Description
This Vegetarian Lasagna Soup is a comforting and hearty dish that combines the classic flavors of lasagna in a warm, cozy soup form. Featuring fire-roasted tomatoes, red lentils, fresh spinach, and layers of Italian seasonings, it’s topped with a melty blend of Parmesan, mozzarella, and ricotta cheeses. Perfect for a nutritious, meat-free meal that’s easy to prepare and sure to satisfy.
Ingredients
Scale
Soup Base
- 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, to taste
- Fresh cracked pepper, to taste
Pasta and Greens
- 8 uncooked lasagna noodles, broken into bite sized pieces
- 2–3 cups chopped fresh baby spinach, optional
Cheeses and Garnish
- 1/2 cup Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 cup whole milk ricotta cheese
- Fresh chopped parsley for garnish
Instructions
- Heat the oil: In a large pot over medium-high heat, warm 1 tablespoon of olive oil until shimmering.
- Sauté the onion: Add the diced yellow onion along with a pinch of kosher salt and fresh cracked pepper. Stir frequently and cook until the onion is softened and translucent, about 3 minutes.
- Add garlic and seasoning: Reduce heat to medium. Stir in the thinly sliced garlic, 1.5 tablespoons Italian seasoning, and a couple of pinches of salt and pepper. Sauté for 1 more minute to release their flavors.
- Incorporate tomato paste: Add 2 tablespoons of tomato paste and stir constantly for about 2 minutes, until the paste darkens to a brick red color, enhancing its richness.
- Deglaze the pot: Pour a small splash of vegetable broth into the pot to loosen any browned bits stuck to the bottom, stirring to combine well.
- Add remaining liquids and lentils: Stir in 1/2 cup basil pesto, 1/2 cup uncooked split red lentils, 2 cans (28 oz. each) fire roasted crushed tomatoes, the remaining vegetable broth (4 cups total), and optional 1-2 teaspoons granulated sugar. Season with large pinches of salt and pepper. Mix well.
- Bring to simmer: Turn heat to medium-high and bring the soup to a gentle simmer. Stir occasionally to prevent the lentils from sticking to the bottom of the pot.
- Add pasta and cook: Stir in the broken lasagna noodles. Reduce heat to low or medium-low, and simmer gently for 12-15 minutes until the noodles are cooked al dente, stirring periodically to avoid sticking.
- Finish with spinach: Remove the pot from heat and stir in 2-3 cups chopped fresh baby spinach until it wilts. Adjust seasonings with salt and pepper to taste.
- Add cheeses and garnish: Top the soup with Parmesan cheese, shredded mozzarella, and dollops of ricotta cheese. Cover the pot with a lid and allow the cheese to melt for a few minutes. Garnish with freshly chopped parsley. Serve hot and enjoy your hearty vegetarian lasagna soup!
Notes
- You can omit the sugar if you prefer a more tangy tomato flavor or if your canned tomatoes are already sweet.
- Fresh spinach is optional but adds a nice boost of color and nutrients.
- If you want a vegan version, omit the cheeses or use vegan cheese alternatives.
- Lentils in this recipe add protein and thicken the soup slightly without needing meat.
- Broken lasagna noodles simulate the traditional pasta shapes but cook faster and easier in soup form.
- Simmer gently to avoid breaking down noodles too much or burning lentils on the bottom.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: vegetarian lasagna soup, lentil lasagna soup, Italian soup, comfort food, meatless soup, easy vegetarian soup
