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Vegan Lasagna Soup

A warm, comforting twist on traditional lasagna, this Vegan Lasagna Soup is packed with vegetables and perfect for weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.