Description
A delightful blend of lasagna flavors in a warm, creamy soup that’s perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 medium carrots, diced
- 2 cups mushrooms, sliced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (optional for heat)
- Salt and pepper to taste
- 2 cups uncooked lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté until translucent, usually around 5 minutes. Stir in the minced garlic, diced bell pepper, and diced carrots. Cook for another 3-4 minutes, allowing the vegetables to soften.
- Next, toss in the sliced mushrooms and cook until they have released their juices, typically 5-7 minutes.
- Pour in the crushed tomatoes and vegetable broth. Stir well to combine everything. Bring the mixture to a simmer and add the dried basil, oregano, red pepper flakes, salt, and pepper. Allow it to simmer for 10 minutes.
- Add in the broken lasagna noodles to the pot. Cook until they become al dente, usually about 8-10 minutes, stirring occasionally.
- Just before serving, scoop in the ricotta cheese, mixing it throughout the soup for that creamy texture.
- Turn off the heat; sprinkle in the mozzarella and Parmesan cheeses and stir until they melt into the soup.
- To serve, ladle the soup into bowls and garnish with fresh basil leaves.
Notes
Experiment with different vegetables or cheese alternatives to suit your dietary needs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 35mg