Description
This hearty Vegan Lasagna Soup combines all the comforting flavors of classic lasagna in a warm, easy-to-make soup. Packed with nutritious vegetables, green lentils, and broken lasagna sheets, this plant-based recipe is perfect for a satisfying meal in just 30 minutes.
Ingredients
Scale
Vegetables & Herbs
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 2 large garlic cloves, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 medium courgette (zucchini), cut into 1/2 inch pieces
- 100 g (3.5 oz) baby spinach
Liquids & Canned Goods
- 1 tablespoon tomato paste
- 1 x 400 g (14 oz) can chopped tomatoes
- 1 x 400 g (14 oz) can green lentils, drained and rinsed
- 1.5 litres vegetable stock
Dry Pasta
- 200 g (7 oz) lasagna sheets, uncooked, broken into bite-size pieces (or Mafalda Corta pasta)
Oils & Seasonings
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Saute Vegetables: Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat. Add diced onion, carrot, and celery, and sauté until they start to soften, about 5 minutes.
- Add Flavor: Stir in the finely chopped garlic, dried oregano, dried basil, and tomato paste. Cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
- Combine Ingredients: Add the canned chopped tomatoes, chopped courgette, drained green lentils, and vegetable stock to the pot. Bring the mixture to a boil, then reduce heat and let it simmer gently for 10 minutes to meld flavors.
- Add Pasta: Stir in the broken lasagna sheets or Mafalda Corta pasta pieces. Continue to cook the soup until the pasta is al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
- Finish Soup: Add the baby spinach to the pot and cook for another 1-2 minutes until the spinach wilts. Season with salt and freshly ground pepper to taste. Serve the soup hot for a comforting meal.
Notes
- You can use any sturdy pasta shape if lasagna sheets or Mafalda Corta are unavailable.
- For a thicker soup, reduce the vegetable stock slightly or simmer longer to concentrate flavors.
- This soup freezes well—store cooled leftovers in an airtight container for up to 3 months.
- Add a splash of nutritional yeast or vegan parmesan for extra cheesiness if desired.
- Adjust herbs and spices to your preference for more robust flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
