This Vegan Lasagna Soup is a warm and hearty dish packed with deliciousness. It features pasta, veggies, and a rich tomato broth that tastes just like lasagna but in a cozy soup form!
I love how easy it is to make this soup! Just toss everything in one pot, let it simmer, and enjoy. It’s perfect for chilly days when you need a comforting meal that’s also good for you!
Key Ingredients & Substitutions
Olive Oil: This is used for sautéing the vegetables. If you need an alternative, avocado oil or coconut oil works well too. I prefer olive oil for its flavor and health benefits.
Onion: A yellow onion adds sweetness and depth. If you have white or red onions, you can use them too. Shallots are also a nice substitute for a milder flavor.
Veggies (Carrots & Celery): These add texture and flavor. You could also try using bell peppers or zucchini if you like. Just chop them up similar in size so they cook evenly.
Dried Herbs: Oregano and basil bring that Italian taste to the soup. If you don’t have them, Italian seasoning is a great all-in-one substitute!
Red Lentils: They cook quickly and thicken the broth. You can swap them for other lentils, but keep in mind that cooking times may vary. Or use canned beans like chickpeas for a different texture.
Vegan Lasagna Noodles: I prefer breaking lasagna sheets for this soup, but any short pasta works—like penne or rotini. Just check the package for cooking times.
Nutritional Yeast: This adds a cheesy flavor. If you don’t have it, you could use vegan Parmesan or skip it entirely for a lighter soup.
How Do I Make Sure My Lentils are Cooked Perfectly?
Cooking lentils properly is key to achieve that right texture in your soup. Rinsing them before cooking removes any debris and helps them cook evenly.
- When you add lentils to the boiling broth, stir them well. This helps them disperse and cook without clumping.
- Keep an eye on the cooking time; red lentils usually become tender in 15 minutes.
- Don’t let them simmer too long, or they may break apart and change the soup’s texture.
With these tips, your vegan lasagna soup will be delicious and satisfying every time!
Vegan Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 cup red lentils, rinsed
- 8 oz vegan lasagna noodles, broken into smaller pieces or use square pasta like ravioli
- 2 cups fresh spinach, roughly chopped
- 1/4 cup fresh basil, chopped (for garnish)
- 1/4 cup nutritional yeast or vegan Parmesan for topping
Time Needed:
This delicious Vegan Lasagna Soup takes about 10 minutes to prep and 30 minutes to cook. So in just 40 minutes, you can have a hearty, comforting meal ready for you and your family!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté these vegetables for about 5-7 minutes until they soften and become fragrant.
2. Add the Flavorings:
Stir in the minced garlic, dried oregano, basil, thyme, crushed red pepper flakes (if using), and a pinch of salt and black pepper. Cook this mixture for another 1-2 minutes until everything is well combined and aromatic.
3. Combine with Tomatoes and Broth:
Add the crushed tomatoes, vegetable broth, and rinsed red lentils to the pot. Give everything a good stir and bring it to a boil. This will create a rich and flavorful base for your soup.
4. Let It Simmer:
Once you see the soup boiling, reduce the heat to low and let it simmer for about 15 minutes. This will allow the lentils to cook and become tender—keep an eye on them!
5. Cook the Pasta:
Add the broken lasagna noodles (or pasta squares) to the pot. Cook for an additional 8-10 minutes, until the pasta is al dente. Make sure to stir occasionally to prevent it from sticking!
6. Add the Spinach:
When the pasta is cooked, stir in the fresh spinach. Let it cook for another 1-2 minutes until the spinach is wilted and bright green.
7. Adjust Seasoning:
Give the soup a taste, and add more salt or pepper if necessary to suit your taste buds.
8. Serve and Enjoy:
Serve the soup hot, garnished with fresh basil and a sprinkle of nutritional yeast or vegan Parmesan cheese on top. Enjoy this comforting and hearty meal with your loved ones!
This Vegan Lasagna Soup brings together all the comforting flavors of classic lasagna in a cozy and easy-to-eat soup that everyone will love!
Can I Use Other Types of Lentils?
Yes! While the recipe calls for red lentils, you can substitute them with green or brown lentils. Just be aware that they take longer to cook, so adjust the simmering time accordingly.
Can I Make This Soup Gluten-Free?
Absolutely! Simply swap out the vegan lasagna noodles for gluten-free pasta. Be sure to check that all other ingredients are gluten-free as well, especially the vegetable broth.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of vegetable broth if the soup thickens too much.
What Can I Add for Extra Protein?
If you want to boost the protein in the soup, consider adding canned chickpeas or white beans when you add the crushed tomatoes. They’ll complement the flavors nicely and make the soup even more filling!
