Vegetarian Lasagna Soup Recipe

I absolutely love this Vegetarian Lasagna Soup Recipe because it combines all the cozy, comforting flavors of classic lasagna in a bowl of warm, hearty soup. It’s like lasagna reinvented—lighter, quicker, and perfect for those weeknights when you want something satisfying but not too heavy. Trust me, when you make this, it feels like a big hug from the inside!

This soup is a total game-changer for anyone who loves Italian flavors but wants a vegetarian twist. It’s packed with layers of flavor from the basil pesto, fire-roasted tomatoes, and those perfectly tender lentils and lasagna noodles. Honestly, you’ll find yourself coming back to this Vegetarian Lasagna Soup Recipe again and again, whether it’s a chilly evening or you just need a quick, comforting meal.

this Recipe

Ingredients You’ll Need

These ingredients come together beautifully to create layers of flavor and texture—the olive oil and garlic build your base, the lentils add protein, and the cheeses bring that luscious creamy finish you expect from lasagna.

• Olive oil: Use a good quality extra virgin for the best flavor when sautéing your onions.
• Yellow onion: Adds sweetness and depth when caramelized just right.
• Garlic cloves: Thinly sliced garlic lends subtle garlic warmth without overpowering the soup.
• Italian seasoning: A blend of classic herbs that amps up the Italian vibe effortlessly.
• Tomato paste: Cooked until dark and rich, it gives the soup that deep, tomatoey backbone.
• Basil pesto: Adds a fresh herbaceous punch—totally worth buying quality or making your own!
• Red split lentils: These cook quickly and give the soup protein and body.
• Fire-roasted crushed tomatoes: They bring smokiness and texture; canned works perfectly here.
• Vegetable broth: The liquid base that carries all the flavors; homemade or store-bought both work fine.
• Granulated sugar (optional): A pinch balances the acidity from the tomatoes—only if you like a touch sweeter.
• Uncooked lasagna noodles: Broken into bite-sized pieces—they cook right in the soup for that pasta goodness.
• Fresh baby spinach: Adds color and nutrients; you can swap for kale or other greens if preferred.
• Parmesan cheese: For that salty, nutty finish you can’t skip.
• Mozzarella cheese: Melts beautifully on top, delivering that gooey comfort.
• Whole milk ricotta cheese: A dollop adds creaminess and richness to each bowl.
• Fresh chopped parsley: For brightness and a fresh herb finish at the end.
• Kosher salt and fresh cracked pepper: Season to taste throughout—your best weapon for balanced flavor.

Variations

One of the things I love most about this Vegetarian Lasagna Soup Recipe is how easy it is to make it your own. Feel free to experiment with greens or switch up the kinds of cheese—you might discover a new favorite twist just as I did!

• Swap greens: I often replace the spinach with kale or Swiss chard when I want a heartier green that holds up well in soup.
• Use different pasta: Once I tried penne instead of broken lasagna noodles and loved the fun little pasta bites it created.
• Make it vegan: Omit the cheeses or use vegan cheese alternatives, and swap dairy ricotta for a plant-based ricotta-style spread.
• Add heat: If you like a little spice, a pinch of red pepper flakes tossed in with the garlic adds a lovely subtle kick.

How to Make Vegetarian Lasagna Soup Recipe

Step 1: Build Your Flavor Base

Start by heating olive oil in a large pot over medium-high heat. Toss in the diced onion with a pinch of salt and pepper and sauté for about 3 minutes until they soften and smell sweet. Then lower the heat, add your sliced garlic and Italian seasoning, and cook for just another minute to unlock the garlic’s aroma without burning it.

Step 2: Deepen the Tomato Flavor

Now, add the tomato paste and stir constantly for about 2 minutes until it turns a brick red color—this step caramelizes the paste and deepens the flavor. Don’t skip deglazing the pot with a splash of vegetable broth to lift all those tasty browned bits off the bottom—it’s flavor gold!

Step 3: Add the Main Ingredients and Simmer

Pour in the pesto, red lentils, crushed tomatoes, remaining vegetable broth, and sugar if you want to tame the acidity a bit. Season generously with salt and pepper. Bring everything up to a gentle simmer over medium-high heat, stirring occasionally so the lentils don’t stick. Then toss in the broken lasagna noodles, reduce to low heat, and let it gently simmer for 12-15 minutes, stirring occasionally, until the pasta is perfectly cooked.

Step 4: Finish with Greens and Cheese

Off the heat, stir in your fresh baby spinach until it wilts beautifully in the hot soup. Adjust salt and pepper if needed. Then, top each bowl (or the whole pot) with Parmesan, mozzarella, and a generous dollop of ricotta cheese. Pop the lid back on for a few minutes to let those cheeses melt into creamy perfection. Finally, sprinkle fresh parsley over the top before serving.

How to Serve Vegetarian Lasagna Soup Recipe

Garnishes

I love adding a generous sprinkle of fresh parsley for a pop of brightness and a dollop of creamy ricotta to each bowl for that rich, indulgent feel. A bit of extra Parmesan on top never hurts, and it melts into the warm soup so beautifully.

Side Dishes

Serving this soup with a crisp green salad or crusty garlic bread is my go-to. The crunchy bread is perfect for soaking up every last drop and the salad brings a refreshing note to balance the richness.

Creative Ways to Present

For special occasions, I like to ladle the soup into mini white bowls and swirl a tiny pesto drizzle on top before adding cheese—makes it feel like a fancy Italian restaurant at home. You could even serve it family-style in a big ceramic pot with several bowls of different cheeses so guests can customize.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. You might notice the noodles soak up more broth as it sits, so adding a splash of vegetable broth when reheating helps revive the soup’s perfect texture.

Freezing

Freezing works well for this soup, but I recommend freezing it without the fresh greens and cheese. Add your spinach fresh when reheating, and sprinkle cheese just before serving to keep it from getting grainy.

Reheating

Reheat gently on the stove over low heat, adding a little broth or water if the soup has thickened too much. Stir often to prevent sticking and add cheese toppings fresh after warming to keep them creamy.

FAQs

Final Thoughts

This Vegetarian Lasagna Soup Recipe holds a special spot in my kitchen because it’s both comforting and quick, perfect for busy nights or when you want a little indulgence without the effort of traditional lasagna. I really hope you’ll give it a try—you might just find yourself making it a staple in your rotation like I do. It’s the kind of recipe that feels like a warm hug and tastes like an Italian family meal, all in one cozy bowl.

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