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Vegan Lasagna Soup

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This Vegan Lasagna Soup is a hearty, comforting one-pot meal packed with rich tomato flavor, tender pasta, and wholesome plant-based ingredients. It delivers all the classic taste of lasagna in a cozy, dairy-free soup that’s easy to make and perfect for busy weeknights.

Ingredients

 

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 1 zucchini, chopped
  • 1 can (400g) crushed tomatoes
  • 2 tbsp tomato paste
  • 4 cups vegetable broth
  • 8 lasagna noodles, broken into pieces
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 cup unsweetened plant-based milk or vegan cream
  • 1/4 cup nutritional yeast
  • 2 cups fresh spinach
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and sauté until softened, then stir in garlic.
  3. Add carrots and zucchini, cooking for a few minutes until slightly tender.
  4. Stir in tomato paste and cook for 1–2 minutes to enhance flavor.
  5. Add crushed tomatoes, vegetable broth, oregano, basil, salt, pepper, and red pepper flakes. Bring to a boil.
  6. Add broken lasagna noodles and cook according to package instructions until tender.
  7. Reduce heat and stir in plant-based milk or vegan cream and nutritional yeast.
  8. Add fresh spinach and let it wilt in the soup.
  9. Taste and adjust seasoning as needed.
  10. Serve hot, garnished with fresh parsley.

Notes

Add mushrooms or lentils for extra heartiness and depth.Swap spinach with kale or Swiss chard for a sturdier texture.Use gluten-free pasta if needed.For extra creaminess, stir in cashew cream or top with vegan ricotta.For best storage results, cook pasta separately if planning to freeze.

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