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vegetarian-lasagna-soup-topped-with-ricotta-cheese-fresh-parsley-and-chili-flakes-in-a-white-bowl

Vegetarian Lasagna Soup Recipe

Recipe by Liliya

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  • Total Time40 minutes
  • Yield6 servings 1x

Vegetarian lasagna soup packed with lasagna noodles, rich tomato broth, creamy ricotta, and fresh herbs. Made simple and meat-free!

Ingredients

Scale
  • 8 lasagna noodles, broken into small pieces
  • 4 cups vegetable broth
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup vegan ricotta cheese
  • 1 cup vegan mozzarella cheese, shredded
  • 2 cups fresh spinach
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup red lentils, rinsed
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • Fresh basil, for garnish

Instructions

  1. Sauté and Sweat:
    Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic. Cook for about 5 minutes, stirring occasionally, until soft and fragrant.

    sautéed-onions-with-herbs-and-spices-in-a-soup-pottomato-paste-and-seasoning-added-to-onion-mixture-for-lasagna-soup

  2. Tomato Time:
    Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Simmer for 10 minutes to let the flavors meld.
    sautéed-onions-with-tomato-paste-for-lasagna-soupthickened-tomato-base-with-seasonings-for-lasagna-soup
  3. Broth and Noodles:
    Pour in the vegetable broth and add the broken lasagna noodles. Stir well, bring to a boil, then reduce heat to simmer for about 15 minutes, stirring occasionally, until noodles are tender.

  4. Add Lentils:
    Add the red lentils to the pot when you add the noodles. Let everything cook together until both noodles and lentils are done.

    simmering-vegetarian-lasagna-soup-with-lasagna-noodles-and-spinachvegetarian-lasagna-soup-with-parmesan-and-ricotta-topping

  5. Cheese Touch:
    Before serving, remove a small portion of the soup broth and let it cool slightly. Mix it with vegan ricotta cheese in a bowl to form a smooth paste. Add a dollop of the ricotta mixture to each serving bowl and sprinkle with vegan mozzarella cheese.

  6. Garnish and Serve:
    Top each bowl with fresh spinach (it will wilt from the heat of the soup) and garnish with basil. Serve hot and enjoy the lasagna magic in a bowl.

Notes

  • Use Gluten-Free Noodles: If you’re gluten-sensitive, swap regular lasagna noodles for gluten-free ones.
  • Add Veggies: You can add zucchini, mushrooms, or bell peppers for extra nutrition and flavor.
  • Thicker Soup: If you like a thicker consistency, let the soup simmer a bit longer or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
  • Cheese Substitutes: Feel free to use dairy ricotta or mozzarella if you’re not vegan.
  • Leftover Noodles: Break leftover lasagna noodles into small pieces and store them for future soup batches!
  • Make-Ahead: Prepare the soup base ahead of time. Add noodles fresh when reheating to avoid sogginess.
  • Spice It Up: For more heat, increase red pepper flakes or add a pinch of cayenne.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: One Pot
  • Cuisine: Italian

Nutrition

  • Calories: 280 kcal
  • Sugar: 7g
  • Sodium: 600mg
  • Fat: 7g
  • Carbohydrates: 45g
  • Fiber: 8g
  • Protein: 14g

Find it online: https://wearerecipes.com/vegetarian-lasagna-soup/