Description
A hearty and comforting Vegan Lasagna Soup that brings all the classic flavors of lasagna into a warm, savory soup. Packed with vegetables, herbs, and broken lasagna noodles in a rich tomato broth, this soup is perfect for a cozy meal and topped with fresh basil and optional vegan ricotta for extra creaminess.
Ingredients
Scale
Vegetables and Herbs
- 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
- Fresh basil leaves, chopped, for garnish
Liquids and Sauces
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup marinara sauce
- 1 tbsp olive oil
Pasta
- 8 oz lasagna noodles, broken into pieces
Additional
- Salt and pepper, to taste
- Vegan ricotta or cashew cream, for topping (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until fragrant and translucent, about 3-5 minutes.
- Cook Vegetables: Add diced red bell pepper, zucchini, and carrot to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened but still hold their shape.
- Add Herbs: Stir in dried oregano, dried basil, and dried thyme, and cook for another minute to release their aromas.
- Add Liquids and Simmer: Pour in the diced tomatoes, vegetable broth, and marinara sauce. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15-20 minutes, stirring occasionally to meld the flavors.
- Cook Noodles: While the soup simmers, cook the broken lasagna noodles in boiling salted water according to the package instructions until al dente. Drain and hold aside.
- Assemble Soup Servings: Divide the cooked lasagna noodles among serving bowls. Ladle the hot vegetable and tomato soup over the noodles evenly.
- Garnish and Serve: Top each bowl with chopped fresh basil leaves and a dollop of vegan ricotta or cashew cream if using. Serve immediately and enjoy the comforting flavors of your Vegan Lasagna Soup.
Notes
- Use gluten-free lasagna noodles if you require a gluten-free version.
- Adjust the vegetable broth quantity slightly if you prefer a thinner or thicker soup consistency.
- Vegan ricotta can be made at home with tofu or cashews, or purchased from stores.
- For more protein, add cooked lentils or beans into the soup while simmering.
- Leftovers store well in the refrigerator for up to 3 days; noodles may absorb some broth, so consider storing noodles separately.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
