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Under 30 min

Lasagna Soup

from the video One-Pot Vegan Dinners ▶︎

by Rachel Gaewski

Inspired by


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 (795 g) crushed tomato
  • 6 cups (1.4 L) vegetable broth
  • ⅓ cup (55 g) green lentil, rinsed
  • 8 oz (225 g) lasagna noodle, uncooked
  • 3 cups (120 g) spinach
  • fresh basil, cut chiffonade, for serving


  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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