One Pot Lasagna Soup
Creamy soup with tender lasagna noodles, ricotta cheese, fresh mozzarella cheese, basil and fire roasted tomatoes. This one pot meal takes 30 minutes to make and feeds a crowd. Serve this vegetarian soup with crusty bread and extra cheese.
Servings 6
Ingredients
- 1 white onion
- 1 tbsp olive oil
- 3 large garlic cloves , minced
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 24 ounce jar pasta or marinara sauce
- 1 can fire roasted tomatoes
- 1/4 teaspoon red pepper flakes
- 1 tablespoon parsley
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika - optional to taste
- 1 teaspoon granulated sugar
- 7 cups vegetable stock/broth
- 13 lasagna noodles
- 2 cups fresh spinach
- 1/3 cup heavy cream
- 12 ounces ricotta cheese
- 1 1/2 cups mozzarella cheese
- 1/2 cup Parmesan cheese
- 1 medium mozzarella ball , sliced
Instructions
- In a large dutch oven or pot, heat olive oil over medium heat. Toss in diced onion and sautee for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.
- Stir in tomato paste and flour then cook for a few minutes, stirring frequently.
- Add pasta sauce, diced tomatoes, red pepper flakes, parsley, basil, oregano, paprika, sugar, salt and pepper to pot then stir in vegetable broth.
- Bring to boil then add lasagna noodles (broken into 4ths) to pot and reduce heat back to medium then cook, stirring occasionally (about 20 minutes).
- Once noodles are tender, stir in fresh spinach, heavy cream, ricotta cheese, mozzarella cheese and Parmesan cheese. Cut mozzarella ball into small slices and place on top. Garnish with shredded basil. Serve with crusty bread.
Notes
heavy adapted from Carlsbad Cravings