Vegetarian Lasagna Soup is a rich one pot pasta soup made with lentils, fire roasted tomatoes, ricotta, mozzarella, and tender lasagna noodles.

Scale

1 tablespoon olive oil

1 yellow onion, diced

6 cloves garlic, thinly sliced

1.5 tablespoons Italian seasoning

2 tablespoons tomato paste

1/2 cup basil pesto

1/2 cup uncooked split red lentils

2 (28 oz.) cans fire roasted crushed tomatoes

4 cups vegetable broth

1–2 teaspoons granulated sugar, optional

8 uncooked lasagna noodles, broken

2–3 cups chopped fresh baby spinach

1/2 cup Parmesan cheese

1/2 cup shredded mozzarella cheese

1 cup whole milk ricotta cheese

fresh chopped parsley

Kosher salt

fresh cracked pepper

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

2. Add onion with salt and pepper and sauté 3 minutes.

3. Add garlic and Italian seasoning and sauté 1 minute.

4. Stir in tomato paste and cook until brick red.

5. Deglaze with a splash of broth.

6. Add pesto, lentils, tomatoes, broth, and sugar. Simmer.

7. Stir in lasagna noodles and cook 12-15 minutes.

8. Remove from heat and stir in spinach.

9. Top with Parmesan, mozzarella, and ricotta. Garnish with parsley.

Add extra broth when reheating.

Freeze without pasta for best texture.