easy lasagna soup

Lasagna soup: for when you’re too fucking lazy to layer.

I initially cooked up this soup on Christmas Eve, when temps didn’t climb about 40 and our house had that cold light that comes with wintertime conditions. I wasn’t really intending to develop a recipe on the holiday, but this kinda just happened, and I’m pretty stoked that it did.

As you can probably tell, I’ve been pretty simplistic with a lot of my recipes lately. I like shit that’s either quick or, if it’s not as quick, very hands-off so I can piddle-fuck around while the meal cooks itself. It’s a wonder I don’t use my slow cooker more. Though, I think that contraption is most useful for meats, to be fair.

I’m not sure whether the slower days of winter are to blame for my conversion to fast and easy, or if that’s my anxiety speaking, but I’m okay with the calmer pace. This Easy Lasagna Soup is perfect for weeknights when pasta sounds nice but a one-pot soup also sounds nice. Basically, you just dump everything together (with a few interruptions to saute and boil and whatnot) and you suddenly have on your stove a delectably fragrant tomato soup swimming with soft lasagna noodles.

This guy only takes about 35 minutes, and makes the best leftovers. Plus, the leftovers taste even more amazing, which is typical of a great soup.

One (Pot) and Done

Ya’ll will be spared of my big fat diatribes today, so bless this recipe, please.

Start with some onions and celery and a quick saute in some oil. Stir in lots of fragrant spices, like oregano, basil, fennel, rosemary, and a plop of red pepper flakes for heat, as well as fresh garlic cloves.

Swirl in lots of tomato paste and pour in a good heap of dry white wine. I usually buy sauvignon blancs for any dish that requires white wine, and buy one that you don’t think tastes like crap. Save the cheap white wines for sangrias.

Throw down a big can of crushed tomatoes – I love using fire-roasted for the extra bit of spice, but regular is good too – a bit of sugar, and some broth. The sugar helps cut down the tomatoes’ acidity. Bring to a boil and drop in some broken lasagna noodles. The wavy kind look nicest in the soup and are usually less thick than the flat noodles. Or, you could do as I did and buy some mini lasagna noodles, which are even easier to work with. Cook them up until nice and al dente, which is usually about 8-12 minutes depending on the brand of noods.

Cheese, Please

Traditional lasagna soup usually starts with ground meat, but I took a cue from my mom’s classic minestrone soup and used a can of red kidney beans instead. The texture is a lovely addition and the beans provide a bit of protein as well as plenty of healthy nutrients.

When the noodles are done, add the beans, as well as some canned coconut milk or whole milk, mozzarella, and parmesan. Give the soup a careful little slurp and add salt and pepper as needed. I go pretty heavy on the pepper.

I dish out the soup with plenty of crusty baguette, and like to add some extra parmesan with a side of lactase so my stomach doesn’t blow up. It’s so cozy, true good mood food. If you’ve got some left, anticipate the noodles drinking all your broth, but also rest assured that a bowl will prove even tastier.

Stay warm, friends!

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

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easy lasagna soup

The comfiest bowl for cold days.

5 from 1 vote

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Main Course, Soup

Servings 8

Ingredients

  

• 1 large yellow onion, diced
• 4 ribs celery, diced
• 6 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tsp dried fennel
• 1 tsp dried rosemary
• 1/2 tsp red pepper flakes, or to taste
• 1 can tomato paste
• 3/4 cup dry white wine
• 1 28-oz can crushed tomatoes
• 1-2 tsp sugar
• 4 cups vegetable broth
• 8-10 lasagna noodles, broken
• 1/2 cup canned full-fat coconut milk, or whole milk
• 1 can red kidney beans
• 1 cup low-moisture mozzarella cheese, shredded
• 1/2 cup fresh parmesan, grated, plus more for serving

Instructions

 

• Heat 2 tablespoons olive oil in a large soup pot or Dutch oven over medium heat. Saute the onion and celery until softened, about 4-5 minutes. Stir in the garlic, oregano, basil, fennel, rosemary, and red pepper flakes for 1-2 minutes until fragrant. Swirl in the tomato paste, then pour in the white wine. Simmer until reduced by half, about 2-3 minutes.
• Pour in the tomatoes, sugar, and broth. Bring to a boil. Dump in the broken lasagna noodles and cook until softened, about 8-12 minutes, according to the package directions. Stir in the coconut milk or whole milk, kidney beans, and the cheeses until the cheese melts. Taste and adjust salt and pepper as needed.
• Divide into bowls and top with extra parmesan and fresh herbs, as desired.

Notes

*To make leftovers: The lasagna noodles will absorb a lot of the liquid over time. Feel free to boil them separately from the soup and add to each bowl as you serve!

Keyword healthy, lasagna, pasta, red beans, soup, tomato, vegetarian, winter