This soup was an Instagram sensation last year, receiving mention on many food blogs. Here is my version, which includes kitschy, fun, and super lasagna flavors all wrapped up in one memorable soup. The fire-roasted diced tomatoes the recipe calls for are not spicy as the name suggests. They are just roasted over a fire to create a delicious smoky tomato flavor that’s terrific not only in this soup but in marinara sauces, too. They’re available with a hechsher from many national brands, but if you can’t find them, use canned diced tomatoes as a substitute.

2 teaspoons extra-virgin olive oil
3 cups chopped onions
4 garlic cloves, minced
2 teaspoons dried oregano
¼ – ½ teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can fire-roasted diced tomatoes
2 bay leaves
6 cups vegetable stock or pareve chicken stock
8 ounces lasagna noodles (about 4 sheets), or shape of your choice, cooked according to package directions
½ cup finely chopped fresh basil leaves
3 cups fresh spinach, optional
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Cheesy Topping:
8 ounces ricotta
½ cup grated Parmesan cheese
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Shredded mozzarella and grated Parmesan cheese, for garnish

  1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes. Cook for 1 minute.
  2. Add the tomato paste, stir well, and cook for another 3 to 4 minutes.
  3. Add the diced tomatoes, bay leaves, and stock and stir to combine. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes.
  4. Add the cooked noodles and simmer until noodles are warmed through, 5 minutes. Stir in the basil and spinach and season with salt and black pepper. Remove from the heat.
  5. Now for the cheesy yumminess: In a small bowl, combine the ricotta, Parmesan, salt, and pepper. To serve, place a dollop of the cheesy mixture in individual soup bowls and ladle the hot soup over the cheese. Sprinkle the shredded mozzarella and grated Parmesan on top.

Yield: 8 servings

For more great recipes, check out this weeks issue of Whisk by Ami