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Vegetarian Lasagna Soup

A cozy and nutritious twist on classic lasagna, this vegetarian soup combines rich tomato flavors with lentils, fresh vegetables, and creamy ricotta, perfect for busy weeknights.
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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
  • 2 tablespoons olive oil Essential for sautéing vegetables.
  • 1 large yellow onion Adds a sweet and savory base flavor.
  • 2 medium carrots Provides natural sweetness and crunch.
  • 2 sticks celery Contributes freshness and texture.
  • 3 cloves garlic Delivers aromatic depth and flavor.
  • 1 teaspoon Kosher salt Enhances the overall taste profile.
  • 1/2 teaspoon black pepper Enhances the overall taste profile.
  • 1 tablespoon Italian seasoning Infuses classic herby flavor notes.
  • 1/2 teaspoon smoked paprika Adds smokiness and warmth.
  • 1 cup dry red split lentils Provides protein and thickens the soup.
  • 28 ounces crushed tomatoes Forms the rich, tangy base.
  • 4 cups vegetable broth Gives depth and flavor.
  • 8 ounces lasagna noodles Creates a hearty texture.
For the Finishing Touch
  • 1 cup ricotta cheese Adds creaminess.
  • 4 cups fresh baby spinach Boosts nutrition and color.
  • 1/2 cup grated parmesan cheese Offers a savory topping.
  • 1 cup shredded mozzarella Melts beautifully.
  • to taste basil or parsley Optional garnish for freshness.

Method
 

Preparation
  1. Step 1: Heat the olive oil in a large pot over medium heat.
  2. Step 2: Add the onion, carrots, celery, and garlic, sauté for 4-5 minutes until softened.
Cooking
  1. Step 3: Stir in Italian seasoning, smoked paprika, salt, and pepper. Add lentils, crushed tomatoes, and vegetable broth.
  2. Step 4: Increase heat until boiling, then reduce to a simmer for 15 minutes, stirring occasionally.
  3. Step 5: Stir in broken lasagna noodles and simmer for an additional 12-15 minutes until the noodles are tender.
Serving
  1. Step 6: Remove from heat, stir in ricotta and chopped spinach until well combined and wilted.
  2. Step 7: Serve topped with parmesan, mozzarella, and optionally basil or parsley. For richer flavor, broil for 2 minutes before serving.

Notes

This soup is perfect for meal prep and can be stored in the fridge for up to three days or frozen for three months. Reheat on the stovetop or in the microwave.