If you’re searching for a comforting and satisfying vegan meal, look no further than this Vegan Lasagna Soup. This dish combines all the delicious flavors of traditional lasagna into a warm and cozy soup. Packed with vegetables and aromatic herbs, it’s a perfect option for a hearty lunch or dinner. Plus, it’s vegan-friendly, making it suitable for a wide range of dietary preferences.
Ingredients:
8 oz lasagna noodles, broken into pieces
1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 zucchini, diced
4 cups vegetable broth
1 carrot, diced
1 tsp dried oregano
1/2 tsp dried thyme
1 tsp dried bail
1 can (14.5 oz) diced tomatoes
Salt and pepper, to taste
1 cup marinara sauce
Fresh basil leaves, chopped, for garnish
Vegan ricotta or cashew cream, for topping (optional)
Instructions:
Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic, sauté until fragrant.
Cook the Vegetables:
Add the diced red bell pepper, zucchini, and carrot to the pot.
Cook for 5-7 minutes, until the vegetables are slightly softened.
Add Herbs and Seasonings:
Stir in the dried oregano, basil, and thyme.
Cook for another minute until fragrant.
Combine the Base Ingredients:
Add the diced tomatoes, vegetable broth, and marinara sauce to the pot.
Season with salt and pepper to taste.
Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally.
Cook the Lasagna Noodles:
Meanwhile, cook the broken lasagna noodles according to package instructions until al dente.
Drain and set aside.
Assemble and Serve:
To serve, divide the cooked lasagna noodles among serving bowls.
Ladle the hot soup over the noodles.
Garnish each bowl with chopped fresh basil leaves and a dollop of vegan ricotta or cashew cream, if desired.
Serving Tips:
Garnish Creatively: Sprinkle freshly chopped basil leaves on top for a burst of color and flavor. A dollop of vegan ricotta or cashew cream adds a creamy finish.
Serve with Bread: Accompany the soup with crusty bread or garlic breadsticks for dipping and sopping up the delicious broth.
Add Extra Freshness: Consider topping each serving with a drizzle of olive oil or a sprinkle of nutritional yeast for added depth of flavor.
Pair with Salad: Serve alongside a fresh green salad tossed with a light vinaigrette to balance the richness of the soup.
Storage Tips:
Refrigeration: Allow the soup to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days.
Freezing: Lasagna soup freezes well. Store in freezer-safe containers or resealable bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat, gently warm the soup in a saucepan over medium heat, stirring occasionally. If the soup thickens upon reheating, add a splash of vegetable broth or water to adjust consistency.
Noodle Separation: For best results, store the cooked lasagna noodles separately from the soup to prevent them from becoming too soft.
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Conclusion:
Vegan Lasagna Soup is a delightful fusion of traditional lasagna flavors in a comforting soup form, perfect for a cozy meal. Easy to prepare and packed with nutritious vegetables, it’s a versatile and satisfying dish for any occasion. Customize with your favorite toppings for an extra touch of flavor. Enjoy this hearty, plant-based soup with family and friends!
📖 Recipe:
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Vegan Lasagna Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This hearty and comforting Vegan Lasagna Soup is packed with delicious flavors and nutritious vegetables, making it a perfect plant-based meal for any occasion. With easy-to-follow instructions and readily available ingredients, this soup is ideal for a cozy lunch or dinner. Keywords: vegan lasagna soup, plant-based meal, hearty soup.
Ingredients
8 oz lasagna noodles, broken into pieces
1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 zucchini, diced
1 carrot, diced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 cup marinara sauce
Salt and pepper, to taste
Fresh basil leaves, chopped, for garnish
Vegan ricotta or cashew cream, for topping (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until fragrant.
- Add diced red bell pepper, zucchini, and carrot to the pot. Cook for 5-7 minutes, until vegetables are slightly softened.
- Stir in dried oregano, basil, and thyme, cooking for another minute until fragrant.
- Add diced tomatoes, vegetable broth, and marinara sauce to the pot. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally.
- Meanwhile, cook the broken lasagna noodles according to package instructions until al dente. Drain and set aside.
- To serve, divide the cooked lasagna noodles among serving bowls. Ladle the hot soup over the noodles.
- Garnish each bowl with chopped fresh basil leaves and a dollop of vegan ricotta or cashew cream, if desired. Enjoy your comforting Vegan Lasagna Soup!
Notes
To make the soup gluten-free, use gluten-free lasagna noodles.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
For added spice, incorporate crushed red pepper flakes or diced jalapeños when sautéing the vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings