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Close-up of creamy marry me lasagna soup with pasta, spinach, tomato-based broth, ricotta cheese, grated parmesan, fresh parsley, and a spoon on the side.
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Marry Me Lasagna Soup

This Marry Me Lasagna Soup combines tender pasta, sun-dried tomatoes, spinach, Parmesan, and cream in a rich tomato broth. This easy vegetarian lasagna soup delivers all the flavors of classic lasagna in a simple one-pot meal that's perfect for busy weeknights and satisfying dinners year-round.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian-Inspired
Diet: Gluten Free, Vegetarian
Servings: 6 servings
Author: Kristen Wood

Ingredients

Marry Me Lasagna Soup

  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion diced
  • 5 garlic cloves minced
  • 1 1/4 teaspoon salt
  • 1 teaspoon fennel seeds
  • ½ teaspoon red pepper flakes
  • ½ cup sun-dried tomatoes chopped
  • 6 cups vegetable broth
  • 1 14-ounce can crushed tomatoes
  • 8 ounces taccole pasta or lasagna sheets torn into pieces use gluten-free if necessary
  • ¾ cup heavy cream
  • ¾ cup pre-grated Parmesan cheese use rennet-free if vegetarian
  • 2 cups frozen spinach

For Serving

  • ricotta cheese
  • fresh lemon zest this really takes it a whole other level!
  • ground black pepper
  • fresh parsley chopped
US Customary - Metric

Instructions

  • Heat the olive oil in a large pot over medium heat. Cook the onion until softened, about 5 minutes.
    Chopped onions in a pan with olive oil, ready to be cooked—perfect for starting your marry me lasagna soup.
  • Add the garlic, salt, fennel seeds, chile flakes, and sun-dried tomatoes. Cook for 2 minutes longer.
    Chopped onions and sun-dried tomatoes sautéing in a pan with a wooden spoon, creating the irresistible base for marry me lasagna soup.
  • Add the broth and crushed tomatoes. Bring to a simmer.
    A close-up of red marry me lasagna soup with oil, spices, and chopped onions in a pot, with a wooden spoon resting on the surface.
  • Add the pasta and cook until tender.
    A close-up of marry me lasagna soup with curly noodles, chopped onions, and a rich red broth in a white bowl, partially covered in shadow.
  • Stir in the cream, Parmesan, and spinach. Cook for a few minutes longer, just until the spinach is warm and wilted.
    A close-up of frozen spinach being added to a pot of tomato-based marry me lasagna soup with visible seasonings and a wooden spoon.
  • Spoon into bowls and top with a dollop of ricotta, a sprinkle of fresh lemon zest, chopped parsley, black pepper, and extra Parmesan. Enjoy!
    A bowl of marry me lasagna soup with pasta, tomato broth, spinach, ricotta cheese, and herbs, served with a spoon.

Video

Notes

Storage and Reheating
Let the leftovers cool completely before storing them in airtight containers inside the fridge. Kept properly, they should be good to eat for up to 3 days. For longer storage, freeze the soup for up to 3 months.
Gently reheat the Marry Me lasagna soup on the stove or in the microwave, and don’t boil it. If the soup comes out of the refrigerator too thick, loosen it with broth while reheating, then top with Parmesan and garnish with parsley or fresh basil before serving.

Nutrition

Serving: 1serving
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