Description
This hearty Vegetarian Lasagna Soup combines the comforting flavors of classic lasagna in a warm, satisfying soup form. With layers of aromatic vegetables, Italian seasonings, rich tomato base, and tender broken lasagna noodles, this soup is topped with a blend of Italian cheeses and fresh spinach for an irresistible and nutritious meal perfect for any day of the week.
Ingredients
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 & Greens
- 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
- Heat the oil: Heat olive oil in a large pot over medium-high heat to prepare the base flavors.
- Sauté the onion: Add diced onion along with a pinch of salt and pepper; sauté while stirring frequently for 3 minutes until softened.
- Add garlic and seasoning: Reduce heat to medium, add sliced garlic, Italian seasoning, and a couple of pinches of salt and pepper; sauté another minute to release aromas.
- Incorporate tomato paste: Stir in tomato paste and cook for about 2 minutes until it turns a rich brick red color, enhancing depth of flavor.
- Deglaze the pot: Add a splash of vegetable broth to loosen any browned bits from the pot’s bottom, adding complexity.
- Add main ingredients: Stir in basil pesto, lentils, crushed tomatoes, remaining vegetable broth, and sugar (if using), seasoning with salt and pepper.
- Simmer: Increase heat to medium-high and bring the soup to a gentle simmer, stirring occasionally to prevent lentils from sticking.
- Cook pasta: Stir in broken lasagna noodles, reduce heat to low or medium-low, and simmer 12-15 minutes until pasta is al dente, stirring occasionally to prevent sticking.
- Add spinach: Remove from heat and stir in fresh chopped baby spinach until wilted; adjust seasoning with salt and pepper to taste.
- Add cheese and garnish: Top the soup or individual bowls with Parmesan, mozzarella, and a dollop of ricotta. Cover with lid for a few minutes to melt the cheese. Garnish with fresh parsley and serve hot.
Notes
- For a vegan version, substitute cheese with plant-based alternatives or omit them entirely.
- Adjust the amount of sugar depending on the acidity of the tomatoes and your personal taste.
- Be sure to stir frequently when simmering to prevent lentils and pasta from sticking to the pot.
- You can add other vegetables like mushrooms or zucchini for extra texture and flavor.
- This soup keeps well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
