Imagine the vibrant colors of diced tomatoes, fresh spinach, and golden barley mingling in a pot, their aromas wafting through your kitchen and filling it with the comforting scent of a homely Italian trattoria.
The rich, cheesy undertone of melted Parmesan envelops the senses, promising warmth and satisfaction with every spoonful. For me, this Spinach Barley Lasagna Soup is more than just a meal; it’s a culinary hug that offers solace after a long day.
One chilly evening, when time was tight and my family craved something hearty, this soup came to our rescue—its simplicity and flavor made it an instant favorite.
Whether you’re tackling a busy weeknight or savoring a leisurely Sunday supper, this dish is your perfect ally, offering both nourishment and ease.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with savory herbs and rich Parmesan cheese.
- Uses pantry staples like canned tomatoes and vegetable broth for convenience.
- Provides a hearty meal with nutritious pearl barley and fresh spinach.
- Offers a comforting Italian twist with broken lasagna noodles.
- Allows for spice customization with adjustable red pepper flakes.
Ingredients
- 2 tablespoons olive oil — opt for extra virgin for best flavor
- 1 medium onion, diced — yellow onion preferred for sweetness
- 2 cloves garlic, minced — fresh garlic enhances aroma
- 1 teaspoon dried oregano — use fresh if available for more aroma
- 1 teaspoon dried basil — fresh basil can be substituted
- 1/2 teaspoon red pepper flakes — adjust to taste for spiciness
- 1 can (14.5 ounces) diced tomatoes — fire-roasted adds depth
- 4 cups vegetable broth — low-sodium for healthier option
- 1 cup pearl barley — rinse before use
- 2 cups fresh spinach, chopped — baby spinach is tender
- 8 ounces lasagna noodles, broken into pieces — whole grain for extra fiber
- 1 cup Parmesan cheese, grated — freshly grated for best flavor
- Salt and pepper — season to taste
Step-by-Step Method
Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Verify the oil is hot but not smoking, which indicates it’s ready for the next steps.
This foundation layer of oil will help sauté the vegetables and herbs, allowing their flavors to meld together beautifully.
Sauté the Onion
Add the diced onion to the pot and sauté until it becomes translucent, approximately 5 minutes. Stir occasionally with a wooden spoon to prevent sticking and verify even cooking. The onion’s sweetness will deepen as it cooks, creating a flavorful base for your soup.
Add Aromatics
Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for about 1 minute. This brief cooking time is essential to release the garlic’s fragrance and blend the herbs with the onion, enhancing the overall aroma and taste of the soup.
Combine Tomatoes and Broth
Pour in the can of diced tomatoes and 4 cups of vegetable broth. Increase the heat to bring the mixture to a boil. The tomatoes add acidity and richness, while the broth provides a savory foundation that balances the soup’s flavors.
Cook the Barley
Add 1 cup of pearl barley to the pot and reduce the heat to a simmer. Allow the barley to cook until tender, which takes about 30 minutes. Stir occasionally to prevent the barley from sticking to the bottom, verifying it absorbs the flavorful broth as it softens.
Incorporate Spinach and Noodles
Introduce the chopped spinach and broken lasagna noodles into the simmering soup. Cook until the noodles are al dente, approximately 10 minutes. The spinach will wilt quickly, adding a fresh, vibrant color and nutritional boost to the dish.
Melt Parmesan Cheese
Stir in 1 cup of grated Parmesan cheese until it melts completely into the soup. This step adds a creamy texture and a rich, cheesy depth that elevates the overall flavor profile. Adjust the seasoning with salt and pepper to suit your taste.
Rest Before Serving
Let the soup rest for 5 minutes before serving. This brief resting period allows the flavors to meld further and the soup to thicken slightly. Serve hot, garnished with additional Parmesan if desired, and enjoy the comforting, Italian-inspired flavors of this hearty soup.
Ingredient Swaps
- For a gluten-free version, replace pearl barley with quinoa and use gluten-free lasagna noodles.
- Substitute vegetable broth with chicken or beef broth for a different flavor profile.
- If you’re on a budget, replace fresh spinach with frozen spinach and use cheddar or any available cheese instead of Parmesan.
You Must Know
- Use Fresh Spinach: For the best flavor and texture, opt for fresh spinach rather than frozen. Fresh spinach will wilt beautifully in the hot soup, adding vibrant color and a delicate taste.
- Let the Soup Rest: Allow the soup to rest for 5 minutes after cooking. This resting period helps the flavors meld together, resulting in a richer and more cohesive taste.
- Adjust Spiciness: Tailor the heat level to your preference by varying the amount of red pepper flakes. Start with 1/2 teaspoon and adjust as needed to achieve the desired level of spiciness.
- Incorporate a Parmesan Rind: For an extra depth of cheesy flavor, consider simmering a Parmesan rind in the soup. It will infuse the broth with a rich, savory taste that elevates the dish.
- Cook Barley to Tender: Make certain the pearl barley is cooked until tender, which usually takes about 30 minutes. Properly cooked barley will have a slightly chewy texture that complements the other ingredients in the soup.
Serving Tips
- Serve with crusty bread for dipping and a side of mixed greens.
- Garnish with fresh basil leaves or extra grated Parmesan cheese.
- Pair with a light Italian white wine, like Pinot Grigio.
- Add a side of roasted vegetables for a wholesome meal.
- Serve in deep bowls to keep the soup warm longer.
Storage & Make-Ahead
Spinach Barley Lasagna Soup can be stored in the refrigerator for up to 3 days in an airtight container.
For make-ahead convenience, prepare the soup without adding the lasagna noodles.
Then freeze for up to 2 months.
Add noodles when reheating to maintain texture.
Reheating
To gently reheat Spinach Barley Lasagna Soup, use the stovetop on low heat.
Stir occasionally.
Alternatively, microwave in 1-minute intervals.
Or reheat in the oven at 300°F until warmed through.
Italian Culinary Tradition
While savoring a warm bowl of Spinach Barley Lasagna Soup, one can’t help but be transported to the rustic kitchens of Italy, where culinary traditions are woven into the very fabric of life.
I remember my grandmother’s stories of her tiny Italian village, where meals were crafted with love and shared with family. The simplicity of fresh ingredients like tomatoes and spinach, combined with hearty barley and aromatic herbs, reminds me of her tales.
In her kitchen, lasagna was more than a dish; it was a celebration. The soup’s Parmesan broth mirrors the richness of those memories, where cheese was always the finishing touch.
Each spoonful connects me to those cherished moments, a reflection of Italy’s timeless culinary art.
Final Thoughts
Give this hearty and delicious Spinach Barley Lasagna Soup a try for your next meal—it’s the perfect blend of comforting flavors!
Feel free to tweak the spice level or broth thickness to suit your taste and make it uniquely yours.
Frequently Asked Questions
Can I Use Gluten-Free Lasagna Noodles in This Soup?
I’ve tried using gluten-free lasagna noodles, and they work beautifully. They hold up well in the broth, maintaining their texture. It reminds me of hearty winter nights, savoring each comforting spoonful by the fireplace.
Is It Possible to Make This Soup in a Slow Cooker?
Yes, you can make this soup in a slow cooker. I love letting flavors meld all day. Start with sautéing aromatics, then transfer to the cooker. Add remaining ingredients, cook on low for 6-8 hours.
How Can I Add Protein to This Soup?
To add protein, I’d stir in cooked chicken or cannellini beans. Once, I added shredded rotisserie chicken to a similar soup, and it became a hearty, soul-warming meal perfect for a chilly evening.
What Can I Substitute for Pearl Barley if Unavailable?
When I couldn’t find pearl barley, I used farro instead. Its nutty flavor and chewy texture reminded me of rustic Italian markets. Quinoa works too, bringing a light, fluffy touch. Experiment and let your taste buds explore.
Can This Soup Be Frozen for Future Meals?
Yes, you can freeze this soup for future meals. I often make a big batch and freeze portions in airtight containers. When I reheat it, the comforting aroma fills my kitchen, bringing warmth on cold days.
Spinach Barley Lasagna Soup with Parmesan Broth
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1 can diced tomatoes 14.5 ounces
- 4 cup vegetable broth
- 1 cup pearl barley
- 2 cup fresh spinach chopped
- 8 ounce lasagna noodles broken into pieces
- 1 cup Parmesan cheese grated
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent, about 5 minutes.
- Stir in garlic, oregano, basil, and red pepper flakes, cooking for 1 minute.
- Pour in diced tomatoes and vegetable broth, bringing the mixture to a boil.
- Add pearl barley and reduce heat to a simmer, cooking until barley is tender, about 30 minutes.
- Stir in chopped spinach and broken lasagna noodles, cooking until noodles are al dente, about 10 minutes.
- Stir in grated Parmesan cheese until melted and season with salt and pepper to taste.
- Let the soup rest for 5 minutes before serving.
Notes
