This Zucchini Lasagna Soup is a fun twist on a classic dish! It features layers of tasty zucchini, rich tomato sauce, and gooey cheese all in a warm and comforting soup.
Who knew lasagna could be so cozy in a bowl? I love how quick it is to make—just mix, simmer, and enjoy! Perfect for a busy weeknight dinner!
Key Ingredients & Substitutions
Ground Italian Sausage: This ingredient adds great flavor. If you’re looking for a lighter option, use turkey or chicken sausage. To make it vegetarian, substitute with lentils or a meatless sausage alternative.
Zucchini: The star of this soup! If you can’t find zucchini, yellow squash works well too. You can also use store-bought zucchini noodles for added convenience!
Canned Crushed Tomatoes: These give the soup its rich base. If you’re short on time, you can use a jar of marinara sauce instead for a quicker option.
Cheese: Mozzarella and Parmesan add a delicious creaminess. If you’re dairy-free, try using nutritional yeast for a cheesy flavor without dairy.
What’s the Best Way to Spiralize Zucchini?
Spiralizing zucchini makes for a fun, noodle-like texture, perfect for this soup! If you don’t have a spiralizer, don’t worry. Simply slice the zucchini into thin strips using a knife or a vegetable peeler. The goal is to keep the strips thin enough so they cook quickly.
- Wash and trim the ends of the zucchini.
- Use a spiralizer to create noodles, or cut them lengthwise into thin strips.
- Add the zucchini to the soup right before serving, so they stay fresh and crisp!
This method ensures your zucchini maintains its structure and doesn’t turn mushy. Enjoy your cooking!
Zucchini Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 lb (450g) ground Italian sausage (mild or spicy, depending on preference)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (14 oz) can crushed tomatoes
- 2 medium zucchinis, spiralized or cut into thin strips
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley or basil, chopped (plus more for garnish)
- 1/2 cup shredded mozzarella cheese (optional, for topping)
- 1/4 cup grated Parmesan cheese (optional, for topping)
How Much Time Will You Need?
This delicious Zucchini Lasagna Soup takes about 25 minutes to prepare and cook. It’s a quick meal perfect for busy weeknights, and it’s all made in one pot!
Step-by-Step Instructions:
1. Cooking the Sausage:
Start by heating the olive oil in a large pot over medium heat. Add the ground Italian sausage, breaking it up with a spoon as it cooks. Keep cooking until it’s nicely browned and cooked through, which should take about 5-7 minutes. This will bring all those delicious flavors out!
2. Sautéing the Veggies:
Once the sausage is ready, toss in the finely chopped onion. Cook, stirring often, until the onion becomes soft—about 3-4 minutes. Then, mix in the minced garlic and cook for just 30 seconds. You want the garlic fragrant but not burnt!
3. Adding the Broth and Tomatoes:
Now it’s time to pour in the chicken broth and add the crushed tomatoes. Stir in the dried oregano, basil, thyme, and season with salt and freshly ground black pepper. Bring everything to a boil, and then lower the heat to let it simmer for about 10 minutes. This allows all the flavors to meld together beautifully.
4. Including the Zucchini:
Add the spiralized zucchini noodles to the pot. Let it simmer gently for 3-5 minutes. We want the zucchini to be tender but still have a nice crunch to it!
5. Final Touches:
Now, add in your chopped fresh parsley or basil. Give it a taste and adjust the seasoning with more salt and pepper if necessary. This is the time to make it just right for your taste!
6. Serving the Soup:
Time to serve! Ladle the soup into bowls and, if you like, sprinkle with shredded mozzarella and Parmesan cheese while it’s hot. These will melt into the soup, adding a delicious cheesy flavor.
7. Garnishing:
Finally, add some extra fresh herbs on top for garnish. This will make the dish look even more appetizing. Serve immediately and enjoy your delightful and comforting bowl of Zucchini Lasagna Soup!
Happy cooking! Enjoy the beautiful combination of flavors in this lighter take on lasagna.
Can I Use Other Meats Instead of Italian Sausage?
Absolutely! You can substitute ground turkey or chicken for a leaner option. Alternatively, for a vegetarian version, try using lentils or a meat-free sausage to maintain a similar texture.
Can I Make This Soup in Advance?
Yes! You can prepare the soup ahead of time and store it in the fridge for up to 3 days. Just hold off on adding the zucchini until you’re ready to eat, as it keeps fresher and maintains its texture better this way!
How to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth if it thickens too much.
Can I Freeze This Soup?
Yes, this soup freezes well! Let it cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove.
