Description
Hearty lasagna soup brings Italian comfort straight to dinner tables with rich layers of flavor. Cheesy, herb-infused broth and tender pasta pieces combine for a satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Proteins and Dairy:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
Vegetables and Aromatics:
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 1 bell pepper, diced
- 1 cup fresh spinach or kale, chopped
- 1 can (14 ounces / 400 grams) crushed tomatoes
- 1 can (15 ounces / 425 grams) tomato sauce
Liquids, Spices, and Noodles:
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 8 ounces (226 grams) lasagna noodles, broken into pieces
- Fresh basil for garnish
Instructions
- Prepare the aromatic foundation by warming olive oil in a spacious pot over medium heat, gently sautéing diced onions until they become translucent and fragrant, approximately 3-4 minutes.
- Introduce minced garlic and allow it to bloom for one minute, releasing its robust essence into the cooking environment.
- Incorporate diced carrots, zucchini, and bell peppers, allowing them to soften and develop caramelized edges during a 5-7 minute sauté.
- Pour in crushed tomatoes, tomato sauce, and vegetable broth, creating a robust liquid base. Enhance with oregano, basil, red pepper flakes, salt, and black pepper to build complex flavor profiles.
- Bring the mixture to a gentle simmer, then carefully add broken lasagna noodles, stirring periodically to prevent sticking.
- Allow noodles to cook for 10-12 minutes until they reach a perfect al dente texture, maintaining a slight resistance when bitten.
- Fold in fresh chopped spinach or kale, letting the greens wilt and integrate seamlessly into the soup’s landscape.
- Remove from heat and gently fold ricotta cheese throughout, creating creamy pockets of rich texture.
- Optional final touch: sprinkle mozzarella for additional melted indulgence.
- Garnish with fresh basil leaves and serve piping hot, inviting immediate enjoyment.
Notes
- Swap zucchini for seasonal vegetables like yellow squash or eggplant to keep the soup exciting and adaptable throughout the year.
- Consider using gluten-free lasagna noodles to make this recipe suitable for those with gluten sensitivities or celiac disease.
- Break lasagna noodles into smaller pieces before cooking to ensure even cooking and easier eating without needing a knife.
- For a protein boost, add plant-based crumbles or white beans directly into the soup during the vegetable sautéing stage to create a more substantial meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 220
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 20 mg