Description
Cozy up with a warm, hearty bowl of Vegetarian Lasagna Soup that delivers all the classic flavors of lasagna in a quick, easy, one-pot recipe. Perfect for busy weeknights, this soup is packed with wholesome ingredients, bold Italian flavors, and a creamy cheese topping that’s simply irresistible.
Ingredients
For the Soup:
- 1–2 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 (15-ounce) can diced tomatoes (with juice)
- 1 (15-ounce) can tomato sauce
- 3 ounces (¼ cup) tomato paste
- 4 cups vegetable broth
- 1–2 cups water (adjust for consistency)
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- Black pepper to taste
- 8 ounces bowtie pasta (or pasta of choice)
For Toppings (Optional):
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
Instructions
- Prepare Ingredients:
- Dice the onion, mince the garlic, and gather all other ingredients for an organized cooking process.
- Sauté Aromatics:
- Heat olive oil in a large soup pot over medium-high heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another 1 minute until fragrant.
- Build the Tomato Base:
- Stir in diced tomatoes, tomato sauce, and tomato paste.
- Pour in vegetable broth and 1 cup of water. Mix well to combine.
- Season the Soup:
- Add Italian seasoning, salt, and black pepper. Stir thoroughly.
- Cook the Pasta:
- Bring the soup to a boil, then reduce heat to a simmer.
- Stir in the uncooked pasta and cook for 10–15 minutes, stirring occasionally to prevent sticking.
- Adjust Consistency:
- If the soup becomes too thick, add additional water or broth, ¼ cup at a time, until it reaches your desired consistency.
- Add Toppings:
- Serve hot with a dollop of ricotta cheese, shredded mozzarella, grated Parmesan, and a sprinkle of fresh parsley for garnish.
Notes
- For best results, use high-quality canned tomatoes.
- Adjust the soup’s consistency to your preference by adding more or less water.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months.
- Reheat soup on the stovetop, adding water or broth as needed since the pasta will absorb liquid during storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Soup
- Method: One-Pot
- Cuisine: Italian