Easy Lentil Lasagna Soup

Finding a cozy, satisfying dinner that’s both hearty and healthy can feel impossible, especially when you’re craving something comforting but don’t want to spend hours in the kitchen. Plus, it gets even trickier when you’re trying to sneak more veggies and plant-based protein into your family’s meals without anyone noticing.

That’s where this lentil lasagna soup comes in: it delivers all the cozy, Italian flavors of traditional lasagna in a fraction of the time, packs in tons of nutrition from lentils and kale, and requires just one pot for easy cleanup.

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What Kind of Lentils Should I Use?

For this lentil lasagna soup, you have a few good options when it comes to lentil varieties. Brown or green lentils are your best bet since they hold their shape well during cooking and won’t turn mushy in the soup. Red or yellow lentils will work in a pinch, but they tend to break down more and create a thicker, creamier texture rather than keeping those distinct little bites throughout. If you’re using canned lentils to save time, just drain and rinse them first, then add them toward the end of cooking so they don’t get overcooked. Dried lentils are usually cheaper and work great here, plus they don’t require any soaking like other beans do.

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Options for Substitutions

This soup is pretty forgiving and works well with a few simple swaps:

• Lentils: Brown or green lentils work best here since they hold their shape during cooking. Red lentils will get too mushy, so I’d skip those for this recipe.
• Lasagna noodles: Regular lasagna noodles are ideal, but you can use broken spaghetti, penne, or any pasta shape you have on hand. Just adjust the cooking time based on the package directions for your chosen pasta.
• Kale: Not a kale fan? Swap it out for spinach, Swiss chard, or even chopped escarole. Spinach cooks faster, so add it in the last few minutes.
• Nutritional yeast: If you don’t have nutritional yeast, you can leave it out or add a bit more vegan mozzarella at the end for that cheesy flavor.
• Vegan mozzarella: Any plant-based cheese works here – try vegan parmesan, cashew cheese, or even a dollop of cashew cream for richness.
• Vegetable broth: Chicken broth works if you’re not keeping it vegan, or you can use water with an extra tablespoon of tomato paste for more depth.
• Fresh basil: Dried basil can replace fresh – just use about 1 tablespoon instead of 1/4 cup and add it earlier in the cooking process.

Watch Out for These Mistakes While Cooking

The biggest mistake when making lentil lasagna soup is skipping the pre-cooking step for the lentils, which can lead to mushy, overcooked lentils by the time your noodles are done – the quick boil and rest method keeps them firm and prevents them from turning to mush in the soup.

Breaking your lasagna noodles into bite-sized pieces before adding them to the pot makes eating much easier, and be sure to stir occasionally during the simmer to prevent the noodles from sticking to the bottom.

Another common error is adding the kale too early, which turns it dull and slimy instead of bright green and tender – those final 5 minutes are all it needs to wilt perfectly.

If your soup gets too thick while sitting, just add a splash of vegetable broth or water to thin it out, since the noodles will continue absorbing liquid even after cooking.

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What to Serve With Lentil Lasagna Soup?

This hearty soup is pretty filling on its own, but I love serving it with some warm garlic bread or a crusty baguette for dipping. A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette helps balance out the richness of the soup and adds a fresh crunch. If you want to make it even more of a meal, you could add a side of roasted vegetables like zucchini or bell peppers, which play nicely with the Italian flavors already in the soup. Sometimes I’ll even sprinkle some extra vegan parmesan or nutritional yeast on top right before serving for an extra savory kick.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 5 days in an airtight container. Just know that the lasagna noodles will continue to soak up the broth, so it gets thicker as it sits. If you want to keep it more soup-like, you can store the noodles separately and add them when you reheat.

Freeze: You can freeze this soup for up to 3 months, but I’d recommend doing it before adding the lasagna noodles since they can get mushy when thawed. Freeze the soup base in freezer-safe containers, then cook fresh noodles when you’re ready to eat it.

Reheat: Warm it up on the stovetop over medium heat, stirring occasionally until heated through. You’ll probably need to add a cup or two of extra broth or water since the noodles absorb so much liquid. The microwave works too, just heat it in 2-minute intervals and stir between each one.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1850
• Protein: 70-80 g
• Fat: 28-36 g
• Carbohydrates: 295-325 g

Ingredients

• 1.75 cups lentils (I use Bob’s Red Mill brown lentils for the best texture)
• 1 onion (finely diced into 1/4-inch pieces)
• 8 garlic cloves
• 1 tbsp olive oil
• 24 oz tomato sauce (I prefer Rao’s Marinara for a deeper flavor profile)
• 7 cups vegetable broth
• 14 oz crushed tomatoes (I use Muir Glen for a sweeter, less acidic taste)
• 1/4 cup tomato paste
• 1.5 tbsp parsley
• 1.5 tbsp nutritional yeast (adds a subtle nutty and cheesy depth)
• 1/4 cup basil
• 1 package lasagna (broken into 1-to-2-inch jagged pieces)
• 3 cups kale
• 1/4 cup vegan mozzarella
• 1/4 tsp red pepper flakes

Step 1: Quick-Cook the Lentils

• 1.75 cups lentils
• 3 cups water

Bring 3 cups of water to a boil in a separate pot.

Add the lentils and boil for 4 minutes, then remove from heat and let sit covered for 2 minutes.

Drain well and set aside.

This quick-cook method keeps the lentils from becoming mushy while ensuring they’re partially cooked before the final simmer.

Step 2: Build the Aromatic Base

• 1 tbsp olive oil
• 1 onion, finely diced
• 8 garlic cloves

Heat olive oil in a large pot over medium heat.

Add the diced onion and cook for 2-3 minutes until softened.

Mince the garlic cloves and add them to the pot, stirring constantly for about 1 minute until fragrant.

This layering of aromatics creates a flavorful foundation for the entire soup—I find that cooking them separately before adding the tomato products prevents the garlic from burning and keeps the flavor clean.

Step 3: Combine Lentils and Build the Sauce

• lentils from Step 1
• 24 oz tomato sauce
• 7 cups vegetable broth
• 14 oz crushed tomatoes
• 1/4 cup tomato paste
• 1.5 tbsp parsley
• 1.5 tbsp nutritional yeast
• 1/4 tsp red pepper flakes

Add the drained lentils from Step 1 to the aromatic base and stir to coat with oil.

Cook for 2-3 minutes to toast them slightly.

Pour in the tomato sauce, vegetable broth, crushed tomatoes, tomato paste, parsley, nutritional yeast, and red pepper flakes.

Stir well to combine all ingredients, ensuring the tomato paste is fully dissolved.

The nutritional yeast adds a subtle savory depth that mimics the umami of cheese, which is essential for a vegan version of this dish.

Step 4: Simmer the Soup Base

• soup base from Step 3
• 1 package lasagna, broken into 1-to-2-inch pieces

Bring the soup to a boil over medium-high heat, then add the broken lasagna noodles.

Stir to ensure the noodles are submerged and won’t clump together.

Reduce heat to low, cover, and simmer for 10-15 minutes until the noodles are tender and have absorbed some of the liquid.

The noodles will thicken the soup naturally as they break down, creating that hearty lasagna-soup texture.

Step 5: Finish with Greens and Cheese

• 1/4 cup basil
• 3 cups kale
• 1/4 cup vegan mozzarella

Stir in the basil (I save this for near the end to preserve its bright flavor), kale, and vegan mozzarella.

Cover and cook for an additional 5 minutes until the kale is wilted and the cheese melts slightly.

The heat from the soup will gently wilt the kale without destroying its nutritional value, and the final stir of fresh basil keeps the soup tasting vibrant.

Step 6: Serve and Garnish

Ladle the soup into bowls and top each serving with additional vegan mozzarella if desired for extra richness.

Easy Lentil Lasagna Soup

Delicious Easy Lentil Lasagna Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 6 servings

Calories 1750 kcal

Ingredients

  

• 1.75 cups lentils (I use Bob's Red Mill brown lentils for the best texture)
• 1 onion (finely diced into 1/4-inch pieces)
• 8 garlic cloves
• 1 tbsp olive oil
• 24 oz tomato sauce (I prefer Rao's Marinara for a deeper flavor profile)
• 7 cups vegetable broth
• 14 oz crushed tomatoes (I use Muir Glen for a sweeter, less acidic taste)
• 1/4 cup tomato paste
• 1.5 tbsp parsley
• 1.5 tbsp nutritional yeast (adds a subtle nutty and cheesy depth)
• 1/4 cup basil
• 1 package lasagna (broken into 1-to-2-inch jagged pieces)
• 3 cups kale
• 1/4 cup vegan mozzarella
• 1/4 tsp red pepper flakes

Instructions

 

• Bring 3 cups of water to a boil in a separate pot. Add the lentils and boil for 4 minutes, then remove from heat and let sit covered for 2 minutes. Drain well and set aside. This quick-cook method keeps the lentils from becoming mushy while ensuring they're partially cooked before the final simmer.
• Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Mince the garlic cloves and add them to the pot, stirring constantly for about 1 minute until fragrant. This layering of aromatics creates a flavorful foundation for the entire soup—I find that cooking them separately before adding the tomato products prevents the garlic from burning and keeps the flavor clean.
• Add the drained lentils from Step 1 to the aromatic base and stir to coat with oil. Cook for 2-3 minutes to toast them slightly. Pour in the tomato sauce, vegetable broth, crushed tomatoes, tomato paste, parsley, nutritional yeast, and red pepper flakes. Stir well to combine all ingredients, ensuring the tomato paste is fully dissolved. The nutritional yeast adds a subtle savory depth that mimics the umami of cheese, which is essential for a vegan version of this dish.
• Bring the soup to a boil over medium-high heat, then add the broken lasagna noodles. Stir to ensure the noodles are submerged and won't clump together. Reduce heat to low, cover, and simmer for 10-15 minutes until the noodles are tender and have absorbed some of the liquid. The noodles will thicken the soup naturally as they break down, creating that hearty lasagna-soup texture.
• Stir in the basil (I save this for near the end to preserve its bright flavor), kale, and vegan mozzarella. Cover and cook for an additional 5 minutes until the kale is wilted and the cheese melts slightly. The heat from the soup will gently wilt the kale without destroying its nutritional value, and the final stir of fresh basil keeps the soup tasting vibrant.
• Ladle the soup into bowls and top each serving with additional vegan mozzarella if desired for extra richness.