Name: The Best Vegetarian Lasagna Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 6 cloves garlic, thinly sliced; 1.5 tablespoons Italian seasoning; Kosher salt, to taste; Fresh cracked pepper, to taste; 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

Jump to Recipe· 4.2 from 7 reviews

I’m so excited to share with you my go-to comfort dish that always feels like a warm hug on a chilly day — The Best Vegetarian Lasagna Soup Recipe. It’s filled with vibrant flavors, hearty textures, and all the cheesy goodness you expect from a classic lasagna but reimagined as a cozy, spoonable soup. Whenever I make this, it’s like the whole kitchen fills with that irresistible aroma that invites everyone to gather around, ready to dive right in. It’s the perfect bowl of nourishing comfort that I return to time and again.

Why You’ll Love This The Best Vegetarian Lasagna Soup Recipe

What really makes this recipe stand out to me is its incredible balance of rich, savory flavors combined with a fresh burst of herbs and tomato brightness. The fire-roasted crushed tomatoes paired with basil pesto and a sprinkle of Italian seasoning create this deeply satisfying taste that feels authentic and homemade. And the gentle addition of lentils not only adds protein but also gives the soup a lovely, thick texture that makes every spoonful so fulfilling. Adding the three cheeses — Parmesan, mozzarella, and ricotta — right at the end transforms it into a luxurious, cheesy dream that I know will satisfy any pasta lover.

I also adore how easy this soup is to whip up on a busy weeknight or for feeding a crowd without fuss. The ingredients are straightforward and pantry-friendly, yet the result feels special enough for family dinners, potlucks, or a cozy night in. I find this recipe particularly perfect when I want a warm, wholesome meal that doesn’t require standing over the stove for hours. Plus, the broken lasagna noodles cook directly in the broth, cutting down on cleanup and making it the ultimate easy comfort food. I absolutely recommend giving this The Best Vegetarian Lasagna Soup Recipe a try because it always brings a smile to my face.

Ingredients You’ll Need

The image shows a white marbled surface with various ingredients arranged neatly. In the center, there is a white bowl filled with wide, flat, yellow lasagna noodles with ruffled edges. To the left of this bowl, there is a large clear glass measuring cup filled with brown broth and a small white bowl with diced white onions below it. Above the onions are two small white bowls, one with orange lentils and the other with a mix of dried herbs and minced garlic. Above the noodles, a small white bowl contains green pesto sauce, and next to it is a clear bowl with pale yellow cheese slices. To the right of the noodles, a white bowl contains white ricotta cheese, and there is a smaller white bowl with shredded yellow cheese above it. Below the shredded cheese are two open cans filled with chunky red tomato sauce. Next to the cans, a small clear bowl holds golden olive oil, and another clear bowl below that has red tomato paste. Everything is placed carefully on the white marbled surface, ready for cooking photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this soup is simple but essential, coming together to create layers of flavor, vibrant color, and hearty texture that make this soup unforgettable. From creamy cheeses to fire-roasted tomatoes and fresh spinach, I love the way these elements balance each other.

Olive oil: Provides a rich base for sautéing and adds depth.
Yellow onion: Adds sweetness and a savory foundation.
Garlic: Infuses the soup with aromatic warmth.
Italian seasoning: Blends herbs perfectly to evoke classic lasagna flavors.
Tomato paste: Concentrates the tomato flavor and adds richness.
Basil pesto: Adds a fresh, herby brightness to deepen the taste.
Split red lentils: Boost the protein content and help thicken the soup naturally.
Fire roasted crushed tomatoes: Bring smoky sweetness and vibrant color.
Vegetable broth: Creates the flavorful, comforting soup base.
Granulated sugar (optional): Balances acidity for a smoother taste.
Uncooked lasagna noodles: Broken into pieces, they provide the classic pasta texture right in the soup.
Baby spinach (optional): Adds freshness and a pop of color with nutrients.
Parmesan cheese: Offers a salty, nutty flavor topping.
Mozzarella cheese: Melts beautifully for creamy indulgence.
Ricotta cheese: Provides richness and a dollop of softness on top.
Fresh parsley: Brightens and garnishes with a fresh herbal note.
Kosher salt and fresh cracked pepper: Essential for seasoning throughout to build layers of flavor.

Directions

Step 1: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. This will be your cooking base — watch for it to shimmer before adding anything to avoid sticking.

Step 2: Add the diced yellow onion along with a pinch of kosher salt and fresh cracked pepper. Sauté the onion, stirring frequently, for about 3 minutes until it becomes translucent and fragrant.

Step 3: Lower the heat to medium and add the thinly sliced garlic, Italian seasoning, plus a couple more pinches of salt and pepper. Cook for another minute, letting the garlic release its wonderful aroma without browning.

Step 4: Stir in the tomato paste and cook it for about 2 minutes. Keep stirring as the tomato paste deepens in color to a brick red—it intensifies the tomato flavor perfectly.

Step 5: Deglaze the pot by adding a splash of the vegetable broth, scraping up any browned bits from the bottom. This step adds layers of flavor and prevents burning.

Step 6: Next, add the basil pesto, split red lentils, both cans of fire roasted crushed tomatoes, and the remaining vegetable broth. If you want a milder acidity, stir in 1-2 teaspoons of granulated sugar here. Season again with a couple large pinches of kosher salt and fresh cracked pepper.

Step 7: Increase the heat to medium-high and bring the soup to a gentle simmer. Stir occasionally to keep the lentils from sticking to the pot.

Step 8: Once simmering, stir in the broken uncooked lasagna noodles. Reduce the heat to low or medium-low and let it simmer gently for about 12 to 15 minutes. Stir occasionally while cooking to ensure the noodles and lentils don’t stick to the bottom and the pasta cooks al dente.

Step 9: Remove the soup from heat and stir in the chopped baby spinach (if using) until it wilts. Taste and season the soup with extra salt and pepper as needed.

Step 10: Ladle the soup into bowls or top the pot with Parmesan, mozzarella, and spoonfuls of ricotta cheese. Cover with the lid for a few minutes to let the cheeses melt gently. Garnish with freshly chopped parsley and enjoy every cheesy, comforting bite!

Servings and Timing

This recipe makes about 8 hearty servings, perfect for feeding a family or saving leftovers for delicious lunches. The prep time is quick — around 10 minutes to chop and gather ingredients — and the cook time is 20 minutes, making a total time of about 30 minutes from start to finish. No resting or cooling time is needed, so you can serve it hot and fresh right away for maximum comfort.

How to Serve This The Best Vegetarian Lasagna Soup Recipe

A white pot filled with a thick, red tomato-based soup that has visible bits of ground meat and small pieces of spinach scattered throughout. Large pieces of wavy-edged pasta float on the surface, partially submerged in the rich, textured broth. The white pot handles are visible on either side, and the pot is placed on a white marbled surface. The overall look is hearty and warm, with a mix of deep red and green colors from the spinach. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this soup, I love to keep it rustic and inviting. A big, warm bowl with a sprinkle of fresh parsley on top always feels special. The cheeses melting into the hot broth create such a gorgeous presentation that’s both casual and indulgent. For sides, I often bring out a crusty baguette or garlic bread to soak up the flavorful tomato-based broth, which adds a lovely crunchy contrast to the tender noodles and lentils.

This soup pairs beautifully with a light green salad dressed in a tangy vinaigrette, which adds a fresh bite to balance the richness. If I’m serving it at a dinner party or a family gathering, I like to offer a chilled glass of crisp white wine such as Pinot Grigio or a sparkling water with a splash of lemon to refresh the palate between spoonfuls. For more casual weeknight meals, a simple iced tea or a cozy cup of herbal tea works wonderfully alongside.

The best way to enjoy this soup is hot and steaming, especially on cool evenings when you want something soothing and filling. I recommend portioning it into moderately sized bowls to leave room for that decadent cheese topping and any delicious side dishes you want to include. It’s versatile enough to feel fancy or laid-back, making it a fabulous option for everything from holiday dinners to quick, comforting lunches.

Variations

I’ve played around with this recipe in so many fun ways and always find new twists that keep it exciting. If you want to switch things up, you can substitute the red lentils with green lentils or even chickpeas for a different texture. For a gluten-free version, I swap out regular lasagna noodles for gluten-free pasta broken into small pieces or even gluten-free pasta shells, which soak up the broth just as well.

If you’re aiming for a vegan adaptation, simply replace the cheeses with your favorite plant-based alternatives, and use a vegan pesto or homemade blend of basil, olive oil, nuts, and nutritional yeast in place of Parmesan flavors. Adjust seasoning to taste, and I promise it’s just as deliciously comforting. I also like to add different veggies like mushrooms, zucchini, or bell peppers to ramp up the nutrition and color.

For a richer flavor, you can toast the lentils before adding them to the soup for a nutty note, or swap the fire-roasted tomatoes for fresh tomatoes in peak season to brighten the soup. If you’re short on time, using pre-minced garlic or a prepared Italian seasoning mix can speed up prep without sacrificing flavor. Each variation adds a personal touch, making this The Best Vegetarian Lasagna Soup Recipe uniquely yours.

Storage and Reheating

Storing Leftovers

Leftover soup stores wonderfully in airtight containers in the refrigerator for up to 4 days. I like to use glass containers with tight lids because they keep the flavors fresh and make reheating easy. Just be sure to cool the soup completely before sealing and refrigerating to maintain the best texture and taste.

Freezing

You can absolutely freeze The Best Vegetarian Lasagna Soup Recipe to enjoy later! I recommend freezing it in portion-sized containers or sturdy freezer bags for up to 3 months. When freezing, it’s best to leave out the fresh spinach and cheeses, adding those fresh at serving time after reheating for the best texture and flavor.

Reheating

Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally until warm throughout. This slow reheating helps the noodles stay tender and prevents the lentils from breaking apart too much. If the soup thickens too much in the fridge or freezer, simply add a splash of vegetable broth or water to loosen it back up. Add fresh spinach and the cheese toppings after reheating rather than during, to maintain their fresh texture and melting appeal.

FAQs

Can I make this soup ahead of time?

Absolutely! The flavors actually deepen when the soup sits for a few hours or overnight, making it a perfect make-ahead dish. Just add the fresh spinach and cheeses right before serving to keep them bright and melty.

Is this recipe very spicy?

Not at all! The soup is more savory, herbaceous, and slightly sweet from the tomatoes and optional sugar. However, you can always add a pinch of red pepper flakes or hot sauce while cooking if you like a little heat.

Can I use dried pasta other than lasagna noodles?

Yes, though broken lasagna noodles give that unique texture and feel of lasagna in soup form. If you don’t have them, small pasta shapes like elbow macaroni, ditalini, or broken penne work well too. Just adjust cooking times accordingly.

Does this soup freeze well with the cheese toppings?

I recommend adding the cheeses fresh after reheating rather than freezing them in the soup. Freezing cheese can change its texture, typically making it crumbly or watery when thawed.

Can I add other vegetables to this soup?

Definitely! I love tossing in mushrooms, zucchini, or bell peppers sautéed along with the onions for more flavor and color. Just adjust cooking times to ensure all veggies finish tender and flavorful.

Conclusion

I truly hope you give The Best Vegetarian Lasagna Soup Recipe a try because it’s one of those dishes that brings comfort, joy, and a little culinary magic to any mealtime. It’s hearty yet fresh, cheesy yet nourishing, and perfectly easy to prepare even on your busiest days. I know it’ll quickly become a favorite in your home, just like it has in mine.