Description
This Quick Lentil Lasagna Soup is a comforting, one-pot vegetarian dinner packed with red lentils, lasagna noodles, and rich tomato flavor. Perfect for busy weeknights, this easy lasagna soup recipe delivers classic Italian taste in under 30 minutes while being hearty, healthy, and satisfying.
Ingredients
1 tablespoon olive oil
1 small onion chopped
3 cloves garlic minced
1 medium carrot diced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 can crushed tomatoes
4 cups vegetable broth
1 cup red lentils rinsed
8 lasagna noodles broken into pieces
1 teaspoon salt
1/2 teaspoon black pepper
2 cups fresh spinach
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Instructions
1. Heat olive oil in a large pot over medium heat and cook onion, garlic, and carrot until softened.
2. Stir in oregano, basil, red pepper flakes, and tomato paste, cooking for about 2 minutes.
3. Add crushed tomatoes, vegetable broth, and lentils, then bring to a boil and reduce to a simmer.
4. Cook for 10 to 15 minutes until lentils are tender.
5. Add broken lasagna noodles and simmer for another 8 to 10 minutes until pasta is cooked.
6. Stir in spinach and cook until wilted.
7. Season with salt and pepper, then serve topped with ricotta, mozzarella, and Parmesan.
Notes
For a thicker soup, let it simmer a few extra minutes before adding the pasta.
You can substitute kale for spinach if preferred.
Add a splash of broth when reheating as the noodles absorb liquid.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 20mg