Vegan Lasagna Soup Recipe

Introduction

Warm up with this comforting Vegan Lasagna Soup, a hearty and flavorful twist on the classic Italian dish. Packed with vegetables, lentils, and tender pasta, it’s perfect for a cozy night in or anytime you want a satisfying plant-based meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2 celery stalks, diced
• 2 large garlic cloves, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon tomato paste
• 1 x 400 g (14 oz) can chopped tomatoes
• 1 medium courgette (zucchini), cut into ½ inch pieces
• 1 x 400 g (14 oz) can green lentils
• 1.5 litres vegetable stock
• 200 g (7 oz) lasagna sheets, uncooked, broken into bite-size pieces (or Mafalda Corta pasta)
• 100 g (3.5 oz) baby spinach
• Salt and pepper to taste

Instructions

1. Step 1: Heat the olive oil in a Dutch oven or large stock pot over medium heat. Add the diced onion, carrot, and celery stalks. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
2. Step 2: Stir in the garlic, dried oregano, and dried basil. Cook for another minute until fragrant. Add the tomato paste and continue to cook for one more minute, stirring occasionally.
3. Step 3: Pour in the chopped tomatoes, courgette pieces, green lentils, and vegetable stock. Stir well to combine. Bring the mixture to a boil, then reduce heat and let it simmer for 5 minutes.
4. Step 4: Add the broken lasagna sheets or Mafalda Corta pasta to the pot. Cook for approximately 10 minutes, or until the pasta is al dente. If the soup thickens too much as the pasta cooks, add a little more vegetable stock to loosen it.
5. Step 5: Stir in the baby spinach and allow it to wilt. Season the soup with salt and pepper to taste, then serve immediately while hot.

Tips & Variations

• For extra depth, add a splash of red wine or a pinch of smoked paprika when adding the tomato paste.
• Substitute green lentils with canned cannellini beans for a creamier texture.
• Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.
• Adding fresh basil leaves at the end can brighten the flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb liquid, so when reheating, add a splash of vegetable stock or water to restore the soup’s consistency. Reheat gently on the stove over medium heat until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lentils instead of canned?

Yes, but be sure to soak and cook dried lentils separately before adding them to the soup, as canned lentils are already cooked and require less time.

Is this soup freezer-friendly?

While you can freeze this soup, the pasta may become mushy after thawing. To maintain texture, consider freezing the soup base and cooking fresh pasta when ready to serve.

Vegan Lasagna Soup Recipe

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★★★★★

4.4 from 95 reviews

This nourishing Vegan Lasagna Soup combines the classic flavors of traditional lasagna with the comforting warmth of soup. Made with vegetables, lentils, and broken lasagna sheets, it’s a hearty, plant-based dish that is quick to prepare and perfect for any day you crave a wholesome, cozy meal.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables & 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 ½ inch pieces
• 100 g (3.5 oz) baby spinach

Herbs & Seasonings

• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Legumes & Pasta

• 1 x 400 g (14 oz) can green lentils, drained if needed
• 200 g (7 oz) lasagna sheets, uncooked, broken into bite-size pieces (or Mafalda Corta pasta)

Tomatoes & Stock

• 1 tablespoon tomato paste
• 1 x 400 g (14 oz) can chopped tomatoes
• 1.5 litres vegetable stock

Instructions

1. Sauté the Base Vegetables: Heat the olive oil in a Dutch oven or large stock pot over medium heat. Add the diced onion, carrot, and celery stalks. Cook for about 5 minutes, stirring occasionally until the vegetables start to soften.
2. Add Aromatics & Herbs: Stir in the chopped garlic, dried oregano, and dried basil. Continue cooking for about 1 minute until the mixture becomes fragrant. Then, add the tomato paste and cook for another minute, stirring occasionally to combine flavors.
3. Incorporate Tomatoes, Lentils, and Stock: Add the canned chopped tomatoes, courgette pieces, green lentils, and vegetable stock to the pot. Stir well to combine. Bring the mixture to a boil, then reduce heat and let it simmer for 5 minutes.
4. Add Pasta and Cook: Stir in the broken lasagna sheets or Mafalda Corta pasta. Cook the soup for about 10 minutes, or until the pasta reaches al dente texture. If the soup thickens too much due to the pasta absorbing liquid, add extra vegetable stock as needed to maintain desired consistency.
5. Finish with Spinach & Seasoning: Stir in the baby spinach leaves and allow them to wilt gently into the soup. Season with salt and pepper to taste. Serve the soup immediately while hot and comforting.

Notes

• For a gluten-free version, substitute lasagna sheets with gluten-free pasta or omit pasta and add extra lentils.
• Use fresh herbs instead of dried if available, but reduce quantity by half as fresh herbs are more potent.
• If preferred, use dried lentils but soak and cook separately before adding to the soup.
• Adding a splash of nutritional yeast or vegan cheese can enhance umami flavor.
• For a creamier texture, blend a portion of the soup before adding pasta.

Keywords: vegan lasagna soup, plant-based soup, lentil soup, Italian soup, vegetable soup, easy vegan recipe