Description
This hearty Vegan Lasagna Soup is a comforting and flavorful twist on traditional lasagna, with all the classic flavors in a delicious, easy-to-make soup form. Perfect for a cozy family dinner or meal prep.
Ingredients
Scale
Soup:
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon tomato paste
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 cup water
- 8 lasagna noodles, broken into bite-sized pieces
- 1/2 cup canned coconut milk or any unsweetened plant-based milk
Toppings:
- 1/2 cup vegan ricotta or tofu ricotta
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Sauté onion until soft, about 5 minutes. Add garlic, red bell pepper, and zucchini; cook for another 5 minutes.
- Add Seasonings: Stir in oregano, basil, red pepper flakes, and tomato paste. Cook for 1-2 minutes.
- Cook Soup: Pour in crushed tomatoes, vegetable broth, and water. Bring to a boil. Add lasagna noodles, reduce heat, and simmer for 12-15 minutes until noodles are tender.
- Finish Soup: Stir in coconut milk, season with salt and pepper. Simmer for 2-3 minutes.
- Serve: Ladle into bowls, top with vegan ricotta, nutritional yeast, and herbs. Serve warm.
Notes
- Use gluten-free lasagna noodles for a gluten-free version.
- For added protein, stir in cooked lentils or vegan sausage.
- Store leftovers in the fridge for up to 4 days; add a splash of broth to reheat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 360
- Sugar: 9g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
