Description
A cozy and flavorful Vegetarian Lasagna Soup Bowl, perfect for a comforting meal.
Ingredients
Scale
- 15 ml olive oil
- 1 medium yellow onion, diced
- 6 garlic cloves, thinly sliced
- 1.5 tablespoons Italian seasoning
- 2 tablespoons tomato paste
- 120 ml basil pesto
- 100 g uncooked split red lentils
- 1.59 kg canned fire roasted crushed tomatoes
- 960 ml vegetable broth
- 1–2 teaspoons granulated sugar, optional
- 8 uncooked lasagna noodles, broken into bite-sized pieces
- 2–3 cups chopped fresh baby spinach, optional
- 50 g grated Parmesan cheese
- 50 g shredded mozzarella cheese
- 240 g whole milk ricotta cheese
- Fresh chopped parsley for garnish
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Instructions
- 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.
- Reduce heat to medium. Add sliced garlic, Italian seasoning, and additional salt and pepper. Sauté for 1 minute, allowing the aromatics to bloom.
- Add tomato paste, stirring to combine, and cook for 2 minutes until the paste darkens to a brick red color.
- 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.
- Increase heat to medium-high and bring the soup to a gentle simmer, stirring occasionally to prevent lentils from sticking.
- 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.
- Remove pot from heat and stir in chopped spinach until wilted. Adjust salt and pepper to taste.
- 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.
Notes
- This recipe can be adjusted by adding more vegetables to the soup if desired.
- For a vegan version, omit the cheese or use vegan alternatives.
- Feel free to store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 14g
- Protein: 20g
- Cholesterol: 30mg