Description
Experience all the rich, hearty flavors of a classic Italian lasagna in a convenient, one-pot soup format. This wholesome dish combines broken lasagna noodles with a savory tomato-vegetable broth, packed with garden-fresh carrots, zucchini, and kale. Finished with a dollop of herbed ricotta, it offers a creamy, restaurant-quality experience that is perfect for busy weeknights when you need a comforting, healthy meal that the whole family will adore.
Ingredients
12 ounces lasagna noodles, broken into bite-sized pieces
5 large carrots, peeled and diced
2 medium zucchini, diced
1 red bell pepper, diced
2 cups fresh kale, chopped
1 small yellow onion, diced
3 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
6 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried thyme
2 tablespoons olive oil
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the onion, carrots, and bell pepper, sautéing until softened.
Stir in the garlic, basil, and thyme, cooking for one minute until fragrant.
Pour in the crushed tomatoes and vegetable broth, bringing the mixture to a boil.
Add the broken lasagna noodles and cook according to package directions until al dente.
Stir in the zucchini and kale, simmering for 5 minutes until vegetables are tender.
In a small bowl, whisk together the ricotta, Parmesan, and parsley.
Ladle the soup into bowls and garnish with a generous dollop of the herbed ricotta mixture.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator. If the noodles absorb too much broth, add a splash of water or extra broth when reheating.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 9g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 15mg