Description
A hearty and comforting vegan lasagna soup packed with vibrant vegetables, tender noodles, and savory Italian herbs. This 45-minute recipe combines the flavors of classic lasagna into a warm, nutritious, plant-based soup perfect for cozy dinners.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
Liquids and Canned Goods
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
Dry Ingredients and Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 8 ounces lasagna noodles, broken into pieces
- 2 cups fresh spinach
- 1/4 cup nutritional yeast (optional)
Instructions
- Heat olive oil: In a large pot, warm 2 tablespoons of olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the pot; cook until the onion becomes translucent and fragrant, about 3-4 minutes.
- Cook vegetables: Stir in the diced carrot, zucchini, and red bell pepper. Cook for 5 minutes, allowing the vegetables to soften slightly.
- Add liquids and seasonings: Pour in the crushed tomatoes and vegetable broth. Season with dried oregano, dried basil, salt, and pepper. Stir to combine all ingredients.
- Simmer soup: Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 15 minutes to develop flavors and cook the vegetables thoroughly.
- Cook noodles and beans: Add the broken lasagna noodles and drained cannellini beans to the pot. Continue cooking until the noodles are tender, usually about 8-10 minutes.
- Add spinach: Stir in the fresh spinach and cook just until wilted, about 1-2 minutes.
- Serve: Ladle the soup into bowls and top with nutritional yeast if desired, adding a cheesy flavor while keeping it vegan. Serve hot.
Notes
- For an extra protein boost, add more beans or tofu crumbles.
- Make sure not to overcook the noodles to avoid mushiness; add them late in the cooking process.
- Feel free to substitute the lasagna noodles with any pasta shape you have on hand.
- Nutritional yeast is optional but recommended for a cheesy, umami flavor without dairy.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
