Description
Vegetarian Lasagna Soup combines rich tomato broth, tender pasta, lentils, pesto, and creamy ricotta in one comforting bowl.
Ingredients
Scale
- 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
- 8 uncooked lasagna noodles, broken into pieces
- 2–3 cups chopped fresh baby spinach
- 1/2 cup Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 cup whole milk ricotta cheese
- Fresh parsley
- Kosher salt
- Fresh cracked pepper
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onion, salt, and pepper and sauté for 3 minutes.
- Add garlic and Italian seasoning and cook 1 minute.
- Stir in tomato paste and cook until brick red.
- Deglaze with a splash of broth.
- Add pesto, lentils, tomatoes, broth, sugar, salt, and pepper and simmer.
- Add broken lasagna noodles and simmer 12-15 minutes.
- Stir in spinach until wilted.
- Top with Parmesan, mozzarella, and ricotta and melt before serving.
Notes
- Use tomato puree or sauce if crushed tomatoes are unavailable.
- Substitute any sturdy pasta shape.
- Swap spinach for kale, Swiss chard, or collard greens.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Italian/American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 9g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 35mg