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
Make sure the broccoli is cut into small, even-sized florets for even cooking. The lemon ricotta swirl not only adds a creamy texture but also a refreshing tang that balances the flavors of the rich tomato base. Adjust the amount of red pepper flakes to suit your heat preference, and feel free to add more fresh herbs for extra aroma and flavor.
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