If you love lasagna, you’ll love lasagna soup. Breaking up lasagna noodles allows them to cook easily in a soup and allows you to customize this dish. If you’d like small bits of noodles, break up the lasagna noodles smaller. If you really want to bite into a solid noodle, keep them longer.
I love to use tomato basil sauce so it really tastes like a robust lasagna, but you can used crushed tomatoes and Italian seasonings here if you want to limit your sodium (most jarred sauces have higher sodium counts.)
I added zucchini noodles in here for a vegetable boost and it adds a nice layering texture to the soup. Of course, lentils are protein-packed and I love the earthy flavor they give this soup. The dollop of ricotta on top makes this soup creamy when you stir it in and finishes off a flavor-packed dish.
If you like a meaty lasagna, brown some ground beef or turkey in the pot before adding the rest of the soup ingredients and omit the lentils, of course. Garnish with Parmesan cheese for more nutty, cheesy flavor. Make this soup your own!
Lasagna and Lentil Soup with Zucchini
- 1 tablespoon extra virgin olive oil
- 3 large garlic cloves minced
- 1 small onion diced
- 2 carrots peeled and diced
- 2 celery ribs diced
- 1/4 teaspoon red pepper flakes
- salt and pepper
- 1 24-ounce jar tomato basil sauce (I love Rao’s)
- 4 cups vegetable broth low sodium
- 1 bay leaf
- 1 cup dry brown lentils
- 6 ounces broken lasagna noodles
- 1 medium zucchini Blade A, noodles trimmed (or sliced into 1/8-inch thick rounds)
- ¼ cup fresh basil leaves
- ½ cup ricotta cheese
- Heat the oil in a large sauce pot over medium-high heat. Once the oil is shimmering, add the garlic, onion, carrot, and celery. Cook the vegetables until softened, about 5 minutes. Add red pepper flakes and season with salt and pepper. Stir well and cook for 1 minute or until fragrant. Add the tomato basil sauce, vegetable broth, 2 cups water, bayleaf, and lentils. Bring to a boil and then reduce the heat to medium and let simmer for 10 minutes. Add the lasagna noodles in and cook for another 5minutes and then add the zucchini. Cook for 5 more minutes or until lasagna is al dente and lentils are tender.
- Ladle the soup into bowls and garnish with basil and a dollop of ricotta (about 2 tablespoons per bowl.) Serve.