Description
This Vegan Lasagna Soup is a hearty, comforting one-pot meal that combines the rich flavors of traditional lasagna with the ease of a warming soup. Packed with vegetables, herbs, and dairy-free milk, it offers a nutritious, plant-based alternative that’s perfect for cozy dinners.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup chopped mushrooms
- 1 cup fresh spinach or kale, chopped
Herbs and Spices
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Liquids and Sauces
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 4 cups vegetable broth
- 1 cup canned coconut milk or unsweetened plant-based milk
Other Ingredients
- 8 lasagna noodles, broken into pieces
- 2 tablespoons nutritional yeast
- Fresh basil or parsley for garnish (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until softened.
- Cook Vegetables: Stir in the garlic, zucchini, and mushrooms, and cook for another 5 minutes until the vegetables begin to soften. Season with basil, oregano, red pepper flakes, salt, and black pepper.
- Add Liquids and Bring to Boil: Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Stir to combine and bring to a boil.
- Add Noodles and Simmer: Add the broken lasagna noodles and reduce the heat to a simmer. Cook for 10–12 minutes, stirring occasionally, until the noodles are tender.
- Finish Soup: Stir in the coconut milk and nutritional yeast. Add the spinach or kale and cook for another 2–3 minutes until wilted.
- Adjust Seasoning and Serve: Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil or parsley if desired.
Notes
- For extra richness, stir in a spoonful of vegan cream cheese or cashew cream.
- Leftovers thicken as they sit—add a splash of broth or plant milk when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1½ cups
- Calories: 320
- Sugar: 8g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
