This Zucchini Lasagna Soup is a fun twist on classic lasagna! It’s packed with fresh zucchini, rich tomato sauce, and cheesy goodness. Plus, it’s easy to make in one pot!
Who doesn’t love a hearty soup that tastes like lasagna? I like to sprinkle a bit of extra cheese on top before serving—because more cheese is always a great idea. 🧀
Key Ingredients & Substitutions
Ground Italian Sausage: This is key for flavor and richness. You can swap it with ground turkey or chicken for a leaner option. If you want it meatless, try using lentils or crumbled tempeh for protein!
Zucchini Noodles: Zoodles are great for a low-carb option. If you don’t have zucchini, you can use other veggies like yellow squash or even pasta if you prefer a traditional lasagna feel.
Crushed Tomatoes: These give the soup its hearty base. If you don’t have crushed tomatoes, diced tomatoes or tomato sauce can work too. A touch of tomato paste can help thicken the soup if needed!
Broth: Using low sodium chicken or vegetable broth adds flavor. You can easily make this vegetarian by choosing vegetable broth. Homemade broth is always the tastiest!
How Do You Make Perfect Zucchini Noodles for Soup?
To make sure your zucchini noodles are just right and not mushy in the soup, follow these tips. They need just a little cooking time; otherwise, they can lose their texture.
- Spiralize or slice your zucchini just before adding to the soup.
- Cook them in the soup for only 3-5 minutes. They should be tender, but retain a bit of crunch.
- If you want, you can sauté the zoodles separately before adding—this helps to reduce moisture.
Using these tips and ingredient notes, you’ll create a delicious and comforting Zucchini Lasagna Soup that everyone will love!
How to Make Zucchini Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 pound ground Italian sausage (mild or spicy, based on preference)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups zucchini noodles (zoodles) or spiralized zucchini
- 1 (28-ounce) can crushed tomatoes
- 4 cups low sodium chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional for heat)
- 1/2 cup grated Parmesan cheese, plus more for garnish
- Fresh parsley or basil, chopped for garnish
How Much Time Will You Need?
You’ll need about 10 minutes for preparation and around 25 minutes for cooking, making the total time around 35 minutes. This is a quick and delightful dish that’s perfect for a cozy dinner!
Step-by-Step Instructions:
1. Cook the Sausage:
In a large pot, heat the olive oil over medium heat. Once hot, add the ground Italian sausage. Use a spoon to break it apart and cook until browned and fully cooked, which should take about 5-7 minutes.
2. Sauté the Veggies:
Next, toss in the diced onion and cook until it becomes soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds, just until it smells amazing!
3. Create the Soup Base:
Now, pour in the crushed tomatoes and chicken or vegetable broth. Stir in the dried basil, oregano, thyme, and if you like a bit of heat, add the red pepper flakes. Season with salt and pepper to your taste. Bring the mixture to a gentle boil.
4. Simmer the Flavors:
Reduce the heat and let the soup simmer uncovered for about 15 minutes. This will let all those wonderful flavors blend together.
5. Add the Zucchini Noodles:
It’s time to add the zucchini noodles! Stir them in and cook for another 3-5 minutes until the noodles are tender but still have a slight bite to them (you don’t want mushy zoodles!).
6. Stir in the Cheese:
Remove the soup from heat and stir in the grated Parmesan cheese until it melts and is well combined with the soup.
7. Serve and Enjoy:
Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh chopped parsley or basil for a pop of color and flavor. Enjoy this hearty soup while it’s hot!
8. Optional Side:
For a complete meal, serve with some crusty bread on the side for dipping!
Enjoy this comforting and flavorful Zucchini Lasagna Soup that combines the hearty tastes of traditional lasagna with a light vegetable twist!
Can I Use Other Types of Meat?
Absolutely! If you prefer, you can substitute ground Italian sausage with ground turkey, chicken, or even beef. For a vegetarian option, try lentils or crumbled tempeh for added texture and protein!
Can I Make This Soup in Advance?
Yes, you can prep the soup a day in advance. Just complete up to step 5, let it cool, and store it in the fridge. When you’re ready to serve, reheat on the stove, then add the zucchini noodles just before serving to keep them fresh!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over medium heat. If the soup thickens too much, add a splash of broth or water to adjust the consistency.
What Can I Substitute for Zucchini Noodles?
If you don’t have zucchini noodles, feel free to use regular pasta or other vegetables like yellow squash or even spaghetti squash. Just remember that cooking times may vary, so adjust accordingly!
