Looking for a comforting, easy, and delicious vegetarian soup recipe? This Vegetarian Lasagna Soup is the perfect dish to warm you up on a chilly day. Packed with hearty red lentils, savory tomato paste, basil pesto, and tender lasagna noodles, this healthy soup is a great twist on classic lasagna. It’s topped with a creamy blend of Parmesan, mozzarella, and ricotta cheese, making each bowl feel indulgent yet wholesome. Perfect for meal prep, this vegetarian lasagna soup is a one-pot meal that’s ideal for weeknight dinners or a cozy weekend lunch.
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, to taste
- Fresh cracked pepper, to taste
Instructions:
- In a large pot, heat olive oil over medium-high heat.
- Add diced onion along with a pinch of salt and pepper, then sauté for about 3 minutes until the onion softens.
- Lower the heat to medium and stir in the garlic, Italian seasoning, and a couple of pinches of salt and pepper. Cook for an additional minute.
- Stir in the tomato paste and cook for about 2 minutes, until the paste turns a brick red color.
- Deglaze the pot with a splash of vegetable broth, scraping up any browned bits from the bottom of the pot.
- Add the pesto, lentils, crushed tomatoes, remaining vegetable broth, and sugar (if using). Season with salt and pepper to taste. Bring to a gentle simmer over medium-high heat, stirring occasionally.
- Stir in the broken lasagna noodles and reduce the heat to low or medium-low. Let the soup simmer gently for about 12–15 minutes, or until the noodles and lentils are tender and al dente. Stir occasionally to prevent sticking.
- Remove from heat and stir in the spinach, if using, until wilted. Adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls and top each with a sprinkle of Parmesan cheese, shredded mozzarella, and a dollop of ricotta. Cover the pot for a few minutes to allow the cheese to melt. Garnish with fresh parsley and serve.
Why You’ll Love This Recipe
This hearty, comforting vegetarian lasagna soup combines the best flavors of lasagna in a cozy, one-pot soup. With savory tomato and basil pesto, creamy ricotta, and rich, melty mozzarella, this dish is packed with flavor. The lentils add a hearty texture, while the lasagna noodles give it that familiar lasagna feel. It’s the perfect dish for a chilly evening!
Tips
- Adjust the consistency: If you prefer a thicker soup, reduce the amount of broth or simmer it a little longer to allow the soup to reduce.
- Lentil cooking time: Red lentils cook quickly, but you can substitute other lentils, like green or brown, if desired. Just keep in mind that these may take a bit longer to cook.
- Pasta: If you don’t have lasagna noodles, you can use any other pasta like broken spaghetti or penne.
- Add more veggies: Consider adding other veggies like carrots, zucchini, or mushrooms for added flavor and nutrition.
Variations and Substitutions
- Vegan option: For a vegan version, skip the dairy cheeses and use vegan alternatives such as cashew ricotta or dairy-free mozzarella.
- Add protein: If you want to boost the protein content, you can add cooked chickpeas, tempeh, or plant-based sausage.
- Spicy version: Add a pinch of red pepper flakes when cooking the onions for a bit of heat.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be made in advance and stored in the refrigerator for up to 3-4 days. The flavors will continue to develop over time.
Can I freeze this soup?
Yes, you can freeze the soup for up to 3 months. However, the pasta may soften a bit when reheated, so you may want to cook the noodles separately if you plan to freeze it.
Can I use a different type of pasta?
Absolutely! Feel free to use any short pasta you prefer, such as penne, rigatoni, or even small shells. Just keep in mind that the cooking time may vary depending on the size and type of pasta.
Serving Suggestions
- Serve with a side of warm, crusty bread to soak up the delicious soup.
- A simple green salad with a light vinaigrette pairs perfectly to balance the richness of the soup.
- For a more indulgent meal, top with extra cheese or a drizzle of olive oil.
Enjoy this cozy, flavorful soup as a satisfying main course or a hearty starter for your next meal!
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