Out of all the meals I’ve made this week, lasagna soup has been the fan favorite! And between our regular meal plan and the kids being sick, I’ve made a lot of soup this week.
Until last week I had never heard of lasagna soup, and there seem to be a lot of recipes floating around the internet. Being the recipe tweeker that I am, I took this recipe into my own hands. Part of what I love about this soup is it’s versatility. You can make it vegetarian or vegan, or add cooked sausage or browned ground beef. However you like your lasagna. I happen to like a really unhealthy lasagna, but I’m workin’ on my bod, and my recipe is healthy with great flavor.
Use however much or little you want!
Chicken or vegetable sauce
Tortellini of your choice
Chopped green onion
Part-skim ricotta cheese
I make my own tomato sauce, and I had some leftover, so I used that as the base, along with some chicken stock to thin it down. You could also add vegetable stock to make this vegetarian-friendly!
Look at this yummy base! There are many tomato chunks, and it’s heavy on some pesto, too, which I used in my original sauce.
I brought that to a good bubble and added the tortellini and spinach and cooked through. Tortellini is the secret weapon here, and what makes it unlike the other recipes I saw online, which called for broken lasagna noodles (great idea!) or other kinds of pasta. Hey, do whatcha’ want! Whatever your groove is works for this soup.
Then I ladled into bowls, put a dollop of ricotta in the middle, and garnished with parsley and green onion. You guys! Parsley and green onion garnish is my new favorite thing to have on soup! It is too yummy – you must try it!
And so here is the bowl of healthy, hearty, hot, delicious soup!
Served with a chopped salad with a pesto vinaigrette and fresh bread from the bread machine!
All the flavor and love of lasagna, but much healthier!
Tell me, are you going to try this delicious soup?