If you love lasagna but don’t always have the patience (or the dishwashing tolerance) for a full pan, this is the recipe for you. I’ve taken a few of my favorite viral lasagna soup ideas and combined them into a cozy, weeknight-friendly version that hits all the cheesy, comforting notes without taking all night. Bonus: it’s perfect for busy evenings or when you just want comfort food in a bowl.
Ingredients
- extra virgin olive oil
- 1 small, white onion, diced
- 5 cloves garlic, minced (measure with your heart)
- 1 zucchini, diced
- 1 can of petite diced tomatoes (optional)
- 1 1/2 jars of pasta sauce (about 30 oz)
- 2 tbsp tomato paste
- 4 cups low-sodium vegetable broth
- 2 tsp chili crisp (again, measure with your heart)
- 1/3 cup heavy cream
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp garlic power
- 1 tsp onion powder
- 1 bag of fresh spinach
- 16 oz pasta (the Mafaldine is my favorite, but you can use broken lasagna noodles or any other type)
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- salt & pepper to taste
- Fresh basil for garnish
Directions
- Bring a pot of salted water to a boil and add pasta. Cook pasta according to directions for al dente.
- In a separate large pot or dutch oven, heat up the olive oil. Add onions and sauté for a few minutes, then add garlic, followed by zucchini and cook until tender.
- Add diced tomatoes, pasta sauce, tomato paste, chili crisp, vegetable broth, cream, and seasonings. Bring to a simmer.
- In the meantime, mix ricotta, mozzarella, parmesan, pepper, and seasonings to taste (garlic powder and basil are perfect!) and set aside.
- Bring soup to a boil and add spinach. Allow to cook down for 2-3 minutes until leaves are wilted and combined.
- Serve your soup by adding pasta to a bowl. Ladle broth over noodles. Add a scoop of cheese mixture and garnish with fresh grated parmesan and fresh basil. Crusty bread and butter makes the perfect accompaniment.
Tips & Notes
- Great For Leftovers: Like most soups, this tastes even better the next day! Store in an airtight container for up to 3 days.
- Freezes Beautifully: Freeze the broth by itself in portions, while storing pasta and cheese topping separately. That way your noodles don’t get soggy
- Add Protein: This is a vegetarian version of the soup, but you are welcome to add ground beef, italian sausage, or even chicken for a boost of protein. Try swapping the ricotta for cottage cheese for extra protein, as well.
- Veggie Friendly: You can sneak in all kinds of veggies for even more flavor: mushrooms, carrots, and cannelloni beans work well!
- Use The Pasta That’s Convenient: I am obsessed with the Mafaldine pasta, but it’s hard to find (I have to order mine online). You can use broken lasagna noodles, or any kind of pasta shape you have on hand.
Do you prefer lasagna with meat or lots of veggies or both?
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