One Pot Lasagna Soup
This soup captures all the flavors of classic lasagna in a comforting, one-pot meal. It's a perfect option for a cozy and hearty dinner, and it's incredibly easy to make. Feel free to customize it with your favorite vegan cheese and fresh herbs..
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 tablespoons tomato paste
- 2 carrots peeled and diced
- 3 to 5 garlic cloves minced
- 1 1/2 tablespoons Italian seasoning
- 1/2 teaspoon black pepper plus more to taste
- 1 teaspoon sea salt plus more to taste
- 1 14.5 ounce can petite diced tomatoes*
- 1 14.5 ounce can crushed tomatoes*
- 1/2 cup dry brown lentils (see notes for canned)
- 5 cups low-sodium vegetable broth
- 3 cups water plus more if necessary
- 8 ounces Campanelle pasta or broken lasagna noodles*
- 3 ounces baby spinach
- FOR SERVING:
- 1/2 cup Vegan Ricotta
- Shredded vegan mozzarella cheese optional
- Fresh basil and/or parsley to sprinkle on top
Instructions
- Warm the olive oil in a large dutch oven or heavy-bottomed pot. Add the onion and a pinch of salt and sauté for 5 minutes, stirring occasionally. Add the carrots and stir in the tomato paste and sauté for an additional 3 minutes. Finally, add the garlic, Italian seasoning, black pepper, and 1 teaspoon salt. Sauté for one more minute, until the garlic is fragrant.
- Add the crushed tomatoes, diced tomatoes, and lentils to the pot. Pour in the vegetable broth and water and increase the heat to high. Reduce the heat to medium-high once the soup begins to boil. Simmer for 10 to 12 minutes, stirring the soup occasionally. The lentils should be almost fully cooked before proceeding.
- Add the pasta to the pot and simmer for 5 to 7 minutes, stirring occasionally, or until the pasta is cooked to your liking. Reduce the heat to medium if the soup starts to splatter, but maintain a simmer. Turn the heat off and stir in the spinach until wilted. Season with additional salt and black pepper to taste, if necessary. If the soup is too thick you can thin it out with water (or more vegetable broth).
- Divide the soup into serving bowls and top with 1-2 tablespoons of vegan ricotta, shredded vegan cheese, and fresh herbs (or as desired). Serve warm; leftovers will keep in the fridge for up to 5 days.
