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
