Description
This hearty Vegan Lasagna Soup combines the comforting flavors of classic lasagna with the ease of a warming soup. Packed with vegetables, herbs, tomato goodness, and broken lasagna noodles, it’s a perfect plant-based meal that’s nourishing, flavorful, and simple to prepare in just 45 minutes.
Ingredients
Scale
Vegetables and Aromatics
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 carrot, diced
Herbs and Spices
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- Salt and pepper, to taste
Liquids and Sauces
- 1 tbsp olive oil
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup marinara sauce
Other Ingredients
- 8 oz lasagna noodles, broken into pieces
- Fresh basil leaves, chopped, for garnish
- Vegan ricotta or cashew cream, for topping (optional)
Instructions
- Sauté Vegetables and Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic and sauté until they become fragrant and translucent, about 3-4 minutes.
- Cook the Vegetables: Add the diced red bell pepper, zucchini, and carrot to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened but still retain some texture.
- Add Herbs: Stir in dried oregano, basil, and thyme. Cook for another minute until the herbs release their aromas, enhancing the flavor base.
- Simmer the Soup Base: Add the canned diced tomatoes, vegetable broth, and marinara sauce to the pot. Season with salt and pepper to your preference. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15-20 minutes. Stir occasionally to let all flavors meld.
- Cook Lasagna Noodles: While the soup simmers, cook the broken lasagna noodles separately according to the package instructions until they are al dente. Drain and set aside to avoid overcooking in the soup.
- Assemble and Serve: Divide the cooked noodles among bowls. Ladle the hot soup over the noodles evenly.
- Garnish: Top each serving with freshly chopped basil leaves and a dollop of vegan ricotta or cashew cream if desired. Serve immediately and enjoy this comforting vegan lasagna-inspired soup.
Notes
- For a gluten-free version, substitute lasagna noodles with gluten-free pasta.
- You can add other vegetables like mushrooms or spinach for variation.
- The vegan ricotta is optional but adds a creamy texture mimicking traditional lasagna.
- If you prefer a thicker soup, reduce the amount of vegetable broth slightly.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
