Years ago, my Italian neighbor Sofia taught me that the best soups start with a single, well-seasoned pot and patience to let flavors marry. Today, that wisdom lives on in this One-Pot Roasted Tomato Garlic Lasagna Soup, a dish that transforms simple ingredients into pure comfort.
This roasted tomato garlic soup brings together everything you love about Italian comfort meals without the fuss of layered assembly. Instead of traditional lasagna’s time-consuming steps, this pasta tomato soup delivers all those beloved flavors in one satisfying bowl. Rich roasted tomatoes create depth, while garlic infuses every spoonful with aromatic warmth.
What makes this cozy roasted vegetable soup special is its clever approach to weeknight cooking. Furthermore, busy home cooks can have this weeknight easy soup ready in under two hours, including roasting time. The pasta cooks directly in the seasoned broth, absorbing maximum flavor while creating a naturally creamy texture.
Perfect for chilly evenings, this hearty tomato dinner satisfies both pasta lovers and soup enthusiasts. Additionally, the garlic pasta soup combines the comfort of traditional Italian cooking with modern convenience. Every ingredient works together to create this roasted flavor soup that feels like a warm hug from the inside out.
##Ingredients
This roasted tomato garlic soup starts with fresh, vibrant ingredients that transform into rich, complex flavors:
For the Roasted Base:
- 3 pounds Roma tomatoes, halved lengthwise (substitute: canned San Marzanos for convenience)
- 1 whole garlic head, top sliced off (alternative: 8 minced cloves for quicker prep)
- 3 tablespoons olive oil, divided
- 1 large yellow onion, diced (swap: sweet onion for milder flavor)
- 2 tablespoons tomato paste (double-concentrated works best)
For the Soup Body:
- 6 cups low-sodium chicken broth (vegetable broth for plant-based version)
- 1 cup whole milk (substitute: heavy cream for richness, coconut milk for dairy-free)
- 8 ounces lasagna sheets, broken into bite-sized pieces (alternative: penne or rigatoni)
- 1 cup ricotta cheese (part-skim reduces calories without sacrificing creaminess)
- 1 cup shredded mozzarella (fresh mozzarella adds premium taste)
- 1/2 cup Parmesan, grated (Pecorino Romano brings sharper notes)
For Seasoning:
- 2 teaspoons dried basil (fresh basil: 1/4 cup, added at the end)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- 2 bay leaves
Each ingredient in this Italian comfort meal plays a crucial role in building layers of flavor that develop beautifully during cooking.
##Timing
This weeknight easy soup requires strategic timing but rewards patience with incredible depth:
Preparation Time: 15 minutes (chopping vegetables and gathering ingredients)
Roasting Time: 45 minutes (tomatoes and garlic develop concentrated flavors)
Cooking Time: 25 minutes (simmering and pasta cooking)
Total Time: 85 minutes
Compared to traditional lasagna assembly, this pasta tomato soup saves approximately 30% of active cooking time. Moreover, most of the roasting happens hands-free, allowing you to prep other ingredients simultaneously.
The beauty of this cozy roasted vegetable soup lies in its forgiving nature. If dinner plans change, the soup holds beautifully on low heat. Additionally, advance preparation makes weeknight execution even smoother.
##Step 1: Roast the Tomatoes and Garlic
Preheat your oven to 425°F and line a large baking sheet with parchment paper. Cut Roma tomatoes in half lengthwise, exposing their juicy interiors. Subsequently, arrange them cut-side up on the prepared sheet.
Slice the top off your garlic head, creating an opening that exposes individual cloves. Drizzle tomatoes and garlic with 2 tablespoons olive oil, then season generously with salt and pepper. This initial seasoning penetrates the vegetables during roasting.
Roast for 40-45 minutes until tomato edges caramelize and garlic feels soft when gently pressed. The kitchen will fill with the irresistible aroma that defines this roasted flavor soup. Cool slightly before handling.
##Step 2: Prepare the Aromatic Base
While vegetables roast, heat remaining olive oil in a large Dutch oven over medium heat. Add diced onion and cook for 5-7 minutes until translucent and fragrant. This foundation creates the aromatic backbone of your hearty tomato dinner.
Squeeze roasted garlic cloves from their papery skins directly into the pot. The roasted garlic will mash easily with a wooden spoon, releasing sweet, mellow flavors. Stir in tomato paste and cook for 2 minutes until it darkens slightly, intensifying its concentrated tomato essence.
##Step 3: Build the Soup Base
Roughly chop roasted tomatoes, preserving any accumulated juices from the baking sheet. Add these golden gems to your pot along with all the roasted juices. Next, pour in chicken broth, dried basil, oregano, bay leaves, and red pepper flakes.
Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer. Allow flavors to meld for 10 minutes, creating the rich foundation that makes this garlic pasta soup extraordinary. Taste and adjust seasoning as needed.
##Step 4: Add Pasta and Finish
Increase heat to bring soup back to a rolling boil. Add broken lasagna pieces and cook according to package directions, typically 8-10 minutes. The pasta will absorb some broth while releasing starch that naturally thickens the soup.
During the last 3 minutes of cooking, stir in milk and half the mozzarella cheese. Remove from heat and discard bay leaves. Dollop ricotta throughout the soup, allowing it to create creamy pockets that mimic traditional lasagna layers.
##Nutritional Information
One generous serving of this One-Pot Roasted Tomato Garlic Lasagna Soup provides substantial nutrition:
| Nutrient | Per Serving (1.5 cups) | % Daily Value |
|---|---|---|
| Calories | 380 | 19% |
| Protein | 18g | 36% |
| Carbohydrates | 42g | 14% |
| Fiber | 6g | 24% |
| Fat | 16g | 21% |
| Calcium | 320mg | 32% |
| Vitamin C | 28mg | 31% |
| Iron | 3.2mg | 18% |
The combination of dairy proteins and whole grain pasta creates a complete amino acid profile. Furthermore, lycopene from roasted tomatoes provides powerful antioxidant benefits, with bioavailability increased through cooking and fat combination.
##Healthier Alternatives for the Recipe
Transform this Italian comfort meal to meet various dietary needs without sacrificing flavor:
Lower Calorie Options:
Replace whole milk with unsweetened almond milk and use part-skim ricotta. This modification reduces calories by approximately 25% per serving. Additionally, increase vegetable content by adding diced zucchini or spinach during the final cooking stage.
Gluten-Free Adaptation:
Substitute pasta with gluten-free lasagna sheets or brown rice pasta. Lentil-based pastas add extra protein while maintaining the hearty texture that defines this pasta tomato soup.
Dairy-Free Version:
Use coconut milk instead of dairy milk and replace cheeses with nutritional yeast plus cashew cream. This creates a surprisingly creamy cozy roasted vegetable soup suitable for vegan diets.
Lower Sodium Alternative:
Choose low-sodium broth and reduce added salt by half. Boost flavor with additional herbs like fresh thyme, rosemary, or smoked paprika.
##Serving Suggestions
Present this roasted tomato garlic soup in ways that maximize both visual appeal and flavor experience:
Classic Presentation:
Ladle into deep bowls and top with remaining mozzarella, fresh basil leaves, and a drizzle of good olive oil. Serve alongside crusty sourdough bread for dipping.
Elegant Dinner Party Style:
Garnish with a dollop of fresh ricotta, cracked black pepper, and microgreens. Pair with a crisp Pinot Grigio or light Chianti for authentic Italian flair.
Family-Friendly Approach:
Set up a toppings bar with extra cheese, red pepper flakes, and garlic bread. Children love customizing their bowls, making this weeknight easy soup interactive and fun.
Meal Prep Portions:
Divide into individual containers with cheese stored separately. This prevents over-thickening during reheating while maintaining optimal texture.
##Common Mistakes to Avoid
Success with this hearty tomato dinner depends on avoiding these frequent pitfalls:
Overcooking the Pasta: Since pasta continues cooking in the hot soup, aim for just shy of al dente. This prevents mushy texture that compromises the dish’s integrity.
Skipping the Roasting Step: Raw tomatoes lack the concentrated sweetness that makes this roasted flavor soup special. Therefore, don’t rush this crucial flavor-building stage.
Adding Cheese Too Early: Heat above 180°F can cause dairy to curdle. Remove soup from active heat before incorporating cheese for smooth, creamy results.
Insufficient Seasoning: Taste throughout cooking and adjust salt levels. The cheese adds saltiness, so season conservatively until the final addition.
##Storing Tips for the Recipe
Proper storage maintains the quality that makes this garlic pasta soup a excellent meal prep option:
Refrigerator Storage:
Cool completely before transferring to airtight containers. The soup keeps for 4-5 days, though pasta may absorb more liquid over time. Add extra broth when reheating if needed.
Freezer Storage:
This cozy roasted vegetable soup freezes well for up to 3 months. However, freeze before adding dairy components for best texture. Thaw overnight in refrigerator before gently reheating.
Reheating Instructions:
Warm over medium-low heat, stirring frequently to prevent scorching. Add splash of broth or milk to restore original consistency. Microwave in 30-second intervals, stirring between heating cycles.
Make-Ahead Strategy:
Prepare through step 3, then cool and refrigerate. Finish with pasta and dairy components when ready to serve for optimal texture.
##Conclusion
This One-Pot Roasted Tomato Garlic Lasagna Soup proves that comfort food doesn’t require complicated techniques or endless cleanup. By concentrating classic lasagna flavors into a single pot, you create a satisfying meal that brings families together around the dinner table.
The roasted vegetables provide depth that elevates this beyond ordinary Italian comfort meals, while the one-pot method makes it accessible for busy weeknights. Whether you’re feeding a crowd or meal prepping for the week ahead, this pasta tomato soup delivers consistent, delicious results.
Ready to transform your dinner routine? Gather these simple ingredients and experience how roasting and simmering create magic in your kitchen. Share your results in the comments below, and don’t forget to tag friends who need this cozy recipe in their lives!
##FAQs
Can I use canned tomatoes instead of fresh?
Yes, substitute 2 cans (28 oz each) of whole San Marzano tomatoes. Drain, roughly chop, and add directly to the pot with sautéed onions. You’ll miss the roasted depth but still achieve delicious results.
What pasta works best besides lasagna sheets?
Rigatoni, penne, or rotini work excellently. Choose shapes with ridges or hollows that capture the creamy broth. Adjust cooking time according to package directions.
How do I prevent the soup from becoming too thick?
Keep extra warm broth on hand for thinning. The pasta absorbs liquid as it sits, so this roasted tomato garlic soup naturally thickens over time.
Can I make this completely dairy-free?
Absolutely! Use coconut milk, nutritional yeast, and cashew cream for richness. The result tastes surprisingly similar to the original version.
How long does this soup last in the refrigerator?
Properly stored, this weeknight easy soup maintains quality for 4-5 days. The flavors actually improve after the first day as ingredients continue melding together.
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