Last week, my neighbor knocked on my door asking what smelled so amazing from my kitchen. The culprit was my latest obsession: One-Pot Roasted Tomato Garlic Lasagna Soup. This roasted tomato garlic soup combines all the comfort of traditional lasagna with the soul-warming simplicity of a hearty bowl. Instead of layering pasta sheets for hours, this italian comfort meal delivers the same rich flavors in one pot.
What makes this pasta tomato soup special is the roasting process. By charring fresh tomatoes and garlic in the oven first, you create deep, caramelized flavors that can’t be achieved through stovetop cooking alone. Furthermore, this cozy roasted vegetable soup cuts your prep time significantly while maximizing taste. Additionally, it’s perfect for busy families seeking weeknight easy soup options without sacrificing quality.
This hearty tomato dinner feeds a crowd and freezes beautifully for future meals. Meanwhile, the garlic pasta soup base provides incredible versatility, allowing you to customize vegetables and proteins based on what’s in your fridge. Most importantly, this roasted flavor soup proves that comfort food doesn’t require complicated techniques or expensive ingredients.
Ingredients
This One-Pot Roasted Tomato Garlic Lasagna Soup relies on simple, fresh ingredients that create maximum impact. Here’s everything you’ll need:
For the Roasted Base:
- 3 pounds fresh Roma tomatoes, halved lengthwise (substitute: 2 cans whole San Marzano tomatoes, drained)
- 1 whole head garlic, top sliced off (substitute: 8 cloves minced garlic)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Soup:
- 1 large yellow onion, diced (substitute: 2 shallots, minced)
- 2 medium carrots, chopped (substitute: 1 red bell pepper)
- 2 celery stalks, diced
- 4 cups low-sodium vegetable broth (substitute: chicken broth)
- 2 cups water
- 1 can (6 oz) tomato paste
- 1 tablespoon dried basil (substitute: 3 tablespoons fresh basil)
- 1 teaspoon dried oregano
- 8 oz lasagna noodles, broken into pieces
- 1 cup ricotta cheese (substitute: cottage cheese)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
The beauty of this roasted tomato garlic soup lies in its flexibility. Moreover, you can swap vegetables based on seasonal availability or dietary preferences.
Timing
This italian comfort meal requires strategic timing but rewards you with incredible flavors. Here’s the breakdown:
| Phase | Time Required | Activity |
|---|---|---|
| Roasting | 45 minutes | Tomatoes and garlic in oven |
| Prep Work | 15 minutes | Chopping vegetables |
| Soup Building | 20 minutes | Sautéing and simmering |
| Final Assembly | 10 minutes | Adding pasta and cheese |
| Total Time | 90 minutes | Complete recipe |
Notably, this timing is 20% faster than traditional lasagna preparation. Additionally, most of the roasting happens hands-free, allowing you to prep other ingredients simultaneously. Furthermore, this pasta tomato soup can be partially prepared ahead of time.
Step 1: Roast the Tomatoes and Garlic
Preheat your oven to 425°F. Cut Roma tomatoes in half lengthwise, then arrange them cut-side up on a large baking sheet. Slice the top off the garlic head to expose the cloves, then nestle it among the tomatoes.
Drizzle everything with olive oil, salt, and pepper. Roast for 45 minutes until tomato edges are caramelized and garlic feels soft when squeezed. This roasting process creates the foundation for your cozy roasted vegetable soup.
Step 2: Prepare the Roasted Base
Once cooled slightly, squeeze the roasted garlic cloves from their skins into a bowl. Additionally, roughly chop the roasted tomatoes, keeping any accumulated juices. This roasted flavor soup base will provide incredible depth to your final dish.
Step 3: Build the Soup Foundation
Heat a large Dutch oven over medium heat. Add a splash of olive oil, then sauté the diced onion, carrots, and celery for 8-10 minutes until softened. This classic mirepoix creates aromatic depth for your weeknight easy soup.
Step 4: Add Roasted Elements and Seasonings
Stir in the roasted tomatoes, garlic, and tomato paste. Cook for 3-4 minutes until fragrant. Then, add basil, oregano, vegetable broth, and water. Bring to a gentle simmer, allowing flavors to meld for 10 minutes. Your hearty tomato dinner is taking shape beautifully.
Step 5: Cook the Pasta
Add broken lasagna noodles directly to the simmering soup. Cook for 12-15 minutes until pasta reaches al dente texture. Stir occasionally to prevent sticking. This technique keeps everything in one pot while building incredible flavor layers in your garlic pasta soup.
Step 6: Finish with Cheese
Remove from heat, then stir in ricotta cheese until well combined. Top with mozzarella and Parmesan, allowing residual heat to melt the cheese. Finally, garnish with fresh parsley before serving your One-Pot Roasted Tomato Garlic Lasagna Soup.
Nutritional Information
This roasted tomato garlic soup provides substantial nutrition in every bowl:
| Nutrient | Per Serving (8 servings) | % Daily Value |
|---|---|---|
| Calories | 285 | 14% |
| Protein | 14g | 28% |
| Carbohydrates | 38g | 13% |
| Fiber | 4g | 16% |
| Fat | 9g | 12% |
| Calcium | 280mg | 22% |
| Vitamin C | 25mg | 28% |
| Iron | 3mg | 17% |
The roasted tomatoes provide lycopene, a powerful antioxidant that becomes more bioavailable through cooking. Meanwhile, the garlic offers allicin, supporting immune system function. Additionally, the cheese contributes protein and calcium for bone health.
Healthier Alternatives for the Recipe
Transform this italian comfort meal into a lighter option with these smart substitutions:
For Lower Carbs: Replace lasagna noodles with zucchini ribbons or shirataki noodles. Add them during the last 5 minutes of cooking to prevent overcooking.
For Dairy-Free: Substitute ricotta with cashew cream and use nutritional yeast instead of Parmesan. The pasta tomato soup maintains richness without dairy.
For Added Protein: Include 1 pound of ground turkey or lentils during step 4. This creates a more substantial hearty tomato dinner for active families.
For Lower Sodium: Use no-salt-added broth and increase herbs by 50%. The roasted vegetables provide natural flavor intensity.
Serving Suggestions
This cozy roasted vegetable soup pairs beautifully with various accompaniments:
Bread Options: Serve with crusty sourdough, garlic breadsticks, or focaccia for dipping. The bread soaks up the flavorful broth perfectly.
Salad Pairings: A simple arugula salad with lemon vinaigrette balances the richness. Alternatively, try a Caesar salad for classic Italian flavors.
Wine Selections: Pair with Chianti Classico or Sangiovese for red wine lovers. For whites, choose Pinot Grigio or Vermentino.
Garnish Ideas: Top with fresh basil leaves, red pepper flakes, or a drizzle of good olive oil. These finishing touches make your weeknight easy soup restaurant-worthy.
Common Mistakes to Avoid
Creating the perfect garlic pasta soup requires attention to these common pitfalls:
Overcooking the Pasta: Add noodles when you’re ready to serve within 30 minutes. Overcooked pasta turns mushy and absorbs too much broth.
Skipping the Roasting Step: Don’t substitute canned tomatoes for the roasted ones entirely. The caramelized flavors are essential for this roasted flavor soup.
Adding Cheese Too Early: Wait until off the heat to add cheese. High temperatures cause proteins to separate, creating a grainy texture.
Insufficient Seasoning: Taste and adjust salt levels after adding cheese, as Parmesan adds significant sodium. Balance is key for this One-Pot Roasted Tomato Garlic Lasagna Soup.
Storing Tips for the Recipe
Proper storage keeps your roasted tomato garlic soup fresh and delicious:
Refrigerator Storage: Cool completely before transferring to airtight containers. Store for up to 4 days in the refrigerator. The flavors actually improve overnight as they meld together.
Freezer Storage: This italian comfort meal freezes well for up to 3 months. However, add fresh cheese after reheating for best texture.
Reheating Instructions: Warm gently over medium-low heat, stirring frequently. Add splash of broth if needed to restore consistency.
Make-Ahead Tips: Prepare through step 4, then refrigerate. Add pasta and cheese when ready to serve for optimal texture in your pasta tomato soup.
Conclusion
This One-Pot Roasted Tomato Garlic Lasagna Soup proves that comfort food doesn’t require complicated techniques or hours of preparation. By roasting the tomatoes and garlic first, you create restaurant-quality flavors in your own kitchen. Moreover, this cozy roasted vegetable soup feeds a crowd while requiring minimal cleanup.
The recipe’s versatility makes it perfect for meal prep, family dinners, or entertaining guests. Additionally, the weeknight easy soup approach means you can enjoy italian comfort meals even on busy schedules. Most importantly, every spoonful delivers the satisfying richness of traditional lasagna in a convenient, soul-warming bowl.
Try this hearty tomato dinner tonight and experience how simple ingredients can create extraordinary results. Share your variations and photos, we love seeing how you make this garlic pasta soup your own.
FAQs
Q: Can I make this soup in a slow cooker?
A: Yes, roast the tomatoes and garlic first, then transfer everything except pasta and cheese to your slow cooker. Cook on low for 6 hours, add pasta in the final 30 minutes, then stir in cheese before serving.
Q: How do I prevent the pasta from getting mushy?
A: Cook the pasta just until al dente, as it continues cooking in the hot soup. If making ahead, store the soup and pasta separately, then combine when reheating.
Q: What if I can’t find Roma tomatoes?
A: Any paste tomato variety works well for this roasted flavor soup. Avoid watery tomatoes like beefsteak, as they won’t roast as effectively.
Q: Can I make this soup vegetarian?
A: Absolutely! Use vegetable broth instead of chicken broth. The roasted tomato garlic soup base provides plenty of umami flavor without meat.
Q: How can I make this soup spicier?
A: Add red pepper flakes during the roasting process or stir in a diced jalapeño when sautéing the vegetables. Start with small amounts and adjust to taste.
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