Description
A cozy pot of savory tomato broth brims with tender noodles, earthy mushrooms, vibrant peppers, and a silky swirl of ricotta cream, finished with melty mozzarella and Parmesan for a comforting one-bowl meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 red bell pepper diced
- 8 ounces mushrooms sliced
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 28 ounces crushed tomatoes
- 6 cups vegetable broth
- 8 ounces lasagna noodles broken
- 1 cup ricotta cheese
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups spinach chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, celery, bell pepper and mushrooms and cook until softened, about 5 minutes.
- Stir in Italian seasoning, dried basil and red pepper flakes and cook for 1 minute.
- Pour in crushed tomatoes and vegetable broth and bring to a boil.
- Add broken lasagna noodles, reduce heat to a simmer and cook until noodles are al dente, about 10 minutes.
- Lower heat and whisk in ricotta cheese and heavy cream until the soup is smooth and creamy.
- Stir in chopped spinach and cook until wilted, about 2 minutes.
- Season with salt and pepper to taste.
- Ladle soup into bowls and top each serving with shredded mozzarella and grated Parmesan.
Notes
- You can substitute gluten free lasagna noodles to make the soup gluten free.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a vegan version replace ricotta and heavy cream with cashew cream and use vegan cheese.
- Customize the soup by adding zucchini or kale for extra vegetables.