Vegetarian Lasagna Soup Recipe (One Pot, Gluten-Free)

🧂 Ingredients

• 64 ounces vegetable broth

  preferably low sodium
• 24 ounce marinara sauce
• 2 tablespoons tomato paste
• 1/2 bunch asparagus

  chopped (~2 cups chopped)
• 2 cups frozen peas
• 1 package gluten-free lasagna noodles

  9 ounces
• 1 cup part-skim ricotta cheese
• 3 tablespoons basil pesto

  ready made or this easy pesto recipe [https://www.eastewart.com/recipes-and-nutrition/easy-pesto-recipe/]
• 1/4 cup mozzarella cheese
• crushed red pepper

  optional; see the recipe notes for additional optional ingredients.

Instructions

• 1 Pour the broth and marinara sauce into a large pot or Dutch oven and heat over
  high, uncovered, until boiling.
• 2 Turn down heat to low and stir in tomato paste, asparagus, and frozen peas.
• 3 Cover and cook for 7 minutes, then remove lid and stir in crumbled lasagna
  noodles. Increase heat to medium, and cook for another 8-10 minutes or until
  noodles are al dente.
• 4 While the noodles are cooking, combine the ricotta with the pesto and stir well
  to combine.
• 5 To serve: Pour ~ 2 cups of hot soup in to each serving bowl. Top with 2-3
  tablespoons ricotta/pesto mixture and 1 tablespoon mozzarella cheese. Add
  crushed red pepper flakes if desired.

Nutrition Info