Description
This Vegan Lasagna Soup is a hearty and comforting dish that combines the classic flavors of lasagna in a warm, nourishing soup. Featuring vegetables, lentils, and broken lasagna sheets, it’s an easy-to-make, nutritious, and satisfying meal perfect for vegan and plant-based diets.
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 1/2 inch pieces
- 100 g (3.5 oz) baby spinach
Herbs & Sauces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon tomato paste
- 1 x 400 g (14 oz) can chopped tomatoes
Legumes & Pasta
- 1 x 400 g (14 oz) can green lentils
- 200 g (7 oz) lasagna sheets, uncooked, broken into bite-size pieces (or Mafalda Corta pasta)
Liquids & Seasonings
- 1.5 litres vegetable stock
- Salt and pepper to taste
Instructions
- Saute Vegetables: Heat the olive oil in a Dutch oven or large pot over medium heat. Add the diced onion, carrot, and celery, and saute until they begin to soften, about 5-7 minutes.
- Add Flavor: Stir in the chopped garlic, dried oregano, dried basil, and tomato paste. Cook for another 1-2 minutes until the mixture is fragrant and the tomato paste darkens slightly.
- Combine Ingredients: Add the canned chopped tomatoes, diced courgette, drained green lentils, and vegetable stock to the pot. Stir to combine and bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce the heat to low and let the soup simmer gently for about 10 minutes to allow flavors to meld and vegetables to soften.
- Add Pasta: Stir in the broken lasagna sheets or Mafalda Corta pasta. Cook uncovered until the pasta is al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
- Finish Soup: Add the baby spinach and cook just until wilted, about 2 minutes. Season the soup with salt and pepper to taste. Serve hot and enjoy your comforting vegan lasagna soup.
Notes
- Use gluten-free pasta or lasagna sheets if a gluten-free version is needed.
- For added protein, consider adding cooked chickpeas or tofu cubes.
- Adjust the thickness of the soup by varying the quantity of vegetable stock to your preference.
- To save time, use pre-chopped frozen vegetables if desired.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
