Description
This Vegetarian Lasagna Soup combines all the comforting flavors of classic lasagna in a warm, hearty soup. Featuring fire roasted tomatoes, tender lentils, fresh spinach, and a trio of cheeses, this dish offers a delicious, meat-free twist that cooks up in just 30 minutes.
Ingredients
Main Ingredients
- 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 fresh baby spinach, optional
- 1/2 cup Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 cup whole milk ricotta cheese
- fresh chopped parsley for garnish
- Kosher salt, to taste
- fresh cracked pepper, to taste
Instructions
- Heat the Oil and Sauté Onion: Heat olive oil in a large pot over medium-high heat. Add diced onion along with a pinch of salt and pepper and sauté, stirring frequently, for about 3 minutes until softened.
- Add Garlic and Seasoning: Reduce heat to medium. Add sliced garlic, Italian seasoning, and additional pinches of salt and pepper. Sauté for another minute until fragrant.
- Cook Tomato Paste: Stir in tomato paste and cook for approximately 2 minutes until it darkens to a brick red color, enhancing its flavor.
- Deglaze the Pot: Pour a splash of vegetable broth into the pot and stir to deglaze, loosening any browned bits from the bottom.
- Add Pesto, Lentils, Tomatoes, and Broth: Add basil pesto, split red lentils, fire roasted crushed tomatoes, and the remaining vegetable broth to the pot. Optionally add 1-2 teaspoons of sugar. Season with generous pinches of salt and pepper.
- Bring to Simmer: Increase heat to medium-high and bring the mixture to a gentle simmer. Stir occasionally to prevent lentils from sticking to the bottom.
- Add Lasagna Noodles and Simmer: Stir in broken lasagna noodles. Reduce heat to low or medium-low and simmer for 12-15 minutes until noodles are cooked al dente, stirring occasionally to avoid sticking.
- Wilt the Spinach: Remove pot from heat. Stir in fresh chopped baby spinach until wilted. Adjust seasoning with salt and pepper to taste.
- Add Cheeses and Melt: Top the soup or individual bowls with Parmesan cheese, shredded mozzarella, and a dollop of ricotta cheese. Cover the pot and let the cheese melt for a few minutes.
- Garnish and Serve: Garnish with fresh chopped parsley and serve the comforting vegetarian lasagna soup warm.
Notes
- You can adjust the amount of garlic and Italian seasoning to your taste preference for stronger or milder flavors.
- If you prefer a creamier soup, add a splash of cream or milk during the simmering stage.
- The sugar is optional but helps balance the acidity of the tomatoes.
- Use gluten-free lasagna noodles to make this recipe gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and reheat on the stovetop.
