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Week of 9/2/24

Lasagna Soup
with white beans / ricotta / mushrooms / spinach

Active: 40 Total: 40
Original GF Paleo Vegetarian
Lasagna Soup

Classic lasagna is time-consuming to prepare, but all those same ingredients can be made into this member-favorite soup. It was last featured in 2022, but this time we've added white beans for added heartiness. A dollop of ricotta cheese served on top gives this dish the authentic feel of the original.
Smarts: Lasagna noodles are broken up and stirred into the soup at the end of cooking. Watch them closely or boil them separately to keep them from over-cooking and getting soggy. 

Tags
One Pot, Make Ahead
Proteins
Cheese, Beans, white/cannellini
Cuisines
European - Mediterranean
Save recipe
44

Ingredients

Metric
Servings:
4
Lasagna Soup:
  • Onions, medium - 1 , diced
  • Garlic - 4 cloves , chopped
  • Lasagna noodles - 6 oz , broken into pieces
  • Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
  • Beans, white or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Tomato paste - 2 Tbsp
  • Oregano, dried - 1 tsp
  • Basil, dried - 1/2 tsp
  • Italian seasoning - 1/2 tsp
  • Red pepper flakes (opt) - 1/2 tsp
  • Stock, any type - 4 cups
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Bay leaves - 2
  • Baby spinach - 5 oz
  • Cheese, ricotta - 1/4 cup
  • Cheese, parmesan (opt) - 2 oz , grated

Prep

  1. Onions / Garlic / Lasagna noodles - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Mushrooms - Slice mushrooms. (Can be done up to 3 days ahead)

  3. Beans - Drain and rinse.

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Make

  1. Heat a Dutch oven with oil over medium heat. Stir in onions, garlic, and mushrooms and cook for 2 to 3 minutes.

  2. Stir in tomato paste, oregano, basil, Italian seasoning, and red pepper flakes and saute until fragrant, ~1 minute more.

  3. Pour stock and tomatoes (including liquid) over mushrooms and aromatics. Add bay leaves. Bring to a simmer.

  4. Stir beans and lasagna noodles into soup and cover.

  5. Simmer soup just until lasagna noodles are al dente, tender but still with some bite. This should take 10 to 15 minutes, but watch closely to prevent over-cooking the noodles. In the last minute of cooking, stir in spinach leaves.

  6. Remove and discard bay leaves. Taste soup and season with some salt and pepper.

  7. Divide soup between serving bowls. Top each bowl with a spoonful of ricotta cheese and some Parmesan cheese (if using). Enjoy!

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