Description
This comforting Vegan Lasagna Soup combines the hearty flavors of classic lasagna with a warm, brothy soup base. Loaded with fresh vegetables, aromatic herbs, and broken lasagna noodles, it’s a perfect plant-based meal that’s both satisfying and easy to prepare in just 45 minutes.
Ingredients
Soup Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 carrot, diced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup marinara sauce
- Salt and pepper, to taste
Pasta
- 8 oz lasagna noodles, broken into pieces
Garnish
- Fresh basil leaves, chopped, for garnish
- Vegan ricotta or cashew cream, for topping (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Cook Vegetables: Add diced red bell pepper, zucchini, and carrot to the pot. Cook for 5-7 minutes until the vegetables begin to soften but still retain some texture.
- Add Herbs: Stir in dried oregano, basil, and thyme. Cook for an additional minute to release their flavors.
- Simmer Soup Base: Pour in the diced tomatoes, vegetable broth, and marinara sauce. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low and let simmer gently for 15-20 minutes to blend the flavors, stirring occasionally.
- Cook Noodles: While the soup simmers, cook the broken lasagna noodles according to package instructions until al dente, usually around 8-10 minutes. Drain the noodles and set aside.
- Assemble and Serve: Divide the cooked noodles evenly among serving bowls. Ladle the hot soup over the noodles to combine.
- Garnish and Enjoy: Top each bowl with chopped fresh basil leaves and a dollop of vegan ricotta or cashew cream if desired for extra creaminess. Serve immediately and enjoy your cozy Vegan Lasagna Soup.
Notes
- For a gluten-free version, substitute lasagna noodles with gluten-free pasta.
- You can add other vegetables like mushrooms or spinach for extra nutrients.
- If you prefer a thicker soup, reduce the amount of vegetable broth or simmer longer.
- Vegan ricotta or cashew cream adds creaminess but can be omitted for a lighter soup.
- This soup keeps well refrigerated for up to 3 days and can be reheated gently on the stovetop.
