Description
A simple, hearty soup that captures the flavors of lasagna without the layering.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 (15 ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 cup shredded mozzarella cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Pour in crushed tomatoes, tomato sauce, and vegetable broth. Add basil, oregano, salt, and pepper. Bring the mixture to a boil.
- Add the broken lasagna noodles. Reduce heat and simmer, stirring occasionally, until the noodles are tender, about 10 to 12 minutes.
- In a small bowl, mix the ricotta cheese and 1/2 cup Parmesan cheese together.
- Ladle the soup into bowls. Top each serving with a dollop of the ricotta mixture and a sprinkle of mozzarella cheese. Garnish with extra Parmesan cheese before serving.
Notes
- For a richer flavor, you can sauté 8 ounces of sliced mushrooms with the vegetables.
- If you prefer a thicker soup, cook the noodles separately and add them just before serving.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 12
- Sodium: 650
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 6
- Protein: 18
- Cholesterol: 40
Keywords: vegetarian lasagna soup, comfort food, easy soup, pasta soup, ricotta