This Vegetarian Creamy Lasagna Soup is a warm bowl of goodness! It’s packed with tasty veggies, creamy tomatoes, and delicious pasta that makes you feel cozy inside.
You can enjoy it with some crusty bread for dipping—because who doesn’t love a little bread action? I like to load mine with extra cheese for that cheesy goodness! 🧀
Key Ingredients & Substitutions
Olive Oil: This adds healthy fat and flavor. If you’re out of olive oil, feel free to use canola or vegetable oil for sautéing.
Vegetables: A combination of onion, carrot, and celery (the “holy trinity” of cooking) is key here. You can also swap in bell peppers or zucchini if that’s what you have on hand.
Herbs: Dried oregano and basil are essential for that classic flavor. If fresh herbs are available, they add a vibrant taste! Just use about three times the amount of fresh as dried.
Ricotta Cheese: It provides creaminess. If you’re dairy-free, try using a cashew cream or tofu blended with a bit of lemon juice.
Ravioli: Cheese ravioli works best, but you could use any pasta you enjoy, like tortellini or even whole wheat or gluten-free pasta if needed.
How Do I Create a Creamy Texture Without Curdling the Cheese?
Achieving that luxurious creaminess is easy! Here’s how to incorporate the cream and cheese smoothly:
- Lower the heat before adding the ricotta and heavy cream. This prevents the high temperature from curdling the cheeses.
- Mix the cream into a bit of the hot broth before adding it back to the pot. This tempers the temperature and helps blend smoothly.
- Stir gently and continuously to create that creamy consistency without lumps.
With these tips, your soup will be perfectly creamy and delicious! Enjoy your cooking adventure!
Vegetarian Creamy Lasagna Soup
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes (optional)
- 4 cups vegetable broth
- 1 (14 oz) can diced tomatoes
- 1 cup ricotta cheese
- ½ cup heavy cream or half-and-half
- 8 ounces refrigerated cheese ravioli or mini ravioli
- 2 cups fresh spinach, roughly chopped
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, thinly sliced for garnish
- Grated Parmesan cheese, for serving
Time Needed:
This recipe takes approximately 30 minutes to prepare and cook. It’s quick and perfect for a weeknight dinner! Just gather your ingredients and get ready to enjoy a bowl of comfort.
Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery to the pot, and sauté them for about 5 minutes or until they begin to soften. This gives the soup a flavorful base.
2. Add Aromatics:
Next, stir in the minced garlic, dried oregano, dried basil, and crushed red pepper flakes (if you like a bit of heat). Cook the mixture for about a minute until it’s fragrant. Your kitchen will smell amazing!
3. Combine Broth and Tomatoes:
Pour in the vegetable broth and the diced tomatoes, including their juices. Bring everything to a boil, then reduce the heat to let it simmer for 10 minutes. This will allow the flavors to meld together beautifully.
4. Cook the Ravioli:
Add the ravioli to the pot and cook according to the package instructions, which is usually around 4-5 minutes until they are al dente. Stir occasionally to keep everything from sticking.
5. Make It Creamy:
Now, let’s add creaminess! Stir in the ricotta cheese and heavy cream gently until you achieve a smooth texture. Add in the chopped spinach and let it cook for another 2 minutes until the spinach wilts down.
6. Season and Serve:
Season your soup with salt and pepper to taste. Ladle the delicious soup into bowls, and garnish each serving with fresh basil leaves and a sprinkle of grated Parmesan cheese. If you have some crusty bread, serve it on the side for dipping!
This vegetarian creamy lasagna soup delivers all the comforting flavors of classic lasagna in a simple, hearty soup form. Enjoy and savor every spoonful!
Can I Use Different Pasta in This Recipe?
Absolutely! While this recipe calls for ravioli, you can easily substitute it with any pasta shape you prefer, such as penne or fusilli. Just cook the pasta according to the package instructions and add it to the soup!
How Can I Make This Dish Vegan?
To veganize this soup, use plant-based alternatives for the ricotta and heavy cream, such as tofu blended with a bit of nutritional yeast for creaminess. Opt for vegan ravioli or any other pasta that fits your diet.
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of vegetable broth or water to restore creaminess and prevent it from getting too thick.
Can I Freeze This Soup?
Yes, this soup can be frozen! Just cool it completely, then transfer it to freezer-safe containers. It can be stored for up to 3 months. Thaw it in the fridge overnight before reheating, adding fresh spinach before serving for that vibrant touch.
