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vegetarian lasagna soup

Hearty Bowl of Vegetarian Lasagna Soup
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Enjoy all the comforting flavors of lasagna in a hearty and easy-to-make soup! This vegetarian lasagna soup is packed with vegetables, rich tomato sauce, and cheesy goodness.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 8 ounces lasagna noodles, broken into small pieces
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves, for garnish
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more.
  2. Stir in the crushed tomatoes, tomato sauce, vegetable broth, oregano, basil, and red pepper flakes (if using). Bring to a simmer.
  3. Add the lasagna noodles and cannellini beans. Cook until the noodles are tender, about 10-12 minutes.
  4. Season with salt and pepper to taste.
  5. In a small bowl, combine the ricotta and Parmesan cheese.
  6. Ladle the soup into bowls and top with a dollop of the ricotta mixture and fresh basil leaves.

Notes

For an extra layer of flavor, stir in a handful of chopped spinach or kale during the last few minutes of cooking. You can also add other vegetables like zucchini or mushrooms.

Find it online: https://grilldrip.com/vegetarian-lasagna-soup/