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Vegetarian Lasagna Soup

Vegetarian Lasagna Soup

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Warm up your evenings with this delightful Vegetarian Lasagna Soup—a cozy dish that captures all the rich flavors of classic lasagna in a comforting, easy-to-make soup. Packed with wholesome ingredients like red split lentils, fresh spinach, and a blend of creamy cheeses, this hearty soup is perfect for cold nights or busy weeknights when you need a satisfying meal without the fuss. With its customizable nature, you can easily add your favorite vegetables or spices to make it uniquely yours. Whether you’re enjoying it solo or sharing with family and friends, each bowl promises warmth and satisfaction that will have everyone asking for more.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion (finely diced)
  • 2 medium carrots (finely diced)
  • 2 celery sticks (finely diced)
  • 6 cloves garlic (minced)
  • Kosher salt and pepper (to taste)
  • 2 teaspoons Italian seasoning
  • 2 teaspoons smoked paprika
  • 1/2 cup dry red split lentils
  • 2 x 14.5 oz cans crushed tomatoes
  • 6 cups vegetable broth/stock
  • 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
  • Freshly chopped basil or parsley (optional, for garnish)

Instructions

  1. In a large pot, heat olive oil over medium heat. Sauté finely diced onion, carrots, celery, and minced garlic for 4-5 minutes until soft.
  2. Season the vegetables with Italian seasoning, smoked paprika, salt, and pepper. Stir in red split lentils, crushed tomatoes, and vegetable broth.
  3. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes while stirring occasionally.
  4. Add broken lasagna noodles and simmer for an additional 12-15 minutes until tender.
  5. Turn off the heat and mix in ricotta cheese and chopped spinach until well combined.
  6. Serve hot topped with grated parmesan and shredded mozzarella.

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