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Vegetarian Lasagna Soup - Cozy, Flavor-Packed Comfort Food

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil – for sautéing
  • Yellow onion – 1 medium, diced
  • Carrots – 2 small, diced
  • Celery – 2 ribs, diced
  • Garlic – 4 cloves, minced
  • Tomato paste – 2 tablespoons
  • Crushed tomatoes – 1 large can (28 ounces)
  • Vegetable broth – 6 cups
  • Dried Italian seasoning – 2 teaspoons (or oregano and basil)
  • Red pepper flakes – pinch, optional
  • Bay leaf – 1
  • Lasagna noodles – 8–10 sheets, broken into bite-size pieces (or mafaldine, farfalle, or rotini)
  • Baby spinach or chopped kale – 4 cups loosely packed
  • Ricotta cheese – 1 cup
  • Mozzarella – 1 cup, shredded
  • Parmesan – 1/2 cup, grated
  • Fresh basil – small handful, chopped
  • Salt and black pepper – to taste
  • Sugar – 1/2 teaspoon, optional (to balance acidity)
  • Lemon juice or balsamic vinegar – 1–2 teaspoons, optional finishing splash

Method
 

  1. Prep your veggies. Dice the onion, carrots, and celery. Mince the garlic. Break the lasagna noodles into 1–2 inch pieces.
  2. Sweat the aromatics. Warm 2 tablespoons olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook, stirring, until softened, 6–8 minutes.
  3. Bloom the garlic and tomato paste. Stir in garlic and cook 30 seconds. Add tomato paste and cook 1–2 minutes until it darkens slightly and smells sweet. This step builds a deeper, “simmered all day” flavor.
  4. Add tomatoes and broth. Pour in crushed tomatoes and vegetable broth. Stir in Italian seasoning, a pinch of red pepper flakes if using, bay leaf, and 1/2 teaspoon sugar if your tomatoes taste sharp. Bring to a boil.
  5. Simmer and season. Reduce to a lively simmer for 10 minutes to let flavors mingle. Taste and adjust salt and pepper.
  6. Cook the noodles in the pot. Add the broken lasagna noodles. Simmer, stirring occasionally so they don’t stick, until al dente, about 10–12 minutes. The broth will thicken slightly as starch releases.
  7. Stir in greens. Add spinach or kale and cook until wilted, 1–2 minutes. Remove the bay leaf.
  8. Make the cheesy topping. In a small bowl, mix ricotta with a pinch of salt and pepper. Stir in half the mozzarella and half the parmesan for a richer dollop.
  9. Finish the soup. Off the heat, taste again. Brighten with a teaspoon of lemon juice or balsamic if needed. Adjust salt and pepper.
  10. Serve. Ladle soup into bowls. Top each with a generous scoop of the ricotta mixture, then sprinkle with remaining mozzarella, parmesan, and fresh basil. Let the cheese melt into the hot soup and enjoy.