Looking for a cozy meal that combines the flavors of classic lasagna with a comforting soup? This Vegan Lasagna Soup is just what you need! It’s a vegan recipe that’s both satisfying and flavorful, perfect for any time of the year. Plus, you’ll love how simple it is to prepare, making it an ideal dinner option for busy weeknights.
Imagine a bowl filled with all the goodness of lasagna—rich tomato sauce, hearty noodles, and melty vegan cheese—transformed into a warm and inviting soup. This dish is packed with flavor and will leave everyone at the table asking for seconds. Whether you’re a long-time vegan or just looking to try something new, this soup is sure to impress.
Delicious Vegan Lasagna Soup for Every Occasion
This Vegan Lasagna Soup is a delightful blend of traditional lasagna ingredients, including tender pasta, robust marinara sauce, and an array of vegetables. It’s satisfying, hearty, and brings a comforting taste that warms you from the inside out.
The combination of aromatic herbs, spices, and the creamy vegan cheese makes this soup a delightful twist on a classic dish. Each spoonful delivers a burst of flavor that will make you forget that it’s completely plant-based.
Ingredients
- 8 oz lasagna noodles, broken into pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 bell pepper, diced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup spinach or kale, chopped
- 1 cup vegan ricotta cheese (store-bought or homemade)
- Fresh basil for garnish
Instructions
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent, about 3-4 minutes.
- Add the Vegetables: Stir in the diced zucchini and bell pepper, cooking for another 5 minutes until they begin to soften.
- Combine with Tomatoes and Broth: Pour in the crushed tomatoes and vegetable broth. Add dried basil, oregano, salt, and pepper. Bring the mixture to a simmer.
- Cook the Noodles: Add the broken lasagna noodles and cook according to package instructions, typically around 8-10 minutes, until al dente.
- Finish with Greens: Stir in the chopped spinach or kale and cook for an additional 2-3 minutes until wilted.
- Serve: Ladle the soup into bowls and top with a dollop of vegan ricotta cheese and fresh basil. Enjoy hot!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 280kcal
- Fat: 8g
- Protein: 12g
- Carbohydrates: 42g