Print

Vegetarian Lasagna Soup Bowl

Vegetarian Lasagna Soup Bowl – Cozy, Cheesy & Packed with Veggie Goodness!
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm and hearty soup that combines the comforting flavors of lasagna in a delicious vegetarian-friendly bowl.

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

  1. 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.
  2. Reduce heat to medium. Add sliced garlic, Italian seasoning, and additional salt and pepper. Sauté for 1 minute, allowing the aromatics to bloom.
  3. Add tomato paste, stirring to combine, and cook for 2 minutes until the paste darkens to a brick red color.
  4. 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.
  5. Increase heat to medium-high and bring the soup to a gentle simmer, stirring occasionally to prevent lentils from sticking.
  6. 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.
  7. Remove pot from heat and stir in chopped spinach until wilted. Adjust salt and pepper to taste.
  8. 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

  • Add more vegetables according to preference for extra nutrition.
  • Store leftovers in the refrigerator for up to 3 days.
  • This recipe can be frozen; just reheat before serving.

Nutrition

Find it online: https://www.spiritsdrink.com/vegetarian-lasagna-soup-bowl-recipe/