Vegetable Lasagna Soup

What do you get when you combine the comfort of lasagna with the simplicity of a soup? Vegetable Lasagna Soup! This one pot meal brings together the coziness of pasta with fresh veggies and plant based protein, to give you a balanced, filling meal. I like to keep this recipe on hand to feed a crowd or for easy meal prep throughout the week. Added bonus, it freezes well so you can have a healthy meal on hand in a pinch.

Vegetable Lasagna Soup

• 1 tablespoon oil (I use avocado oil)
• 1 small yellow onion, diced
• 2 cups of yellow squash & zucchini, sliced into half circles
• 1/3 cup lentils, uncooked
• 4 cloves garlic, minced
• 8 cups vegetable broth
• 28 oz can crushed tomatoes
• 1 box lasagna noodles (I use a gluten-free, high protein pasta such as Banza)
• 2 big handfuls fresh spinach
• 2.5 tablespoons tomato paste
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• salt and pepper to taste
• Crushed red pepper to taste (optional)​

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1. In a large pot heat oil over medium heat. Add onion and cook until soft (3-5 minutes). Add garlic and cook for about 2 minutes more.
2. Add tomato paste, basil, oregano and thyme and cook for about one minute or until fragrant. 
3. Add crushed tomatoes, vegetable broth, salt, pepper, crushed red pepper if using and lentils. Stir well. Bring to a boil and cook over medium-high heat. After 5 minutes, add the squash and zucchini. Cook for another 5 minutes, or until lentils are starting to soften.
4. Lower heat to Medium. Break lasagna noodles into pieces about 1 inches long. Add broken noodles to the pot and stir well. Continue to cook for about 15 minutes more, stirring often to prevent the pasta from sticking together. 
5. When pasta is al dente stir in the spinach. Once spinach is wilted taste the soup and adjust the seasoning as needed. 
6. Serve and enjoy!