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Vegetarian Lasagna Soup Recipe

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4.1 from 12 reviews

A hearty and comforting vegetarian lasagna soup that combines classic Italian flavors with fresh vegetables, lentils, and tender pasta noodles. This cozy soup is perfect for a nutritious weeknight dinner and features layers of ricotta, parmesan, and mozzarella cheeses, along with spinach and aromatic herbs.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Vegetables and Aromatics

  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 celery sticks, finely diced
  • 6 cloves garlic, minced

Seasonings and Legumes

  • Kosher salt and pepper, to taste
  • 2 teaspoons Italian seasoning
  • 2 teaspoons smoked paprika
  • 1/2 cup dry red split lentils

Liquids and Tomatoes

  • 2 x 14.5 oz cans crushed tomatoes
  • 6 cups vegetable broth or stock

Pasta and Cheese

  • 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

Garnish

  • Freshly chopped basil or parsley (optional)

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the finely diced onion, carrots, celery, and minced garlic. Sauté for 4-5 minutes until the vegetables are softened and fragrant.
  2. Add Seasonings and Lentils: Season the vegetables with Italian seasoning, smoked paprika, kosher salt, and pepper. Stir in the red split lentils, crushed tomatoes, and vegetable broth. Mix well to combine all ingredients.
  3. Simmer Soup: Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 15 minutes, stirring occasionally to prevent sticking and ensure even cooking.
  4. Add Pasta and Cook: Stir in the broken lasagna noodles into the simmering soup. Continue to cook for 12-15 minutes, stirring occasionally, until the pasta is tender and cooked through. Be sure to stir the bottom of the pot often to prevent the noodles from sticking.
  5. Finish with Cheese and Spinach: Turn off the heat and stir in the ricotta cheese and fresh chopped spinach. Mix until the spinach is wilted and the ricotta is evenly incorporated throughout the soup. Alternatively, reserve the ricotta to add as a topping per serving.
  6. Serve and Garnish: Ladle the soup into bowls and top with grated parmesan, shredded mozzarella, and a sprinkle of freshly chopped basil or parsley. For an extra touch, add a dollop of ricotta on top and broil the bowls in the oven for 2 minutes until the cheese melts and bubbles.

Notes

  • You can use gluten-free lasagna noodles if you prefer a gluten-free version.
  • If you want a spicier soup, add a pinch of red pepper flakes when adding the seasonings.
  • For a vegan version, omit the cheeses or substitute with plant-based cheese alternatives.
  • Broiling the soup bowls is optional but adds a delicious bubbly cheese topping similar to baked lasagna.
  • Make sure to stir frequently after adding noodles to avoid them sticking and clumping together.

Find it online: https://allcookedup.com/vegetarian-lasagna-soup-recipe/