Lasagna Soup (vegetarian)

This easy soup has been on my mind after seeing it all over my social feeds and I finally gave it a try, with a twist of course. The typical versions almost all include meat, but I, instead, used pre-cooked red lentils for protein, fiber and a meaty texture. To make this soup as convenient as possible for myself, I stuck to my Lean Pantry stock list when I could, including with the spice rack items (but if you keep italian seasoning stocked, or dried basil, go for it).

Lately I’ve really been craving simple comfort food, stuff I remember from my childhood, and lasagna is definitely a dish that I loved growing up. I was so excited to try out this soup version – I was so intrigued to see if it lives up to the hype. Well, we were not disappointed at all. The flavors were there, the lovable lasagna noodle texture was there, the comforting factor was there – just so good. I have a funny relationship with mozzarella so I just left it out, but you could top with shredded mozz alongside the ricotta and I’m sure that would be delicious.

Vegetarian Lasagna Soup
serves 4

Ingredients

1 cup dry red lentils
sea salt, fine grain
3 tablespoons extra virgin olive oil
1 large onion, small diced
2 medium carrots, small diced
crushed red pepper flake
4 cloves garlic, minced
2 tablespoons tomato paste
28 oz canned tomatoes*
4+ cups vegetable stock
2 teaspoons dried parsley
1 teaspoon dried oregano
parmesan rind, optional
8 dry lasagna noodles
freshly grated parmesan cheese

for the topping

2 cups whole milk ricotta cheese
freshly grated parmesan

To Make

In a small saucepan, combine dry lentils, 2.5 cups water and 3/4 teaspoon salt. Bring to a boil, reduce heat, cover and simmer until lentils are fully cooked. Drain.

In a large pot, heat oil over medium to medium low heat. Add onions and carrots, plus 1/2 teaspoon salt and 1/4 to 1/2 teaspoons crushed red pepper flake. Saute for 5 minutes, stirring occasionally. Add minced garlic and continue cooking for a few minutes, until onions are softened and starting to brown.

Meanwhile, carefully break up lasagna noodles into big 1 to 2 bite noodles. Mix ricotta cheese with a big handful of parmesan cheese. Fresh chopped basil would also be a yummy add here.

Add tomatoes, 1.5 to 2 teaspoons salt (to preference), cooked lentils, dried herbs, 4 cups vegetable stock and 3-4 cups water or more stock (7-8 cups total). Add parmesan rind, if using. Bring to boil, reduce to simmer. Mostly cover and allow to simmer for 15 minutes. Stir in a big handful or two of parmesan and the broken up noodles. Continue simmering until noodles are fully cooked to al dente. Discard parmesan rind. Season with salt.

Serve soup topped with the ricotta mixture.

Notes

I like to use san marzano tomatoes that i break up with my hands before adding to the pot. It’s the best tasting tomatoes and I like the texture. You can also use crushed tomatoes.

Add water or stock as needed. If reheating, add a splash of water to loosen the soup before reheating (the pasta and lentils continue absorbing water when stored).