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Vegetarian Lasagna Soup

A warm and hearty soup that captures the comforting flavors of traditional lasagna in a simplified form, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian, vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil Avocado oil can also work well.
  • 1 medium yellow onion, finely diced Feel free to use red onion for a sharper taste.
  • 2 medium carrots, finely diced Substitute with parsnips for a unique flavor.
  • 2 sticks celery, finely diced Zucchini works well if you prefer a different profile.
  • 6 cloves garlic, minced Garlic powder is a quick alternative (1 teaspoon).
  • to taste kosher salt and pepper Use sea salt and freshly cracked pepper for the best result.
  • 2 teaspoons Italian seasoning A mix of oregano, basil, and thyme can substitute.
  • 2 teaspoons smoked paprika Regular paprika or cayenne for heat can replace it.
For the Main Ingredients
  • 1/2 cup dry red split lentils Provides protein and texture; chickpeas can be used for a chunkier soup.
  • 2 cans 14.5 oz crushed tomatoes Diced tomatoes or fresh tomatoes (chopped) also work well.
  • 6 cups vegetable broth/stock Chicken broth works if not adhering strictly to vegetarian.
  • 8 pieces lasagna noodles, broken into small pieces Any type of pasta can serve as a substitute.
For the Creaminess
  • 1 cup ricotta cheese Cottage cheese or a plant-based option can be used for dairy-free.
  • 2 cups fresh baby spinach, coarsely chopped Kale or Swiss chard can replace it.
  • 1/2 cup grated parmesan cheese Nutritional yeast can be used for a vegan option.
  • 1/2 cup shredded mozzarella Consider vegan cheese for a dairy-free version.
Garnish
  • to taste freshly chopped basil or parsley (optional) Any fresh herbs work.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat, allowing it to shimmer.
  2. Add the finely diced onion, carrots, celery, and minced garlic. Sauté for 4-5 minutes until the vegetables soften.
  3. Sprinkle in the Italian seasoning and smoked paprika, along with a pinch of kosher salt and pepper. Stir to combine.
Cooking
  1. Add the dry red split lentils, crushed tomatoes, and vegetable broth to the pot, bringing it to a gentle boil.
  2. Once boiling, reduce the heat to a simmer and cook for about 15 minutes, stirring occasionally.
  3. Stir in the broken lasagna noodles and simmer for another 12-15 minutes, until the pasta is cooked through.
  4. When the noodles are tender, turn off the heat. Add the ricotta cheese and baby spinach, stirring until the spinach wilts.
Serving
  1. Serve piping hot, topped with grated parmesan and shredded mozzarella.
  2. For an added touch, place bowls under the broiler for 2 minutes to achieve a bubbly, golden crust.

Notes

Consume within 3 days or freeze for up to 3 months. Store leftovers in an airtight container in the refrigerator.