Vegetarian Lasagna Soup
A cozy, comforting soup that captures the flavors of lasagna in a quick and easy one-pot dish.
Ingredients
For the soup base
- 1 tablespoon olive oil For sautéing
- 1 medium yellow onion, diced Adds sweetness and flavor
- 6 cloves garlic, thinly sliced Adds aroma and depth
- 1.5 tablespoons Italian seasoning Herb blend for flavor
- 2 tablespoons tomato paste For depth of flavor
- 0.5 cup basil pesto Brightens the soup
- 0.5 cup uncooked split red lentils Thickens the broth
- 2 cans (28 oz.) fire roasted crushed tomatoes Provides the tomato base
- 4 cups vegetable broth For the soup base
- 1-2 teaspoons granulated sugar, optional To balance acidity
For the pasta and toppings
- 8 pieces uncooked lasagna noodles, broken into bite-sized pieces Classic pasta element
- 2-3 cups chopped fresh baby spinach, optional Add freshness and nutrients
- 0.5 cup Parmesan cheese For grating on top
- 0.5 cup shredded mozzarella cheese For melting into the soup
- 1 cup whole milk ricotta cheese Adds creaminess
- to taste Kosher salt For seasoning
- to taste Fresh cracked pepper For seasoning
- Fresh chopped parsley for garnish To add color and flavor
Instructions
Preparation
- Heat the olive oil in a large pot over medium-high heat.
- Add the diced onion with a pinch of salt and freshly cracked pepper. Sauté, stirring frequently, about 3 minutes until the onion is soft and translucent.
- Add the thinly sliced garlic and Italian seasoning along with a couple pinches of salt and pepper. Sauté for another minute until fragrant.
Cooking the base
- Stir in the tomato paste and cook for about 2 minutes, until the paste deepens to a brick-red color.
- Deglaze the pot with a splash of vegetable broth, scraping up any browned bits from the bottom. Then add the pesto, split red lentils, crushed tomatoes, and the rest of the vegetable broth.
- Add sugar if using, and season with a few large pinches of salt and pepper.
Simmering
- Turn the heat up to medium-high and bring the mixture to a gentle simmer.
- Stir occasionally as it comes to a simmer so the lentils don’t stick to the bottom.
- Stir in the broken lasagna noodles. Reduce heat to low or medium-low and simmer gently for 12–15 minutes until the pasta is al dente and the lentils are tender.
Final Steps
- Remove the pot from heat and stir in the chopped baby spinach until it wilts.
- Taste and adjust salt and pepper.
- Ladle the soup into bowls and top with grated Parmesan, shredded mozzarella, and a generous dollop of ricotta.
- Garnish with fresh parsley and serve.
Notes
Store leftovers in an airtight container for up to 4 days. For freezing, portion into containers without spinach or mozzarella toppings.