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Oh my, this was SO good. The ricotta and Parmesan on top gave it the most wonderful flavor. Thanks for such a great recipe!
Ann
Isn’t January just so many things?
And isn’t Roasted Garlic White Bean Lasagna Soup absolutely one of them?
It’s the most fun and inspiring time of year in some ways, right? – NEW YEAR! NEW THINGS! NEW YOU! – and then right around week two of January, the low-energy winter blues show up and all we want to do is eat carbs and chocolate (maybe even together, if it’s been an especially meh day) and settle in for a Netflix binge and just never ever ever take off our fuzzy pajamas. I don’t know, I’m weak. This is my January.
So here comes Roasted Garlic White Bean Lasagna Soup, and it is embracing the best of both January worlds.
It’s saying – HEY, we want to cook at home more often, we want to eat more real food, and we are strategically trying to get more vegetables / fiber / good things into our winter bodies. But it’s also acknowledging that, HEY, you know what? it is freezing cold outside, and the fuzzy pajamas aren’t going anywhere, and food right now needs to be synonymous with comfort.
If you’re a returning blog reader, you might have noticed that today is a big day for us.
I’d like to officially welcome you right into our new little home for Pinch of Yum – THE BRAND NEW WEBSITE! Holy meatballs, this baby is REALLY a new website.
Do you want a hot chocolate? Should we put on some slippers? Who’s needs a brownie?
I hope you’re so super comfy and happy here, because this is our new space, you and me together, for all things Pinch of Yum.
As is to be expected anytime you’re doing major surgery on a website with, like, five billion and a half images and posts, the transfer process has been a hot mess. It’s been delayed and buggy and not necessarily super cooperative, and as a result I’ve been teetering off the edge of the Stress Ledge for the last three days. But thankfully we have a very savvy team who knows what they’re doing, and I have people in my life (Sage, mostly, TBH) who know how to bring me down from the Stress Ledge. And ultimately, getting off schedule for a few days is, in my mind, a very small and worthwhile price to pay for having a new beautiful home for Pinch of Yum.
If you notice any weirdo-things with the site, would you be so kind as to shoot us an email with a screen shot? We have a running list of fixes that need to happen over the next few weeks and we will happily add yours to the queue.
When it’s all said and done, it’s great to have a new website, and it’s great to wear fuzzy pajamas, but WE STILL NEED TO MAKE DINNER.
And guess what? I have just the thing and it’s called Roasted Garlic White Bean Lasagna Soup.
January food at its best.
Note: this recipe is my vegetarian take on the Farm Girl’s Dabbles very famous Lasagna Soup! Both her meat-included version and my meatless version are delicious.
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Roasted Garlic and White Bean Lasagna Soup
- Total Time: 1 hour 20 minutes
- Yield: 6 1x
Description
This Roasted Garlic and White Bean Lasagna Soup is nutritious and comforting and topped with a ricotta Parmesan mixture – perfect for cold winter nights!
Ingredients
For the Lasagna Soup:
- 8 cloves garlic (for roasting)
- 1 tablespoon olive oil
- 1/2 yellow onion, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 28–ounce can fire roasted diced tomatoes
- 2 bay leaves
- 6 cups chicken broth or vegetable broth
- 1/2 teaspoon salt
- 2 14–ounce cans white beans, rinsed and drained
- 8 ounces campanelle pasta
For the Ricotta Dollops:
- 8 ounces ricotta cheese
- 1/2 cup Parmesan cheese
- a squeeze of lemon juice
- 2 tablespoons fresh parsley, minced
- salt and pepper to taste
- fresh basil leaves, torn
Instructions
- Roast the Garlic: Drizzle the garlic with a tiny bit of olive oil and wrap with foil. Roast for 30 minutes at 400 degrees.
- Make the Soup: Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 6 minutes. Add oregano, red pepper flakes, and tomato paste and stir well to incorporate. Cook for 3 to 4 minutes.
- Add diced tomatoes, bay leaves, chicken broth, and salt. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add white beans. Remove the bay leaves and take a few scoops (about one third) of the soup mixture at this point and puree in the blender with the roasted garlic.
- Add Pasta: Add uncooked pasta and simmer on low until pasta is just softened. Taste and adjust (more salt, more red pepper flakes, more basil, etc.)
- Ricotta: In a small bowl, combine the ricotta, Parmesan, lemon juice, parsley, salt, and pepper.
- Serve: Place a dollop of the ricotta mixture in each soup bowl and ladle the soup over the top. Top with extra Parm and fresh basil. YUM!
Notes
Nutrition includes the ricotta mixture!
Obviously if you are a vegetarian you would want to use vegetable broth instead of chicken broth.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Dinner
- Cuisine: Italian-Inspired
Keywords: lasagna soup, white bean lasagna soup, garlic lasagna soup
I made this soup for dinner and it was fantastic! Came back to comment and see it was posted a decade ago, so it stands the test of time!
Brilliant way to save my somewhat underwhelming minestrone soup which was on its last legs tonight!
As I do with my lasagne, I added a bit of both lemon zest and nutmeg to the cheese mix – along with the parsley/basil – and it was sooo good. I also happened to find some mini lasagna-shaped noodles, which added an adorable touch. Thank you for the recipe!
What a fantastic recipe, the entire family really enjoyed it!
Love this stuff- a tried and true favorite in our house!
What kind of white bean do you recommend using for this soup?
Great Northern or Cannellini beans will work great! Enjoy!
I made this soup for dinner tonight— SO very delicious! The roasted garlic adds such amazing flavor. It’s our new favorite soup!
We love hearing this, Robin!
This was fantastic! I love the sausage version from A Farmgirl’s Dabbles but am trying to eat less meat and this recipe delivers! Great flavour but hearty and filling without too much guilt. Thank you!
Glad to hear it, Nicole! 🙂
Can this recipe be adapted for a slow cooker? Any suggestions? 🙂
Delicious! My family loves this soup. Thanks for the recipe.
Where do you add the garlic?
how many servings are there in the white bean lasagna?
Hi Cheryl! This serves 6.
Cant wait to try this lasagna soup!! Sent the hubster to the store for the yummies in the soup. will be on the menu for the kiddos on this stormy night, tonight!!
Hope you enjoyed it! 🙂
Is that sodium nutrition fact correct? seems very high
Yes, it’s correct! You could opt for a low-sodium broth.
Have you ever made this recipe without the ricotta dollop on top? I’m wondering how necessary it is to the final flavor outcome. Thinking about making it vegan…I’m sure it would be delicious but I just wanted your opinion! 🙂
It could totally go without the Ricotta dollops! It’s just a nice extra. 🙂
First I have to tell you that I love your site. Always turn out good. As for this recipe, would you be able to tell me what size pot you used in the pictures?
Hi Naomi! We’re not sure on the exact size, but we’d consider it a large pot and would recommend using the largest you have available to ensure there’s enough room!
As a long time user of the site (old and new) I’ve been lured out of hiding just to say how amazing this recipe is. Made it veggie style for my dinner but couldn’t wait, it’s delicious! Added some spinach for some greenery but it’s amazing all by itself.
This has definitely made my Make Again list!! I never heard of mixing lemon juice with ricotta before but it gave it a nice fresh flavor.
This is one of the most unassuming soups I’ve ever seen … and yet it is ONE OF THE BEST soups I’ve ever eaten. The soup looks like a mild and gentle soup you’d make when you’re sick just because it’s pretty easy and straightforward to make and it would be gentle on your tummy. But then you taste it and – POP – the flavors are strong and vibrant and fill your mouth with yummy, hearty goodness. This soup filled me up – and satisfied my emotional (food) needs! No need to save this for when you are feeling down. This is on my monthly rotation now.
Glad to hear that, Kim! 🙂
Oh my, this was SO good. The ricotta and Parmesan on top gave it the most wonderful flavor. Thanks for such a great recipe!
We love hearing that. Thanks, Ann!
What do I do with the soup I pureed with the garlic? Add it back to the soup before the pasta? After the pasta is cooked?
Hi, Emily! You can add it back in right after it’s pureed.
I could not be more thrilled to have found your blog. I am loving your recipes and even though we are dairy and gluten free I am just tweaking the recipes to work for our family and YAHOO!
Oooh yummy! The soup alone sounds fabulous, and since nobody has yet created a suitable non-dairy substitute for ricotta I must sadly pass on the dollops (I am allergic to all things cow milk) I will have to make do with some shavings of Pecorino Romano (I can do sheep and goat cheeses in moderation), The combo sounds like ….soon!!! 🙂 First time reader, and new subscriber, so I’ll be back!
Hi! This looks delicious & I’m so glad it’s vegetarian! A few questions – what kind of beans would you recommend using? Also, if I’m making this ahead of time, would it still be ok to add the scoop of the ricotta mixture to the bottom of each bowl with the soup on top, then reheat later?
Hi, Jennifer! Cannellini beans or Great Northern beans would be good choices. If you make this ahead of time, I would keep the soup and ricotta separated until serving.
I made this on the weekend and it was delish! The ricotta dollops really make it. One thing I noticed is that the roasted garlic didn’t add a whole lot of flavour to the soup, maybe it was too subtle and got overpowered by my chicken broth.
Thanks for the feedback, Julia.
I’ve probably made Brenda’s lasagna soup about 500 times and she always gets a kick out of it when I link to her recipe.
That being said – I will note that I make the noodles separate and will do the same when I make your version, if you plan to have leftovers. If you leave the noodles in, they just soak up all the tomato broth and the noodles get soggy. When I portion out the leftovers, I put a serving of cooked pasta in a ziploc bag on top of the container of soup to grab and go for work.
Yum!