Lasagna Soup with Italian Herbs & Red Wine (Rich Flavor Twist)

The Ultimate Cozy Lasagna Soup with a Gourmet Herb & Red Wine Flavor

Lasagna soup is a beloved comfort food, marrying the best parts of lasagna—pasta, tomato sauce, cheese—into a warm, cozy bowl of soup. But what if you could take it up a notch, adding complex Italian herbs and the deep, rich flavor of red wine—without the wine?

This Lasagna Soup with Italian Herbs & Red Wine Flavor Twist does just that. By incorporating traditional herbs like oregano, basil, and thyme, along with clever wine substitutes, you get all the richness and depth you crave without any alcohol or pork products.

Perfect for chilly evenings, date nights at home, or family dinners where everyone wants comfort food with an elegant touch, this recipe brings restaurant-quality flavor to your kitchen in one pot.

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Ingredients

For the Soup Base:

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon dried thyme

• 1/4 teaspoon crushed red pepper flakes (optional)

• 1 tablespoon tomato paste

• 1 cup unsweetened grape juice or pomegranate juice (to replace red wine)

• 1 tablespoon balsamic vinegar (adds tang and depth)

• 1 (28 oz) can crushed tomatoes

• 4 cups vegetable broth or chicken broth

• 6 ounces lasagna noodles, broken into bite-sized pieces (regular or gluten-free)

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1/2 cup ricotta cheese (optional for creaminess)

• Salt and pepper to taste

Garnishes (optional but recommended):

• Fresh basil leaves

• Fresh oregano sprigs

• Drizzle of balsamic glaze or extra virgin olive oil

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Step-by-Step Instructions

1. Sauté the Aromatics and Build Flavor

In a large heavy-bottomed pot or deep skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic, dried oregano, basil, thyme, and red pepper flakes (if using). Cook for about 1 minute until fragrant.

Add the tomato paste and cook for another 2 minutes, stirring often. This step caramelizes the paste and deepens the flavor.

2. Add the “Red Wine” Flavor Base

Pour in the unsweetened grape or pomegranate juice along with balsamic vinegar. Simmer for 3-4 minutes, letting the flavors meld and the liquid reduce slightly—this mimics the complexity of red wine in the dish.

3. Add Tomatoes and Broth

Stir in the crushed tomatoes and vegetable or chicken broth. Season with salt and pepper. Bring the soup to a boil.

4. Cook the Noodles

Once boiling, add the broken lasagna noodles. Reduce heat to a simmer and cook uncovered for 10-12 minutes or until the noodles are tender, stirring occasionally to prevent sticking.

5. Add the Cheeses for Richness

Reduce heat to low. Stir in mozzarella, Parmesan, and ricotta cheese, mixing gently until melted and creamy. Adjust salt and pepper to taste.

6. Serve and Garnish

Ladle soup into bowls. Garnish with fresh basil, oregano, and a drizzle of balsamic glaze or olive oil if desired. Serve immediately with crusty bread or garlic knots.

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Tips for Success

• Mimicking red wine flavor: The grape juice or pomegranate juice paired with balsamic vinegar adds sweetness, acidity, and depth—ingredients that replicate red wine’s complexity without alcohol.

• Noodle tips: Break noodles into small pieces for easier eating. Gluten-free noodles work great, too.

• Cheese: Don’t skimp on the cheese! It balances the acidity and adds creaminess.

• Make it vegetarian: Use vegetable broth and omit meat for a vegetarian-friendly version.

• Extra veggies: Feel free to add sautéed mushrooms, zucchini, or spinach near the end for more nutrition and flavor.

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Why You’ll Love This Lasagna Soup

• It’s rich and flavorful without any alcohol or pork products, making it accessible to many diets.

• One-pot cooking makes for easy prep and cleanup.

• The soup is a beautiful balance of hearty pasta, cheesy indulgence, and vibrant tomato-herb broth.

• Perfect for cozy fall or winter dinners, date nights, or anytime you want elevated comfort food.

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Variations to Explore

• Add cooked chicken or turkey for a protein boost.

• Make it spicy by adding more crushed red pepper flakes or a splash of hot sauce.

• Creamier version: Stir in heavy cream or coconut cream instead of ricotta for a dairy twist.

• Dairy-free: Omit cheese or use plant-based cheese substitutes.

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Storage and Reheating

• Store leftovers in an airtight container in the fridge for up to 4 days.

• Reheat gently on the stove or microwave, adding a splash of broth to loosen if thickened.

• Freezing is not recommended with noodles as texture will change, but you can freeze the tomato broth base separately and add noodles fresh when reheating.

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Nutritional Information (Approximate per serving)

• Calories: 350-400

• Protein: 20g

• Fat: 15g

• Carbohydrates: 35g

• Fiber: 5g

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Frequently Asked Questions

Can I use actual red wine in this recipe?
Since this version is designed to be alcohol-free, it uses grape or pomegranate juice with balsamic vinegar to mimic red wine’s depth. If you prefer, you can substitute 1 cup of dry red wine, but this will add alcohol.

What can I substitute for ricotta?
Cream cheese, mascarpone, or plain Greek yogurt all work well as creamy alternatives.

Is this recipe gluten-free?
Use gluten-free lasagna noodles and ensure broth is gluten-free to make it suitable for gluten-sensitive diets.

Can I make this soup ahead of time?
Yes! Prepare the soup base a day ahead, store in the fridge, and cook noodles fresh when ready to serve for best texture.

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Final Thoughts

This Lasagna Soup with Italian Herbs & Red Wine Flavor Twist proves you don’t need alcohol to create deep, rich, satisfying flavor. The marriage of classic Italian herbs, tomato, and clever wine substitutes creates a dish that’s comforting, elegant, and easy to make any night of the week.

Serve with crusty bread and a fresh salad for a meal that’s sure to impress your family or guests with minimal fuss but maximum flavor.