Imagine a steaming bowl of vibrant green broccoli lasagna soup, where tender florets peek through a rich tomato broth, and the aroma of garlic, basil, and oregano fills your kitchen.
The comforting swirl of lemon ricotta adds a creamy, tangy touch that dances with the gentle heat of red pepper flakes.
This dish matters to me because it brings warmth and togetherness to my home, perfect for busy weeknights or leisurely Sunday suppers where each spoonful feels like a hug in a bowl.
I remember one chilly evening when this soup came to the rescue—its hearty, nutritious goodness brought smiles and satisfaction to my family after a long day.
With its simple preparation and soul-soothing taste, it effortlessly turns an ordinary meal into something special. Ready to bring this delicious comfort into your home? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a rich tomato base and tangy lemon ricotta.
- Uses pantry staples like dried herbs, lasagna noodles, and canned tomatoes.
- Cooks quickly for a weeknight meal, ready in just 45 minutes.
- Offers a comforting and hearty dish perfect for chilly evenings.
- Provides a vegetarian option packed with nutritious broccoli and protein-rich ricotta.
Ingredients
- 2 tablespoons olive oil — use extra virgin for best flavor.
- 1 onion, diced — choose a sweet onion for a milder taste.
- 2 cloves garlic, minced — fresh garlic preferred.
- 4 cups vegetable broth — opt for low-sodium if available.
- 1 can (14 ounces) crushed tomatoes — verify no added sugar.
- 1 teaspoon dried basil — organic if possible.
- 1/2 teaspoon dried oregano — check for freshness.
- 1/4 teaspoon red pepper flakes — adjust for heat preference.
- 1/4 teaspoon salt — sea salt recommended.
- 1/4 teaspoon black pepper — freshly ground for more aroma.
- 1 head broccoli, cut into small florets — guarantee even sizes.
- 8 lasagna noodles, broken into pieces — whole wheat for extra fiber.
- 1 cup ricotta cheese — choose whole milk for creaminess.
- 1 lemon, zested and juiced — organic for better zest.
- 1/4 cup grated Parmesan cheese — freshly grated for best taste.
- 2 tablespoons fresh parsley, chopped — flat-leaf preferred.
Step-by-Step Method
Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
Stir frequently to prevent burning. This step builds the foundation of flavor for the soup, releasing the aromatic oils from the onion and garlic into the olive oil.
Build the Base
Pour in the vegetable broth and crushed tomatoes. Stir to combine all the ingredients well.
Season the mixture with dried basil, dried oregano, red pepper flakes, salt, and black pepper. Bring the mixture to a boil to guarantee all flavors meld together. This forms the rich, savory base of the soup.
Simmer with Vegetables
Reduce the heat to a simmer. Add the broccoli florets and broken lasagna noodles to the pot.
Cook until the noodles and broccoli are tender, approximately 10-15 minutes. Stir occasionally to prevent the noodles from sticking together. Confirm the broccoli is evenly cooked for a uniform texture throughout the soup.
Prepare Lemon Ricotta
Combine ricotta cheese, lemon zest, and lemon juice in a mixing bowl. Whisk until the mixture is smooth and creamy.
This lemon ricotta swirl will add a revitalizing tang and creamy texture when added to the soup. It’s important to whisk thoroughly to guarantee a uniform consistency.
Serve and Garnish
Ladle the soup into bowls. Swirl in a spoonful of the lemon ricotta mixture into each serving.
Garnish with grated Parmesan cheese and fresh parsley. These final touches enhance the visual appeal and flavor complexity of the dish. Serve immediately while the soup is hot for the best experience.
Ingredient Swaps
– Dietary Substitutions: For a vegan version, replace the ricotta cheese with a plant-based alternative and guarantee the Parmesan cheese is also vegan.
You can use nutritional yeast as a substitute for Parmesan to maintain the cheesy flavor.
– Budget-Friendly Swaps: Instead of using fresh broccoli, you can use frozen broccoli florets to save on cost.
Canned diced tomatoes can replace crushed tomatoes if needed.
– Regional Adaptations: Substitute the lemon with lime if lemons aren’t readily available in your region.
Additionally, use local herbs that are similar to basil and oregano for seasoning.
You Must Know
- Use Fresh Ingredients: For the best flavor, use fresh broccoli and high-quality olive oil. Fresh herbs like parsley can enhance the aroma and taste of the soup.
- Cut Broccoli Evenly: Guarantee the broccoli is cut into small, even-sized florets to allow for consistent cooking and to blend seamlessly into the soup.
- Simmer Gently: After bringing the soup to a boil, remember to reduce it to a simmer. This guarantees the flavors meld together without overcooking the broccoli and noodles.
- Prepare Lemon Ricotta Ahead: Mix the lemon ricotta swirl in advance and chill it in the fridge. This allows the flavors to meld and the mixture to thicken slightly, making it easier to swirl into the soup.
- Adjust Seasoning to Taste: Taste the soup before serving and adjust the salt, pepper, and red pepper flakes according to your preference to achieve the perfect balance of flavors.
Serving Tips
- Serve hot in deep bowls for a comforting presentation.
- Pair with crusty garlic bread for a complete meal.
- Add a side salad with balsamic vinaigrette for a revitalizing contrast.
- Garnish with extra parsley for a pop of color and freshness.
- Accompany with a glass of chilled white wine, like Pinot Grigio.
Storage & Make-Ahead
Broccoli Lasagna Soup can be stored in the fridge for up to 3 days in an airtight container.
For make-ahead convenience, prepare the soup base and store separately from the lemon ricotta mixture.
The soup freezes well for up to 2 months. Thaw and reheat before serving.
Reheating
To gently reheat Broccoli Lasagna Soup, use a stovetop over low heat.
Stir occasionally.
Alternatively, microwave at 50% power.
You can also use an oven at a low temperature, covered.
Broccoli in Italian Cuisine
When you think of Italian cuisine, your mind might drift to the vibrant red of a perfect tomato sauce or the golden crust of a freshly baked focaccia.
But let me take you on a little detour through the lush green fields of broccoli, a humble yet delightful addition to Italy’s culinary repertoire. I remember my first encounter with Italian broccoli—tender, slightly bitter, and kissed by olive oil and garlic. The aroma alone made my mouth water.
Italians have a knack for transforming this simple vegetable into something extraordinary. In dishes like pasta primavera or the comforting embrace of a hearty soup, broccoli adds a unique earthiness and a satisfying crunch.
It’s a reflection of Italy’s love for fresh, seasonal ingredients.
Final Thoughts
Give this Broccoli Lasagna Soup with Lemon Ricotta Swirl a try for a comforting and flavorful twist on classic lasagna! Feel free to tweak the recipe to suit your taste, whether by adding more herbs or adjusting the spice level. Enjoy!
Frequently Asked Questions
Can I Use Gluten-Free Lasagna Noodles in This Soup?
Absolutely, you can use gluten-free lasagna noodles. I’ve done it myself, and the soup turned out beautifully. The noodles absorbed the flavors perfectly, and the texture stayed delightfully firm, bringing a comforting, hearty feel to each spoonful.
How Can I Make This Soup Vegan-Friendly?
I’d swap regular noodles with gluten-free ones and use vegetable broth. Replace ricotta and Parmesan with vegan versions or cashew cream. The lemon zest will still infuse that delightful citrus aroma, making your senses dance.
What Other Vegetables Can Be Added to This Soup?
I love adding zucchini and mushrooms to this soup. Their earthy flavors and textures blend perfectly, creating a heartier dish. The zucchini stays firm, while the mushrooms soak up the rich broth, making each bite unforgettable.
Is There a Way to Make This Soup Spicier?
To heat things up, I’d toss in extra red pepper flakes or even a diced jalapeño. It’s like a warm, flavorful hug with a fiery surprise that dances on your palate.
Can I Freeze the Lemon Ricotta Mixture Separately?
I’ve frozen the lemon ricotta mixture separately before, and it worked well. The creamy texture remained intact, and the fresh, tangy aroma bloomed beautifully when thawed. It’s like a burst of sunshine in your dish!
Broccoli Lasagna Soup with Lemon Ricotta Swirl
Equipment
- 1 Large pot
- 1 medium pan
- 1 Wooden spoon
- 1 Ladle
- 1 Mixing bowl
- 1 Whisk
- 1 Knife
- 1 Cutting board
Ingredients
- 2 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 4 cup vegetable broth
- 1 can crushed tomatoes 14 ounces
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 head broccoli cut into small florets
- 8 lasagna noodles broken into pieces
- 1 cup ricotta cheese
- 1 lemon zested and juiced
- 1/4 cup grated Parmesan cheese
- 2 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic to the pot and sauté until soft.
- Pour in vegetable broth and crushed tomatoes, then stir.
- Season with dried basil, dried oregano, red pepper flakes, salt, and black pepper.
- Bring the mixture to a boil, then reduce to a simmer.
- Add broccoli florets and broken lasagna noodles to the pot.
- Cook until the noodles and broccoli are tender.
- In a mixing bowl, combine ricotta cheese, lemon zest, and lemon juice.
- Whisk until smooth to create the lemon ricotta mixture.
- Ladle the soup into bowls and swirl in a spoonful of the lemon ricotta mixture.
- Garnish with grated Parmesan cheese and fresh parsley before serving.
Notes
