Description
This vegetarian lasagna soup delivers all the rich, creamy comfort of classic lasagna in an easy one-pot soup with lentils, pasta, tomatoes, and three cheeses.
Ingredients
Scale
- 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 baby spinach (optional)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 cup whole milk ricotta cheese
- Fresh parsley, for garnish
- Kosher salt
- Fresh cracked black pepper
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add diced onion with a pinch of salt and pepper and sauté for 3 minutes.
- Reduce heat to medium, add garlic and Italian seasoning, and cook for 1 minute.
- Stir in tomato paste and cook until brick red, about 2 minutes.
- Deglaze the pot with a splash of vegetable broth.
- Add pesto, lentils, crushed tomatoes, remaining broth, and sugar if using, then season with salt and pepper.
- Bring to a gentle simmer, stirring occasionally.
- Stir in broken lasagna noodles, reduce heat, and simmer 12–15 minutes until pasta is al dente.
- Remove from heat and stir in spinach until wilted.
- Top with Parmesan, mozzarella, and ricotta, cover briefly to melt cheese, then garnish with parsley and serve.
Notes
- Crushed tomatoes can be replaced with tomato puree, sauce, or jarred pasta sauce.
- Any short pasta shape can replace lasagna noodles.
- Spinach can be swapped with kale, Swiss chard, collard greens, or other sturdy greens.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Italian/American
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 3.9 g
- Sodium: 468.4 mg
- Fat: 12.1 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8.1 g
- Trans Fat: 0 g
- Carbohydrates: 31.2 g
- Fiber: 4.5 g
- Protein: 12.6 g
- Cholesterol: 16.5 mg