Description
This hearty Vegan Lasagna Soup is a flavorful and comforting one-pot meal combining the classic flavors of lasagna into a warm, nourishing soup. Packed with vegetables, lentils, and broken lasagna sheets, it’s perfect for a quick and healthy dinner that is both filling and vegan-friendly.
Ingredients
Scale
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
- 1 tablespoon tomato paste
- Salt and pepper to taste
Pantry Items
- 1 x 400 g (14 oz) can chopped tomatoes
- 1 x 400 g (14 oz) can green lentils, drained and rinsed
- 1.5 litres vegetable stock
- 200 g (7 oz) lasagna sheets, uncooked, broken into bite-size pieces (or Mafalda Corta pasta)
Instructions
- Saute Vegetables: Heat 2 tablespoons of olive oil in a Dutch oven or large pot over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are slightly softened, about 5-7 minutes.
- Add Flavor: Stir in the finely chopped garlic, dried oregano, dried basil, and tomato paste. Cook for 1-2 minutes until fragrant.
- Combine Ingredients: Add the canned chopped tomatoes, diced courgette, drained lentils, and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 10 minutes to meld the flavors.
- Add Pasta: Stir in the broken lasagna sheets or Mafalda Corta pasta. Continue to simmer and cook until the pasta is just tender (al dente), about 8-10 minutes. Stir occasionally to prevent sticking.
- Finish Soup: Add the baby spinach to the pot and cook just until wilted, about 1-2 minutes. Season the soup with salt and freshly ground black pepper to taste. Serve hot and enjoy!
Notes
- For a gluten-free version, substitute the lasagna sheets with gluten-free pasta.
- Rinsing canned lentils helps reduce sodium content and improves texture.
- Use fresh herbs if available for a brighter flavor instead of dried herbs.
- The soup can be stored in the refrigerator for up to 3 days and reheated before serving.
- If the soup thickens too much upon standing, add a splash of vegetable stock or water when reheating.
