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Easy Vegetarian One Pot Lasagna Soup

Easy Vegetarian One Pot Lasagna Soup

This Easy Vegetarian One Pot Lasagna Soup combines rich textures of lasagna with comfort of soup, perfect for winter meals.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course main dish
Cuisine Italian/American
Servings 8 servings
Calories 285 kcal

Equipment

  • large pot

Ingredients
  

  • 1 tablespoon olive oil for cooking
  • 1 medium yellow onion diced
  • 6 cloves garlic thinly sliced
  • 1.5 tablespoons Italian seasoning
  • 2 tablespoons tomato paste
  • ½ cup basil pesto
  • ½ cup uncooked split red lentils
  • 2 cans (28 oz.) fire roasted crushed tomatoes
  • 4 cups 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
  • ½ cup Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • 1 cup whole milk ricotta cheese
  • fresh chopped parsley for garnish
  • Kosher salt
  • fresh cracked pepper

Instructions
 

  • Heat olive oil in a large pot over medium-high heat.
  • Add onion along with a pinch of salt and pepper. Sauté, stirring frequently for 3 minutes.
  • Reduce heat to medium, add garlic, Italian seasoning, and a couple pinches of salt and pepper. Sauté for another minute.
  • Add tomato paste to the pot and stir to combine. Cook for about 2 minutes or until the tomato paste turns brick red.
  • Deglaze the pot with a splash of veggie broth.
  • Add pesto, lentils, crushed tomatoes, and remaining vegetable broth, (and sugar, if using) along with a couple large pinches of salt and pepper.
  • Turn heat up to medium-high, and bring to a gentle simmer. Stir occasionally as it comes to a simmer so that the lentils don’t stick to the bottom of the pan.
  • Stir in uncooked lasagna. Then reduce heat to low or medium-low and gently simmer for about 12-15 minutes or until the pasta is cooked al dente. Stir occasionally while it’s simmering.
  • Remove from heat and stir in spinach until it wilts. Season to taste with salt and pepper.
  • Top the soup (or individual bowls) with Parmesan cheese, mozzarella cheese, and a dollop of ricotta. Put the lid back on the soup for a few minutes to allow the cheese to melt. Garnish with parsley and enjoy!

Notes

You can substitute crushed tomatoes with tomato puree or canned tomato sauce. Use any pasta you have on hand. Sturdy greens like kale can replace spinach as well.

Nutrition

Serving: 1bowlCalories: 285kcalCarbohydrates: 31.2gProtein: 12.6gFat: 12.1gSaturated Fat: 4gCholesterol: 16.5mgSodium: 468.4mgFiber: 4.5gSugar: 3.9g
Keyword comfort food, Easy, Lasagna Soup, One Pot, Vegetarian, Winter Meal
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