Vegetarian Lasagna Soup

a pot with vegetarian lasagna and a spoon in the pot.

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This easy Vegetarian Lasagna Soup is the coziest meal to make in the colder months. A base of crushed tomatoes, veggies, and herbs is simmered with broken lasagna sheets, then topped with ricotta, Parmesan, and mozzarella for a cheesy, comforting meal that's simple to make.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American, Italian

Diet: Vegetarian

Skill Level: Beginner

Servings: servings

Author: Rena

Ingredients

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

Heat 1 tablespoon olive oil in a large pot over medium heat. Sauté the finely diced 1 medium yellow onion, 2 medium carrots, 2 celery sticks, and 6 cloves garlic (minced) for 4-5 minutes.
Season with 2 teaspoons Italian seasoning, 2 teaspoons smoked paprika, and a pinch each of Kosher salt and pepper. Stir in the 1/2 cup dry red split lentils, 2 x 14.5 oz cans crushed tomatoes, and 6 cups vegetable broth/stock.
Bring the soup to a boil, then reduce and simmer for 15 minutes, stirring occasionally.
Stir in the broken (uncooked) 8 lasagna noodles (broken, uncooked). Continue to simmer for 12-15 minutes, until the pasta is cooked. Occasionally stir through the bottom of the pan to prevent the pasta from sticking.
Once the pasta is done, turn the heat off and add the 1 cup ricotta cheese and 2 cups fresh baby spinach (chopped). Stir until combined, and the spinach is wilted. Alternatively, you can serve the ricotta cheese as a topping on each hearty bowl of soup.
Serve the soup topped with 1/2 cup grated parmesan cheese,1/2 cup shredded mozzarella and a sprinkle of freshly chopped basil or parsley. I like to add a dollop of ricotta and sprinkle the shredded cheeses on top of my bowl of soup, then broil for 2 minutes.

Notes

Storage & Make-Ahead:

If you want to make this ahead of time, follow the recipe up until just before you add the lasagna noodles. Let the soup cool, then store it in an airtight container in the fridge (for up to 3 days) or freezer (for up to 3 months). When ready to serve, bring the soup to a simmer in a pot, then continue with the recipe as usual.
Store cooled leftovers in an airtight container, removing the cooked lasagna noodles and storing them separately. Keep in the fridge for up to 3 days or freezer for up to 3 months.

Variations & Tips:

Want a deeper, meaty flavor in your soup? Try adding a Parmesan rind to the soup as it simmers. It'll infuse that rich, umami taste right into the liquid.
It's best to serve this soup immediately after cooking it. If it sits, the lasagna noodles will continue to absorb liquid as it sits, so it'll thicken while it cools.
I recommend using freshly grated Parmesan and mozzarella as pre-shredded cheeses tend to be coated in anti-caking agents, which make them melt less smoothly.
Make this gluten-free by using gluten-free lasagna noodles.
Once you've added the lasagna noodles to the pot, give everything a good stir for the first few minutes. This will stop the noodles from sticking to each other and the bottom of the pot.
I like to broil the bowls of cheese-topped soup for a minute or so before serving to melt the cheeses.
For a different flavor, add diced eggplant, mushrooms, or zucchini to the pot when you're sauteeing the onions, celery, and carrots at the start.
Top each bowl of soup with a spoonful of basil pesto for a fresh pop of flavor.

You may want to check out this post on my 15+ comforting soup recipes.

Nutrition