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Hearty Vegetarian Lasagna Soup

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A cozy, comforting vegetarian soup that captures the flavors of traditional lasagna with tender pasta, rich tomato broth, and creamy cheeses, ready in under an hour.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, diced small
  • 1 (14-ounce) can fire-roasted diced tomatoes
  • 2 tablespoons tomato paste
  • 6 cups (1.4 liters) vegetable broth, low sodium preferred
  • 6 no-boil lasagna noodles, broken into 2-inch pieces
  • 3 cups fresh spinach leaves
  • 1 cup (240g) small-curd cottage cheese, drained
  • 1 cup (240g) ricotta cheese
  • ½ cup (50g) grated Parmesan cheese
  • 1 cup (100g) shredded mozzarella cheese
  • 2 teaspoons Italian seasoning (oregano, basil, thyme blend)
  • ½ teaspoon salt
  • Pinch of black pepper
  • Optional: red pepper flakes for a slight kick

Instructions

  1. Chop one medium yellow onion finely, mince 3 garlic cloves, and dice 2 medium carrots into small pieces. Set aside. (Prep time: 10 minutes)
  2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and carrots, stirring occasionally until softened and translucent, about 5-7 minutes. Add the garlic and cook for another minute until fragrant, being careful not to burn it.
  3. Stir in one 14-ounce can of diced fire-roasted tomatoes and 2 tablespoons of tomato paste. Mix well and cook for 3 minutes to deepen the tomato flavor.
  4. Add 6 cups of vegetable broth and sprinkle in 2 teaspoons of Italian seasoning, ½ teaspoon salt, and a pinch of black pepper. Bring the soup to a boil.
  5. Break 6 no-boil lasagna noodles into 2-inch pieces and carefully stir them into the boiling soup. Reduce heat to medium-low and let simmer uncovered for 10-12 minutes, stirring occasionally to prevent noodles from sticking.
  6. In a bowl, combine 1 cup small-curd cottage cheese, 1 cup ricotta cheese, ½ cup grated Parmesan, and a pinch of black pepper. Stir until smooth.
  7. When noodles are tender but still firm (al dente), stir in 3 cups fresh spinach leaves and cook until wilted, about 2 minutes. Gently fold in the cheese mixture, warming through without boiling to prevent curdling.
  8. Remove from heat and sprinkle 1 cup shredded mozzarella on top. Let it melt slightly before serving. Adjust seasoning with salt and pepper if needed.

Notes

Use no-boil lasagna noodles broken evenly for uniform cooking. Mix cottage cheese and ricotta before adding to soup to prevent clumping. Lower heat or remove pot from burner when folding in cheese mixture to avoid curdling. Red pepper flakes can be added for spice. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months (freeze before adding spinach and cheese).

Nutrition

Keywords: vegetarian, lasagna soup, easy soup recipe, comfort food, meatless, Italian soup, cheesy soup, weeknight dinner

Find it online: https://cooltastes.com/hearty-vegetarian-lasagna-soup-recipe-easy-step-by-step-guide-for-best-flavor/