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This vegetarian lasagna soup is a winner for so many reasons! It’s incredibly quick to prepare, making it ideal for busy weeknights. The flavor is deeply satisfying, capturing the essence of lasagna without the effort. It’s also wonderfully versatile, allowing for easy vegetable additions. Plus, it’s a comforting dish that’s sure to please everyone, offering a hearty vegetarian meal that feels special.
This vegetarian lasagna soup is a winner for so many reasons! It’s incredibly quick to prepare, making it ideal for busy weeknights. The flavor is deeply satisfying, capturing the essence of lasagna without the effort. It’s also wonderfully versatile. Plus, it’s a comforting dish that’s sure to please everyone. It truly feels special.
Vegetarian Lasagna Soup Ingredients
The magic of this vegetarian lasagna soup comes from a simple yet flavorful combination of pantry staples and fresh produce. Together, they create something truly comforting. It’s a symphony of Italian-inspired tastes. These flavors feel both familiar and exciting.
Aromatics & Base
- Olive Oil: This is the foundation for sautéing our vegetables. It also brings out their natural sweetness.
- Onion, Carrots, Celery: This classic mirepoix builds a robust flavor base. It adds wonderful texture too.
- Garlic: This is essential for that signature Italian aroma. It adds depth of flavor.
- Dried Basil, Oregano, Red Pepper Flakes: These herbs and spices are the heart of lasagna’s flavor. They bring herbaceous and slightly spicy notes.
Liquid & Body
- Vegetable Broth: This provides the savory liquid base for our wonderful soup.
- Crushed Tomatoes & Diced Tomatoes: These canned tomatoes offer smooth texture. They also give chunky bites. This creates a rich tomato broth.
The “Lasagna” Elements
- Lasagna Noodles: Broken into pieces, these add that delightful pasta element. It makes the soup feel like true lasagna.
- Ricotta Cheese, Parmesan Cheese, Egg: These are combined to create creamy, cheesy dollops. They melt into the soup. This mimics the ricotta filling.
- Fresh Parsley: This adds a burst of freshness and lovely color.
Substitutions and Tips
Feel free to swap out the lasagna noodles for other short pasta shapes. Rotini or penne work great. This is if none are on hand. For an extra creamy soup, a splash of heavy cream works wonders. Add it at the end. You can boost the veggie content too. Add zucchini, bell peppers, or spinach. Do this in the last few minutes of simmering. Ensure your ricotta mixture is well combined before adding it. This ensures those delightful cheesy pockets.
How to Make Vegetarian Lasagna Soup
Sauté the Vegetables
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables become soft. This usually takes about 8 to 10 minutes to achieve.
Add Aromatics and Spices
Next, stir in minced garlic. Add dried basil, oregano, and red pepper flakes if using. Cook for just 1 minute more while stirring constantly. Cook until the garlic smells fragrant. Be careful not to burn the garlic.
Build the Broth
Pour in the vegetable broth. Add crushed tomatoes and diced tomatoes. Bring this mixture to a boil. Then, reduce heat to low. Let it simmer gently for at least 15 minutes. This allows the flavors to deepen and meld beautifully.
Cook the Noodles
Add the broken lasagna noodles directly into the simmering soup. Cook them according to package directions. This is typically around 8 to 10 minutes. Cook until they are tender but still have a slight bite, al dente.
Prepare the Ricotta Mixture
While the noodles are cooking, combine ricotta cheese. Add grated Parmesan cheese, egg, and chopped fresh parsley in a medium bowl. Season this mixture with salt and black pepper to your taste. Mix everything together until well combined.
Combine and Finish the Soup
Once the lasagna noodles are cooked through, gently stir the ricotta mixture into the soup. Continue to cook for another 2 to 3 minutes. Stir very gently. Cook just until the ricotta is heated through. The soup will thicken slightly.
Season and Serve
Taste the vegetarian lasagna soup. Add more salt and pepper if needed. Ladle the hot soup into bowls. Garnish with extra Parmesan cheese. Add a sprinkle of fresh parsley if desired for a lovely finishing touch.
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Vegetarian Lasagna Soup
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
A hearty and flavorful vegetarian lasagna soup that captures all the delicious flavors of lasagna in a comforting soup form.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 8 cups vegetable broth
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes
- 1 cup lasagna noodles, broken into pieces
- 1 (15 ounce) can ricotta cheese
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1 large egg
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 8-10 minutes.
- Add garlic, basil, oregano, and red pepper flakes (if using) and cook for 1 minute more until fragrant.
- Pour in vegetable broth, crushed tomatoes, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
- Add the broken lasagna noodles to the pot and cook according to package directions, usually about 8-10 minutes, until al dente.
- While the noodles are cooking, in a medium bowl, combine ricotta cheese, Parmesan cheese, egg, and parsley. Season with salt and pepper.
- Once the noodles are cooked, stir the ricotta mixture into the soup. Cook for another 2-3 minutes, stirring gently, until the ricotta is heated through and slightly thickened.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and serve immediately, garnished with extra Parmesan cheese and fresh parsley if desired.
Notes
- For a creamier soup, you can stir in a splash of heavy cream or half-and-half at the end of cooking.
- Feel free to add other vegetables like zucchini, bell peppers, or spinach.
- If you don’t have lasagna noodles, you can use other short pasta shapes like rotini or penne.
- Ensure the ricotta mixture is well combined before adding it to the soup.
How to Store Vegetarian Lasagna Soup
This vegetarian lasagna soup stores wonderfully. It’s perfect for meal prep or enjoying leftovers later. Once cooled completely, transfer any remaining soup to an airtight container. It can be stored in the refrigerate for up to 3-4 days. When ready to reheat, gently warm it on the stovetop. Use low heat and stir occasionally. Alternatively, microwave it until heated through. You might need to add a splash more vegetable broth or water. This is if the soup has thickened too much during storage.
Tips for Success
- Don’t overcook the noodles: Cook them al dente. They will continue to soften in the hot soup.
- Taste and adjust seasoning: Always taste your soup before serving. Adjust salt and pepper as needed.
- Gentle stirring is key: When adding the ricotta mixture, stir gently. This creates lovely pockets. Avoid fully incorporating it.
- Fresh herbs elevate flavor: A final sprinkle of fresh parsley or basil adds a bright, fresh finish.
Kitchen Tools You’ll Need
- A good-sized heavy-bottomed pot or Dutch oven is essential. This helps distribute heat evenly.
- A sharp knife and cutting board are needed for chopping veggies.
- Measuring cups and spoons ensure accuracy. This is key for balanced flavors.
- A medium mixing bowl is for preparing the ricotta mixture.
- A whisk or fork is handy for combining the ricotta.
- A ladle makes serving the delicious soup simple and neat.
Serving Suggestions
- Serve this hearty soup with warm, crusty garlic bread. It’s perfect for dipping into every last flavorful drop.
- A simple side salad, like a mix of crisp greens with a light vinaigrette, offers a refreshing contrast.
- Garnish individual bowls with extra grated Parmesan cheese. A sprinkle of fresh basil leaves adds beautiful color.
- Pair this delicious vegetarian lasagna soup with a chilled glass of crisp white wine or even sparkling water.
Frequently Asked Questions
Can I make this vegetarian lasagna soup ahead of time?
Yes, you can prepare most of the soup ahead of time. Sauté the vegetables and build the broth base, then refrigerate. Add the noodles and ricotta mixture when you’re ready to serve to prevent the noodles from getting too soft.
What if I don’t have lasagna noodles?
No problem! You can easily substitute other short pasta shapes like rotini, penne, or farfalle. Just cook them according to their package directions in the soup, ensuring they are al dente.
Can I add more vegetables to this soup?
Absolutely! This vegetarian lasagna soup is very forgiving. Feel free to add chopped zucchini, spinach, kale, or bell peppers along with the initial vegetables or in the last 10 minutes of simmering for extra nutrients and flavor.
How can I make this soup richer or creamier?
For a richer, creamier texture, you can stir in about 1/4 cup of heavy cream or half-and-half right at the end of cooking, just before serving. Ensure it’s heated through but avoid boiling after adding cream.
