Description
This Vegan Lasagna Soup is a comforting and flavorful twist on traditional lasagna, packed with vegetables, lentils, and a rich tomato broth. It’s a hearty and satisfying plant-based meal that’s perfect for chilly days.
Ingredients
Scale
Soup:
- 1 tablespoon olive oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1 red bell pepper (chopped)
- 1 zucchini (chopped)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon tomato paste
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 8 lasagna noodles (broken into bite-sized pieces)
- 1 can (15 ounces) lentils (drained and rinsed)
- 1/2 cup unsweetened plant-based milk
- 1/4 cup nutritional yeast
- Salt and pepper to taste
Toppings:
- Fresh basil
- Vegan ricotta
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.
- Stir in garlic, red bell pepper, and zucchini, and cook for 5 minutes.
- Add oregano, basil, red pepper flakes, and tomato paste. Cook for 1–2 minutes.
- Pour in crushed tomatoes and vegetable broth. Bring to a boil.
- Add broken lasagna noodles. Simmer for 10–12 minutes until noodles are tender.
- Stir in lentils, plant-based milk, and nutritional yeast. Simmer for another 2–3 minutes.
- Season with salt and pepper. Serve hot, garnished with fresh basil and vegan ricotta.
Notes
- Feel free to add spinach or kale for extra greens.
- For a creamier soup, blend part of it before adding the noodles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 8g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg
