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Vegan Lasagna Soup Recipe

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4.3 from 15 reviews

This hearty Vegan Lasagna Soup combines the comforting flavors of classic lasagna in a warm, nutritious soup form. Packed with vegetables, lentils, and broken lasagna sheets, it offers a delicious plant-based meal that comes together quickly in just 30 minutes.

Ingredients

Vegetables and Aromatics

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 2 large garlic cloves, finely chopped
  • 1 medium courgette (zucchini), cut into 1/2 inch pieces
  • 100 g (3.5 oz) baby spinach

Herbs and Seasonings

  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Tomato and Legumes

  • 1 tablespoon tomato paste
  • 1 x 400 g (14 oz) can chopped tomatoes
  • 1 x 400 g (14 oz) can green lentils

Stock and Pasta

  • 1.5 litres vegetable stock
  • 200 g (7 oz) lasagna sheets, uncooked, broken into bite-size pieces (or Mafalda Corta pasta)

Instructions

  1. Sauté the vegetables: Heat the olive oil in a Dutch oven or large stock pot over medium heat. Add the diced onion, carrot, and celery stalks, cooking for about 5 minutes while stirring occasionally until the vegetables begin to soften.
  2. Add garlic and herbs: Stir in the finely chopped garlic, dried oregano, and dried basil. Continue cooking for another minute until the mixture becomes fragrant. Then, add the tomato paste and cook for an additional minute, stirring occasionally to combine flavors.
  3. Add main ingredients and simmer: Pour in the chopped tomatoes, courgette pieces, canned green lentils (including their liquid), and vegetable stock. Stir everything together, bring the soup to a boil, then reduce to a simmer for 5 minutes.
  4. Cook the pasta: Stir in the broken lasagna sheets or your choice of Mafalda Corta pasta. Cook for about 10 minutes or until the pasta reaches al dente texture. If the soup thickens too much as the pasta cooks, add additional vegetable stock to reach your desired consistency.
  5. Finish with spinach and seasoning: Add the baby spinach to the soup and allow it to wilt gently. Season the soup with salt and pepper to taste. Serve the soup immediately while hot.

Notes

  • For a gluten-free version, substitute lasagna sheets with gluten-free pasta.
  • Use fresh herbs instead of dried for a brighter flavor if preferred—add them with the spinach.
  • The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
  • You can freeze leftovers but note that pasta may become softer upon reheating.
  • Adjust seasoning at the end to balance flavors, especially if the vegetable stock is salted.

Find it online: https://yumntasty.com/vegan-lasagna-soup-recipe/