easy lasagna soup
The comfiest bowl for cold days.
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!