One Pot Lasagna Stew (Vegetarian)
One Pot Lasagna Soup with mushrooms, white beans, and herbed ricotta. This hearty weeknight dinner is ready in under 40 minutes and makes for delicious leftovers.
Servings: 6
Equipment
- Large Stock Pot or Dutch Oven
Ingredients
- 3 Tbsp. extra-virgin olive oil, divided
- 1 medium yellow onion, finely chopped
- 8 oz. sliced cremini mushrooms
- 1 medium zucchini, thinly sliced into half moons
- 3 to 4 garlic cloves, minced
- 3 Tbsp. tomato paste
- Pinch of crushed red pepper flakes
- 1 Tbsp. Italian seasoning
- 1 tsp. kosher salt (or more to taste)
- 1 (28-oz.) can crushed tomatoes with basil
- 1 (15-oz.) can navy beans, rinsed and drained
- 4 cups vegetable or chicken broth
- 6 oz. dry lasagna noodles broken into small pieces (about 7 sheets)
- 1/2 cup grated Parmesan cheese, divided
- 2 Tbsp. finely chopped fresh parsley
- 1 1/4 cups whole-milk ricotta cheese
- 2 Tbsp. chopped fresh basil (or additional parsley)
Instructions
- Heat 2 Tbsp. of the oil in a large soup pot or Dutch oven over medium heat. Add onion, cook 4 minutes, until softened. Add mushrooms and zucchini; cook 5 to 7 more minutes, stirring occasionally, until golden.Add garlic, tomato paste, and red pepper flakes; cook 2 minutes, until tomato paste turns brick red and garlic is aromatic. Season with 1/2 tsp. salt.
- Stir in crushed tomatoes, white beans, broth, 2 cups of water, and remaining 1/2 tsp. salt. Bring mixture to a boil. Add broken up lasagna noodles, reduce heat, and gently simmer, uncovered, stirring occasionally, until noodles are cooked, about 12 minutes.
- Meanwhile, prepare ricotta mixture by combining ricotta, 1/4 cup Parmesan, basil (or parsley), and 1 Tbsp. olive oil in a small bowl. Season with a few grinds of cracked black pepper.Once soup is done, remove from heat and stir in parsley and remaining 1/4 cup Parmesan cheese. Taste and season with additional salt, if needed.
- Ladle soup into bowls and top with a generous dollop of the ricotta mixture. Garnish with extra grated Parmesan and/or fresh herbs, if desired, and a drizzle of extra-virgin olive oil.
Notes
- Store: Let the soup completely cool before transferring it an airtight container. Store in the refrigerator for up to 4 days. (Store the ricotta mixture separately.)
- Freeze:
- Allow the soup to completely cool. Either stick it in the refrigerator, or place the whole pot in a bath of ice water in the sink. To better release the heat, stir the soup every so often while it's chilling.
- Ladle the soup into gallon- or quart-size zip-top plastic freezer bags, let out any trapped air, and tightly seal.
- Lay bags flat in a single layer in the freezer. It's important to not stack them until they're frozen, or else they may stick.
- Reheat: In frozen, transfer bags of soup to the refrigerator and let thaw overnight. Once thawed, pour the soup into a Dutch oven or stock pot, and cook over medium heat until warm.
- You can also rewarm individual (thawed) portions in the microwave. Wait to add ricotta until after the soup is warm.
Nutrition
Serving: 2cups | Calories: 403kcal | Carbohydrates: 44g | Protein: 18g | Fat: 18g | Saturated Fat: 5g | Sodium: 890mg | Fiber: 8g | Sugar: 10g