This Vegetarian Lasagna Soup combines the flavors of classic lasagna into a warm, comforting soup that’s perfect for busy weeknights.

– 2 tablespoons olive oil

– 1 onion, diced

– 3 cloves garlic, minced

– 2 carrots, peeled and diced

– 2 celery stalks, diced

– 1 (28 oz) can diced tomatoes

– 1 (15 oz) can tomato sauce

– 4 cups vegetable broth

– 2 cups water

– 2 teaspoons dried oregano

– 1 teaspoon dried basil

– 1/2 teaspoon red pepper flakes

– 8 oz lasagna noodles, broken into 1-inch pieces

– 1 (15 oz) container ricotta cheese

– 1 cup shredded mozzarella cheese

– 1/4 cup grated Parmesan cheese

– Salt and black pepper to taste

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1. – In a large pot or Dutch oven, heat the olive oil over medium heat.

2. – Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

3. – Pour in the diced tomatoes, tomato sauce, vegetable broth, and water. Stir in the oregano, basil, and red pepper flakes.

4. – Bring the soup to a simmer and add the broken lasagna noodles. Cook for 12-15 minutes, or until the noodles are tender.

5. – Remove the pot from heat and stir in the ricotta, mozzarella, and Parmesan cheeses. Season with salt and pepper to taste.

6. – Ladle the Vegetarian Lasagna Soup into bowls and serve hot.

For a creamier soup, stir in an extra 1/2 cup of ricotta cheese. You can also top the soup with additional mozzarella or Parmesan cheese.