Vegetarian Lasagna Soup Recipe

Introduction

This Vegetarian Lasagna Soup captures all the comforting flavors of traditional lasagna in a warm, hearty bowl. Packed with lentils, fresh spinach, and a trio of cheeses, it’s an easy, satisfying meal perfect for chilly evenings.

Ingredients

• 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
• 8 uncooked lasagna noodles, broken into bite sized pieces
• 2-3 cups chopped fresh baby spinach, optional
• 1/2 cup Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 cup whole milk ricotta cheese
• Fresh chopped parsley for garnish
• Kosher salt
• Fresh cracked pepper

Instructions

1. Step 1: Heat olive oil in a large pot over medium-high heat.
2. Step 2: Add diced onion with a pinch of salt and pepper. Sauté, stirring frequently, for 3 minutes until softened.
3. Step 3: Reduce heat to medium. Add garlic, Italian seasoning, and a couple pinches of salt and pepper. Cook for another minute, stirring.
4. Step 4: Stir in tomato paste and cook for about 2 minutes until it darkens to a brick red color.
5. Step 5: Deglaze the pot with a splash of vegetable broth, scraping up any browned bits.
6. Step 6: Add pesto, lentils, crushed tomatoes, remaining vegetable broth, and sugar if using. Season with a couple large pinches of salt and pepper.
7. Step 7: Increase heat to medium-high and bring to a gentle simmer. Stir occasionally to prevent lentils from sticking.
8. Step 8: Stir in broken lasagna noodles. Reduce heat to low or medium-low and simmer gently for 12-15 minutes until pasta is al dente, stirring occasionally to prevent sticking.
9. Step 9: Remove from heat and stir in fresh spinach until wilted. Adjust seasoning with salt and pepper to taste.
10. Step 10: Serve topped with Parmesan, mozzarella, and a dollop of ricotta. Cover the pot for a few minutes to allow the cheese to melt. Garnish with chopped parsley and enjoy.

Tips & Variations

• Use gluten-free lasagna noodles if you prefer a gluten-free version.
• Add a pinch of red pepper flakes when sautéing garlic for a spicy kick.
• Swap fresh spinach with kale or Swiss chard for a different leafy green option.
• For a creamier soup, stir in a splash of cream or coconut milk just before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth if needed to thin the soup. Cheese toppings can be added fresh after reheating for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils in this soup?

Split red lentils cook quickly and break down nicely, thickening the soup. You can use other lentils like green or brown, but they may require longer cooking and a different texture.

Is it possible to make this soup vegan?

Yes, simply omit the cheeses or use vegan cheese alternatives, and replace ricotta with a plant-based option or tofu for creaminess.

Vegetarian Lasagna Soup Recipe

Print Recipe

★★★★★

4.6 from 500 reviews

This Vegetarian Lasagna Soup is a hearty and comforting dish that captures all the flavors of traditional lasagna in a warm, cozy soup. Featuring fire-roasted tomatoes, Italian seasonings, lentils for protein, and layers of cheesy goodness with Parmesan, mozzarella, and ricotta, this recipe is perfect for a satisfying meatless meal. The use of broken lasagna noodles gives the soup a fun texture, and fresh spinach adds a touch of vibrant color and nutrition.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Cheese Toppings

• 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 the base: Heat olive oil in a large pot over medium-high heat to prepare for sautéing the aromatics.
2. Sauté onions: Add diced yellow onion with a pinch of salt and freshly cracked pepper. Cook, stirring frequently, for about 3 minutes until onions soften.
3. Add garlic and seasonings: Reduce heat to medium, add thinly sliced garlic, Italian seasoning, and a couple pinches of salt and pepper. Sauté for another minute to release their flavors.
4. Cook tomato paste: Stir in tomato paste and cook for about 2 minutes until it deepens to a brick red color, intensifying the flavor.
5. Deglaze the pot: Add a splash of vegetable broth to the pot to loosen any browned bits stuck to the bottom, enhancing the soup’s flavor.
6. Add remaining soup ingredients: Stir in basil pesto, uncooked split red lentils, fire-roasted crushed tomatoes, remaining vegetable broth, and optional sugar. Season with additional salt and pepper, then bring mixture to a gentle simmer over medium-high heat, stirring occasionally to prevent the lentils from sticking.
7. Add pasta: Stir in broken lasagna noodles, reduce heat to low or medium-low, and let simmer gently for 12-15 minutes until the noodles are al dente. Stir intermittently to avoid sticking.
8. Incorporate spinach: Remove from heat and stir in chopped fresh baby spinach until it wilts, then adjust seasoning with salt and pepper to taste.
9. Add cheese toppings and serve: Top the soup or individual bowls with Parmesan cheese, shredded mozzarella, and dollops of ricotta cheese. Cover with a lid for a few minutes to melt the cheeses. Garnish with fresh chopped parsley and serve warm.

Notes

• Using fire-roasted crushed tomatoes adds a smoky depth to the soup.
• Optional sugar helps balance the acidity of the tomatoes but can be omitted for a more savory profile.
• Fresh spinach is optional but provides nice color and nutrients; other greens like kale could be substituted.
• To make it vegan, omit cheeses or substitute with plant-based alternatives.
• Be sure to stir frequently once noodles are added to prevent sticking or burning on the bottom.
• Leftovers keep well refrigerated for 3-4 days and reheat nicely on the stovetop or microwave.

Keywords: vegetarian lasagna soup, lentil soup, Italian soup, comfort food, meatless soup, cheesy soup, lasagna noodles soup