Vegetable Lasagna Soup
Recipe by Nicole Thom-Arens
Serves 6 to 8
This tomato-based vegetable soup has become a fall and winter favorite of mine in recent years. It’s hardy and comforting and captures the best flavors of lasagna. Don’t be tempted to swap out the broken lasagna noodles—their unique thickness hits unlike any other pasta.
Ingredients:9 lasagna noodles2 tablespoons olive oil1 yellow onion2 medium carrots 2 stalks celery 3 cloves garlicKosher saltRed pepper flake2 teaspoons dried parsley1 teaspoon dried basil2 tablespoons tomato paste28 ounce can of whole tomatoes4 cups chicken broth/stock2 cups water2 cups kale, finely sliced
Topping:Ricotta cheeseKosher saltBlack pepperShredded mozzarella (optional)Grated parmesan (optional)
Instructions:1. Break up the lasagna noodles into bite-sized pieces. Set aside.2. Trim the kale leaves from the stems and slice into fine, bite-sized ribbons. Set aside.3. Transfer the tomatoes to a medium-sized bowl. Discard any basil that may have been in with the tomatoes. Cut the whole tomatoes into bite-sized pieces. Set aside. 4. Heat 2 tablespoons of olive oil in a large stock pot or Dutch oven set over medium-low heat on the stovetop.5. Dice the onion, carrots, and celery evenly. Add them to the heated oil. 6. Season with red pepper flake and kosher salt. Cook until the onions are translucent.7. While the vegetables are cooking, mince the garlic. Once the onions are translucent, add the garlic to the vegetables. Cook for one minute.8. Add the parsley and basil. Stir to combine.9. Add the tomato paste. Stir to combine.10. Stir in the broth, water, and prepared tomatoes. Bring to a boil. Add the kale. Reduce the heat and simmer uncovered (20 to 30 minutes) until the vegetables are tender.11. Once the vegetables are tender, taste for seasoning. Add additional salt as needed and stir to combine. Add the broken lasagna noodles. Increase the heat to bring the mixture to a boil and cook until the noodles are tender. 12. To make the topping, season the ricotta with salt and black pepper. Add shredded mozzarella and grated parmesan if desired. Top each bowl of soup with a dollop of the ricotta cheese mixture.
Ingredients:9 lasagna noodles2 tablespoons olive oil1 yellow onion2 medium carrots 2 stalks celery 3 cloves garlicKosher saltRed pepper flake2 teaspoons dried parsley1 teaspoon dried basil2 tablespoons tomato paste28 ounce can of whole tomatoes4 cups chicken broth/stock2 cups water2 cups kale, finely sliced
Topping:Ricotta cheeseKosher saltBlack pepperShredded mozzarella (optional)Grated parmesan (optional)
Instructions:1. Break up the lasagna noodles into bite-sized pieces. Set aside.2. Trim the kale leaves from the stems and slice into fine, bite-sized ribbons. Set aside.3. Transfer the tomatoes to a medium-sized bowl. Discard any basil that may have been in with the tomatoes. Cut the whole tomatoes into bite-sized pieces. Set aside. 4. Heat 2 tablespoons of olive oil in a large stock pot or Dutch oven set over medium-low heat on the stovetop.5. Dice the onion, carrots, and celery evenly. Add them to the heated oil. 6. Season with red pepper flake and kosher salt. Cook until the onions are translucent.7. While the vegetables are cooking, mince the garlic. Once the onions are translucent, add the garlic to the vegetables. Cook for one minute.8. Add the parsley and basil. Stir to combine.9. Add the tomato paste. Stir to combine.10. Stir in the broth, water, and prepared tomatoes. Bring to a boil. Add the kale. Reduce the heat and simmer uncovered (20 to 30 minutes) until the vegetables are tender.11. Once the vegetables are tender, taste for seasoning. Add additional salt as needed and stir to combine. Add the broken lasagna noodles. Increase the heat to bring the mixture to a boil and cook until the noodles are tender. 12. To make the topping, season the ricotta with salt and black pepper. Add shredded mozzarella and grated parmesan if desired. Top each bowl of soup with a dollop of the ricotta cheese mixture.