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Pesto Lasagna Soup with Kale | Well and Full | #vegetarian #recipe #healthy
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Pesto Lasagna Soup with Kale

Enjoy a comforting bowl of Pesto Lasagna Soup with Kale! This vegetarian soup combines classic lasagna flavors with fresh pesto and kale. 
Course Dinner, Lunch, Soup
Keyword basil, chickpeas, garlic, kale, onions, oregano, parmesan, pasta, pesto, ricotta
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6
Calories 632kcal

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

Calories: 632kcal | Carbohydrates: 79g | Protein: 23g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 1901mg | Potassium: 416mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2243IU | Vitamin C: 9mg | Calcium: 272mg | Iron: 3mg
https://wellandfull.com/2025/02/pesto-lasagna-soup-with-kale/
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