Dinner

Vegetarian Lasagna Soup Recipe

Bylina Carter February 28, 2026February 28, 2026

Introduction

This Vegetarian Lasagna Soup is a comforting and hearty twist on a classic favorite. Packed with tender noodles, vibrant tomatoes, fresh spinach, and three kinds of cheese, it delivers all the cozy flavors in a warm, spoonable form. Perfect for chilly evenings or anytime you crave something delicious and filling.

A white bowl filled with thick, rich red-brown lasagna soup, showing wide wavy pasta noodles partly submerged in the sauce. On top, there are three layers of cheese: shredded mozzarella with a creamy white color, shaved pale yellow parmesan, and a dollop of bright white cottage cheese sprinkled with chopped fresh green parsley. The soup surface has small bits of herbs and vegetables visible in the sauce. A silver spoon rests inside the bowl. Around the bowl, there are small bowls with grated cheese and crushed red pepper flakes on a white marbled surface, along with a sliced crusty piece of bread. photo taken with an iphone --ar 4:5 --v 7

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 about 3 minutes until softened.
Step 3: Reduce heat to medium. Add garlic, Italian seasoning, and a couple pinches of salt and pepper. Sauté for another minute until fragrant.

Step 4: Stir in tomato paste and cook for about 2 minutes until it deepens to a brick red color.
Step 5: Deglaze the pot with a splash of vegetable broth, scraping up any browned bits from the bottom.
Step 6: Add pesto, lentils, crushed tomatoes, remaining vegetable broth, and sugar if using. Season with a couple large pinches of salt and pepper.

Step 7: Increase heat to medium-high and bring the soup 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 gently for 12-15 minutes until noodles are cooked al dente. Stir occasionally to prevent sticking.
Step 9: Remove from heat and stir in fresh spinach until wilted. Taste and adjust seasoning with salt and pepper as needed.

Step 10: Ladle soup into bowls or keep in the pot, topping with Parmesan, mozzarella, and a dollop of ricotta. Cover with a lid for a few minutes to let the cheese melt. Garnish with fresh parsley and serve.

Tips & Variations

For a richer flavor, use homemade vegetable broth or add a splash of white wine when deglazing.
If you prefer a spicier soup, add a pinch of red pepper flakes with the Italian seasoning.

Swap out red lentils for yellow or green lentils, though red lentils break down faster and thicken the soup.
Omit the cheese or use dairy-free alternatives to make it vegan-friendly.
Add chopped mushrooms or bell peppers for extra veggies and texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of vegetable broth or water if the soup has thickened. The noodles may absorb liquid over time, so stirring occasionally as you reheat helps maintain the right consistency.

How to Serve

A close-up view of a white bowl filled with thick red lasagna soup showing curly lasagna pasta pieces layered throughout a rich tomato sauce base with visible bits of herbs and vegetables. On top, there is a dollop of creamy white ricotta cheese, sprinkled shredded pale yellow mozzarella cheese, and chopped fresh green parsley. A silver spoon is partially dipped into the soup near the bowl's edge. The bowl sits on a white marbled surface with a piece of crusty bread and small bowls of cheese and chili flakes around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, the soup can be made a day or two in advance. Store it in the fridge and reheat before serving. Just keep in mind the noodles will continue to soften the longer they sit.

Can I freeze Vegetarian Lasagna Soup?

It’s best to freeze the soup without the cheese toppings. Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, then add fresh cheeses before serving.