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Vegetarian Lasagna Soup Recipe

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3.8 from 13 reviews

This hearty Vegetarian Lasagna Soup combines all the flavors of classic lasagna in a cozy, comforting bowl. Featuring a rich tomato base, Italian herbs, tender red lentils, and broken lasagna noodles, this soup is a delicious, quick, and nutritious meal perfect for any day. Topped with a trio of cheeses and fresh spinach, it delivers a satisfying taste of Italy in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Sauce and Soup Base

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 6 cloves garlic, thinly sliced
  • 1.5 tablespoons Italian seasoning
  • 2 tablespoons tomato paste
  • 1/2 cup basil pesto
  • 1/2 cup uncooked split red lentils
  • 2 (28 oz.) cans fire roasted crushed tomatoes
  • 4 cups vegetable broth
  • 1-2 teaspoons granulated sugar, optional
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Pasta and Greens

  • 8 uncooked lasagna noodles, broken into bite sized pieces
  • 2-3 cups chopped fresh baby spinach, optional

Cheeses and Garnish

  • 1/2 cup Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 cup whole milk ricotta cheese
  • Fresh chopped parsley for garnish

Instructions

  1. Heat oil and sauté onions: Heat olive oil in a large pot over medium-high heat. Add diced onion along with a pinch of salt and pepper. Sauté, stirring frequently, for about 3 minutes until the onion softens.
  2. Add garlic and seasoning: Reduce heat to medium. Add thinly sliced garlic, Italian seasoning, and a couple pinches of salt and pepper. Continue sautéing for 1 more minute until fragrant.
  3. Cook tomato paste: Stir in the tomato paste and cook for about 2 minutes until it turns a deep brick red color, which enhances its flavor.
  4. Deglaze the pot: Deglaze the pot with a splash of vegetable broth, scraping up any browned bits from the bottom to add depth to the soup.
  5. Add remaining liquids and lentils: Add the basil pesto, red lentils, both cans of fire roasted crushed tomatoes, the remaining vegetable broth, and sugar if using. Season with a couple large pinches of salt and pepper.
  6. Bring to simmer: Turn the heat up to medium-high and bring the mixture to a gentle simmer. Stir occasionally to prevent lentils from sticking to the bottom.
  7. Cook pasta: Stir in the broken lasagna noodles. Reduce heat to low or medium-low and gently simmer for 12-15 minutes until the pasta is cooked al dente, stirring occasionally so noodles and lentils don’t stick.
  8. Add spinach and season: Remove the pot from heat and stir in the chopped baby spinach until it wilts. Adjust seasoning with salt and pepper to taste.
  9. Add cheeses and melt: Top the soup with Parmesan, mozzarella, and dollops of ricotta cheese. Cover with the lid for a few minutes to allow the cheeses to melt and blend into the soup.
  10. Garnish and serve: Garnish with fresh chopped parsley and serve hot for a comforting and delicious meal.

Notes

  • Optional: Adding granulated sugar balances the acidity of the tomatoes; adjust according to taste.
  • For a vegan version, substitute cheeses with plant-based alternatives and skip the ricotta.
  • Make sure to stir frequently once the noodles are added to prevent sticking.
  • Leftovers can be stored in the fridge for up to 3 days and reheated gently on stovetop.
  • Using fire roasted tomatoes adds a smoky depth to the flavor, but regular crushed tomatoes can be substituted.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

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