Easy Lentil Lasagna Soup Recipe
Jump to Recipe· 4.2 from 48 reviews

If you love the warm, rich flavors of traditional Italian lasagna but crave something lighter and quicker to whip up, you are going to adore this Easy Lentil Lasagna Soup Recipe. It combines hearty lentils, vibrant herbs, and tender pasta pieces in a cozy tomato broth that tastes like a hug in a bowl. This soup captures all the comforting essence of lasagna layered with a nourishing twist that’s perfect for any season. Trust me, once you try this recipe, it will become your go-to meal for busy nights or when you just want something soul-satisfyingly delicious with minimal fuss.

a clean white surface with all main ingredients for lentil lasagna soup neatly arranged in separate small bowls and piles: deep brown Bob's Red Mill brown lentils in a ceramic bowl, finely diced onion pieces scattered delicately, whole peeled garlic cloves in a small rustic dish, a small glass bowl with golden olive oil glistening, a large jar of rich red Rao's Marinara tomato sauce with visible herbs, a clear measuring cup filled with golden vegetable broth, a bowl of vibrant crushed Muir Glen tomatoes with a slightly chunky texture, a small ramekin with thick red tomato paste, fresh bright green parsley and basil leaves loosely grouped, a small bowl of pale yellow nutritional yeast flakes, broken jagged pieces of pale beige lasagna pasta scattered artistically, a pile of dark green kale leaves with curly edges, a small bowl of snowy white vegan mozzarella shreds, and a tiny dish of vibrant red pepper flakes adding a pop of color — all ingredients showcasing a harmonious palette of earthy browns, lush greens, bright reds, and creamy whites, natural textures emphasized with soft directional lighting casting gentle shadows, minimalistic rustic props with wooden spoons and linen napkins subtly framing the composition, shallow depth of field highlighting ingredient details with a crisp, clean, appetizing look, overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1 this Recipe

Ingredients You’ll Need

Putting together this Easy Lentil Lasagna Soup Recipe is a breeze because the ingredients are straightforward but pack a powerful punch of flavor, texture, and color. Each one plays a vital role to create the perfect balance of heartiness and freshness in every spoonful.

  • 1.75 cups lentils: Using brown lentils gives the soup a lovely texture that holds up well without turning mushy.
  • 1 onion (finely diced): Adds a subtle sweetness and aromatic base to enhance the broth.
  • 8 garlic cloves: Garlic infuses the soup with a deep, savory warmth that’s irresistible.
  • 1 tbsp olive oil: Helps sauté the onions and garlic, bringing out their flavors.
  • 24 oz tomato sauce: A rich marinara, like Rao’s, adds depth and a robust tomato flavor.
  • 7 cups vegetable broth: Acts as the soup’s foundation, keeping things light yet flavorful.
  • 14 oz crushed tomatoes: Adds body and a slight sweetness to balance the acidity.
  • 1/4 cup tomato paste: Gives an extra concentrated tomato punch and thickens the broth.
  • 1.5 tbsp parsley: Brings a bright, herbaceous note to the soup.
  • 1.5 tbsp nutritional yeast: Creates a subtle nutty and cheesy flavor that complements the other ingredients beautifully.
  • 1/4 cup basil: Fresh basil adds fragrant complexity and an Italian flair.
  • 1 package lasagna noodles (broken into pieces): Using jagged pasta pieces mimics the layers of lasagna in a fun, soup-friendly way.
  • 3 cups kale: Offers a wonderful pop of color and nutrients, plus a slightly earthy bite.
  • 1/4 cup vegan mozzarella: Melts on top for that creamy, cheesy finish without dairy.
  • 1/4 tsp red pepper flakes: Just enough spice to tease the palate and balance the tomato sweetness.

How to Make Easy Lentil Lasagna Soup Recipe

Step 1: Sauté the Aromatics

Start by warming the olive oil in a large pot over medium heat. Add the finely diced onion and garlic cloves and cook gently until they are soft and fragrant, about 5 minutes. This step builds the flavorful foundation your soup will rest on.

Step 2: Add the Lentils and Tomato Elements

Next, stir in the lentils along with the tomato sauce, crushed tomatoes, and tomato paste. These tomato components combine to create a richly flavored base that perfectly complements the earthy lentils. Stir well so everything melds together.

Step 3: Pour in the Broth and Seasonings

Pour in the vegetable broth, then add parsley, basil, nutritional yeast, and red pepper flakes. These herbs and nutritional yeast deliver layers of flavor ranging from fresh and bright to subtly cheesy and spicy. Bring the soup to a gentle boil.

Step 4: Simmer and Cook the Soup

Reduce the heat to a simmer and cover the pot. Let the soup cook for about 20 minutes or until the lentils are tender but still hold their shape. This slow simmer allows the flavors to deepen beautifully.

Step 5: Add Pasta and Kale

Finally, toss in the broken lasagna noodles and kale. Cook uncovered for another 5-7 minutes, or until the noodles are al dente and the kale is wilted but vibrant. This step brings the classic lasagna texture and green freshness to the soup.

How to Serve Easy Lentil Lasagna Soup Recipe

Garnishes

Finish the soup with a sprinkle of vegan mozzarella to add creamy richness that melts luxuriously as you serve. You can also add a pinch of fresh basil or a drizzle of olive oil for extra flavor and a stunning presentation.

Side Dishes

Pair this hearty soup with crisp garlic bread or a simple green salad for a complete meal that’s both satisfying and balanced. A crusty baguette is perfect for soaking up every last spoonful of the luscious broth.

Creative Ways to Present

Serve this Easy Lentil Lasagna Soup Recipe in colorful bowls with fresh herb sprigs on top. Alternatively, ladle it into small ramekins for a charming appetizer at dinner parties. The broken lasagna noodles add a playful and rustic touch that makes it uniquely inviting.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The lentils and kale hold up well, and the flavors often deepen overnight, making it even tastier the next day.

Freezing

This soup freezes beautifully. Transfer cooled portions to freezer-safe containers and freeze for up to 3 months. Lentils maintain their texture well, and you can simply thaw in the fridge before reheating.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. If the soup has thickened too much, add a splash of vegetable broth or water to return it to your preferred consistency.

FAQs

Can I use different lentils for this soup?

Absolutely! Brown lentils are great for texture, but green or French lentils also work well. Just keep in mind cooking times might vary slightly to achieve the perfect tenderness.

Is it possible to make this soup gluten-free?

Yes! Simply swap the broken lasagna noodles for gluten-free pasta or omit the noodles entirely and add extra veggies like zucchini or mushrooms to keep it hearty.

Can I use dairy mozzarella instead of vegan cheese?

Definitely. If you’re not avoiding dairy, regular mozzarella will melt beautifully and add that classic cheesy flavor, enhancing the soup’s comforting feel.

How spicy is the soup with red pepper flakes?

The 1/4 teaspoon of red pepper flakes adds just a gentle kick to balance the sweetness of the tomatoes—it’s warming without overwhelming the other flavors. Adjust to taste if you prefer more or less heat.

Can I prepare this soup in a slow cooker?

Yes, you can! Sauté the aromatics first, then combine everything except the pasta and kale in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add noodles and kale in the last 30 minutes.

Final Thoughts

You really can’t go wrong with the Easy Lentil Lasagna Soup Recipe when you want a meal that feels like a celebration of Italian comfort food but is quick and wholesome. It’s a dish that brings people together, feeds your soul, and looks as gorgeous as it tastes. Give it a try—you might just find your new favorite weeknight dinner.

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Easy Lentil Lasagna Soup Recipe

Easy Lentil Lasagna Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 48 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-inspired
  • Diet: Vegan
Print Recipe

Description

This Easy Lentil Lasagna Soup is a comforting and hearty twist on the classic lasagna, combining tender brown lentils, savory tomato sauces, and broken lasagna noodles in a flavorful vegetable broth. Vegan and packed with nutritious ingredients like kale and nutritional yeast, this soup is perfect for a quick, satisfying meal that delivers all the familiar tastes of traditional lasagna in a cozy bowl.

Ingredients

Lentil Base

  • 1.75 cups brown lentils (Bob’s Red Mill preferred)
  • 1 onion, finely diced into 1/4-inch pieces
  • 8 garlic cloves, minced
  • 1 tbsp olive oil

Tomato Sauce Mixture

  • 24 oz tomato sauce (Rao’s Marinara for deeper flavor)
  • 14 oz crushed tomatoes (Muir Glen for sweeter, less acidic taste)
  • 1/4 cup tomato paste

Broth and Herbs

  • 7 cups vegetable broth
  • 1.5 tbsp parsley, chopped
  • 1.5 tbsp nutritional yeast
  • 1/4 cup basil, chopped
  • 1/4 tsp red pepper flakes

Additional Ingredients

  • 1 package lasagna noodles, broken into 1-to-2-inch jagged pieces
  • 3 cups kale, chopped
  • 1/4 cup vegan mozzarella cheese

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, cooking until onions are translucent and fragrant, about 3-5 minutes.
  2. Add Lentils and Liquids: Stir in the brown lentils, tomato sauce, crushed tomatoes, tomato paste, and vegetable broth. Mix well to combine all ingredients.
  3. Simmer Soup: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for about 15-20 minutes until the lentils begin to soften.
  4. Add Pasta and Kale: Add broken lasagna noodles and chopped kale to the pot. Stir well and continue to simmer for an additional 8-10 minutes, or until the noodles are cooked al dente and kale is tender.
  5. Season and Enrich: Stir in parsley, basil, nutritional yeast, and red pepper flakes. Adjust salt and pepper to taste to enhance flavor.
  6. Serve: Ladle the soup into bowls and top each serving with a sprinkle of vegan mozzarella for a cheesy finish.

Notes

  • Use brown lentils as they hold their shape well in soup; avoid red lentils that can become mushy.
  • Breaking the lasagna noodles into jagged pieces mimics the pasta layers of traditional lasagna.
  • Feel free to substitute kale with spinach or other hearty greens based on preference.
  • Nutritional yeast adds a subtle cheesy flavor suitable for vegan diets.
  • Use vegan mozzarella or omit for a dairy-free and vegan-friendly dish.
  • Adjust red pepper flakes according to your preferred level of spiciness.

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