Description
A cozy and hearty vegan lasagna soup with all the classic Italian flavors of lasagna in an easy, comforting one-pot meal.
Ingredients
- Olive oil
- Onion, diced
- Garlic, minced
- Carrots, diced
- Zucchini, diced
- Mushrooms, sliced
- Crushed tomatoes
- Tomato paste
- Vegetable broth
- Lasagna noodles, broken into pieces
- Dried basil
- Dried oregano
- Red pepper flakes (optional)
- Salt
- Black pepper
- Fresh spinach or kale
- Fresh basil (optional)
- For serving:
- Vegan ricotta or cashew cream
- Vegan parmesan cheese (optional)
Instructions
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add onion, garlic, carrots, zucchini, and mushrooms and sauté until softened.
- 3. Stir in tomato paste, crushed tomatoes, and vegetable broth.
- 4. Add basil, oregano, red pepper flakes, salt, and black pepper.
- 5. Bring soup to a boil, then add broken lasagna noodles.
- 6. Reduce heat and simmer until noodles are tender.
- 7. Stir in spinach or kale until wilted.
- 8. Taste and adjust seasoning as needed.
- 9. Ladle soup into bowls.
- 10. Top with vegan ricotta or cashew cream and vegan parmesan if desired.
- 11. Serve hot.
Notes
- Break lasagna noodles into bite-sized pieces before cooking.
- Soup will thicken as it sits; add broth when reheating.
- This soup is freezer-friendly without the noodles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 8g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan lasagna soup, plant-based soup, dairy-free lasagna, comfort food