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Lasagna Soup

Lasagna Soup Recipe

Lena
Remember those chilly Sunday evenings when Nonna’s lasagna made everything feel better? Well, this Lasagna Soup brings that same rich, comforting flavor — but in a bowl and way easier to make! It’s like a warm hug from the inside. 💛
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Total Time 33 minutes

Ingredients
  

  • 2 tsp neutral oil I used olive oil
  • 7 to 8 uncooked lasagna noodles gluten-free
  • 1 medium white onion chopped
  • 3 garlic cloves chopped
  • 1 Tbsp tomato paste
  • 1 can 14.5 oz diced tomatoes
  • ⅓ cup uncooked red lentils
  • 2 Tbsp nutritional yeast
  • 4 cups vegetable broth
  • 1/2 tsp salt
  • ½ tsp pepper
  • 1 ½ Tbsp Italian seasoning
  • 1/2 cup of dairy-free milk I used oat milk
  • ½ small lemon seeded and juiced
  • 1 cup fresh spinach

Instructions
 

  • Heat a large pot with oil on medium heat. Once hot, add the chopped onion and cook for 3 minutes. Add the garlic and cook for an additional 1-2 minutes.
  • Add the vegetable broth, lentils, canned tomatoes, tomato paste, and italian seasoning. Stir and bring soup to a boil.
  • Once the soup is boiling add the salt and pepper. Slowly, break the lasagna noodles into bite sized pieces and add them to the soup. Cook for 7-8 minutes or until the noodles are completely cooked.
  • Add the lemon juice, plant milk, nutritional yeast, fresh spinach, and stir. Remove the pot from the heat.
  • Taste soup and add additional seasoning (salt, pepper, or italian seasoning) if needed.
  • Divide into soup bowls and serve.
  • Leftovers can be kept in the refrigerator in an airtight container for 3 days.

Notes

  • Substitute Italian seasoning with 2 tsp of each dried thyme, dried oregano, dried rosemary, and dried basil.
  • Like a little extra spice? Sprinkle some crushed red pepper to the top of your soup.
  • Garnishes that I recommend for this soup include, cheese, fresh basil, or nutritional yeast.