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Vegetarian Lasagna Soup

Vegetarian Lasagna Soup

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Discover the warm and comforting delight of Vegetarian Lasagna Soup, an easy-to-make dish that brings traditional lasagna flavors into a cozy, one-pot meal. This hearty soup is perfect for chilly evenings or casual gatherings with family and friends. With its rich tomato base, lentils for protein, and fresh spinach for a nutrient boost, this recipe is sure to satisfy your cravings while being quick and simple to prepare. Ready in just 30 minutes, it’s a versatile dish that you can customize with your favorite vegetables or adjust the seasonings to fit your taste. Serve topped with melty cheeses for an even more indulgent experience.

Ingredients

Scale
  • 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
  • 8 uncooked lasagna noodles, broken into bite-sized pieces
  • 23 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. Heat olive oil in a large pot over medium-high heat.
  2. Sauté diced onion with salt and pepper until softened (about 3 minutes).
  3. Add sliced garlic and Italian seasoning; sauté for another minute.
  4. Stir in tomato paste; cook until brick red (about 2 minutes).
  5. Deglaze the pot with a splash of vegetable broth.
  6. Mix in basil pesto, lentils, crushed tomatoes, vegetable broth, and optional sugar; stir well.
  7. Bring to a simmer; add broken lasagna noodles.
  8. Reduce heat; simmer gently until noodles are al dente (12–15 minutes).
  9. Stir in chopped spinach until wilted; adjust seasoning as desired.
  10. Serve topped with Parmesan, mozzarella, and ricotta.

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