Description
Experience the rich, comforting flavors of classic lasagna in a convenient, spoonable format. This hearty vegetarian soup combines tender lasagna noodles, fresh spinach, and a robust tomato broth with a creamy ricotta finish. Perfect for busy weeknights, it offers all the satisfaction of a traditional pasta bake without the lengthy layering and oven time. Every bowl is thickened by the starch from the noodles, ensuring a velvety texture that satisfies even the heartiest appetites while remaining simple to prepare in one single pot.
Ingredients
2 tbsp olive oil
1 large yellow onion, finely diced
4 garlic cloves, minced
6 cups vegetable broth
28 oz crushed tomatoes
8 oz lasagna noodles, broken into bite-sized pieces
3 cups fresh spinach
1 cup ricotta cheese
1/2 cup parmesan cheese, grated
Instructions
Heat the olive oil in a large stockpot over medium heat.
Sauté the onion until translucent, about 5 minutes.
Add garlic and cook for 1 minute until fragrant.
Pour in vegetable broth and crushed tomatoes, stirring to combine.
Bring the mixture to a gentle boil, then lower the heat to a simmer.
Add the broken lasagna noodles and cook for 10-12 minutes until al dente.
Stir in the fresh spinach and cook until wilted.
Ladle the soup into bowls.
Top each serving with a dollop of ricotta cheese and a sprinkle of parmesan cheese.
Notes
Substitute chopped kale for spinach if desired.
Use gluten-free lasagna noodles for a gluten-free option.
Store leftovers in an airtight container in the refrigerator for up to 3 days; add a splash of broth when reheating as the noodles will absorb liquid.
- Prep Time: 15
- Cook Time: 30
- Category: Meals
- Method: Stovetop
- Cuisine: Italian Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 20mg