Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bowl of lasagna soup.

Vegan Lasagna Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 6
  • Category: Soup
  • Cuisine: American
  • Diet: Vegan

Description

The best vegan lasagna soup – you’ll love this for a hearty and delicious one-pot meal perfect for satisfying a lasagna craving any night of the week.


Ingredients

  • 1 tbsp extra virgin olive oil (15 g, use water or broth for an oil-free soup)
  • 1 medium white or yellow onion, diced (225 g) 
  • 4 garlic cloves, minced or crushed (20 g) 
  • 2 cup white or crimini mushrooms, diced (225 g) 
  • 2 small zucchini, diced (325 g) 
  • 2 tbsp tomato paste (20 g) 
  • 1 tsp dried basil 
  • 1 tsp dried oregano 
  • 1 tsp dried thyme 
  • 1/2 tsp salt 
  • 1 28oz can crushed tomato 
  • 5 cups of vegetable broth (1000 ml) 
  • 8 lasagna noodles broken into 1’ strips

For Topping

  • fresh cracked black pepper
  • fresh basil, chopped
  • tofu ricotta or other ricotta cheese, optional

Instructions

  1. Saute Onion and Garlic: In a large pot over medium heat, heat the oil then add the onion, garlic and a pinch of salt and sauté until translucent, roughly 3-5 minutes. 
  2. Add Veggies: Add the chopped mushrooms and zucchini and cook for an additional 5 minutes, stirring often.
  3. Add Tomato Paste and Seasonings: Add tomato paste, dried herbs and salt and sauté for an additional 2 minutes, stirring often.
  4. Add Liquids and Simmer: Add them crushed tomatoes and vegetable stock and bring to a simmer for 10 minutes. 
  5. Add Pasta: Add broken lasagna noodles and cook for an additional 10 minutes. Check noodles to ensure they are cooked al dente. Taste and season accordingly with more herbs, salt and pepper, if needed.
  6. Serve: Serve right away with fresh cracked black pepper, torn fresh basil and tofu ricotta. 

Notes

If you are planning to make this ahead of time, cook the noodles separately and add them when you are ready to eat. The noodles will continue to absorb liquid once cooked. 

If you have a vegan parmesan cheese or mozzarella cheese you like, those also work well for toppings.


Nutrition

  • Serving Size: 1/6th of recipe
  • Calories: 191
  • Sodium: 800 mg
  • Fat: 5 g
  • Carbohydrates: 33 g
  • Fiber: 4 g
  • Protein: 6 g