Description
This recipe combines broken lasagna noodles, a rich tomato broth, and a trio of cheeses for a comforting meal. It skips the baking step for a quick weeknight dinner.
Ingredients
For the soup base:
2 tablespoons olive oil
1 medium yellow onion (finely diced)
2 medium carrots (peeled and finely diced)
1 medium zucchini (finely diced)
3 cloves garlic (minced)
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste
1 can (28 ounces) crushed tomatoes
6 cups vegetable broth
1 can (15 ounces) white beans (rinsed and drained)
2 cups baby spinach
1/4 teaspoon salt
1/4 teaspoon black pepper
For serving:
8 ounces lasagna noodles (broken into pieces)
1 cup ricotta cheese
1 cup mozzarella cheese (shredded)
1/2 cup parmesan cheese (grated)
Fresh basil leaves
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and zucchini. Cook until softened, about 5 minutes.
2. Add the minced garlic, Italian seasoning, and red pepper flakes. Stir for one minute until fragrant. Stir in the tomato paste and cook for two minutes until it darkens slightly.
3. Pour in the crushed tomatoes and vegetable broth. Add the white beans, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low.
4. Add the broken lasagna noodles to the pot. Simmer for 10 to 12 minutes, stirring occasionally, until the noodles are al dente.
5. Stir in the baby spinach and cook for one minute until wilted. Remove the pot from the heat.
6. In a small bowl, mix the ricotta with a tablespoon of hot soup broth to temper it.
7. Ladle the hot soup into bowls. Top each bowl with a dollop of the tempered ricotta, shredded mozzarella, and grated parmesan.
8. Garnish with fresh basil leaves and serve immediately with crusty bread.
Notes
Store leftover soup in the refrigerator for up to 4 days. Keep the noodles separate from the broth to prevent them from getting mushy.
You can use frozen spinach instead of fresh. Thaw and squeeze out the excess water before adding it to the pot.
For a smoother broth, blend half of the soup before adding the noodles back in.
To make this vegan, substitute the ricotta with blended cashews and use vegan mozzarella.
- Prep Time: 10 min
- Cook Time: 28 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 9 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 14 g
- Cholesterol: 15 mg
