Protein-Packed Lasagna Soup

Protein-Packed Lasagna Soup 🥣

🕒 Prep & Cook Time: 35 min | Serves 4-6

Ingredients

• 3 tbsp extra virgin olive oil, plus more for serving

• 1 white onion, diced

• 4 cloves garlic, minced

• 12 oz cherry tomatoes, halved

• Salt and freshly ground black pepper, to taste

• ¼ tsp crushed red pepper flakes

• 1 tsp Italian seasoning

• 1 tsp dried oregano

• 3 tbsp tomato paste

• 1 (25 oz) jar Garlic Parmesan Sauz

• 2 (16.9 oz) cartons Kettle & Fire Chicken Bone Broth 

• 1 (12 oz) box Brami Radiatori

• ¼ cup heavy cream

• 3 cups fresh spinach (about 3 handfuls)

• 1 ½ cups whole-milk ricotta cheese

• ⅓ cup grated Parmesan, plus more for serving

• ½ cup fresh basil leaves, torn

Instructions

1. Heat the olive oil in a large dutch oven over medium heat. Add onion and cook until translucent, 3 to 4 minutes. Stir in garlic and cook for 30 seconds until fragrant.

2. Add cherry tomatoes, salt, black pepper, red pepper flakes, Italian seasoning, and dried oregano. Cook until tomatoes start to split, 3 to 5 minutes.

3. Stir in tomato paste, garlic parmesan sauce, and chicken bone broth. Add radiatori pasta and bring to a boil. Reduce heat to medium-low and simmer, uncovered, 10 to 15 minutes, stirring occasionally, until pasta is al dente and the broth has slightly reduced.

4. While the soup simmers, mix ricotta and parmesan in a small bowl with salt and black pepper; set aside.

5. Turn off the heat. Stir in heavy cream and spinach until wilted. Taste and adjust seasoning, if desired.

6. Ladle soup into bowls. Top each with a dollop of ricotta mixture, torn basil, grated parmesan, and a drizzle of olive oil.