Description
This Vegetarian Lasagna Soup is a comforting, meatless twist on a classic dish. It’s loaded with classic lasagna flavors like creamy ricotta, melted cheese, and tender noodles, all in a rich, tomato-based broth.
Ingredients
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 1 (28 oz) can crushed tomatoes
– 4 cups vegetable broth
– 1 (15 oz) can tomato sauce
– 1 teaspoon dried oregano
– 1/2 teaspoon dried basil
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– 8 oz lasagna noodles, broken into 1-inch pieces
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– Chopped fresh basil for garnish
Instructions
1. – In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes until translucent.
2. – Add the garlic, carrots, and celery, and sauté for an additional 3-4 minutes until vegetables are softened.
3. – Pour in the crushed tomatoes, vegetable broth, tomato sauce, oregano, basil, and red pepper flakes (if using). Season with salt and pepper.
4. – Bring the soup to a simmer and add the broken lasagna noodles. Cook for 15-20 minutes, or until the noodles are tender.
5. – Remove the pot from heat and stir in the ricotta cheese until well combined.
6. – Ladle the soup into bowls and top with shredded mozzarella cheese and chopped fresh basil.
Notes
– For a creamier soup, stir in an additional 1/2 cup of ricotta cheese.
– Experiment with different cheese varieties like Parmesan or Provolone.
– Add spinach or other veggies for extra nutrition.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian