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Vegan Lasagna Soup Recipe

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★★★★★

4.9 from 52 reviews

This Vegan Lasagna Soup is a comforting and hearty one-pot meal inspired by classic Italian lasagna flavors. Packed with vegetables, broken lasagna noodles, and a rich tomato marinara broth, it’s perfect for a cozy dinner. The soup is topped with fresh basil and optional vegan cheese, making it a delicious and nutritious plant-based option.

Ingredients

Scale

Soup Base

  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced into small chunks
  • 1 cup mushrooms, diced into small chunks
  • 4 cups low-sodium vegetable broth
  • 2 cups tomato marinara sauce

Pasta and Greens

  • 5 sheets lasagna noodles, broken into bite-sized chunks
  • 2 cups baby spinach
  • ½ cup fresh basil, finely chopped

Seasoning & Garnish

  • Salt and pepper to taste
  • Vegan cheese for serving (such as vegan ricotta), optional

Instructions

  1. Heat the oil and sauté aromatics: Heat the extra-virgin olive oil in a large pot over medium heat. Add the roughly chopped onions and minced garlic, sautéing for about 2 minutes until fragrant and slightly softened.
  2. Add vegetables: Add the diced red bell pepper and mushrooms to the pot. Continue to sauté for about 10 minutes, stirring occasionally, until the vegetables are tender.
  3. Add liquids and bring to boil: Pour in the low-sodium vegetable broth and tomato marinara sauce. Stir to combine and bring the soup to a gentle boil over medium-high heat.
  4. Add pasta and simmer: Once the soup is boiling, add the broken lasagna noodle pieces. Reduce the heat to a simmer and cook according to the pasta package instructions, stirring frequently to prevent sticking, until the noodles are tender but not mushy.
  5. Add greens and herbs: When the pasta is al dente, stir in the baby spinach and finely chopped fresh basil, allowing the spinach to wilt into the hot soup.
  6. Season to taste: Add salt and pepper to taste, adjusting seasoning as needed for balance.
  7. Serve: Ladle the hot soup into bowls and top with optional vegan cheese and extra fresh basil if desired. Serve immediately and enjoy warm.

Notes

  • Use low-sodium vegetable broth to control salt levels in the soup.
  • You can substitute lasagna noodles with any pasta of choice, but adjust cooking times accordingly.
  • For added protein, you can include cooked lentils or chickpeas.
  • Vegan cheese is optional but adds creamy richness to the soup.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: vegan lasagna soup, vegan soup, plant-based soup, Italian vegan recipe, easy vegan dinner, healthy vegan meal

Find it online: https://miarosetti.com/vegan-lasagna-soup-recipe/