Lasagna Soup

Dice the onion, mince the garlic, and chop the carrot and celery into small uniform pieces. Chop or thaw the spinach if frozen.

Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 3 minutes.

Add minced garlic, carrot, and celery; cook, stirring occasionally, for 5 minutes until vegetables begin to soften.

Pour in the vegetable broth and marinara sauce. Stir well and bring to a boil.

Add the pasta pieces to the boiling broth. Stir to prevent sticking and reduce heat to medium. Simmer for 8–10 minutes until pasta is just al dente.

Stir in the chopped spinach and cook for 2 minutes until wilted and incorporated.

In a small bowl, combine ricotta cheese with half the mozzarella and half the Parmesan. Season with Italian seasoning, salt, and pepper.

Gently stir the ricotta mixture into the hot soup. Do not overmix; the cheese should form soft curds throughout.

Ladle soup into bowls and top each serving with remaining mozzarella and Parmesan. Serve hot.