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Vegetarian Lasagna Soup Recipe

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4.4 from 291 reviews

This hearty Vegetarian Lasagna Soup combines all the comforting flavors of classic lasagna in a warm, flavorful soup form. Packed with red lentils, fresh spinach, and layers of Italian seasoning, cheeses, and broken lasagna noodles, it’s a perfect 30-minute meal that’s easy to prepare and ideal for family dinners or meal prep. Rich, cheesy, and nutritious, this soup brings the essence of Italian cuisine to your table in a cozy, bowl-friendly version.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Base and Aromatics

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 6 cloves garlic, thinly sliced

Seasonings and Sauces

  • 1.5 tablespoons Italian seasoning
  • 2 tablespoons tomato paste
  • 1/2 cup basil pesto
  • 1-2 teaspoons granulated sugar (optional)
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Soups and Broth

  • 2 (28 oz.) cans fire roasted crushed tomatoes
  • 4 cups vegetable broth

Legumes and Pasta

  • 1/2 cup uncooked split red lentils
  • 8 uncooked lasagna noodles, broken into bite-sized pieces

Greens

  • 2-3 cups chopped fresh baby spinach (optional)

Cheeses

  • 1/2 cup Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 cup whole milk ricotta cheese

Garnish

  • Fresh chopped parsley for garnish

Instructions

  1. Heat the oil and sauté onions: In a large pot over medium-high heat, warm 1 tablespoon of olive oil. Add the diced yellow onion along with a pinch of salt and pepper, and sauté, stirring frequently, for about 3 minutes until softened.
  2. Add garlic and seasonings: Lower the heat to medium. Stir in the thinly sliced garlic, 1.5 tablespoons Italian seasoning, and a couple more pinches of salt and pepper. Continue sautéing for an additional minute until fragrant.
  3. Incorporate tomato paste: Add 2 tablespoons of tomato paste to the pot and stir to combine. Cook the mixture for about 2 minutes or until the tomato paste darkens to a brick red color, intensifying the flavor.
  4. Deglaze the pot: Pour in a splash of vegetable broth to deglaze the pot, scraping any browned bits from the bottom to enhance flavor.
  5. Add liquids and lentils: Stir in 1/2 cup basil pesto, 1/2 cup uncooked split red lentils, two 28 oz cans of fire roasted crushed tomatoes, the remaining vegetable broth (4 cups total), and 1-2 teaspoons of granulated sugar if using. Season with a couple large pinches of salt and pepper.
  6. Bring to a simmer: Increase the heat to medium-high and bring the soup to a gentle simmer, stirring occasionally to prevent the lentils from sticking to the pot.
  7. Add pasta and cook: Stir in the broken uncooked lasagna noodles. Reduce the heat to low or medium-low and gently simmer the soup for 12-15 minutes until the pasta is cooked al dente. Stir occasionally to avoid sticking.
  8. Wilt the spinach: Remove the pot from heat and stir in 2-3 cups of chopped fresh baby spinach until it wilts. Taste and adjust salt and pepper as needed.
  9. Add cheeses and garnish: Top the soup or individual servings with 1/2 cup Parmesan cheese, 1/2 cup shredded mozzarella cheese, and a dollop of 1 cup whole milk ricotta cheese. Cover the pot with a lid for a few minutes to allow the cheeses to melt.
  10. Serve: Garnish with fresh chopped parsley and serve warm for a comforting and cheesy vegetarian meal.

Notes

  • You can skip the sugar if you prefer a more tangy tomato flavor.
  • Adding fresh spinach is optional but adds a nice green element and nutrition.
  • Broken lasagna noodles give the soup a rustic, hearty texture but feel free to use other short pasta shapes if preferred.
  • For a vegan version, substitute the cheeses with plant-based alternatives.
  • The soup thickens upon standing; add additional vegetable broth or water to loosen if reheating.
  • Leftovers keep well in the fridge for up to 4 days and also freeze nicely.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/vegetarian-lasagna-soup-recipe/