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Vegetarian Lasagna Soup

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4.8 from 5 reviews

This Vegetarian Lasagna Soup combines all the rich, creamy texture of lasagna with the warming comfort of a hearty bowl of soup. It’s also quick and easy to get on the dinner table, AND it all comes together in one pot! This could very well be the most perfect winter meal.

Ingredients

Units 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
  • 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

  1. Heat olive oil in a large pot over medium-high heat.
  2. Add onion along with a pinch of salt and pepper. Sauté, stirring frequently for 3 minutes.
  3. Reduce heat to medium, add garlic, Italian seasoning, and a couple pinches of salt and pepper. Sauté for another minute.
  4. Add tomato paste to the pot and stir to combine. Cook for about 2 minutes or until the tomato paste turns brick red.
  5. Deglaze the pot with a splash of veggie broth. 
  6. Add pesto, lentils, crushed tomatoes, and remaining vegetable broth, (and sugar, if using) along with a couple large pinches of salt and pepper. 
  7. Turn heat up to medium-high, and bring to a gentle simmer. Stir occasionally as it comes to a simmer so that the lentils don’t stick to the bottom of the pan.
  8. Stir in uncooked lasagna. Then reduce heat to low or medium-low and gently simmer for about 12-15 minutes or until the pasta is cooked al dente. Stir occasionally while it’s simmering so that the noodles and lentils don’t stick to the bottom of the pan.
  9. Remove from heat and stir in spinach until it wilts. Season to taste with salt and pepper.
  10. Top the soup (or individual bowls) with Parmesan cheese, mozzarella cheese, and a dollop of ricotta. Put the lid back on the soup for a few minutes to allow the cheese to melt. Garnish with parsley and enjoy!

Equipment

Notes

  • Can’t find crushed tomatoes? No problem. You can use tomato puree, canned tomato sauce, or jarred spaghetti sauce instead – the soup will just have a smoother consistency. Alternately, you can get a can of whole, peeled tomatoes and crush them yourself for a more chunky tomato texture in your soup!
  • You can use whatever kind of pasta you have on hand for this creamy vegetarian lasagna soup. I like to use broken lasagna noodles, but bowties (or farfalle) penne, rotini, rigatoni, or even macaroni would work well in this recipe!
  • Any sturdy green will work. You can easily swap out the spinach for another sturdy green like chopped kale. I sometimes like to use Swiss chard, mustard greens, or collard greens. I have even used arugula in a pinch, which added a little bit of a peppery flavor! Use whatever you’ve got in the fridge. And because it’s going to wilt anyway, you can use greens that are slightly past their prime!

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