Enjoy a comforting bowl of Pesto Lasagna Soup with Kale! This vegetarian soup combines classic lasagna flavors with fresh pesto and kale. It’s the perfect packable lunch, with chickpeas for fiber and protein and savory parmesan cheese. Try making this recipe with my Best Vegan Kale Pesto!
We are still deep in soup season here in Connecticut, with snow days and temperatures below freezing. I love the cold because it means I can go pond skating, but I know I’m in the minority there. I don’t know what it is, but I’ve always loved the cold. There is something so refreshing and bracing about the freezing winter air. And of course, cozy winter scarves and sweaters can’t be beat! But I know most people prefer warm weather, so warming soups it is!
This vegetarian Pesto Lasagna Soup with Kale is the perfect way to warm up while keeping things light and healthy. I use traditional lasagna ingredients here like pasta sheets and ricotta, but the recipe is lightened up with chickpeas and vegetable broth. It’s the perfect combination of cozy and hearty, while still being fresh and herby! I know you’ll love it! Enjoy!
If you love pesto, be sure to check out my Pesto Chickpea Bowl, this Broccoli Pesto Dense Bean Salad, and this Pesto Avocado Spread (it’s perfect for avocado toast)!
Pesto Lasagna Soup with Kale
Ingredients
- 2 Tbsp Olive Oil
- 1 White Onion diced
- 4 Cloves Garlic minced
- 2/3 Cup Pesto
- 1/2 Tsp Fresh-Cracked Black Pepper
- 1/2 Tsp Red Pepper Flakes optional
- 1/2 Tsp Salt or more, to taste
- 1/2 Tsp Dried Oregano
- 1 Tsp Dried Basil
- 8 Cups Vegetable Broth
- 1 15 oz Can Chickpeas rinsed and drained
- 1 Lb Lasagna Noodles
- 2 Cups Chopped Kale packed
- 1/2 Cup Grated Parmesan Cheese or more, to taste
- 1 Cup Ricotta Cheese or more, for serving
Instructions
- To start, prep all of your ingredients so they are ready to go as you make the soup.
- Bring the olive oil to medium-low heat in a large soup pot. Add in the chopped onion and sauté for about 3-4 minutes, until softened.
- Then, add in the garlic, pesto, black pepper, and dried herbs. Stir for about 1 minute.
- Then, add in the vegetable broth and bring to a boil.
- While the soup is heating, prepare your lasagna noodles by breaking them apart into pieces. You can choose as large or as little of pieces as you'd like.
- Once the soup is boiling, add the lasagna noodles and chickpeas, and reduce to a simmer. Simmer until the lasagna noodles are al dente (check your pasta box for the time). Then, turn off the heat and stir in the kale and parmesan cheese. Let the soup sit, covered, for about 2-3 minutes so that the kale can soften.
- To serve, divide the soup into bowls and garnish with a scoop of ricotta cheese. Add as much or as little as you'd like.
- Enjoy!
Notes
- To store this recipe in the fridge, let the soup come to room temperature before storing in jars or other refrigerator-safe containers.
- This soup will keep in the fridge for about 3-4 days, for best quality.
- Try my Vegan Kale Pesto recipe for the pesto element here – it’s so good!
Nutrition
Pesto Lasagna Soup with Kale FAQs
Is this Lasagna Soup vegetarian?
Yes! This recipe is made with 100% vegetarian ingredients. However, you can always use whatever type of broth you like in a soup recipe.
What are the Lasagna Soup ingredients?
This recipe is made with vegetable broth, lasagna pasta sheets, chickpeas, ricotta, pesto, and parmesan (among other pantry ingredients). The combination of cheese plus lighter vegetables and beans creates a soup that is just the right amount of satisfying!
What type of kale should I use for this recipe?
For this recipe I used Dino, or Lacinato, kale, but you can use regular curly kale if you want!
How long does this soup last in the refrigerator?
I would keep this soup in the refrigerator for no more than 3-4 days for best quality.
Can I make Lasagna Soup ahead of time?
Yes, you absolutely can! However, I recommend leaving out the lasagna noodles and cooking those right before serving, so they’re not too soft. You can cook them separately from the soup if needed, and add them at the end.
P.S.
For more plant-forward recipes and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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