Roasted Garlic Ricotta Lentil Lasagna Soup

This roasted garlic ricotta lentil lasagna soup is everything you love about lasagna soup, but packed with extra protein from lentils and a creamy ricotta finish. It’s the kind of dinner that makes the whole kitchen smell amazing and leaves everyone asking for seconds.

If you’ve been looking for a lentil soup dinner that feels indulgent but is actually full of good-for-you ingredients, this is it. The roasted garlic adds a sweet, mellow depth, while the ricotta makes every bowl silky and satisfying. Best of all, it comes together in one pot and is ready in under an hour — perfect for busy weeknights.

Why You'll Love This Recipe

• High protein powerhouse: Lentils and ricotta team up to keep you full and satisfied.
• One pot, little cleanup: Everything cooks in a single pot, so less time scrubbing dishes.
• Bold, roasted garlic flavor: Roasting the garlic first brings out sweetness and removes sharpness.
• Comforting but nourishing: Feels like a warm hug, but packed with fiber and protein.
• Easy for beginners: Simple steps and basic techniques make this recipe foolproof.
• Budget-friendly: Lentils and pantry staples keep costs low.
• Great for meal prep: Tastes even better the next day and freezes beautifully.

Ingredients

• 1 head of garlic
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced (for the base)
• 1 can (15 oz) crushed tomatoes
• 6 cups low-sodium vegetable or chicken broth
• 1 cup brown or green lentils, rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 6-8 lasagna noodles, broken into bite-sized pieces
• 1 cup whole milk ricotta cheese
• Fresh basil or parsley for garnish

Optional Substitutions

• Swap the ricotta: Use cottage cheese (blended for creaminess) or a dairy-free ricotta alternative.
• Use different lentils: Red lentils cook faster and break down more, creating a thicker soup. Brown or green hold their shape better.
• Replace lasagna noodles: Gluten-free lasagna sheets, broken into pieces, work well. Or use small pasta like ditalini.
• Make it vegan: Use a plant-based ricotta, omit any dairy toppings, and use vegetable broth.
• Change the vegetables: Add zucchini, spinach, or bell peppers for extra nutrients.
• Boost protein: Stir in cooked ground turkey or Italian sausage for a meaty version.

Instructions

1. Roast the garlic: Preheat oven to 400°F. Cut the top off the garlic head to expose cloves. Drizzle with 1 teaspoon olive oil, wrap in foil, and roast for 35-40 minutes until soft. Let cool slightly, then squeeze out the roasted cloves and mash with a fork. Set aside.
2. In a large pot or Dutch oven, heat the remaining olive oil over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened.
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Stir in the crushed tomatoes, broth, lentils, oregano, basil, red pepper flakes, and the mashed roasted garlic. Season with salt and pepper.
5. Bring the soup to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
6. Add the broken lasagna noodles. Stir well, cover, and continue simmering for 10-12 minutes until the noodles and lentils are tender. Stir occasionally to prevent sticking.
7. While the soup cooks, warm the ricotta in a small bowl (microwave 30 seconds) so it blends easily.
8. Once noodles are tender, remove the pot from heat. Stir in the ricotta until fully incorporated. Taste and adjust seasoning.
9. Ladle into bowls and garnish with fresh basil or parsley. Serve hot with crusty bread or a side salad.

Pro Tips

• Roast extra garlic: You can roast several heads at once and keep them in the fridge for up to a week. Use in salad dressings, pasta, or spread on toast.
• Don't overcook the noodles: Lasagna noodles should be al dente. They'll continue to soften slightly after cooking.
• For a thicker soup: Mash some of the lentils against the side of the pot before adding ricotta.
• Season gradually: Bouillon broth can be salty, so add salt at the end after tasting.
• Let it rest: After stirring in the ricotta, let the soup sit for 5 minutes to meld flavors.
• Use a dutch oven: Cast iron retains heat evenly and is perfect for simmering soups.
• Scale it up: This recipe doubles easily for a crowd or to stock the freezer.

Variations and Substitutions

• Spicy sausage lentil lasagna soup: Brown 1/2 pound of hot Italian sausage before sautéing the vegetables.
• Creamy tomato version: Add 1/2 cup heavy cream along with the ricotta for an ultra-rich texture.
• Green lentil and kale: Use green lentils and stir in a few handfuls of chopped kale during the last 5 minutes.
• Cheesy toast topping: Spread leftover ricotta on thick slices of bread, toast, and float on top of each bowl.
• Slow cooker method: Sauté vegetables and garlic, then transfer everything except noodles and ricotta to a slow cooker. Cook on low for 6-7 hours. Add noodles 30 minutes before serving, then stir in ricotta.
• Instant Pot version: Use sauté mode for vegetables, then pressure cook on high for 8 minutes with lentils and broth (omit noodles). Quick release, add noodles, and simmer on sauté until tender. Stir in ricotta.

Storage and Reheating

Fridge

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb liquid and soften, so the soup will thicken. Add a splash of broth or water when reheating if needed.

Freezer

Freeze the soup without the noodles and ricotta for best results. Let the base cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. To serve, thaw overnight in the fridge, reheat, then add freshly cooked noodles and ricotta.

Reheating

Reheat individual portions in the microwave for 2-3 minutes, stirring halfway. For stovetop, reheat in a pot over medium-low heat, adding a little broth if thickened. Stir occasionally until hot.

FAQ

Can I use canned lentils? Yes, use 2 cans (15 oz each), rinsed and drained. Add them with the noodles to prevent mushy texture.

Can I make this gluten-free? Absolutely. Use gluten-free lasagna noodles or your favorite GF pasta. Check broth is certified GF.

How can I make this lower in calories? Use part-skim ricotta or reduce to 1/2 cup, and omit any oil-roasted garlic drizzle.

Can I skip roasting the garlic? Yes, substitute with 4-5 raw minced garlic cloves, but the flavor will be sharper and less sweet.

Why did my soup turn out too thick? The lentils and pasta absorb a lot of liquid. Simply add more broth or water until it reaches your desired consistency.

Can I use red lentils instead? Yes, but they break down quickly and will make the soup thicker and creamier. Use less liquid or reduce simmer time.

Is this soup baby-friendly? Yes, but omit red pepper flakes and chop vegetables very finely. Mash lentils slightly before serving.

What can I serve with this soup? A simple green salad, crusty bread, garlic breadsticks, or a side of roasted vegetables all pair beautifully.