A comforting and hearty twist on a classic Italian dish, this Vegan Lasagna Soup brings all the delicious flavors of lasagna to your bowl without the fuss of layering. It’s packed with vegetables, flavorful herbs, and tender lasagna noodles, making it the perfect quick and easy meal for a cozy night in.
Ingredients:
- 8 oz lasagna noodles, broken into 1-2 inch pieces
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 medium zucchini, diced
- 1 medium carrot, diced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 cup marinara sauce (ensure it’s vegan-friendly)
- Salt and pepper, to taste
- Fresh basil leaves, chopped, for garnish
- Vegan ricotta or cashew cream, for topping (optional)
Preparation:
Get everything ready before you start cooking! This will make the process smoother and more enjoyable.
Chop all the veggies to be the same size, so they cook evenly.
Taste and adjust the seasonings as you go to match your personal preference.
Instructions:
Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and minced garlic. Sauté for 3-5 minutes, until the onion becomes translucent and the garlic is fragrant, being careful not to burn the garlic.
Step 2: Add diced red bell pepper, zucchini, and carrot to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened. This allows them to release their natural sweetness and add depth of flavor to the soup.
Step 3: Stir in dried oregano, basil, and thyme. Cook for another minute, stirring constantly, until fragrant. This blooms the spices, enhancing their aroma and flavor profile.
Step 4: Add diced tomatoes (with their juice), vegetable broth, and marinara sauce to the pot. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
Step 5: While the soup is simmering, cook the broken lasagna noodles according to package instructions until al dente. Be careful not to overcook them, as they will continue to soften in the soup. Drain the noodles and set aside.
Step 6: To serve, divide the cooked lasagna noodles among serving bowls. Ladle the hot soup over the noodles.
Step 7: Garnish each bowl with chopped fresh basil leaves and a dollop of vegan ricotta or cashew cream, if desired. A sprinkle of vegan parmesan cheese would also be great. Enjoy your comforting Vegan Lasagna Soup!
Why You’ll Love This Recipe:
- Comfort Food, Elevated: It takes the best parts of lasagna and transforms them into a quick and easy soup.
- Packed with Veggies: A great way to sneak in extra vegetables for a healthy and satisfying meal.
- Vegan-Friendly: A delicious and accessible option for those following a plant-based diet.
- Customizable: Easy to adapt based on your favorite vegetables and flavor preferences.
- One-Pot Wonder: Minimal cleanup, maximum flavor!
Serving Suggestions:
- Crusty Bread: Serve with a side of crusty bread for dipping into the flavorful broth.
- Garlic Knots: Pair with vegan garlic knots for an extra indulgent treat.
- Side Salad: A simple green salad adds freshness and balances the richness of the soup.
- Extra Veggies: Top with additional sautéed vegetables like mushrooms or spinach for added nutrition.
Tips:
- Noodle Timing: Cook the lasagna noodles separately and add them to the bowls just before serving to prevent them from becoming soggy.
- Broth Flavor: Use a high-quality vegetable broth for the best flavor. Homemade broth is even better!
- Spice Level: Adjust the amount of salt, pepper, and other spices to your liking. Add a pinch of red pepper flakes for a little heat.
- Make Ahead: The soup base can be made ahead of time and stored in the refrigerator for up to 3 days. Add the noodles just before serving.
- Freezing: The soup base (without noodles) can be frozen for up to 2 months. Thaw completely before reheating and adding the noodles.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Nutritional Information:
(Approximate values per serving, without toppings. These values can change, and you must generate values based on the actual ingredients that you use.)
- Calories: 350-450
- Protein: 12-15g
- Sodium: 800-1000mg (can vary greatly depending on broth and sauce)
Conclusion:
This Vegan Lasagna Soup is a crowd-pleasing dish that’s perfect for busy weeknights or cozy weekends. With its comforting flavors, hearty vegetables, and customizable nature, it’s sure to become a new favorite in your kitchen. Enjoy!
Q&A:
Q1: Can I use different types of pasta?
A: Absolutely! While lasagna noodles provide the classic lasagna flavor, you can substitute other short pasta shapes like penne, rotini, or even gluten-free pasta. Just adjust the cooking time accordingly to ensure the pasta is cooked al dente.
Q2: I don’t have vegan ricotta. What else can I use for topping?
A: If you don’t have vegan ricotta, cashew cream is a fantastic alternative. Simply soak raw cashews in hot water for at least 30 minutes, then blend them with a little lemon juice, nutritional yeast, and salt until smooth and creamy. Alternatively, you can use a dollop of vegan sour cream or simply sprinkle some vegan parmesan cheese on top.
Q3: Can I add protein to this soup?
A: Yes, you can easily add protein to this soup to make it even more satisfying. Tofu crumbles, lentils, or white beans are great options. Add them to the pot along with the vegetables or towards the end of simmering time to heat through.
Q4: How do I make this soup gluten-free?
A: To make this soup gluten-free, simply use gluten-free lasagna noodles. Ensure that your marinara sauce and vegetable broth are also gluten-free.
Q5: Can I use fresh herbs instead of dried?
A: Yes, fresh herbs will add a vibrant flavor to the soup. Use about 1 tablespoon of chopped fresh oregano, basil, and thyme in place of the dried herbs. Add them towards the end of the simmering time to preserve their flavor.
