Roasted Garlic And White Bean Lasagna Soup

This Roasted Garlic and White Bean Lasagna Soup is nutritious and comforting and topped with a ricotta Parmesan mixture – perfect for cold winter nights!

Roasted Garlic And White Bean Lasagna Soup

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 6

INGREDIENTS

for the lasagna soup:

8 cloves garlic (for roasting)
1 tablespoon olive oil
1/2 yellow onion, minced
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 28-ounce can fire roasted diced tomatoes
2 bay leaves
6 cups chicken broth or vegetable broth
1/2 teaspoon salt
2 14-ounce cans white beans, rinsed and drained
8 ounces campanile pasta

for the ricotta dollops:

8 ounces ricotta cheese
1/2 cup Parmesan cheese
a squeeze of lemon juice
minced fresh parsley
salt and pepper to taste
fresh basil leaves, torn

INSTRUCTIONS

Roast the Garlic: Drizzle the garlic with a tiny bit of olive oil and wrap with foil. Roast for 30 minutes at 400 degrees.
Make the Soup: Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 6 minutes. Add oregano, red pepper flakes, and tomato paste and stir well to incorporate. Cook for 3 to 4 minutes.
Add diced tomatoes, bay leaves, chicken broth, and salt. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add white beans. Take a few scoops (about one third) of the soup mixture at this point and puree in the blender with the roasted garlic.
Add Pasta: Add uncooked pasta and simmer on low until pasta is just softened. Taste and adjust (more salt, more red pepper flakes, more basil, etc.)
Ricotta: In a small bowl, combine the ricotta, Parmesan, lemon juice, parsley, salt, and pepper.
Serve: Place a dollop of the ricotta mixture in each soup bowl and ladle the soup over the top. Top with extra Parm and fresh basil. YUM!