Description
Experience all the comforting, hearty flavors of a classic Italian lasagna in a convenient, bowl-ready soup. This effortless weeknight meal combines broken lasagna noodles, a rich tomato broth, and aromatic vegetables, all finished with a velvety dollop of ricotta and fresh spinach. It is a satisfying, restaurant-quality dish that eliminates the tedious layering process of traditional lasagna while delivering consistent, delicious results in less than an hour.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced small
3 cloves garlic, minced
24 oz high-quality marinara sauce
4 cups low-sodium vegetable broth
8 oz lasagna noodles, broken into 2-inch pieces
3 cups fresh spinach, chopped coarsely
1 cup whole milk ricotta cheese
Instructions
Heat two tablespoons of olive oil in a large heavy-bottomed pot over medium heat.
Add the diced onion to the pot and sauté for five minutes until translucent.
Stir in the minced garlic and cook for sixty seconds until fragrant.
Pour the marinara sauce and vegetable broth into the pot with the aromatics.
Increase the heat to medium-high to bring the mixture to a gentle boil.
Add the broken lasagna noodle pieces to the boiling liquid.
Reduce heat and simmer until the noodles are tender, about 10-12 minutes.
Stir in the chopped spinach and cook until just wilted.
Ladle the soup into bowls and top each serving with a generous tablespoon of ricotta cheese before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the soup thickens too much upon reheating, add a splash of vegetable broth to adjust the consistency.
- Prep Time: 15
- Cook Time: 30
- Category: Meals
- Method: Stovetop simmering
- Cuisine: Italian Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 3.5g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg