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–+ servings
Vegan Lasagna Soup

Cozy Up with Vegan Lasagna Soup for Comforting Flavors

This Vegan Lasagna Soup is a comforting twist on a classic dish, packed with flavor and nourishing ingredients, perfect for a hearty meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with vegetable stock or water for oil-free cooking.
  • 1 medium Onion Dice small for quick cooking.
  • 2 stalks Celery Finely diced for even cooking.
  • 1 medium Carrot Diced small for uniformity.
  • 3 cloves Garlic Fresh, adjust quantity based on preference.
  • 1 teaspoon Dried Oregano Can swap with Italian seasoning.
  • 1 teaspoon Dried Basil Interchangeable with Italian mix.
For the Soup Ingredients
  • 1 can Chopped Tomatoes High-quality canned or fresh tomatoes.
  • 1 medium Courgette (Zucchini) Can be substituted with bell peppers.
  • 1 cup Green Lentils Canned lentils for quick prep.
  • 6 sheets Lasagna Sheets Broken into pieces; Mafalda Corta can be an alternative.
For the Finishing Touches
  • 2 cups Baby Spinach Can swap with kale or omit for less greenery.

Equipment

  • Dutch oven
  • Large stockpot

Method
 

Step-by-Step Instructions for Vegan Lasagna Soup
  1. Heat 2 tablespoons of olive oil in a Dutch oven or large stockpot over medium heat. Add diced onion, carrot, and celery, stirring frequently. Sauté for about 5 minutes until the vegetables are soft and fragrant.
  2. Stir in 3 minced garlic cloves along with 1 teaspoon of dried oregano and 1 teaspoon of dried basil. Cook for an additional minute until fragrant.
  3. Mix in one can of chopped tomatoes and diced courgette. Add 1 cup of green lentils and 4 cups of vegetable stock, bringing to a boil. Once boiling, reduce heat and let it simmer for 5 minutes.
  4. Break lasagna sheets into bite-sized pieces and add them to the pot. Stir gently and allow to simmer for approximately 10 minutes.
  5. Fold in 2 cups of baby spinach and stir, allowing it to wilt. Season with salt and pepper to taste before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 700mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 2500IUVitamin C: 24mgCalcium: 80mgIron: 4mg

Notes

For best results, chop veggies small and monitor pasta doneness. Adjust thickness with vegetable stock as needed. This soup is great for leftovers or freezing.

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