Vegetarian Lasagna Soup Recipe
Introduction
This Vegetarian Lasagna Soup is a cozy, comforting dish that brings all the flavors of classic lasagna into a warm, hearty soup. Perfect for cooler days, it’s loaded with herbs, lentils, pasta, and a blend of cheeses for a satisfying meal.
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
- Step 1: Heat olive oil in a large pot over medium-high heat.
- Step 2: Add diced onion along with a pinch of salt and pepper. Sauté, stirring frequently for 3 minutes.
- Step 3: Reduce heat to medium, add sliced garlic, Italian seasoning, and a couple pinches of salt and pepper. Sauté for another minute.
- Step 4: Stir in tomato paste and cook for about 2 minutes until it turns brick red.
- Step 5: Deglaze the pot with a splash of vegetable broth, scraping up any browned bits.
- Step 6: Add basil pesto, lentils, crushed tomatoes, remaining vegetable broth, and sugar if using. Season with salt and pepper. Stir to combine.
- Step 7: Increase heat to medium-high and bring to a gentle simmer. Stir occasionally to prevent lentils from sticking.
- Step 8: Stir in broken lasagna noodles. Reduce heat to low or medium-low and simmer for 12-15 minutes until pasta is al dente, stirring occasionally to prevent sticking.
- Step 9: Remove from heat and stir in chopped spinach until it wilts. Adjust seasoning with salt and pepper as needed.
- Step 10: Serve soup topped with Parmesan, mozzarella, and a dollop of ricotta cheese. Cover for a few minutes to allow the cheese to melt. Garnish with fresh parsley and enjoy!
Tips & Variations
- Use gluten-free or whole wheat lasagna noodles to suit dietary needs.
- Swap baby spinach for kale or Swiss chard for a different green.
- Add red pepper flakes for a spicy kick.
- For a richer soup, stir in a splash of cream or coconut milk before serving.
- If you prefer a smoother texture, blend half the soup before adding the pasta.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or broth if the soup has thickened. Avoid freezing as the pasta may become mushy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried pasta instead of breaking lasagna noodles?
This recipe specifically uses broken lasagna noodles to give the soup its signature texture, but you can substitute with other small pasta shapes like broken penne or rotini if preferred.
How do I make this soup vegan?
To make it vegan, omit the cheeses or use plant-based alternatives. Ensure your pesto is vegan or make your own without cheese. The soup will still be flavorful and satisfying.
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Vegetarian Lasagna Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Vegetarian Lasagna Soup combines all the comforting flavors of classic lasagna into a hearty and warming soup. Featuring fire roasted tomatoes, fresh spinach, Italian seasoning, and layers of cheese like Parmesan, mozzarella, and ricotta, this soup delivers a delicious meatless meal that’s easy to prepare and perfect for chilly days.
Ingredients
Scale
Base 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
- Kosher salt
- Fresh cracked pepper
Additional Ingredients
- 8 uncooked lasagna noodles, broken into bite-sized pieces
- 2–3 cups chopped fresh baby spinach, optional
Cheeses
- 1/2 cup Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 cup whole milk ricotta cheese
Garnish
- Fresh chopped parsley
Instructions
- Heat Oil and Sauté Onion: Heat olive oil in a large pot over medium-high heat. Add diced onion along with a pinch of salt and pepper and sauté, stirring frequently, for about 3 minutes until the onion softens.
- Add Garlic and Italian Seasoning: Reduce heat to medium, add the thinly sliced garlic, Italian seasoning, and a couple pinches of salt and pepper. Sauté for another minute to release their aromas.
- Cook Tomato Paste: Stir in tomato paste and cook for about 2 minutes or until it darkens to a brick red color, intensifying its flavor.
- Deglaze the Pot: Add a splash of vegetable broth to the pot to deglaze it, scraping up any browned bits to incorporate into the soup base.
- Add Main Liquid Ingredients: Stir in pesto, red lentils, crushed tomatoes, remaining vegetable broth, and granulated sugar if using. Season with a couple large pinches of salt and pepper.
- Bring to Simmer: Increase heat to medium-high and bring the soup to a gentle simmer. Stir occasionally to prevent lentils from sticking to the bottom.
- Add Pasta and Simmer: Stir in broken lasagna noodles, reduce heat to low or medium-low, and gently simmer for 12-15 minutes until pasta is al dente, stirring occasionally to avoid sticking.
- Add Spinach: Remove from heat and stir in chopped fresh baby spinach until it wilts completely. Adjust seasoning with salt and pepper to taste.
- Top with Cheeses and Melt: Ladle soup into bowls or keep in the pot. Top with Parmesan cheese, shredded mozzarella, and a dollop of ricotta cheese. Cover with a lid for a few minutes to allow cheeses to melt.
- Garnish and Serve: Sprinkle fresh chopped parsley over the soup before serving for a bright, fresh finish.
Notes
- Red lentils cook quickly and help thicken the soup, making it hearty and rich in protein.
- If you prefer a spicier version, you can add red pepper flakes along with the Italian seasoning.
- For a vegan version, substitute cheeses with vegan alternatives and ensure the pesto is vegan-friendly or omit it.
- Leftovers can be refrigerated for up to 4 days and reheated gently, adding extra broth if it thickens too much.
- Breaking the lasagna noodles into bite-sized pieces helps create a more soup-like texture, making it easier to eat with a spoon.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Vegetarian lasagna soup, tomato lentil soup, Italian soup, easy vegetarian soup, comfort food soup
