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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.

Ingredients

Scale

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

Find it online: https://islawhite.com/vegan-lasagna-soup-recipe/