Vegetarian Lasagna Soup
Experience the comfort of a classic lasagna in a quick, one-pot soup. This hearty vegetarian dish combines tender noodles, savory San Marzano tomatoes, aromatic garlic, and a creamy ricotta-parmesan finish. It is the perfect weeknight meal that captures all the depth and warmth of traditional lasagna without the need for oven time, making it an efficient yet delicious choice for busy evenings.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings 1x
- Category: Meals
- Method: Stovetop simmering
- Cuisine: Italian Fusion
- Diet: Vegetarian
Ingredients
2 tbsp Extra virgin olive oil
1 large Yellow onion, finely diced
4 cloves Garlic, minced
6 cups Low sodium vegetable broth
28 oz San Marzano style crushed tomatoes
8 oz Lasagna noodles, broken into pieces
1 cup Whole milk ricotta cheese
0.5 cup Freshly grated parmesan cheese
0.25 cup Fresh basil, thinly sliced
Instructions
Heat olive oil in a large heavy-bottomed pot over medium heat.
Sauté diced onions until translucent and soft, about 5 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Pour in vegetable broth and crushed tomatoes, stirring to combine.
Bring mixture to a gentle boil, then reduce heat to a steady simmer.
Add broken lasagna noodles and cook until tender, approximately 10-12 minutes.
Stir in the ricotta and parmesan cheese until smooth and creamy.
Remove from heat and garnish with fresh basil before serving.
Notes
Ensure the noodles are cooked al dente so they do not get too soft. Add the cheese at the very end of the cooking process to prevent curdling. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 7g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg
Find it online: https://itisrecipes.com/vegetarian-lasagna-soup/