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The Best Vegetarian Lasagna Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 7 reviews
  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Vegetarian Lasagna Soup is a hearty and comforting dish that captures all the flavors of classic lasagna in a warm, cozy soup form. Made with fire-roasted crushed tomatoes, lentils, fresh spinach, and three types of cheese, this soup is perfect for a quick weeknight meal or a satisfying lunch. The lasagna noodles cook in the broth, melding with rich tomato paste and pesto for a flavorful experience that’s both filling and nutritious.

Ingredients

Sauté Base

  • 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

Soup Ingredients

  • 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)

Cheese Toppings

  • 1/2 cup Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 cup whole milk ricotta cheese
  • Fresh chopped parsley for garnish

Instructions

  1. Heat olive oil: In a large pot, warm the olive oil over medium-high heat to prepare for sautéing the aromatics.
  2. Sauté onion: Add the diced onion with a pinch of salt and pepper. Stir frequently and cook for about 3 minutes until softened and translucent.
  3. Add garlic and seasoning: Reduce heat to medium. Add the sliced garlic, Italian seasoning, and additional salt and pepper. Sauté for another minute until fragrant.
  4. Cook tomato paste: Stir in the tomato paste, cooking for roughly 2 minutes until it darkens to a brick red color, enhancing the depth of flavor.
  5. Deglaze pot: Pour a splash of vegetable broth to deglaze the pot, scraping up any browned bits to incorporate flavor.
  6. Add main soup ingredients: Add the basil pesto, lentils, crushed tomatoes, remaining vegetable broth, and sugar if using. Season again with salt and pepper. Stir to combine well.
  7. Simmer soup base: Bring the mixture to a gentle simmer over medium-high heat, stirring occasionally to prevent sticking, especially to keep lentils from settling on the bottom.
  8. Add noodles and cook: Stir in the broken lasagna noodles. Reduce heat to low or medium-low and let the soup simmer gently for 12-15 minutes until noodles are al dente. Stir occasionally to prevent sticking.
  9. Add spinach and season: Remove from heat. Stir in the chopped spinach until it wilts, then taste and adjust seasoning with salt and pepper as needed.
  10. Serve with cheese: Ladle the soup into bowls and top with Parmesan, mozzarella, and a dollop of ricotta. Cover for a few minutes to let the cheeses melt. Garnish with fresh chopped parsley and serve warm.

Notes

  • For a vegan version, omit the cheeses or substitute with plant-based alternatives.
  • The sugar is optional and helps to balance the acidity of the tomatoes if desired.
  • Use gluten-free lasagna noodles to make the recipe gluten-free.
  • Leftover soup can be refrigerated for up to 3 days; reheat gently and add a splash of broth if it thickens too much.
  • The lentils add protein and fiber, making this dish hearty and nourishing.

Find it online: https://evelynscooking.com/the-best-vegetarian-lasagna-soup-recipe/