Description
This Vegan Lasagna Soup is a hearty, comforting dish that captures all the flavors of classic lasagna in a warm, nourishing soup. Packed with vegetables, lentils, and broken lasagna sheets, it’s an easy 30-minute recipe perfect for weeknight dinners. The combination of sautéed aromatics, rich tomato base, and fresh spinach creates a wholesome plant-based meal that’s both satisfying and flavorful.
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 & Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Canned & Dry Goods
- 1 tablespoon tomato paste
- 1 x 400 g (14 oz) can chopped tomatoes
- 1 x 400 g (14 oz) can green lentils, drained and rinsed
- 1.5 litres vegetable stock
- 200 g (7 oz) lasagna sheets, uncooked, broken into bite-size pieces (or Mafalda Corta pasta)
Instructions
- Saute Vegetables: Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the diced onion, carrot, and celery and sauté until the vegetables are slightly softened, about 5 minutes.
- Add Flavor: Stir in the finely chopped garlic, dried oregano, dried basil, and tomato paste. Cook everything together for another 1-2 minutes until 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. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
- Add Pasta: Stir in the broken uncooked lasagna sheets or Mafalda Corta pasta pieces. Continue to simmer, stirring occasionally, until the pasta is cooked al dente, about 8-10 minutes.
- Finish Soup: Add the baby spinach to the soup and cook just until wilted, about 2 minutes. Season with salt and pepper to taste. Serve the soup hot, enjoying the rich, comforting flavors reminiscent of classic lasagna in every spoonful.
Notes
- Use gluten-free pasta sheets to make this soup gluten-free if needed.
- For extra protein, add vegan cheese or nutritional yeast on top before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If the soup thickens too much after sitting, add a splash of vegetable stock or water when reheating.
