Easy Lasagna Soup - Vegetarian
The easy, customizable lasagna soup might be your new favorite winter dish. I make it vegetarian for my family, but you can easily add ground beef or sausage (to the whole pot or individual servings). I also serve the ricotta on the side to accommodate picky eaters.
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Equipment
- soup pot
- Stove
- Wooden spoon
Ingredients
- 1 yellow onion, chopped
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 24- ounce jar marinara sauce
- 8 cups vegetable broth
- 2 tsp dried basil
- 1 tsp dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 9 lasagna noodles, broken into pieces
- 2 cups chickpeas (optional)
- 1 pound ground sausage or beef, browned (optional)
- 1 cup shredded mozzarella cheese + more for serving
- 1/2 cup freshly grated parmesan cheese + more for serving
- 16 ounces ricotta cheese
Instructions
- Heat 2 tablespoons olive oil in a large stock pot over medium heat.
- Add chopped onion and cook for 5-7 minutes until soft and fragrant. Add minced garlic and continue cooking for 30-60 seconds, stirring frequently so the garlic doesn't burn.
- Add 2 tablespoons tomato paste and cook for 1-2 minutes.
- Add 24 ounces of marinara sauce, 8 cups of vegetable broth, 2 teaspoons of dried basil, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring to a boil.
- When soup is boiling stir in mozzarella cheese. You can also add the chickpeas, if desired.
- Add 9 lasagne noodles, broken into small pieces, and continue cooking for about 12 minutes, until noodles are soft.
- Serve with ground meat, ricotta cheese, and additional mozzarella and parmesan cheese.
Notes
If you've got some meat eaters and some vegetarians, you can also add the chickpeas to individual dishes.
Store lasagna soup covered in the refrigerator for up to 4 days.
Freeze in an airtight container for up to 3 months. Try freezing individual servings to make reheating easy. If you freeze soup in glass containers, make sure you use a wide mouth container and leave room at the top so the container does not shatter when the liquid freezes and expands.
Store lasagna soup covered in the refrigerator for up to 4 days.
Freeze in an airtight container for up to 3 months. Try freezing individual servings to make reheating easy. If you freeze soup in glass containers, make sure you use a wide mouth container and leave room at the top so the container does not shatter when the liquid freezes and expands.
Servings: 6 servings