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Vegan Lasagna Soup

Cozy Vegan Lasagna Soup - Comfort in Every Spoonful

Experience a heartwarming Vegan Lasagna Soup that captures all the comfort of lasagna in a cozy, nourishing bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Adds richness and flavor. Substitute vegetable stock or water if oil-free.
  • 1 medium Onion, diced Provides a sweet base flavor.
  • 1 medium Carrot, diced Adds natural sweetness and texture.
  • 2 stalks Celery, diced Contributes a crisp flavor and texture.
  • 2 large cloves Garlic, finely chopped Enhances the overall flavor; adjust quantity to taste.
  • 1 teaspoon Dried Oregano Offers an essential Italian herb flavor.
  • 1 teaspoon Dried Basil Complements the oregano and enhances the Italian profile.
  • 1 tablespoon Tomato Paste Intensifies the tomato flavor; optional for added richness.
  • 1 400 g can Chopped Tomatoes Provides acidity and depth; use high-quality for best results.
  • 1 medium Courgette, cut into 1/2 inch pieces Adds texture and fresh flavor; can substitute with other vegetables.
  • 1 400 g can Canned Green Lentils, drained and rinsed Supplies protein and a “meaty” feel.
  • 200 g Lasagna Sheets, uncooked, broken into pieces Forms the soup base; consider Mafalda Corta pasta for a unique twist.
  • 100 g Baby Spinach Adds color and nutrition; can be substituted with kale or omitted.
  • Salt and Pepper For seasoning to taste.
Optional Toppings
  • Fresh Basil Leaves For a fragrant finish; adds a bright pop of flavor.
  • Nutritional Yeast Sprinkle for a cheesy, nutty flavor without dairy.
  • Vegan Parmesan Offers a delightful touch of cheesy flavor; use as desired.

Equipment

  • large Dutch oven

Method
 

Step‑by‑Step Instructions for Vegan Lasagna Soup
  1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the diced onion, carrot, and celery, stirring occasionally for about 5 minutes until the vegetables soften and the onion turns translucent.
  2. Toss in the finely chopped garlic, dried oregano, and dried basil into the sautéed vegetables. Cook for an additional minute, stirring constantly until the mixture is fragrant.
  3. Add 1 tablespoon of tomato paste, stirring it into the vegetable mixture for about 1 minute. Next, pour in the can of chopped tomatoes, courgette pieces, and drained lentils. Stir well to combine everything.
  4. Pour in 4 cups of vegetable stock, bringing the mixture to a boil over high heat. Once boiling, reduce heat to medium-low and let the soup simmer for about 5 minutes.
  5. Gently stir in the broken lasagna sheets, ensuring they're fully submerged. Allow the soup to cook for another 10 minutes, stirring occasionally.
  6. Add 100 grams of baby spinach to the pot, stirring it into the soup until it wilts, about 2 minutes. Taste your Vegan Lasagna Soup, adjusting with salt and pepper as desired.
  7. Ladle the soup into bowls, optionally topping with fresh basil leaves or a sprinkle of nutritional yeast for added flavor.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 500mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 3000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Use high-quality tomatoes and olive oil to elevate the flavors in your Vegan Lasagna Soup. Adjust the soup's thickness by adding more vegetable stock if needed. Feel free to substitute the lasagna sheets with Mafalda Corta or gluten-free pasta. Pair the soup with crusty bread or a fresh side salad for a complete, comforting meal.

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