground black pepper to taste

Instructions

• Add 2-3 tablespoons of the olive oil to a large saute pan, and warm over medium heat.
• Keeping the heat on medium, add the bread cubes and the salt, and toss.
• Stir frequently for about 10 minutes, until the cubes are well toasted. Whenever the pan dries out, add a little more olive oil, about a tablespoon at a time.
• Remove bread cubes from heat and allow to cool completely.
• Seed and dice the tomatoes and add to a large bowl. I keep the tomato chunks large - about the same size as the bread cubes.
• Cut the cherry tomatoes in half and add them to the bowl.
• Give the basil a couple of rough chops, and throw it in.
• Dice the mozzarella and add that to the bowl, too.
• Add the cooled bread cubes.
• Make the viniagrette  in a small bowl, whisk together all the ingredients.
• Pour the vinaigrette over the bread, veggies, basil, and cheese, and toss gently until well incorporated.
• Let sit for just a few minutes so the bread can soak in just a little of the vinaigrette.
• Add a little more salt and fresh ground pepper to taste, and serve immediately.

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