This Tomato Basil Lasagna Soup is like a warm hug in a bowl! It’s packed with tasty tomatoes, fresh basil, and lots of cheesy goodness. Perfect for any day!
I love how this soup makes lasagna feel cozy and easy. I can enjoy all my favorite flavors without the fuss. Plus, it’s a great way to warm up on chilly nights! 😊
Key Ingredients & Substitutions
Olive Oil: This is essential for sautéing the onions and garlic. If you don’t have olive oil, you can use vegetable oil or butter instead. Both would work just fine!
Onion: A small onion adds flavor and sweetness. You can substitute with shallots or even leeks if onions are not available.
Garlic: Fresh garlic gives a strong flavor, but garlic powder in a pinch will still add taste. Use about 1/2 teaspoon if you go that route!
Crushed Tomatoes: If you don’t have canned crushed tomatoes, tomato puree or diced tomatoes can work. Just blend them a little for a smoother consistency.
Broth: I like to use vegetable broth for a lighter flavor, but chicken broth adds a nice richness. Use whichever you prefer or have on hand.
Heavy Cream: You can swap this for half-and-half or coconut cream for a dairy-free version. It won’t be as rich, but still delicious!
Lasagna Noodles: No-boil noodles save time, but regular noodles can be used. Just cook them beforehand and then add to the soup.
How Do I Properly Sauté Onions and Garlic?
Sautéing onions and garlic sets the flavor base for your soup. Here’s how to do it right:
- Heat your olive oil in a pot over medium heat.
- Add the chopped onion and cook for about 5 minutes, stirring occasionally until they are soft and translucent.
- Add minced garlic and cook for 1-2 minutes. Watch carefully to avoid burning!
Getting this step right will make your soup taste amazing!
How Do I Know When the Lasagna Noodles Are Done?
It’s important to check the noodles as they cook in the soup:
- Add the broken noodles after the soup has simmered.
- Cook for 8-10 minutes in the simmering soup. They should be tender but not mushy; they should hold their shape.
Stir gently and taste to check texture. Perfect noodles make all the difference!
With these tips and insights, you’ll be well on your way to making a delightful Tomato Basil Lasagna Soup that’s comforting and full of flavor. Enjoy!
Tomato Basil Lasagna Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or 1/4 cup fresh basil, chopped)
- Salt and freshly ground black pepper, to taste
- 6-8 no-boil lasagna noodles, broken into bite-sized pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese (plus extra for serving)
- Fresh basil leaves, thinly sliced, for garnish
- Crusty bread or garlic bread, for serving (optional)
How Much Time Will You Need?
This delicious soup takes about 15 minutes of prep time and 30 minutes of cooking time, making the total about 45 minutes to enjoy a cozy bowl of Tomato Basil Lasagna Soup! You’ll love how quickly you can whip this up!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until it’s softened and translucent. Then, add the minced garlic and cook for another 1-2 minutes, stirring frequently to keep it from burning.
2. Add the Base Ingredients:
Pour in the crushed tomatoes and broth. Stir in the dried oregano and dried basil (or the fresh basil if you’re using it). Bring everything to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes to blend the flavors.
3. Cream it Up:
Add the heavy cream to the pot. Stir well to combine. Season with salt and pepper to taste. This will make your soup nice and creamy!
4. Cook the Lasagna Noodles:
Carefully add the broken lasagna noodles to the soup. Let them cook for about 8-10 minutes in the simmering soup, or until they are tender but still hold their shape. Stir gently every now and then.
5. Stir in the Cheeses:
Now it’s time to make it cheesy! Stir in the shredded mozzarella, grated Parmesan, and the 1/2 cup of ricotta cheese. Mix until all the cheeses are melted and the soup is creamy and delicious.
6. Serve It Up:
Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese and sprinkle fresh basil leaves on top. Serve hot with some crusty bread or garlic bread on the side for extra yumminess!
Enjoy your warm, cheesy Tomato Basil Lasagna Soup! It’s a meal that brings the comfort of lasagna right into a cozy bowl. Perfect for sharing or savoring all by yourself! 😊
Can I Use Gluten-Free Lasagna Noodles?
Absolutely! You can use gluten-free lasagna noodles in this recipe. Just make sure to adjust the cooking time based on the package instructions, as they might cook differently than regular noodles.
How to Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave. If the soup thickens while storing, add a splash of broth or water when reheating to loosen it up.
Can I Freeze This Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the fridge overnight and reheat.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option or a dairy-free alternative, you can substitute heavy cream with half-and-half, whole milk, or coconut cream for a dairy-free version. Just keep in mind that it may slightly alter the creaminess of the soup.
