Roasted Garlic and White Bean Lasagna Soup Recipe - Pinch of Yum
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Roasted Garlic and White Bean Lasagna Soup

15 reviews / 4.9 average

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.

Roasted Garlic and White Bean Lasagna Soup in a red dutch oven with cilantro.

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.

Roasted Garlic and White Bean Lasagna Soup in a red dutch oven with a wooden spoon.

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.

Roasted Garlic and White Bean Lasagna Soup in a speckled bowl with cheese.

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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White Bean Lasagna Soup in a bowl with a spoon.

Roasted Garlic and White Bean Lasagna Soup

  • Author: Pinch of Yum
  • Total Time: 1 hour 20 minutes
  • Yield: 6 1x


This Roasted Garlic and White Bean Lasagna Soup is nutritious and comforting and topped with a ricotta Parmesan mixture – perfect for cold winter nights!


Units Scale

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 28ounce can fire roasted diced tomatoes
  • 2 bay leaves
  • 6 cups chicken broth or vegetable broth
  • 1/2 teaspoon salt
  • 2 14ounce 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


  1. Roast the Garlic: Drizzle the garlic with a tiny bit of olive oil and wrap with foil. Roast for 30 minutes at 400 degrees.
  2. 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.
  3. 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.
  4. 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.)
  5. Ricotta: In a small bowl, combine the ricotta, Parmesan, lemon juice, parsley, salt, and pepper.
  6. 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!


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

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    1. Pinch of Yum Logo

      Lasagna soup is something that I’ve been toying with for awhile now just haven’t made the big commitment too! I feel like I just bought the ring ~ I’m committed. Gonna do it. Best part of the new site for me is actually the font. Like.

  1. Pinch of Yum Logo

    I was so surprised when I saw the new website!! I love it though!!! It’s so different, but still feels familiar 🙂
    Great job to all the team and hope you stay away from the stress ledge <3

  2. Pinch of Yum Logo

    Do I spy a tattoo on your forearm in the second picture?? 😛
    It looks very cool – what does it say?

      1. Pinch of Yum Logo

        I’m pretty sure that it’s Bjork holding the pot, but I’m still curious about that tattoo

  3. Pinch of Yum Logo

    Love the new site!!
    Also “holy meatballs” is going to become my new thing. So thanks for that.

  4. Pinch of Yum Logo

    Lindsssss I LOVE the new site! It’s so pretty and white and inviting but still so very YOU. Happy to see it’s finally finished, and oh how much I wish I was enjoying a bowl of this soup with you and Bjork and Sage up there in MN! It looks so good!

  5. Pinch of Yum Logo

    The new site it beautiful, absolutely love it. The lack of ads is refreshing, it feels more clean and the photos stand out much more without the sidebar distractions.. Great job POY team 🙂

  6. Pinch of Yum Logo

    This looks heavenly and is going on my list of recipes to make this weekend.
    BTW, tonight I tried your creamy lentil spinach soup and it was heavenly!

  7. Pinch of Yum Logo

    I have been waiting to see the new site since you posted about it on the VIP group! And it looks fantastic. There is suddenly soooo much to do that I almost missed the soup 😛

  8. Pinch of Yum Logo

    Just a note, if it’s your ‘vegetarian’ take on the soup you might want to use vegetable broth rather than chicken broth – chicken broth is not an option of you’re vegetarian 🙂

    1. Pinch of Yum Logo

      I use these vegetarian “chicken broth” bullion cubes from whole foods that work great!