Vegetarian Lasagna Soup Bowl

This Vegetarian Lasagna Soup brings together everything you love about classic lasagna in a comforting soup that hits the spot on chilly evenings. It is rich and hearty without being heavy, and cleanup is so simple since it all happens in one pot. You get all the layered flavors of lasagna with only a fraction of the effort.

The first time I made this soup was a busy weeknight when I was craving something creamy and satisfying but did not want to fuss with traditional lasagna. Ever since, it has become a trusted favorite especially when guests come over for a casual meal.

Ingredients

• Olive oil: gives the vegetables and aromatics a luscious flavor and smooth base so use a good quality olive oil if you have it
• Yellow onion: chopped fine delivers natural sweetness and grounds the soup
• Garlic: sliced thin and used generously for plenty of classic Italian aroma
• Italian seasoning: brings an effortless blend of herbs to mimic the flavors of lasagna
• Tomato paste: makes the broth rich with depth and body look for deep red paste in a tube for easiest use
• Basil pesto: provides herby, cheesey richness putting a shortcut spin on homemade flavor
• Split red lentils: unassuming but key for creamy body and a hidden boost of plant protein select ones that look whole without shriveled bits
• Fire roasted crushed tomatoes: give a gentle smokiness and robust tomato flavor I always use fire roasted if possible
• Vegetable broth: thins out the soup base so the noodles cook evenly pick a low sodium option to control saltiness
• Granulated sugar: optional but balances any acidity in the tomatoes
• Uncooked lasagna noodles: the star ingredient broken up for those imperfect, rustic pieces that mimic true lasagna
• Fresh baby spinach: for added nutrients and color use handfuls of greens that still look perky
• Parmesan cheese: salty and sharp so go for a wedge you can grate yourself
• Shredded mozzarella cheese: melts perfectly to lend that signature stretchy cheesy top
• Whole milk ricotta cheese: for a dollop of creamy richness choose a thick and creamy ricotta for best results
• Fresh chopped parsley: brightens and freshens each bowl
• Kosher salt and fresh cracked pepper: round out the flavors and let you season to taste

Step-by-Step Instructions

Heat the Oil and Aromatics:

Warm the olive oil in a large pot over medium-high heat until it shimmers add onion with a pinch of salt and pepper stir frequently for three minutes to coax out its sweetness and soften

Build the Flavor Base:

Lower the heat to medium and scatter in the garlic Italian seasoning plus more salt and pepper sauté for one minute while everything turns fragrant but not browned

Toast the Tomato Paste:

Spoon in the tomato paste stir well and let it cook for two minutes until it changes to a deep brick red this caramelizes the natural sugars for a fuller flavor

Deglaze the Pot:

Splash in a little vegetable broth to loosen up any bits stuck to the bottom scrape gently with a spoon to pick up all those flavorful bits

Simmer the Soup:

Add the pesto lentils fire roasted tomatoes remaining broth and sugar if using along with a couple generous pinches of salt and pepper raise the heat to medium-high and bring gently to a simmer stirring here and there so the lentils do not stick

Cook the Pasta:

Drop in the broken lasagna noodles reduce the heat to low or medium-low and let simmer for twelve to fifteen minutes until the pasta is al dente stirring every few minutes

Finish the Soup:

Remove the pot from the heat stir in the spinach so it wilts to a tender bite adjust the seasoning with more salt and pepper if needed

Add the Cheeses and Garnishes:

Ladle the soup into bowls and top each serving with a sprinkle of Parmesan and mozzarella cheese then add a generous scoop of ricotta cover with a lid for a few minutes to melt the cheese and finish with chopped parsley

I adore the silkiness ricotta cheese brings to this soup each spoonful is creamy without feeling heavy and always reminds me of helping my mom dollop cheese on Sunday lasagna Growing up lasagna was a treat but this soup now brings that memory to our weeknights

Storage Tips

Store all leftovers in an airtight container in the fridge for up to four days The noodles will absorb more liquid as it sits so simply add a splash of broth or water when reheating for best texture I like to reheat gently on the stovetop to keep the cheeses smooth

Ingredient Substitutions

If you do not have fire roasted crushed tomatoes plain crushed or even jarred marinara sauce works well Just know that crushed tomatoes add extra texture and a hint of smokiness Kale Swiss chard or even arugula can take the place of spinach for sturdy greens And you can swap in any hearty pasta shape like penne or rotini instead of lasagna noodles

Serving Suggestions

Serve bowls piping hot with extra ricotta and a side of garlic bread or a crisp green salad For added warmth sprinkle a bit of red pepper flakes over the top I love to ladle this soup into big mugs when we have game nights so everyone can eat comfortably as they mingle

Cultural and Historical Context

Lasagna has its roots in Italian home cooking where layers of noodles sauce and cheese come together in a labor of love This soup takes all that tradition and makes it approachable for busy home cooks in the US Without sacrificing flavor you get that same cozy family meal feeling in far less time

Recipe FAQs

→ Can I substitute a different type of pasta?

Absolutely! While broken lasagna noodles give a classic touch, feel free to use bowties, penne, rotini, or any similar shape for this dish.

→ What can I use if I don't have crushed tomatoes?

Tomato puree, canned tomato sauce, or jarred spaghetti sauce work well for a smoother base, or crush whole peeled tomatoes for a chunkier texture.

→ Is it possible to swap out the spinach for another green?

Definitely. Kale, Swiss chard, mustard greens, collards, or even arugula make great substitutes; use whatever hearty greens you have on hand.

→ How can I make the soup creamier?

Stir in extra ricotta or a splash of cream at the end of cooking for a richer, creamier consistency.

→ Can this soup be prepared ahead of time?

Yes, the soup keeps well in the fridge for a few days. Cook the noodles just to al dente and reheat gently, adding a splash of broth if needed.

→ Is there a vegan version of this soup?

Yes, simply replace the cheese and ricotta with plant-based alternatives, and ensure your pesto is dairy-free.