Lasagna Soup

Prep Time:

20 minutes

Cook Time:

40 minutes

Serves:

6 servings

Preparation

1. Heat olive oil in a large pot. Sauté garlic, shallots, bell pepper, thyme, and oregano until fragrant.

2. Add roasted tomatoes, broth, and soy chorizo. Bring to a boil.

3. Stir in pasta and cook until al dente, about 10 minutes.

4. Meanwhile, mix ricotta, lemon zest and juice, Parmesan, cream cheese, salt, and pepper in a small bowl.

5. Once pasta is cooked, ladle soup into bowls. Top each with a dollop of herbed ricotta and garnish with fresh herbs.

Classic lasagna, reinvented as the coziest soup — hearty, herby, and irresistibly rich with creamy ricotta on top.

· 2 tbsp olive oil

· 4 cloves garlic, minced

· 2 shallots, diced

· 2 roasted tomatoes, chopped

· 1 red bell pepper, diced

· 1 tsp thyme

· 1 tsp oregano

· 6 cups broth (vegetable or chicken)

· 1 cup soy chorizo (or Italian sausage/hamburger)

· 2 cups pasta (ventagli or broken lasagna noodles)

· 1 cup ricotta cheese

· Zest and juice of 1 lemon

· 1/4 cup Parmigiano Reggiano, grated

· 2 oz cream cheese, softened

· Salt and pepper, to taste

· Fresh herbs for garnish