One Pot Lasagna Soup Recipe
This lasagna soup recipe is your ticket to a cozy, flavorful dinner with all the delicious layers of traditional lasagna, minus the fuss. Roasted cherry tomatoes and red wine blend together with sautéed onion and garlic to create the most delicious, velvety base, then everything is finished off with lasagna noodles and heaping dollops of a luscious ricotta and mozzarella mixture.
Servings: 4 Servings
Ingredients
- 9 ounces dried lasagna noodles
- 3 tablespoons olive oil, divided
- 1 small onion, diced
- 4 cloves garlic, minced
- 2 pounds cherry tomatoes
- ½ cup red wine, or 2 tablespoons balsamic vinegar
- 4 cups vegetable broth
- 6 ounces tomato paste
- 1 teaspoon salt
- 2 tablespoons Italian seasoning
- ½ teaspoon black pepper
- 8 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese, for garnish
- 2 tablespoons parsley, for garnish
Instructions
- Bring a large pot of water to a boil and cook the lasagna noodles according to the package instructions. Once cooked, drain and set aside.
- Preheat the oven to 375℉. Toss the tomatoes with olive oil, then spread them out over two rimmed baking sheets and sprinkle with sea salt. Roast the tomatoes for 45 minutes, or until the skins have started to burst.
- Meanwhile, in a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook for 5-10 minutes, until the mixture is fragrant and the onion is starting to brown. Add the tomatoes and wine and simmer for 5 minutes more.
- Add the broth, tomato paste, and salt and stir to combine. Using an immersion blender, blend the soup directly in the pot until smooth. Stir in the Italian seasoning and pepper, then add the lasagna noodles.
- In a small bowl, mix together the ricotta and mozzarella until fully combined, then drop the ricotta mixture into the soup by the heaping tablespoon and remove the soup from the heat. Top with parmesan and garnish with parsley. Serve and enjoy!
Notes
- Make it gluten-free - use gluten free lasagna noodles (we used Jovial's gluten-free lasagna noodles) to make this recipe gluten-free.
- Make it dairy-free - if you're dairy-free, grab dairy-free ricotta and mozzarella in place of the regular stuff. Either skip the parmesan garnish or use a DF parmesan substitute (many grocery stores sell dairy-free cheese options now!).
- Add some protein - if you aren't in need of a vegetarian lasagna soup, feel free to add a pound of cooked and crumbled Italian sausage to the soup.
Nutrition
Calories: 697kcal | Carbohydrates: 77g | Protein: 29g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 62mg | Sodium: 2332mg | Potassium: 1293mg | Fiber: 7g | Sugar: 16g | Vitamin A: 3021IU | Vitamin C: 66mg | Calcium: 479mg | Iron: 5mg