Irresistible Vegan Lasagna Soup

Why Make This Recipe

Irresistible Vegan Lasagna Soup is a delightful twist on traditional lasagna. This recipe combines all the flavor of lasagna in a warm, comforting soup that is perfect for any day of the week. It is packed with vegetables, making it a healthy option, and it’s entirely plant-based, which means everyone can enjoy it. This soup is easy to make and requires minimal preparation, making it a great choice for busy weeknights.

How to Make Irresistible Vegan Lasagna Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable broth
• 8 oz lasagna noodles, broken into pieces
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup spinach
• Dairy-free cheese (optional) for topping

Directions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until the onion is translucent.
2. Add carrots, celery, zucchini, and bell pepper, and cook for about 5-7 minutes until tender.
3. Stir in crushed tomatoes, vegetable broth, broken lasagna noodles, basil, oregano, salt, and pepper.
4. Bring to a boil, then reduce heat and let simmer for about 15-20 minutes, or until noodles are cooked.
5. Stir in spinach and cook for an additional 2-3 minutes, until wilted.
6. Serve hot, topped with dairy-free cheese if desired.

How to Serve Irresistible Vegan Lasagna Soup

This Vegan Lasagna Soup is best enjoyed hot. Serve it in bowls and consider adding a sprinkle of dairy-free cheese on top for extra flavor. You can also serve it with crusty bread or a side salad to complete the meal.

How to Store Irresistible Vegan Lasagna Soup

If you have leftovers, store the soup in an airtight container in the refrigerator. It will last for up to 3-4 days. When reheating, add a little extra broth or water, as the noodles may soak up the liquid.

Tips to Make Irresistible Vegan Lasagna Soup

• Feel free to customize the vegetables based on what you have on hand. Any vegetables can work great in this soup.
• If you want more protein, add some cooked lentils or beans.
• This soup can also be made in a slow cooker. Just combine all ingredients and let it cook on low for 4-6 hours.

Variation

You can make this soup using gluten-free lasagna noodles if you want a gluten-free option. Additionally, you can add different herbs and spices to change the flavor profile according to your taste.

FAQs

Can I freeze Vegan Lasagna Soup?
Yes, you can freeze this soup. Store it in a freezer-safe container, and it will last for about 2-3 months. Thaw in the refrigerator before reheating.

Is this soup spicy?
This soup is not spicy, but you can add red pepper flakes if you like some heat.

Can I use fresh lasagna noodles?
Yes, fresh lasagna noodles can be used, but you may need to adjust the cooking time as they usually cook faster than dried noodles.

Vegan Lasagna Soup

A warm, comforting twist on traditional lasagna, this Vegan Lasagna Soup is packed with vegetables and perfect for weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

  

Vegetable Base

• 2 tablespoons olive oil
• 1 onion, diced Use yellow or white onion.
• 3 cloves garlic, minced Fresh garlic is best for flavor.
• 2 carrots, diced Carrots add sweetness.
• 2 stalks celery, diced
• 1 zucchini, diced Any summer squash can work.
• 1 bell pepper, diced Use any color bell pepper.

Soup Ingredients

• 1 can 28 oz crushed tomatoes San Marzano tomatoes are recommended for best flavor.
• 4 cups vegetable broth Homemade or low-sodium broth is preferred.
• 8 oz lasagna noodles, broken into pieces Regular or gluten-free noodles can be used.
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup spinach Fresh spinach is best.
• Dairy-free cheese (optional) for topping Use as per preference.

Method

 

Preparation

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic, sauté until the onion is translucent.

Cooking

1. Add diced carrots, celery, zucchini, and bell pepper. Cook for about 5-7 minutes until tender.
2. Stir in crushed tomatoes, vegetable broth, broken lasagna noodles, basil, oregano, salt, and pepper.
3. Bring to a boil, then reduce heat and let simmer for about 15-20 minutes, or until noodles are cooked.
4. Stir in spinach and cook for an additional 2-3 minutes, until wilted.

Serving

1. Serve hot topped with dairy-free cheese if desired.

Notes

This soup can be customized with various vegetables. To add protein, consider including cooked lentils or beans. It can be made in a slow cooker by combining all ingredients and cooking on low for 4-6 hours.