This Zucchini Lasagna Soup packs all the yummy flavors of classic lasagna but with a fun twist. You’ll find tender zucchini, tasty meat, and cheesy goodness in every spoonful!
It’s like lasagna got a cozy makeover. I love making this hearty dish on busy days—it’s simple to throw together, and the leftovers are just as delicious!
Key Ingredients & Substitutions
Ground Beef: I usually go for ground beef for its flavor, but you can swap it for ground turkey or chicken for a leaner version. For a vegetarian option, try lentils or mushrooms for a meaty texture!
Zucchini: This is the star of the show! Thinner slices or spiralized zucchini work well. If zucchini isn’t available, try yellow squash or even eggplant for a slightly different taste.
Cheese: I love using mozzarella and Parmesan for that cheesy goodness. Vegan cheese can work too. Just check that it’s melty if you want that oozing effect!
Broth: Beef broth adds richness, but if you’re looking for a lighter flavor, vegetable broth will work perfectly. Just keep an eye on seasoning since vegetable broth can be less salty.
How Do You Properly Cook Zucchini in Soup?
Cooking zucchini properly is key so it stays tender yet firm. You want it to soak up all that flavor without turning mushy. Here’s how:
- Slice the zucchini thinly for even cooking. Spiralized zucchini cooks faster.
- Add zucchini at the end of the cooking time. Let it simmer for just 5-7 minutes.
- Test for doneness—zucchini should be tender but still slightly crisp. If you overcook it, you’ll end up with a soggy texture.
By following these steps, you’ll keep that zucchini fresh and vibrant in every bowl of soup!
Zucchini Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef (or Italian sausage)
- 3 medium zucchini, thinly sliced or spiralized
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 can (15 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/3 cup shredded mozzarella cheese (plus extra for topping)
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, chopped for garnish
How Much Time Will You Need?
This delicious Zucchini Lasagna Soup takes about 10 minutes to prep and about 30 minutes to cook—so around 40 minutes in total. It’s a great, quick meal option that’s full of flavor!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it’s nice and soft. This is where the flavor begins!
2. Add Garlic and Meat:
Next, toss in the minced garlic and let it cook for around 30 seconds until it’s fragrant. Now, add the ground beef (or Italian sausage) to the pot. Use a spoon to break it up as it cooks, browning it completely. If there’s too much grease, feel free to drain it before moving to the next step.
3. Mix in Tomato Goodness:
Stir in the tomato paste and let it cook for about 1-2 minutes. This helps enhance the flavors! Then, add the crushed tomatoes and beef broth to the pot. Sseason with dried basil, oregano, thyme, red pepper flakes (if you like a kick!), and a sprinkle of salt and black pepper. Bring it all to a boil and then reduce the heat to low. Let it simmer for 15 minutes to blend those flavors beautifully.
4. Add Zucchini:
It’s time for the star of our soup! Add the thinly sliced zucchini (or spiralized zucchini) and let it simmer for another 5-7 minutes. You want it tender but not mushy—trust me, the texture makes a difference!
5. Cheese It Up:
In the last step, stir in the shredded mozzarella and grated Parmesan cheese until they melt and blend into the soup. Taste your creation and adjust the seasoning if needed—add a dash more salt or pepper if it needs a little something extra.
6. Serve and Enjoy:
Now, ladle your delicious soup into bowls and garnish with fresh basil or parsley. If you’re feeling cheesy, sprinkle some extra mozzarella or Parmesan on top. Serve hot and enjoy the warming flavors of lasagna in every comforting spoonful!
Can I Use Different Types of Meat in This Soup?
Absolutely! While ground beef and Italian sausage are classic choices, feel free to substitute them with ground turkey or chicken for a leaner option. For a vegetarian version, try using lentils, quinoa, or even mushrooms for a hearty, meat-like texture!
How Can I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up on the stove or in the microwave, adding a splash of broth or water if it’s too thick. You might need to adjust the seasoning again after reheating!
Can I Make This Soup Ahead of Time?
Yes, you can! This soup is great for meal prep. Make it a day in advance and let the flavors meld together overnight in the fridge. Just reheat before serving, and it’ll be just as delicious!
What Can I Serve with Zucchini Lasagna Soup?
This soup is wonderfully hearty on its own, but you can enhance your meal by serving it with a side of crusty garlic bread, a fresh salad, or even alongside some cheesy breadsticks for dipping!