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Vegan Lasagna Soup

Vegan Lasagna Soup: Warm Up with This Cozy Comfort Bowl

Vegan Lasagna Soup is a warm, inviting dish that combines traditional lasagna flavors into a cozy soup, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Enhances flavor; use high-quality for the best taste.
  • 1 Onion Diced small for even cooking.
  • 2 Celery Diced for flavor and crunch.
  • 2 Carrots Diced small to soften quickly.
  • 3 Garlic Cloves Fresh garlic is recommended for optimal taste.
For the Flavor Boost
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 28 ounces Chopped Tomatoes Opt for high-quality canned for best results.
For the Hearty Additions
  • 1 Courgette (Zucchini) Provides texture and nutrition.
  • 1 cup Green Lentils Rinsed and can be canned or cooked dry.
For the Pasta
  • 8 ounces Lasagna Sheets or Mafalda Corta Pasta Broken into pieces for the soup.
For a Nutrient Kick
  • 2 cups Baby Spinach Can substitute with kale or omit if preferred.

Equipment

  • Large Dutch Oven

Method
 

Step-by-Step Instructions
  1. Sauté the Base: Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, celery, and carrots, sautéing for about 5 minutes until softened.
  2. Add Aromatics: Stir in minced garlic, oregano, and basil. Cook for an additional minute.
  3. Mix in Tomato Paste: Incorporate the tomato paste and stir for 1 minute until it coats the vegetables.
  4. Add Main Ingredients: Pour in chopped tomatoes, courgette, green lentils, and vegetable stock. Bring to a boil, then reduce to a simmer for 5 minutes.
  5. Incorporate Pasta: Add broken pieces of pasta, stir well, and cook until al dente, about 10 minutes.
  6. Finish with Spinach: Stir in fresh baby spinach and let it wilt for 2 minutes before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 50gProtein: 14gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 2500IUVitamin C: 20mgCalcium: 80mgIron: 4mg

Notes

Customize with extra spices or substitute lentils with chickpeas. Store leftovers separately from pasta to maintain texture.

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