5 from 1 vote
Lasagna Soup
Lasagna Soup
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

This soup is very flexible - you can add different vegetables according to your preferences. It can be made ahead and reheated, but you will need to add extra vegetable stock to thin it out because it will thicken as it sits. 

Category: Soup
Type: Meatless Monday
Servings: 6
Ingredients
  • 1 tablespoon / 15 ml vegetable oil
  • 2 medium onions, finely chopped (about 2 cups / 500 ml )
  • 3 cloves garlic, minced
  • 1/2 teaspoon / 2.5 ml salt
  • 1 small can tomato paste (5.5 oz / 156 ml)
  • 1 large can diced tomatoes (28 oz / 796 ml)
  • 4 cups / 1 liter vegetable stock
  • 1/2 cup / 125 ml chopped fennel (optional)
  • 1 cup / 250 ml chopped spinach (fresh or frozen - you do not need to drain the frozen spinach)
  • 1/4 cup / 60 ml chopped parsley
  • 1 tablespoon / 15 ml dried oregano
  • 1-1/2 teaspoons / 7.5 ml dried basil
  • 1/2 teaspoon / 2.5 ml ground fennel (or 1 teaspoon / fennel seed)
  • 1/2 teaspoon / 2.5 ml salt
  • 1/4 teaspoon / 1,25 ground pepper
  • 1-1/2 cups / 375 ml broken lasagna noodles
  • 2 cups / 500 ml grated mozzarella cheese
Instructions
  1. Heat a large saucepan over medium-low heat. When the pan is heated, add oil and swirl to coat pan. Add onions and cook until soft, about 3-5 minutes. Don't let the onions brown. If they start to brown turn down the heat. Add garlic and cook for 1-2 more minutes.

  2. Add the tomato paste and stir to coat onions. Cook for a minute, then add all ingredients except the cheese (tomatoes, vegetable stock, fennel, parsley, oregano, basil, ground fennel, additional salt, ground pepper, spinach and lasagna noodles). 

  3. Heat soup to simmering point, then simmer for 20 minutes, or until the lasagna noodles are cooked. While the soup is simmering, preheat the oven to 375 degrees F / 190 degrees C. When the noodles are cooked, sprinkle the mozzarella over the soup, then bake in the oven for 5 minutes until the cheese has melted. (You can divide the soup into oven-safe bowls and heat individually, or heat the whole pot.)

  4. Serve hot. Leftovers can be reheated, but you will need to stir frequently as the cheese will be distributed in the soup and will cause sticking. If you want to make the soup ahead of time, you can add the cheese when you are ready to serve.