Lasagna Soup
Every we love about Lasagna, it’s all in this one bowl of soup. It’s filled with vegetables, pasta, marinara sauce, herbs, spinach and creamy ricotta and mozzarella cheeses. It’s so filling and easy, perfect for cold winter dinner.
Servings: 4 servings
Ingredients
Soup
- 1 tbsp olive oil or butter
- 2-3 crushed cloves garlic
- 1 medium onion chopped
- 1 medium red bell pepper chopped
- 1 small zucchini chopped
- 2 bay leaves
- 4 tbsp chopped fresh parsley divided
- 1 tsp red chili flakes
- 1 tsp dried or fresh oregano
- Salt to taste
- fresh cracked black pepper
- 3 cups water
- 2 cups marinara sauce
- 4 oz broken lasagna noodles or any other pasta
- 2 cups spinach or kale roughly chopped
Toppings
- 1/2 cup ricotta cheese
- 3 tbsp grated parmesan cheese
- 6 tbsp shredded mozzarella cheese
- 2 tbsp chopped fresh parsley optional
- 1/4 cup fresh basil chiffonade
- Basil pesto or Calabrian chili paste
Instructions
Stove top method
- Heat a large pot or Dutch oven over medium heat, add olive oil or butter whatever you are using, add garlic and onions; cook until translucent and then add red bell pepper and zucchini and cook 2 to 3 minutes. I love to charr it extra.
- Add the bay leaves, marinara sauce, herbs, chili flakes, salt and fresh black pepper and water and bring it to a boil; cover, reduce heat and simmer for 5 minutes.
- In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.
- Add the broken pasta and cook uncovered according to package directions. Once the noodles are cooked, at the very end add roughly chopped spinach.
Instant Pot method
- Press saute on the Instant Pot and add olive oil. Add the garlic and onions; cook until translucent and then add red bell pepper and zucchini and cook 2 to 3 minutes. I love to charr it extra.
- Add the bay leaves, marinara sauce, herbs, chili flakes, salt and fresh black pepper and water and bring it to a boil; cover, reduce heat and simmer for 5 minutes. Press cancel to shut off. Add the broken pasta and shut the lid/seal the valve and press manual on high pressure for 6 minutes.
- Use the natural or the quick release method, then open the pot and add roughly chopped spinach while its hot.
- In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix. While serving, top each with 2 tbsp ricotta cheese mixture, mozzarella, and fresh basil, leave pesto or Calabrian chili paste on the side for people to customize their soup.