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Vegetarian Lasagna Soup

A comforting and hearty soup that embodies the flavors of traditional lasagna in a delicious, slurpable form packed with fresh vegetables, lentils, and creamy cheeses.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian, vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil Adds richness and helps sauté the vegetables.
  • 1 medium yellow onion, diced Brings sweetness and depth of flavor.
  • 2 medium carrots, diced Adds sweetness and a pop of color.
  • 2 stalks celery, diced Contributes a nice crunch and subtle flavor.
  • 3 cloves garlic, minced Enhances the overall taste with a bold aroma.
  • 1 teaspoon Kosher salt Essential seasoning to enhance flavor.
  • 1 teaspoon black pepper Essential seasoning to enhance flavor.
  • 1 tablespoon Italian seasoning Blend of herbs that brings a classic Italian flavor.
  • 1 teaspoon smoked paprika Adds a unique smokiness and depth.
  • 1 cup dry red split lentils Provides protein and a hearty texture.
  • 28 ounces crushed tomatoes Forms the flavorful base of the soup.
  • 4 cups vegetable broth Adds depth and richness to the soup.
  • 8 ounces lasagna noodles, broken Gives the dish its lasagna-like characteristic.
For the Finishing Touches
  • 1 cup ricotta cheese Offers creaminess and a beautiful texture.
  • 2 cups fresh baby spinach Adds color and packs in nutrients.
  • 1/2 cup grated parmesan cheese Provides a salty, nutty flavor topping.
  • 1/2 cup shredded mozzarella cheese Adds a melty, cheesy goodness.
  • 1/4 cup freshly chopped basil or parsley Garnish for a fresh finish.

Method
 

Preparation
  1. In a large pot over medium heat, warm up the olive oil.
  2. Add the diced onion, carrots, celery, and minced garlic, cooking for 4-5 minutes until softened.
  3. Sprinkle in the Italian seasoning, smoked paprika, salt, and pepper; stir well to combine.
  4. Stir in the red split lentils, crushed tomatoes, and vegetable broth, mixing everything together.
  5. Increase heat to bring the mixture to a boil, then reduce to a simmer for 15 minutes, stirring occasionally.
  6. Add the broken lasagna noodles to the pot and continue to simmer for 12-15 minutes, until the pasta is fully cooked and tender.
  7. Turn off the heat and gently stir in the ricotta cheese and fresh spinach until combined.
Serving
  1. Ladle into bowls, topping each serving with grated parmesan and mozzarella cheese.
  2. Optionally garnish with fresh basil or parsley.

Notes

For the best flavor, don't rush the sautéing step. Feel free to customize the vegetables based on your preferences. For gluten-free, substitute lasagna noodles with gluten-free pasta. Let the soup sit for a few minutes after cooking to enhance the flavors.