Best Vegetarian Lasagna Soup

Finding a comforting dinner that pleases both vegetarians and meat-lovers can feel like mission impossible, especially on those busy weeknights when you’re juggling after-school activities and work deadlines. We’ve all been there – staring into the fridge at 6 PM, wondering how to make something that’s both satisfying and doesn’t take forever to prepare.

That’s where this vegetarian lasagna soup comes to the rescue. It delivers all the cozy flavors of traditional lasagna in a warming bowl of soup, takes just one pot to make, and comes together in about half the time of its casserole cousin.

What Kind of Lasagna Noodles Should I Use?

Regular dried lasagna noodles are perfect for this soup – there’s no need to splurge on fresh or no-boil varieties. The standard flat-edged noodles work great, though the curly-edged ones can add an interesting texture if that’s what you have on hand. When breaking up the noodles, aim for roughly 2-inch pieces – this makes them easier to eat while still maintaining that classic lasagna feel. Just make sure to stir the pot occasionally while the pasta cooks to prevent the pieces from sticking together, and keep in mind that they’ll continue to absorb liquid as the soup sits.

Options for Substitutions

This cozy soup recipe is pretty adaptable – here’s what you can swap if needed:

• Red split lentils: You can use brown or green lentils instead, but they’ll need about 10 extra minutes to cook. Small white beans or chickpeas work too – just use pre-cooked ones.
• Fire-roasted tomatoes: Regular canned crushed tomatoes work fine here. If using plain tomatoes, try adding 1/4 teaspoon of smoked paprika for that fire-roasted flavor.
• Lasagna noodles: Any short pasta like broken fettuccine, bow ties, or small shells can work. Just adjust cooking time according to package instructions.
• Pesto: No pesto? Mix 1/4 cup finely chopped fresh basil with 2 tablespoons olive oil and 1 minced garlic clove. Store-bought sun-dried tomato pesto is nice too.
• Cheese blend: The three-cheese combo is pretty important for that lasagna taste, but you can use cottage cheese instead of ricotta, and any melting cheese like provolone or fontina instead of mozzarella.
• Spinach: Since it’s optional, you can skip it or swap in kale, swiss chard, or even zucchini – just add them when you would add the spinach.

Watch Out for These Mistakes While Cooking

The biggest challenge when making lasagna soup is preventing the pasta from becoming too soft and mushy – cook the broken lasagna noodles separately and add them to individual bowls when serving, rather than cooking them directly in the soup. A common error is rushing the cooking time for the lentils, which need about 20-25 minutes to become tender but still hold their shape – test them occasionally by pressing between your fingers to ensure the perfect texture. To keep your soup from becoming too thick or too thin, start with 4 cups of broth and adjust as needed while cooking, since both the lentils and tomato paste will contribute to the thickness of the final product. For the best flavor development, don’t skip sautéing the onions and garlic until they’re golden brown, and remember to season gradually throughout the cooking process rather than adding all the salt at once.

What to Serve With Lasagna Soup?

Since this soup already packs all the flavors of traditional lasagna into a bowl, you’ll want to keep the sides simple and complementary. A warm, crusty loaf of garlic bread or focaccia is perfect for soaking up every last drop of the rich tomato broth. For something green on the side, try a simple Italian-style salad with crisp romaine, cherry tomatoes, and a light vinaigrette – it adds a fresh crunch that balances out the hearty soup. If you’re feeding a crowd, you might want to put out a bowl of extra shredded mozzarella or grated parmesan so everyone can add more cheese to their liking (because let’s be honest, there’s no such thing as too much cheese with Italian food!).

Storage Instructions

Keep Fresh: This cozy lasagna soup stays good in the fridge for up to 4 days when kept in an airtight container. The pasta might absorb more liquid as it sits, so you may want to add a splash of vegetable broth when reheating. I like to store the cheese toppings separately to keep them fresh.

Freeze: Want to meal prep? This soup freezes really well for up to 3 months! Just leave out the pasta and fresh spinach when freezing. When you’re ready to eat, cook fresh pasta and add spinach while reheating the thawed soup. Don’t forget to prepare fresh cheese toppings too!

Reheat: Warm up your soup on the stovetop over medium-low heat, stirring occasionally. If using the microwave, heat in 1-minute intervals, stirring between each. Add a bit of broth if it’s too thick, then top with fresh cheese and herbs just before serving.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 50-60 g
• Fat: 60-70 g
• Carbohydrates: 150-170 g

Ingredients

• 1 tablespoon olive oil
• 1 diced yellow onion
• 6 cloves of garlic, sliced thinly
• 1.5 tablespoons mixed italian herbs
• 2 tablespoons tomato concentrate
• 1/2 cup pesto made from basil
• 1/2 cup dry red split lentils
• 2 cans (28 oz each) of crushed fire-roasted tomatoes
• 4 cups vegetable stock
• 1-2 teaspoons white sugar, if desired
• 8 lasagna noodles, broken into small pieces
• 2-3 cups fresh baby spinach, chopped (optional)
• 1/2 cup grated parmesan cheese
• 1/2 cup mozzarella, shredded
• 1 cup ricotta cheese, whole milk
• Freshly chopped parsley, for garnish
• Kosher salt and freshly cracked pepper to taste

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium-high heat.

Add chopped onion with a pinch of salt and pepper.

Sauté the onion, stirring frequently, for about 3 minutes until it becomes translucent.

Reduce the heat to medium and add minced garlic, Italian seasoning, and another couple of pinches of salt and pepper.

Sauté for an additional minute until fragrant.

Step 2: Add Tomato Paste and Deglaze

Stir in the tomato paste, allowing it to cook for about 2 minutes, or until the paste changes to a brick red color.

This step will enhance the flavor of the paste.

Deglaze the pot by adding a splash of vegetable broth, scraping up any bits stuck to the bottom of the pot for added flavor.

Step 3: Combine Main Ingredients

Add pesto, lentils, crushed tomatoes, the remaining vegetable broth, and sugar, if using.

Incorporate a couple of large pinches of salt and pepper to taste.

Increase the heat to medium-high and bring the mixture to a gentle simmer.

Stir occasionally to prevent the lentils from sticking to the bottom of the pot.

Step 4: Cook the Pasta

Stir in uncooked lasagna noodles.

Reduce the heat to low or medium-low and gently simmer for about 12-15 minutes until the pasta is cooked al dente.

Continue stirring occasionally to prevent the noodles and lentils from sticking to the pot.

Step 5: Finish and Season

Remove the pot from heat and stir in fresh spinach until it wilts.

This step adds nutrition and a pop of color to your soup.

Taste the soup and adjust the seasoning with additional salt and pepper if needed.

Step 6: Add Toppings and Serve

Top the soup or individual bowls with Parmesan cheese, mozzarella cheese, and a dollop of ricotta.

Place the lid back on the pot for a few minutes to allow the cheese to melt and integrate into the soup.

Garnish with fresh parsley and enjoy your hearty meal!