Vegetarian Lasagna Soup

When I announced that I was going to be serving up a lasagna soup, a few eyebrows were raised but the general reaction was one of curious anticipation. After serving the lasagna soup, the reactions turned to praise and delight.

This lasagna soup is very much like an extra thick and hearty vegetable minestrone soup, but with lasagna noodles instead of small pasta noodles, lentils instead of cannellini or borlotti beans, and marinara sauce instead of tomatoes. The lasagna noodles are broken into squares, and as they cook, form into luscious and silky slices of pasta in this rich and creamy soup. Because the marinara sauce I used was prepared with portobello mushrooms, this soup is a mushroom lovers' delight, especially as button mushrooms are also added to the simmering soup. As many vegetarian lasagnas also feature eggplant, I included that too. Brown lentils add protein and texture to the soup, and complement the earthiness of the mushrooms and spinach.

If you serve this soup up with a dollop of ricotta cheese — in this case a homemade vegan ricotta cheese, but use milk-based ricotta if keeping the dish vegan is not your preference — then it really does make sense to call this a lasagna soup because it is reminiscent of traditional vegetarian lasagna but made in a pot rather than cooked casserole style in the oven.

As the recipe calls for prepared marinara sauce, whether you buy it or make it yourself, the soup really comes together in hardly any time at all. The vegan ricotta can be made the day before or while you wait for the soup to simmer to completion. Essentially, when you have all of the components of the soup ready and waiting, you'll have a large bowl of luscious and comforting soup in just over 30 minutes. It is one of those refreshingly vibrant easy meals that can stimulate and satisfy even the most refined palates and fill up the hungriest diners. And I would add that it goes beautifully with some fresh crusty bread, generously lathered with butter, on the side.

This recipe is adapted from Liv B's Vegan on a Budget: 112 Inspired and Effortless Plant-Based Recipes. This cookbook is a new release that's only been in my possession for a short period of time but already I'm smitten. The recipes are refreshing, vibrant and nourishing, and made with basic ingredients that can be put together in very little time to create a memorable and satisfying meal. Whether you are looking for breakfast ideas, snacks, side dishes and mains, or even easy desserts, I highly recommend having a look at this book that may also come to occupy a treasured spot on your cookbook shelf.

Vegetarian Lasagna Soup

Recipe by Lisa Turner Adapted from Liv B's Vegan on a Budget: 112 Inspired and Effortless Plant-Based Recipes Published on February 12, 2019 Rich and colorful vegetable, pasta and lentil soup simmered in a tomato marinara sauce broth Print this recipe Soup: 1 tablespoon olive oil 1 small onion, chopped 1 red bell pepper, seeded and chopped 1 cup button mushrooms, chopped 1 small eggplant, sliced 3 cups marinara sauce (I made up a batch with portobello mushrooms), or use store-bought 4 cups vegetable stock 1/2 cup dried brown lentils, rinsed 10 lasagna noodles (I used brown rice noodles), broken into 1 1/2 to 2 inch pieces 1 cup spinach, trimmed and roughly chopped 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper, to taste small handful of fresh parsley, chopped, for serving vegan almond ricotta for serving (optional, see below) vegan Parmesan for serving (optional) Vegan almond ricotta: 3/4 cup water 1 1/2 cup almonds 2 tablespoons nutritional yeast 2 tablespoons fresh lemon juice 1/2 teaspoon sea salt, or to taste 1/4 teaspoon onion powder (optional) 1/4 teaspoon garlic powder (optional) Instructions: If making the vegan almond ricotta, add all the ricotta ingredients to a blender and process on high speed for about 5 minutes, scraping down the sides of the jar as necessary, until thick and creamy. Add a bit more water or nutritional yeast as desired. Set aside until ready to serve. Any remaining ricotta can be kept in the refrigerator in well-sealed container for up to a week. The yield is approximately 1 1/2 cups. To make the soup, heat the oil in large saucepan or soup pot over medium heat. When hot, add the onion to the pan and sauté for a few minutes until softened and translucent. Stir in the red pepper, mushrooms and eggplant, and cook for another 5 minutes or so, stirring often, until the vegetables just begin to soften. Stir in the marinara sauce, vegetable stock, lentils and lasagna noodles. Gently bring the soup to a boil, reduce the heat to medium, and simmer for 25 minutes, stirring often, or until the noodles and lentils are tender. Add more stock and marinara as desired to achieve your desired consistency. Now add the spinach, a few small handfuls at time, and stir until the spinach is wilted. Season with salt and pepper to taste. To serve, ladle the soup into bowls and garnish with fresh chopped parsley and a scattering of fresh ground black pepper. Top with a scattering of vegan Parmesan or a dollop of ricotta if desired. Makes 8 servings

Other soups featuring pasta to enjoy from Lisa's Kitchen:
Hearty Italian Bean and Pasta Soup
Summery Tomato Soup with Pasta and Chickpeas
Tuscan Bean and Pasta Soup with Rosemary
White Cabbage and Bean Minestrone

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