Description
This Vegetarian Lasagna Soup combines all the flavors of classic lasagna in a cozy, one-pot soup. It’s hearty, cheesy, and bursting with Italian flavor — the perfect weeknight meal for chilly nights.
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
1. Heat olive oil in a large pot over medium-high heat.
2. Add onion along with a pinch of salt and pepper. Sauté, stirring frequently for 3 minutes.
3. Reduce heat to medium, add garlic, Italian seasoning, and a couple pinches of salt and pepper. Sauté for another minute.
4. Add tomato paste to the pot and stir to combine. Cook for about 2 minutes or until the tomato paste turns brick red.
5. Deglaze the pot with a splash of vegetable broth.
6. Add pesto, lentils, crushed tomatoes, remaining vegetable broth, and sugar (if using) along with a couple large pinches of salt and pepper.
7. Turn heat up to medium-high and bring to a gentle simmer, stirring occasionally so the lentils don’t stick to the bottom.
8. Stir in uncooked lasagna noodles, then reduce heat to low or medium-low and gently simmer for 12–15 minutes or until the pasta is cooked al dente, stirring occasionally.
9. Remove from heat and stir in spinach until wilted. Season to taste with salt and pepper.
10. Top soup (or individual bowls) with Parmesan, mozzarella, and a dollop of ricotta. Cover the pot for a few minutes to let the cheese melt. Garnish with parsley and enjoy!
Notes
If you can’t find crushed tomatoes, use tomato puree, canned tomato sauce, or jarred spaghetti sauce for a smoother texture.
Swap spinach for any sturdy greens like kale, Swiss chard, or collards.
Use any pasta you have — bowties, penne, or rotini all work beautifully.
Store leftovers in the fridge for up to 4 days; it thickens over time, so add a splash of broth when reheating.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian/American
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 3.9g
- Sodium: 468.4mg
- Fat: 12.1g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31.2g
- Fiber: 4.5g
- Protein: 12.6g
- Cholesterol: 16.5mg