Broken lasagna noodle soup

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A wonderfully flavorful dish, this 30 minute broken lasagna noodle soup is a great use-it-up recipe making the most of leftover produce and leftover noodles you might have from this miso mushroom and kale lasagna with lemony tofu ricotta. With a savory, tomato based broth it’s the perfect combination of vegetables and bright, acidic balance for a cozy bowl on a cold night. Versatile with the ingredients you can throw in, it’s a good way to practice your improvisational cooking skills.

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chopped soup ingredients
broken lasagna soup

Another great use for your homemade vegetable stock, broken lasagna soup is a hearty, nutritious blend with the perfect amount of texture. It’s the ultimate lasagna bowl! I love the chewy addition of broken noodles and the texture of kale to contrast. It’s a favorite pot to share with friends on an evening in, a beautiful addition to your next soup season potluck, or an easy recipe to prepare something for the week ahead. Less complex than a full lasagna but with just as much flavor! This soup is one for the rotations. Enjoy!

Broken lasagna noodle soup   by

This delicious, 30 minute broken lasagna noodle soup is a great use-it-up recipe making the most of the leftover produce and noodles you have on hand.

makes: approx 8 servings | prep time: 10 min | total time: 30 min

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broken lasagna noodle soup

Ingredients

  • 1 medium onion (I used red, but any variety works)
  • 1 medium sweet potato or 2 - 3 medium carrots
  • 4 - 5 stalks celery, leaves can be included
  • 1/4 of a medium green cabbage (approx 1 1/2 - 2 cups chopped)
  • 4 - 5 leaves of kale
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1/4 tsp chili flakes (bump to 1/2 tsp if you like a little more spice)
  • 1 can fire roasted tomatoes (14.5 oz)
  • 3/4 cup red lentils
  • 8 cups vegetable stock
  • 1 tsp apple cider vinegar
  • 1/2 juice lemon (approx 2 tbsp)
  • 7 - 8 approx leftover cooked lasagna noodles (more noodles? add them in!)

To-Do's

  1. Dice onion and sweet potato and add to large bowl. 
  2. Thinly slice celery (leaves included) and cabbage and add to bowl.
  3. Strip kale leaves off the stem, set aside. Thinly slice stems and add to bowl.
  4. Roughly chop kale leaves into small pieces, set aside in small bowl to be added in later.
  5. In a large pot, heat olive oil over medium. Once hot, add in onion, sweet potato or carrot, celery, cabbage, and kale stems. Sauté for 4 – 5 minutes, until fragrant and onions are translucent. Stir continuously.
  6. Add in kosher salt and chili flakes, stir to combine.
  7. Add in tomatoes and stir 1 – 2 minutes.
  8. Add in lentils, vegetable stock, apple cider vinegar and stir. Bring to a boil and reduce heat to low for 18 – 20 minutes. Stir every few minutes to ensure lentils do not stick to the bottom of the pot.
  9. Once sweet potatoes or carrots are fork tender turn off heat. Using an immersion blender or potato masher, blend the soup 1 – 2 minutes, until just combined. I like mine blended about 3 / 4 of the way through.
  10. Add in previously chopped kale and lemon, stir gently. The heat from the soup will wilt down the kale.
  11. Using clean hands or scissors break you cooked lasagna noodles into smaller pieces (I like to vary the size for texture) and add to pot. Stir to combine.
  12. Enjoy! Best served warm. This soup keeps well in the fridge about a week.
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