Lasagna Soup

All the cozy vibes of classic lasagna—without the layering! This one-pot lasagna soup is a hearty, comforting bowl. Perfect for chilly nights, busy weekdays, or when you just want a hug in a bowl.

Recipe

This recipe will make about 6 servings

Ingredients:

  • 2 tbsp oil

  • 1 yellow onion, diced

  • 2 cloves of garlic, minced

  • 1 -8oz package of mushrooms

  • 3 tbsp tomato paste

  • 1 -750mL can of crushed tomatoes

  • 1 -540mL can of white cannelini beans

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • 1/2 tsp red pepper flakes (optional)

  • 1 1/2 tsp kosher salt

  • 1/2 tsp cracked black pepper

  • 1 litre vegetable stock or water

  • 7-8 sheets of whole wheat lasagna noodles

  • 1 bunch fresh spinach

  • 1 cup shredded cheese

  • 1/4 cup parmesan cheese (optional)

Equipment:

  • 1 large pot

  • Measuring cups

  • Measuring spoons

  • Cutting board

  • Knife

  • Can opener

  • Strainer

  • Ladel

Directions:

  1. Prepare your vegetables by dicing your onion and mincing the garlic, and slicing the mushrooms, set aside.

  2. Into a large pot on medium-high heat add 2 tbsp of oil. Once hot add in the diced onion and cook until transluscent.

  3. Add in the the mushroom and cook for approximately 5 minutes until softened.

  4. Add in tomato paste and seasoning: salt, oregano, basil, red pepper flakes and black pepper

  5. Pour in the crush tomatoes and vegetable stock and mix until combined.

  6. While the broth is cooking, rinse and drain the can of beans. Add them into the soup and turn up the heating, bringing the soup to a boil.

  7. Break up your lasagna sheets into bite sized pieces into the pot and cook for about 15 minutes

  8. Turn down the heat to low and add in the spinach and shredded cheese allowing to cook for a final 5 minutes.

  9. Ladle into bowls and top with a sprinkle of parmesan cheese.

Storage:

  • Store lasagna soup in an airtight container, in the refrigerator for 3-4 days.

  • Freeze lasagna soup without the parmesan cheese. Freeze for 2-3 months. 

    • Thaw in refrigerator overnight and reheat on the stove top or in microwave. Top with parmesan after reheating. 

  • To make ahead (alternative instructions): If you prefer cooking your pasta/lasagna sheets fresh, prepare just the soup ahead of time. 

    • Make this recipe up to step 7, before you add the lasagna sheets. Store the soup in the refrigerator.

    • When ready to serve, start at step 7, bring the soup to a boil and add the lasagna sheets at that point. Then continue following the recipe.