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Creamy Vegetarian Lasagna Soup

5 from 1 reviews

This Vegetarian Lasagna Soup combines all the rich, creamy texture of lasagna with the warming comfort of a hearty bowl of soup. It’s also quick and easy to get on the dinner table, AND it all comes together in one pot! This could very well be the most perfect winter meal.

Scale

Ingredients

Garnish:

  • fresh chopped parsley
  • shredded/grated Parmesan

Instructions

  1. Heat olive oil in a large pot over medium-high heat.
  2. Add onion along with a pinch of salt and pepper. Saute, stirring frequently for 3-4 minutes.
  3. Add garlic, oregano, thyme, and a couple pinches of salt and pepper. Saute for another minute.
  4. Add tomatoes, pesto, vegetable broth, and uncooked pasta to the pot.
  5. Turn heat up to medium-high, cover, and bring to a gentle simmer.
  6. Then reduce heat to medium-low and gently simmer, covered for about 8-10 minutes or until the pasta is cooked al dente.
  7. Remove from heat and stir in the heavy cream and Parmesan. Stir until Parmesan melts.
  8. Then add kale and stir until wilted.
  9. Serve with a dollop of ricotta on top of each bowl of soup. Garnish with Parmesan cheese and chopped parsley.

Notes

If you have a few extra minutes, grate your own parmesan. Pre-grated cheeses contain preservatives designed to keep them from clumping together in their packages. Those same preservatives, however, mean the cheese doesn’t melt together as smoothly as you’ll want it to. For the best texture, get a wedge of parmesan and grate it at home!

Can’t find crushed tomatoes? No problem. You can use tomato puree, canned tomato sauce, or jarred spaghetti sauce instead – the soup will just have a smoother consistency. Alternately, you can get a can of whole, peeled tomatoes and crush them yourself for a more chunky tomato texture in your soup!

You can use whatever kind of pasta you have on hand for this creamy vegetarian lasagna soup. I like to use bowties (or farfalle) because they slightly resemble the edge of a classic lasagna noodle, but penne, rotini, rigatoni, or even macaroni would work well in this recipe!

Any sturdy green will work. You can easily swap out the kale for another sturdy green like baby spinach. I sometimes like to use Swiss chard, mustard greens, or collard greens. I have even used arugula in a pinch, which added a little bit of a peppery flavor! Use whatever you’ve got in the fridge! And because it’s going to wilt anyway, you can use greens that are slightly past their prime!

Keywords: one pot lasagna soup, lasagna soup recipe, easy lasagna soup