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Vegan Lasagna Soup Recipe

Vegan Lasagna Soup Recipe
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★★★★★

4.8 from 26 reviews

This comforting Vegan Lasagna Soup captures all the rich flavors of traditional lasagna in a hearty, healthy bowl. Loaded with vegetables, green lentils, and broken lasagna sheets, this soup offers a delicious plant-based twist that’s perfect for cozy dinners or meal prep.

Ingredients

Scale

Vegetables and Aromatics

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 2 large garlic cloves, finely chopped
  • 1 medium courgette (zucchini), cut into 1/2 inch pieces
  • 100 g (3.5 oz) baby spinach

Herbs and Seasonings

  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Tomato Base

  • 1 tablespoon tomato paste
  • 1 x 400 g (14 oz) can chopped tomatoes

Protein and Pasta

  • 1 x 400 g (14 oz) can green lentils, drained
  • 200 g (7 oz) lasagna sheets, uncooked, broken into bite-size pieces (or Mafalda Corta pasta)

Liquid

  • 1.5 litres vegetable stock

Instructions

  1. Sauté the Vegetables: Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the diced onion, carrot, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and start to become fragrant.
  2. Add Garlic and Herbs: Stir in the finely chopped garlic, dried oregano, and dried basil. Cook for another minute until the mixture releases its aromatic scent.
  3. Incorporate Tomato Paste: Add the tomato paste to the pot and cook for an additional minute, stirring occasionally to blend flavors and slightly caramelize the tomato paste for depth.
  4. Add Tomatoes, Vegetables, and Lentils: Pour in the canned chopped tomatoes, diced courgette, drained green lentils, and vegetable stock. Stir to combine, bring the mixture to a boil, then reduce heat and let it simmer gently for 5 minutes to meld flavors.
  5. Cook the Pasta: Stir in the broken lasagna sheets or alternative pasta. Continue cooking for about 10 minutes until the pasta is al dente. If the soup becomes too thick from the pasta absorbing liquid, add a bit more vegetable stock to reach desired consistency.
  6. Finish with Spinach and Season: Add the baby spinach to the soup and cook just until it wilts. Season with salt and pepper to taste. Serve the soup hot immediately for best flavor and texture.

Notes

  • Breaking the lasagna sheets into bite-size pieces makes them easier to eat in soup form.
  • For a gluten-free option, substitute lasagna sheets with gluten-free pasta or rice noodles.
  • Leftovers can be refrigerated for up to 3 days and reheated; add extra stock or water to loosen the soup if it thickens upon standing.
  • You can add a splash of nutritional yeast or vegan parmesan for a cheesy flavor boost.
  • Adjust herbs to your preference; fresh basil can be used as a garnish for freshness.

Nutrition

Keywords: vegan lasagna soup, plant-based soup, lasagna pasta soup, Italian vegan recipes, healthy soups, lentil soup, easy vegan dinners

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