Vegetarian Lasagna Soup Recipe

Introduction

Vegetarian Lasagna Soup brings all the comforting flavors of classic lasagna into a warm, hearty bowl of soup. Loaded with tender noodles, lentils, and rich tomato broth, this dish is perfect for cozy nights. It’s easy to prepare and full of fresh, delicious ingredients.

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. Step 1: Heat olive oil in a large pot over medium-high heat.
2. Step 2: Add diced onion along with a pinch of salt and pepper. Sauté, stirring frequently, for 3 minutes.
3. Step 3: Reduce heat to medium, add garlic, Italian seasoning, and a couple pinches of salt and pepper. Sauté for another minute.
4. Step 4: Stir in the tomato paste and cook for about 2 minutes until it turns a brick red color.
5. Step 5: Deglaze the pot with a splash of vegetable broth, scraping up any browned bits from the bottom.
6. Step 6: Add pesto, lentils, crushed tomatoes, remaining vegetable broth, and sugar if using. Season with a couple large pinches of salt and pepper.
7. Step 7: Increase heat to medium-high and bring to a gentle simmer. Stir occasionally to prevent lentils from sticking.
8. Step 8: Stir in broken lasagna noodles. Reduce heat to low or medium-low and simmer for 12-15 minutes until pasta is al dente, stirring occasionally.
9. Step 9: Remove from heat and stir in chopped spinach until wilted. Adjust seasoning with salt and pepper as needed.
10. Step 10: Serve topped with Parmesan, mozzarella, and a dollop of ricotta cheese. Cover the pot for a few minutes to let the cheese melt. Garnish with fresh parsley and enjoy!

Tips & Variations

• Use gluten-free lasagna noodles for a gluten-free version.
• Add chopped mushrooms or zucchini to boost vegetable content and flavor.
• For a vegan version, substitute cheeses with plant-based alternatives.
• Adjust the amount of pesto to control the basil flavor intensity.
• If you like a bit of heat, add crushed red pepper flakes during the sauté step.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently on the stove or in the microwave until heated through, adding a splash of vegetable broth if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup keeps well and often tastes better the next day as the flavors meld. Just store it in the fridge and reheat before serving.

Can I use other types of pasta instead of lasagna noodles?

Absolutely. Small pasta shapes like broken spaghetti, penne, or rigatoni work well and can be substituted easily.