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Vegan Lasagna Soup Recipe

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4.2 from 1 review

This Vegan Lasagna Soup is a comforting and hearty dish that captures all the flavors of traditional lasagna in a cozy soup form. Packed with vegetables, lentils, and uncooked lasagna sheets simmered in a flavorful tomato and herb broth, it’s perfect for a nutritious, plant-based meal that’s ready in 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

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 Lentils

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

Liquids 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 Vegetables: Heat the olive oil in a Dutch oven or large stock pot over medium heat. Add the diced onion, carrot, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften slightly.
  2. Add Garlic and Herbs: Stir in the finely chopped garlic, dried oregano, and dried basil. Continue cooking for another minute until fragrant. Then, add the tomato paste and cook for a further minute, stirring occasionally to combine all the flavors.
  3. Add Base Ingredients: Pour in the chopped tomatoes, diced courgette, green lentils, and vegetable stock. Stir thoroughly to combine all ingredients. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
  4. Cook Pasta: Stir in the broken lasagna sheets or pasta pieces. Continue cooking for about 10 minutes or until the pasta is al dente, stirring occasionally. If the soup becomes too thick as the pasta expands, add some extra vegetable stock to reach your desired consistency.
  5. Add Spinach and Season: Stir in the baby spinach and allow it to wilt into the soup. Adjust the seasoning with salt and pepper to taste. Serve the soup immediately while warm and enjoy.

Notes

  • You can substitute green lentils with brown lentils or other legumes if preferred.
  • If you don’t have lasagna sheets, broken Mafalda Corta pasta or any other short pasta works well.
  • For a thicker soup, reduce the amount of vegetable stock or cook uncovered for longer.
  • Make sure to add the lasagna sheets uncooked directly into the soup to allow them to soften and absorb flavors.
  • This soup freezes well; cool completely before storing in airtight containers.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

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