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Vegan Lasagna Soup

Delicious Vegan Lasagna Soup: Your Cozy One-Pot Delight

Enjoy this heartwarming Vegan Lasagna Soup, a comforting one-pot meal filled with nutritious veggies and flavors of traditional lasagna.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil Substitute with vegetable stock for oil-free cooking.
  • 1 large onion Use shallots or yellow onion if preferred.
  • 2 stalks celery
  • 2 medium carrots Substituting with parsnips is an option.
  • 3 cloves garlic More can be added per taste preference.
For the Soup
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil Italian seasoning can be used as an alternative.
  • 28 ounces chopped tomatoes Opt for fire-roasted for more flavor.
  • 1 medium courgette (zucchini) Any firm vegetable can be replaced, e.g., bell peppers.
  • 1 cup green lentils Canned chickpeas could be a substitute.
For the Lasagna Element
  • 8 sheets lasagna sheets (or Mafalda Corta) Any short pasta can work as a substitute.
For the Final Touch
  • 4 cups baby spinach Substitute with kale or omit entirely if preferred.
  • Salt Essential for seasoning to taste.
  • Pepper Essential for seasoning to taste.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. In a large Dutch oven, heat olive oil over medium heat. Add diced onion, chopped carrots, and celery, sautéing for about 5 minutes until softened.
  2. Stir in minced garlic, oregano, and basil. Cook for an additional minute until garlic is fragrant.
  3. Add tomato paste to the pot and cook for about 1 minute, stirring to combine.
  4. Pour in chopped tomatoes, diced courgette, and green lentils, followed by vegetable stock. Bring to boil, then simmer gently for 5 minutes.
  5. Break lasagna sheets into pieces and add to the soup. Cook for about 10 minutes until pasta is al dente.
  6. Stir in fresh baby spinach and cook for about 2 minutes until wilted. Adjust seasoning with salt and pepper.
  7. Ladle soup into bowls and consider topping with nutritional yeast or vegan cheese before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 600mgPotassium: 700mgFiber: 10gSugar: 6gVitamin A: 3500IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Using high-quality tomatoes and extra virgin olive oil will significantly elevate the flavors. Store in an airtight container for 3-4 days or freeze for up to 3 months.

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