Description
Warm up with this delicious Vegan Lasagna Soup, a hearty and comforting dish perfect for cozy nights in. Packed with nourishing vegetables, green lentils, and broken lasagna sheets, this soup combines the flavors of classic lasagna in a vibrant, easy-to-make bowl. Rich with herbs and tomato goodness, it’s a satisfying plant-based meal ready in just 30 minutes.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons Olive oil
- 1 cup Onion, diced
- 1 medium Carrot, diced
- 1 stalk Celery, diced
- 3 cloves Garlic, minced
- 1 medium Courgette (zucchini), diced
- 2 cups Baby spinach
Herbs and Seasonings
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- Salt, to taste
- Pepper, to taste
Tomato and Lentils
- 2 tablespoons Tomato paste
- 1 can (14 oz) Chopped tomatoes
- 1 cup Green lentils, rinsed
Other
- 4 cups Vegetable stock
- 6 sheets Lasagna sheets, broken
Instructions
- Prepare the base: Heat the olive oil in a Dutch oven or large stock pot over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables soften and become fragrant.
- Add garlic and herbs: Stir in the minced garlic, dried oregano, and dried basil. Cook for another minute until the garlic is aromatic and herbs are blended. Then add the tomato paste, stirring occasionally for 1 minute to develop its rich flavor.
- Add main ingredients: Pour in the chopped tomatoes, diced courgette, rinsed green lentils, and vegetable stock. Stir well and bring the mixture to a boil. Once boiling, reduce heat and let it simmer for 5 minutes to meld the flavors together.
- Cook lasagna sheets: Add the broken lasagna sheets to the pot. Simmer for about 10 minutes or until the pasta is al dente. If the soup becomes too thick during cooking, add extra vegetable stock to reach your desired consistency.
- Add spinach and season: Gently stir in the baby spinach so it wilts just before serving. Season the soup generously with salt and pepper to taste.
- Serve: Ladle the hearty vegan lasagna soup into bowls and enjoy immediately while warm and comforting.
Notes
- If you prefer a thicker soup, reduce the amount of vegetable stock or simmer slightly longer after adding pasta.
- Use gluten-free lasagna sheets to make this recipe gluten-free.
- You can substitute green lentils with red lentils; adjust cooking time as needed as red lentils cook quicker.
- Store leftovers refrigerated for up to 3 days; soups tend to thicken after sitting, so add stock or water when reheating.
- For added protein, consider topping with vegan cheese or nutritional yeast.
