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Vegetarian Lasagna Soup

Irresistible Vegetarian Lasagna Soup for Cozy Nights

This Vegetarian Lasagna Soup combines rich flavors and comforting textures, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 2 tablespoons Olive Oil Substitution Note: Avocado oil can be used for a different flavor profile.
  • 1 cup Diced Onion Prep Note: Choose yellow or white onions for optimal flavor.
  • 3 cloves Garlic Substitution Note: Garlic powder can be used in a pinch, but fresh is preferred for intensity.
Seasoning
  • 1 tablespoon Italian Seasoning Note: Oregano, basil, and thyme can be used if Italian seasoning is unavailable.
  • 2 tablespoons Tomato Paste Prep Note: Caramelize well in the pot for deeper flavor.
Soup
  • 6 cups Vegetable Broth Note: Use low-sodium versions to control saltiness.
  • 1 can (28 ounces) Fire-Roasted Tomatoes Substitution Note: Regular crushed tomatoes can work if fire-roasted isn't available.
  • 1 cup Red Lentils Substitution Note: Yellow lentils or small diced vegetables can be used.
  • 1 cup Basil Pesto Note: Homemade or store-bought is acceptable.
Filler
  • 4 broken Lasagna Noodles Substitution Note: Gluten-free pasta can be used.
  • 2 cups Fresh Baby Spinach Note: Substitute with kale or Swiss chard if preferred.
Creaminess and Garnish
  • ½ cup Parmesan Cheese Note: Vegan cheese options can be substituted if needed.
  • ½ cup Mozzarella Cheese Note: Vegan cheese options can be substituted if needed.
  • ½ cup Ricotta Cheese Note: Vegan cheese options can be substituted if needed.
  • 1 tablespoon Fresh Parsley Note: Can replace with basil or chives for different herbaceous notes.

Equipment

  • large pot

Method
 

Heat the Base
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the diced onion, stirring in a pinch of salt and pepper, and sauté for about 3 minutes until the onion becomes soft and translucent.
Add Aromatics
  1. Lower the heat to medium and add 3 cloves of sliced garlic and 1 tablespoon of Italian seasoning. Stir continuously for about 1 minute.
Incorporate Tomato Paste
  1. Stir in 2 tablespoons of tomato paste and cook for about 2 minutes, allowing it to caramelize slightly.
Deglaze with Broth
  1. Carefully pour in 6 cups of vegetable broth, scraping the bottom of the pot with a wooden spoon to deglaze.
Simmer the Soup
  1. Add 1 cup of basil pesto, 1 cup of red lentils, and 1 can of fire-roasted tomatoes. Bring the soup to a simmer over low heat.
Cook the Noodles
  1. Next, stir in 4 broken lasagna noodles and reduce the heat. Simmer uncovered for 12-15 minutes.
Add the Spinach
  1. Once the noodles are cooked, turn off the heat and gently stir in 2 cups of fresh baby spinach until just wilted.
Garnish and Serve
  1. Ladle the Vegetarian Lasagna Soup into bowls and top each serving with Parmesan, mozzarella, and ricotta cheese.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 250mgIron: 4mg

Notes

Stir regularly while simmering to prevent lentils from sticking. When reheating, add a splash of vegetable broth to maintain consistency.

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