Description
A comforting one-pot Vegan Lasagna Soup that captures the flavors of traditional lasagna in a nourishing soup form.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 8 ounces mushrooms, sliced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 8 ounces lasagna noodles, broken into pieces
- 1 cup spinach
- 1 cup vegan ricotta cheese (optional)
- Fresh basil for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant, about 2-3 minutes.
- Add the diced carrot, zucchini, bell pepper, and sliced mushrooms. Cook until softened, about 5-7 minutes.
- Stir in the crushed tomatoes, vegetable broth, Italian seasoning, and season with salt and pepper to taste. Bring to a gentle boil, about 5 minutes.
- Add the broken lasagna noodles and reduce heat. Cook until tender, about 10-12 minutes, stirring occasionally.
- Stir in the spinach until wilted, about 2 minutes.
- Ladle the soup into bowls, top with vegan ricotta (if using), and garnish with fresh basil.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. For best flavor, reheat gently. You can also freeze the soup for up to 3 months without the noodles.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg