Vegetarian Lasagna Soup

Total time50 min

Prep time15 min

Cook time35 min

This cozy, tomato-rich soup pulls together the best parts of a classic lasagna into one comforting bowl. Diced carrot and scallion greens simmer down with oregano, basil, fennel seed, and a kick of red pepper flakes, while crushed tomatoes and tomato paste build a deep, savory base. Broken lasagna noodles cook right in the pot until tender, and a handful of baby spinach gets stirred in at the end for a fresh, wilted finish. The real showstopper is the dollop of lactose-free ricotta swirled with Parmesan and fresh basil that melts into each bowl, giving you that unmistakable lasagna flavor in soup form. It's a hearty, satisfying dinner that spoons up beautifully on a weeknight, and it's a great pick for a vegetarian table. Finish with extra Parmesan and torn basil leaves for a little extra color and flavor.

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Ingredients

6 servings

For the soup

2 tbsp garlic-infused olive oil
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1 lb italian pork sausage, casings removed
Chef's tip
Choose link-style plant Italian sausage. If it's raw, cook it in the recipe just as the original sausage is cooked. If it's precooked, brown it briefly and add it near the end so it doesn't overcook. It's leaner than pork, so add a little oil if needed.
6 scallions, green tops only, thinly sliced (white parts discarded)
1 medium carrot, finely diced
1 tsp dried oregano
1 tsp dried basil
½ tsp fennel seeds
½ tsp red pepper flakes
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
5 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp salt, plus more to taste
½ tsp black pepper
8 oz gluten free lasagna noodles, broken into roughly 2-inch pieces
1 cup baby spinach, loosely packed

For the ricotta topping

1 cup lactose-free ricotta cheese
¼ cup parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
2 tbsp fresh basil, finely chopped
¼ tsp black pepper

For serving

extra parmesan cheese, for serving (optional)
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
fresh basil leaves, for serving (optional)

Instructions

1
In a small bowl, stir together the ricotta, Parmesan, chopped fresh basil, and 1/4 tsp black pepper until combined. Set aside.
2
Heat the garlic-infused olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the sausage and cook, breaking it into small crumbles with a wooden spoon, for 6–8 minutes until browned and cooked through with no pink remaining. Use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the pot.

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