Vegetarian Lasagna Soup

Benjamin

Vegetarian Lasagna Soup

A hearty and comforting vegetarian lasagna soup that captures the essence of traditional lasagna in a fraction of the time.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Main Course

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

1 tablespoon 1 tablespoon olive oil
1 medium 1 medium yellow onion, finely diced finely diced
3 cloves 3 cloves garlic, minced minced
2 teaspoons 2 teaspoons dried oregano dried
1 teaspoon 1 teaspoon dried basil dried
1/2 teaspoon 1/2 teaspoon red pepper flakes for a little kick
2 tablespoons 2 tablespoons tomato paste
1 can 1 can (28 ounces) crushed tomatoes 28 ounces
6 cups 6 cups vegetable broth
8 to 10 lasagna noodles 8 to 10 lasagna noodles, broken into bite-sized pieces broken into bite-sized pieces
2 cups 2 cups fresh baby spinach fresh
1/2 cup 1/2 cup heavy cream or coconut milk for a dairy-free twist
Salt and black pepper to taste to taste
1 cup 1 cup ricotta cheese, for dolloping
1 cup 1 cup shredded mozzarella cheese shredded
1/2 cup 1/2 cup grated Parmesan cheese grated
Fresh parsley for garnish fresh

Equipment

Large Dutch Oven or Heavy-Bottomed Pot

Method

Sauté the Aromatics

Build the Base

Add Liquid

The Noodle Phase

Embrace the Creaminess

The Cheesy Finish

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 15gFat: 18g

Notes

To ensure your Vegetarian Lasagna Soup is a success every time, consider these professional home cook tips. First, do not overcook the noodles. They will continue to soften as they sit in the hot liquid, so aiming for a firm al dente is best. If you find the soup is getting too thick the next day, simply add a splash of broth when reheating.

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