This gorgeous vegetarian lasagna soup is the perfect winter comfort food recipe - turning a classic vegetarian lasagna into a thick and creamy soup alternative. This recipe is made in one pot and is packed with goodness - including plant-based protein from the lentils, a creamy tomato sauce, and of course, lasagna noodles.

I shared another twist on a lasagna recently in this lentil skillet lasagna, which was hugely popular - and this lasagna soup is another fantastic alternative, with more sauce! Pair with a slice of garlic bread for a delicious indulgent comfort food dinner.

For more delicious soup inspiration, try my creamy tortellini soup, this hearty minestrone soup, or my viral white bean soup recipe.

Ingredient Notes  

The exact quantities of the ingredients you need for this recipe are included in the recipe card at the bottom of this post. Here, I've added a few notes on the ingredients you need, plus a few potential substitutions you could make if you can't eat/find a certain ingredient.

• Lentils: Canned lentils save time, but cooked brown or green lentils work equally well. 
  
• Sofrito: I always use a base of finely diced onion and carrot for this recipe - some diced celery also works well, along with minced garlic.
  
• Chopped Tomatoes: You could either use canned plum, cherry, or diced tomatoes for this recipe. For a smoother sauce, you could also use passata.
  
• Lasagna Sheets: Break them into squares for a rustic look, or substitute with bow-tie or shell pasta for a similar result. Make sure you mix the lasagna sheets into the sauce well to keep them from clumping together.
  
• Cream: Adds a silky texture-swap with coconut cream for a vegan option. Use double cream (heavy cream) for best results.
  
• Ricotta and Pecorino: For the perfect lasagna-like finish.  I like this soup best with a scoop of ricotta on top, and Pecorino grated over it.

Variations & Substitutions  

- Vegan Option: Use plant-based cream and skip the ricotta and Pecorino, or replace them with vegan cheese. 

- Protein Boost: Add some vegan mince or white beans for extra protein.  

How to Make Lentil Lasagna Soup  

Again, the exact step-by-step instructions and ingredient quantities will be in the recipe card at the bottom of this page. 

Below is an overview for making this recipe, plus some process shots to help you visualize how this recipe should turn out.

1. Sauté the Vegetables  

   Heat 1 tablespoon oil in a large pan. Add the diced onion and carrot, sautéing for 5-6 minutes until softened. Stir in the garlic and cook for another minute.  

2. Build the Base  

Add the flour, balsamic vinegar, tomato paste, and dried herbs, stirring well. Pour in the chopped tomatoes, drained lentils, and half of the vegetable stock.  

Bring the mixture to a boil, then reduce to a simmer for 25 minutes, allowing the flavors to meld. For a thicker soup, blend about ¼ of the pot with a stick blender.  

3. Cook the Pasta  

Add the broken lasagna sheets and the remaining stock. Simmer for 10 minutes, stirring occasionally, until the pasta is tender.    

Stir in the cream, ensuring the soup is heated through but not boiling.  

4. Serve and Garnish  

Ladle the soup into bowls and top with dollops of ricotta, a sprinkle of Pecorino, and optional fresh basil leaves.  

Top Tips \ Chef's Notes  

Stir the soup occasionally after adding the lasagna sheets to prevent them from clumping, and make sure the lasagna sheets aren't too big when you add them to the soup. 

If you're planning to meal prep this recipe, prepare the soup base (steps 1-3) in advance and add the pasta and cream when reheating.  For a brothier soup, add extra stock or water as needed. 

Storage & Reheating  

Store any leftover lasagna soup in an airtight container in the fridge for 3-4 days. Reheat gently on the stove, adding a splash of stock or water to loosen the consistency if it thickens.  

FAQs