Vegetarian Lasagna Soup Bowl (Print-Friendly Version)
A hearty one-pot soup with layers of noodles, cheese, and vegetables in a rich tomato broth.
# What You’ll Need to Make This:
→ Soup Base
01 -
15 ml olive oil
02 -
1 medium yellow onion, diced
03 -
6 garlic cloves, thinly sliced
04 -
1.5 tablespoons Italian seasoning
05 -
2 tablespoons tomato paste
06 -
120 ml basil pesto
07 -
100 g uncooked split red lentils
08 -
1.59 kg canned fire roasted crushed tomatoes
09 -
960 ml vegetable broth
10 -
1-2 teaspoons granulated sugar, optional
11 -
8 uncooked lasagna noodles, broken into bite-sized pieces
→ Final Additions and Garnishes
12 -
2-3 cups chopped fresh baby spinach, optional
13 -
50 g grated Parmesan cheese
14 -
50 g shredded mozzarella cheese
15 -
240 g whole milk ricotta cheese
16 -
Fresh chopped parsley for garnish
17 -
Kosher salt, to taste
18 -
Fresh cracked black pepper, to taste
# How to Prepare:
01 -
Heat olive oil in a large pot over medium-high heat. Add diced onion with a pinch of salt and pepper, sautéing for 3 minutes while stirring frequently.
02 -
Reduce heat to medium. Add sliced garlic, Italian seasoning, and additional salt and pepper. Sauté for 1 minute, allowing the aromatics to bloom.
03 -
Add tomato paste, stirring to combine, and cook for 2 minutes until the paste darkens to a brick red color.
04 -
Deglaze pot with a generous splash of vegetable broth. Add basil pesto, split red lentils, crushed tomatoes, remaining vegetable broth, and granulated sugar if using, along with additional salt and pepper.
05 -
Increase heat to medium-high and bring the soup to a gentle simmer, stirring occasionally to prevent lentils from sticking.
06 -
Stir in broken lasagna noodles. Reduce heat to low-medium and simmer gently for 12–15 minutes, stirring intermittently, until pasta is al dente and lentils are tender.
07 -
Remove pot from heat and stir in chopped spinach until wilted. Adjust salt and pepper to taste.
08 -
Ladle soup into bowls. Top each portion with Parmesan, mozzarella, and a dollop of ricotta. Cover the pot for a few minutes to allow the cheeses to melt. Garnish with chopped parsley before serving.
# Extra Tips:
01 -
Substitute crushed tomatoes with tomato puree, tomato sauce, or whole peeled tomatoes for varied texture. Various pasta shapes such as bowties, penne, or rotini can replace lasagna noodles. Sturdy greens like kale, Swiss chard, or collard greens offer flexibility instead of spinach; use slightly wilted greens if needed.