Lasagna Soup

Source

https://midwestfoodieblog.com/vegetarian-lasagna-soup/#tasty-recipes-25157-jump-target

Ingredients

Serving Ingredient Notes
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 into bite sized pieces
2–3 cups Chopped fresh baby spinach Optional
1/2 cup Parmesan cheese  
1/2 cup Shredded mozzarella cheese  
1 cup Whole milk ricotta cheese  
Pinch Fresh chopped parsley For garnish
Pinch Kosher salt  
Pinch Fresh cracked pepper  

Instructions

  1. Heat olive oil in a large pot over medium-high heat.
  2. Add onion along with a pinch of salt and pepper. Sauté, stirring frequently for 3 minutes.
  3. Reduce heat to medium, add garlic, Italian seasoning, and a couple pinches of salt and pepper. Sauté for another minute.
  4. Add tomato paste to the pot and stir to combine. Cook for about 2 minutes or until the tomato paste turns brick red.
  5. Deglaze the pot with a splash of veggie broth.
  6. Add pesto, lentils, crushed tomatoes, and remaining vegetable broth, (and sugar, if using) along with a couple large pinches of salt and pepper.
  7. Turn heat up to medium-high, and bring to a gentle simmer. Stir occasionally as it comes to a simmer so that the lentils don’t stick to the bottom of the pan.
  8. Stir in uncooked lasagna. Then reduce heat to low or medium-low and gently simmer for about 12-15 minutes or until the pasta is cooked al dente. Stir occasionally while it’s simmering so that the noodles and lentils don’t stick to the bottom of the pan.
  9. Remove from heat and stir in spinach until it wilts. Season to taste with salt and pepper.
  10. Top the soup (or individual bowls) with Parmesan cheese, mozzarella cheese, and a dollop of ricotta. Put the lid back on the soup for a few minutes to allow the cheese to melt. Garnish with parsley and enjoy!