Description
This Vegetarian Lasagna Soup is a hearty and comforting dish that combines the rich flavors of Italian seasoning, fire-roasted tomatoes, and fresh herbs with tender broken lasagna noodles and protein-packed red lentils. Enhanced with basil pesto and topped with a trio of cheeses—Parmesan, mozzarella, and ricotta—this soup offers all the deliciousness of lasagna in a warm, spoonable form. Perfect for a nutritious weeknight meal, it’s easy to prepare on the stovetop and can be customized with your favorite greens.
Ingredients
Scale
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 and Greens
- 8 uncooked lasagna noodles, broken into bite-sized pieces
- 2-3 cups chopped fresh baby spinach (optional)
Cheeses and Garnish
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 cup whole milk ricotta cheese
- Fresh chopped parsley for garnish
Instructions
- Heat olive oil and sauté onion: In a large pot over medium-high heat, warm the olive oil. Add the diced yellow onion along with a pinch of salt and freshly cracked pepper. Sauté while stirring frequently for about 3 minutes until the onion softens and becomes translucent.
- Add garlic and Italian seasoning: Reduce the heat to medium and add the thinly sliced garlic and Italian seasoning. Sprinkle a couple pinches of salt and pepper. Continue to sauté for another minute to allow the flavors to develop, ensuring the garlic does not burn.
- Incorporate tomato paste: Stir in the tomato paste and cook for about 2 minutes, stirring often, until it deepens to a brick-red color. This step intensifies the tomato flavor of the soup.
- Deglaze the pot: Pour a small splash of vegetable broth into the pot to deglaze, scraping up any browned bits stuck to the bottom, which adds depth to the broth.
- Add main ingredients and bring to simmer: Stir in the basil pesto, split red lentils, crushed tomatoes, and the remaining vegetable broth. Add granulated sugar, if using, and season with several large pinches of salt and pepper. Increase heat to medium-high and bring the soup to a gentle simmer, stirring occasionally to prevent lentils from sticking to the bottom.
- Add broken lasagna noodles and simmer: Mix in the broken lasagna noodles. Reduce the heat to low or medium-low and let the soup simmer for 12-15 minutes, stirring occasionally to keep noodles and lentils from sticking. Cook until the noodles are al dente and lentils tender.
- Stir in spinach and season: Remove the pot from heat and fold in the chopped baby spinach until it wilts. Taste and adjust seasoning with salt and freshly cracked pepper as needed.
- Add cheeses and melt: Ladle the soup into bowls or keep it in the pot. Top each serving with Parmesan cheese, shredded mozzarella, and a dollop of ricotta cheese. Cover with a lid and let sit for a few minutes to allow the cheeses to melt and create a creamy texture.
- Garnish and serve: Sprinkle fresh chopped parsley over the top for a burst of color and freshness. Serve hot and enjoy the comforting flavors of this vegetarian lasagna soup.
Notes
- If fire roasted crushed tomatoes are unavailable, you can substitute tomato puree, canned tomato sauce, or jarred spaghetti sauce, noting the soup will have a smoother texture. Alternatively, crush canned whole peeled tomatoes yourself for chunkier texture.
- While broken lasagna noodles are traditional, other pasta shapes like bowties (farfalle), penne, rotini, rigatoni, or macaroni can be used based on preference or availability.
- Any sturdy green leafy vegetable can replace spinach, such as kale, Swiss chard, mustard greens, collard greens, or even arugula for a peppery twist. Greens wilting in the soup make it forgiving to use slightly older produce.
- Adjust the seasoning to taste, especially salt and pepper, as vegetable broth and cheeses contribute saltiness.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 6g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 15mg
