Vegan Lasagna Soup
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.
Servings: 6
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 28 oz 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
- 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.
- Add Veggies: Add the chopped mushrooms and zucchini and cook for an additional 5 minutes, stirring often.
- Add Tomato Paste and Seasonings: Add tomato paste, dried herbs and salt and sauté for an additional 2 minutes, stirring often.
- Add Liquids and Simmer: Add them crushed tomatoes and vegetable stock and bring to a simmer for 10 minutes.
- 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.
- 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.
Nutrition
Serving: 1/6th of recipe | Calories: 191kcal | Carbohydrates: 33g | Protein: 6g | Fat: 5g | Sodium: 800mg | Fiber: 4g