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Vegetarian Lasagna Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

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