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95% would make again

Lasagna Soup

Tasty Team

Under 30 minutes

Under 30 minutes

Ingredients

for 6 servings

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 28 oz crushed tomato (795 g)
  • 6 cups vegetable broth (1.4 L)
  • ⅓ cup green lentil (50 g), rinsed
  • 8 oz lasagna noodle (225 g), uncooked
  • 3 cups spinach (120 g)
  • fresh basil, cut chiffonade, for serving

Nutrition Info

Shop ingredients with
    Calories 235
    Fat 3g
    Carbs 32g
    Fiber 4g
    Sugar 7g
    Protein 9g

Estimated values based on one serving size.

Preparation

  1. In a large pot, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
  2. Add the garlic, tomato paste, basil, and oregano, and cook for 2-3 more minutes, or until the onions are translucent and herbs are fragrant.
  3. Add the crushed tomatoes, vegetable broth, and lentils, and bring to a boil. Increase heat to medium-high and cook for 10 minutes or until lentils are halfway tender.
  4. Break apart the lasagna noodles into about 2-inch-long (5-cm) pieces and add to the pot. Let the soup cook for another 10-15 minutes, or until the pasta is al dente and the lentils are tender.
  5. Stir in the spinach and let wilt, then serve immediately.
  6. Enjoy!
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