This Spinach Ricotta Lasagna Soup is a cozy bowl of comfort! It has a tasty mix of spinach, creamy ricotta, and pasta all wrapped up in a warm, savory broth.
It’s like your favorite lasagna took a dip in soup! I love how quick it is to make. Just simmer, stir, and enjoy—perfect for a busy weeknight.
Key Ingredients & Substitutions
Olive Oil: Great for sautéing to add flavor. If you’re out, canola or vegetable oil works too, but I generally avoid them for their taste. Olive oil really rounds out the dish.
Onion: A small diced onion adds sweetness and depth. You can substitute with shallots or even leeks for a different flavor profile.
Garlic: Fresh garlic gives a lovely aroma and taste. If you have garlic powder, you can use about 1/2 teaspoon, but fresh is best.
Broth: Vegetable or chicken broth adds richness. If you want to make it vegetarian, definitely stick with vegetable broth or even a homemade one using leftover veggies.
Ricotta Cheese: This creamy cheese is key for that lasagna vibe. If you’re avoiding dairy, try using silken tofu blended until smooth as a great alternative.
Lasagna Noodles: While traditional, you can swap with rotini or fusilli if you want to mix it up. Just cook them according to package instructions separately and add to the soup.
How Do I Get the Perfect Flavor Balance?
The key to building flavor in this soup is layering ingredients properly. Start by cooking the onions slowly in olive oil; this brings out their sweetness. Here’s how to do it:
- Keep the heat at medium, so the onions soften without burning.
- Add garlic and dried herbs to the oil and onions to release their flavors. Be careful not to burn the garlic!
- Add the broth and tomatoes, scraping up any goodies stuck on the bottom of the pot to meld everything well.
This layering technique gives depth, and don’t skip stirring in the cheeses right at the end, allowing them to melt into a creamy richness that is just divine!
Spinach Ricotta Lasagna Soup Recipe
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups vegetable or chicken broth
- 1 (14-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 6 lasagna noodles, broken into 2-inch pieces
- 4 cups fresh spinach, roughly chopped
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped for garnish
- Grated Parmesan cheese, for topping
How Much Time Will You Need?
This delightful soup takes about 10 minutes to prepare and around 20 minutes to cook. Altogether, you’ll be enjoying this comforting meal in about 30 minutes. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once the oil is warm, add the diced onion. Sauté it for about 4-5 minutes, or until it becomes soft and translucent. This helps build a great base flavor for your soup.
2. Add the Garlic and Spices:
Next, add in the minced garlic along with the Italian seasoning, basil, oregano, and red pepper flakes if you like a little kick. Stir everything together and let it cook for about 1 minute until fragrant.
3. Build the Soup Base:
Pour in the broth, diced tomatoes with their juice, and the tomato sauce. Give it a good stir and bring the mixture to a simmer. The soup is starting to take shape!
4. Incorporate the Noodles:
Once simmering, add the broken lasagna noodles into the pot. Cook for about 8-10 minutes, stirring occasionally, until the noodles are tender and cooked through.
5. Add the Spinach:
Stir in the chopped spinach. This will take only about 2-3 minutes to wilt and brighten up the soup. Spinach adds flavor and nutrition!
6. Create the Creamy Texture:
Once the spinach is wilted, turn off the heat. Now it’s time to stir in the ricotta and mozzarella cheeses. Mix well until the cheeses are melted and the soup is creamy and delicious.
7. Season and Garnish:
Lastly, season the soup with salt and pepper to taste. Ladle the soup into bowls and top each serving with grated Parmesan cheese. Don’t forget to sprinkle some fresh basil or parsley for a pop of color!
8. Serve and Enjoy:
Serve the soup hot, and enjoy this lovely and comforting Spinach Ricotta Lasagna Soup with family and friends!
Can I Use Store-Bought Tomato Sauce Instead of Canned?
Absolutely! If you prefer using store-bought tomato sauce, just make sure to measure out the same volume indicated in the recipe (8 ounces) and adjust the seasoning a bit if needed, as some sauces can be more flavorful than others!
What Kind of Noodles Can I Use?
While lasagna noodles are traditional, you can substitute them with other pasta types like rotini or fusilli. If you use a different shape, cook the pasta separately according to package instructions and add it at the end to avoid overcooking.
Can I Make This Soup Vegetarian?
Yes! Simply use vegetable broth instead of chicken broth to keep it vegetarian. This soup is already packed with veggies, so you’ll get plenty of flavor!
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of broth if it thickens too much. Enjoy it as a quick lunch or dinner option!