Ingredients
- Lasagna NoodlesUse the traditional ruffled edges, but break them into bite-sized pieces; they hold the sauce beautifully and create that signature texture.
- Aromatic VegetablesFinely diced yellow onion, carrots, and celery form the classicsoffrittobase, adding essential sweetness and depth before the sauce is introduced.
- Crushed TomatoesSelect high-quality canned crushed tomatoes for the best texture and depth; San Marzano varieties offer superior natural sweetness and low acidity.
- Vegetable BrothUse a rich, low-sodium broth to control the final seasoning; this is the liquid heart of the soup, so avoid thin or watered-down versions.
- Italian HerbsA combination of dried oregano, basil, and thyme provides the quintessential Italian seasoning profile; fresh rosemary can also be used sparingly for an extra punch.
- Nutritional YeastThis is crucial for achieving that savory, cheesy undertone without using actual dairy; it adds depth and complexity to the tomato base.
- Cashew RicottaMade from soaked raw cashews, lemon juice, garlic, and seasoning, this creamy topper mimics the ricotta layer and adds luxurious texture.
- Spinach or KaleFresh greens are stirred in at the end for color, texture, and a boost of nutrients; they wilt perfectly into the hot soup.
Instructions
- Step 1: Sauté the Aromatics.Heat two tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, celery, and carrots. Sauté them gently for 8–10 minutes until they are tender and slightly sweet. Add the minced garlic and cook for one minute more until fragrant, being careful not to burn the mixture.
- Step 2: Build the Broth Base.Pour in the crushed tomatoes and the vegetable broth. Stir in the dried oregano, basil, thyme, and nutritional yeast. Bring the mixture up to a low boil, then reduce the heat immediately. Cover the pot and allow the soup to simmer for 20 minutes, giving the flavors ample time to deepen and blend into a rich tomato sauce.
- Step 3: Cook the Pasta.Increase the heat slightly to maintain a gentle rolling simmer. Break the dry lasagna noodles into small, spoon-friendly pieces and add them directly to the soup. Cook the pasta according to the package directions, usually about 8–10 minutes, until it is perfectly al dente. Ensure you stir frequently during this stage to prevent the noodles from sticking to the bottom of the pot.
- Step 4: Prepare the Cashew Ricotta.While the pasta cooks, quickly prepare the creamy ricotta topping. Blend soaked cashews, lemon juice, a splash of water, garlic powder, salt, and pepper in a food processor or high-speed blender until the mixture is thick, smooth, and resembles a thick ricotta cheese. Taste and adjust the seasoning as necessary.
- Step 5: Finish the Soup.Once the pasta is cooked, stir in the fresh spinach or kale until the greens have just begun to wilt, which takes only 1–2 minutes. Taste the soup and adjust the salt and pepper one final time. If the soup is too thick, stir in a small amount of extra hot vegetable broth until the desired consistency is achieved.
Notes
- Serve immediately with a generous dollop of the Cashew Ricotta in the center of the bowl, finished with a drizzle of high-quality olive oil and a sprinkle of fresh herbs.
- For the best texture, if you plan to save leftovers, cook only the amount of pasta you intend to eat that day, stirring the remaining uncooked broken noodles into the soup base just before serving each time.
- When reheating refrigerated soup, always stir in a splash of fresh vegetable broth or water to thin the base back to a hearty soup consistency, as the noodles will have absorbed much of the liquid while chilling.
- Keep the Cashew Ricotta topping stored separately in an airtight container for up to three days for optimal freshness and texture when serving leftovers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American