Description
Experience the rustic charm of a classic lasagna in a comforting, one-pot soup format. This nourishing meal blends tender lasagna noodles with a robust tomato broth, garden-fresh carrots, zucchini, and peppers. Finished with a creamy herb-infused ricotta, it offers a lighter, modern twist on Italian comfort food that is perfect for busy weeknights and promotes a sense of peace at the dinner table.
Ingredients
12 ounces lasagna noodles, broken into bite-sized pieces
5 large carrots, peeled and diced
2 medium onions, diced
2 bell peppers, diced
1 medium zucchini, diced
2 cups broccoli florets
2 cups kale, chopped
28 ounces crushed tomatoes
6 cups vegetable broth
3 cloves garlic, minced
1 tablespoon dried oregano
1 cup ricotta cheese
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat and sauté onions, carrots, and bell peppers until softened.
Add minced garlic and oregano, cooking for one minute until fragrant.
Pour in the crushed tomatoes and vegetable broth, bringing the mixture to a gentle boil.
Stir in the broken lasagna noodles and simmer for about 10-12 minutes until tender.
Add zucchini, broccoli, and kale to the pot and cook for an additional 5 minutes until vegetables are crisp-tender.
In a small bowl, mix ricotta cheese with chopped parsley.
Ladle the soup into bowls and top each serving with a dollop of the herb-infused ricotta.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a little extra vegetable broth when reheating, as the noodles will absorb liquid over time.