Description
Warm, comforting, and filled with Italian flair, this Quick Lentil Lasagna Soup is your new go-to for easy dinners, meal prep lunches, or cozy nights in. It delivers all the savory richness of traditional lasagna — think melty cheese, hearty tomato sauce, and tender noodles — but in a nourishing, one-pot format that’s perfect for quick weeknight meals. Packed with protein-rich lentils, vibrant spinach, and the familiar blend of basil and oregano, this soup checks all the boxes: healthy, hearty, and totally satisfying. It’s one of the best quick dinner ideas you’ll ever try — especially if you’re into easy recipes, healthy comfort food, or vegetarian dinner ideas.
Ingredients
1 tablespoon olive oil
1 yellow onion, chopped
3 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
2 tablespoons tomato paste
1 can (28 oz) crushed tomatoes
4 cups vegetable broth
1 cup brown or green lentils, rinsed
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (optional)
Salt and black pepper to taste
6 lasagna noodles, broken into pieces
3 cups baby spinach
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Instructions
1. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; sauté for 5-7 minutes until softened. Add garlic and cook for 1 minute.
2. Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, basil, oregano, red pepper flakes, salt, and pepper. Simmer for 5 minutes.
3. Add vegetable broth and lentils. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until lentils are tender.
4. Add broken lasagna noodles and cook for 8-10 minutes until noodles are just tender, stirring occasionally.
5. Stir in spinach and cook until wilted, about 2 minutes. Adjust seasoning as needed.
6. Ladle soup into bowls. Top each with a dollop of ricotta, mozzarella, and Parmesan.
7. Serve hot and enjoy!
Notes
Use brown or green lentils — red lentils will get too mushy.
Add more broth or water when reheating, as the soup thickens.
For a vegan version, use plant-based cheese or omit entirely.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 15mg
Keywords: quick dinner, easy soup, healthy lasagna soup, lentil recipe, vegetarian lasagna soup