Description
Lasagna Soup brings all the cozy, tomato-rich comfort of classic lasagna to a busy weeknight—no layering, no baking, just one pot. Brothy crushed tomatoes, tender ruffly noodles, mushrooms, zucchini, and spinach simmer together, then each bowl gets a creamy ricotta finish and a shower of parmesan and basil.
Ingredients
1 tbsp extra-virgin olive oil
1 yellow onion, finely chopped
4 garlic cloves, thinly sliced
1 tsp dried oregano (or Italian seasoning)
Pinch red pepper flakes (optional)
1 small zucchini, diced
8 oz mushrooms (cremini or shiitake), sliced
2 tbsp tomato paste
1 tsp balsamic vinegar
1 (28 oz) can crushed (or hand-crushed whole) tomatoes
4 cups vegetable broth (low-sodium)
8–10 oz lasagna noodles, broken into 2–3-inch pieces
2 cups baby spinach, lightly packed
1/3–1/2 cup half-and-half or splash of cream (optional)
1 cup ricotta cheese (for serving)
1/2 cup freshly grated parmesan (for serving)
Fresh basil, salt, and black pepper, to taste
Instructions
Bloom aromatics (5 min): Heat olive oil over medium. Add onion and cook until translucent. Stir in garlic, oregano, and red pepper flakes (if using) until fragrant.
Soften veg (8–10 min): Add zucchini and mushrooms with a pinch of salt. Cook until mushrooms release liquid and edges brown.
Deepen tomato (2 min): Stir in tomato paste and cook until brick red. Add balsamic to deglaze.
Simmer (10 min): Add tomatoes and vegetable broth. Bring to a lively simmer; season lightly.
Cook noodles (8–12 min): Add broken lasagna noodles. Stir often to prevent clumping. Cook to al dente.
Finish (2 min): Stir in spinach to wilt. Add half-and-half/cream if using; simmer 1 minute.
Serve: Ladle into bowls. Top with ricotta, parmesan, basil, black pepper, and a drizzle of olive oil.
Notes
Pro tip: Low-sodium broth = better control of salt at the end.
Make-ahead: Chop/slice veggies 1–2 days ahead.
Storage: 3–4 days refrigerated (noodles soak up broth—add a splash when reheating).
Freezing: Freeze the base (without noodles) up to 3 months; add pasta after thawing.
Swap ideas: Mafalda corta/bowties/broken rigatoni; frozen spinach (thawed & squeezed); plant-based ricotta for DF.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup recipes
- Method: One-pot, stove top
- Cuisine: Italian-American