Description
This cozy Vegetarian Lasagna Soup brings together all the flavors of classic lasagna in a single comforting bowl. Packed with lentils, veggies, noodles, and melted cheese, it’s hearty, wholesome, and easy to make in one pot.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 celery sticks, finely diced
- 6 garlic cloves, minced
- Kosher salt and pepper, to taste
- 2 teaspoons Italian seasoning
- 2 teaspoons smoked paprika
- 1/2 cup dry red split lentils
- 2 cans (14.5 oz each) crushed tomatoes
- 6 cups vegetable broth
- 8 lasagna noodles, broken into small pieces
- 1 cup ricotta cheese
- 2 cups fresh baby spinach, coarsely chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Freshly chopped basil or parsley, optional for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and cook until softened, about 5–7 minutes.
- Stir in garlic, Italian seasoning, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
- Add crushed tomatoes, red lentils, and vegetable broth. Stir and bring to a boil.
- Reduce heat to a simmer and cook for 20–25 minutes, until lentils are tender.
- Add broken lasagna noodles and continue cooking for 8–10 minutes, until noodles are al dente.
- Stir in baby spinach until wilted. Remove from heat.
- Mix in half of the mozzarella and Parmesan cheese until melted and creamy.
- Ladle soup into bowls and top with a dollop of ricotta, extra cheese, and fresh herbs if desired.
Notes
- Add the noodles last to keep them from getting too soft.
- For a creamier texture, blend a small portion of the soup before serving.
- Make it vegan by using plant-based cheeses or skipping them altogether.
- Leftovers taste even better the next day as the flavors deepen.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 690mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 20mg