Hearty Vegan Lasagna Soup
Experience all the comforting flavors of a classic lasagna in a warm, satisfying bowl of soup. This innovative dish transforms traditional layered pasta into a quick and easy weeknight meal, brimming with rich tomato, savory vegetables, and tender pasta pieces. It's a vibrant, dairy-free, and plant-based twist on an Italian favorite that promises to delight your taste buds.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- All the comforting flavors of lasagna without the lengthy layering process.
- A wholesome, plant-based meal packed with vegetables and protein.
- Quick to prepare and cook, making it perfect for busy weeknights.
- Adaptable with your favorite vegetables or pasta shapes.
- A satisfying and nourishing soup that warms you from the inside out.
Ingredients
- 30 ml (2 tablespoons) olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 2 large garlic cloves, finely chopped
- 5 ml (1 teaspoon) dried oregano
- 5 ml (1 teaspoon) dried basil
- 15 ml (1 tablespoon) tomato paste
- 1 x 400 g (14 oz) can chopped tomatoes
- 1 medium courgette (zucchini), cut into 1.25 cm (½ inch) pieces
- 1 x 400 g (14 oz) can green lentils, rinsed and drained
- 1.5 litres (6 cups) vegetable stock
- 200 g (7 oz) lasagna sheets, uncooked, broken into bite-size pieces (or Mafalda Corta pasta)
- 100 g (3.5 oz) baby spinach
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a Dutch oven or a large stock pot over medium heat. Add the diced onion, carrot, and celery stalks to the hot oil. Cook for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften and become slightly translucent, laying the aromatic foundation for the soup.
- Stir in the finely chopped garlic, dried oregano, and dried basil. Continue to cook for another minute, allowing the herbs to become fragrant and the garlic to release its aroma without browning, which could make it bitter. Next, incorporate the tomato paste, stirring constantly for a further minute to toast it slightly and deepen its concentrated tomato flavor.
- Add the chopped tomatoes, the 1.25 cm (½ inch) pieces of courgette (zucchini), the rinsed and drained green lentils, and the vegetable stock to the pot. Stir all the ingredients thoroughly to combine them. Bring the mixture to a gentle boil, then reduce the heat to a simmer and allow it to cook for 5 minutes, giving the flavors time to meld and deepen.
- Carefully stir in the broken lasagna sheets or the Mafalda Corta pasta. Continue to cook for another 10 minutes, or until the pasta is cooked through and al dente, meaning it is tender but still offers a slight bite. It's important to monitor the soup's consistency at this stage; if it starts to look too thick as the pasta absorbs liquid, add a splash more vegetable stock to reach your desired consistency.
- Finally, stir in the fresh baby spinach and allow it to wilt into the hot soup, which typically takes just a minute or two. Once the spinach has softened, season the soup generously with salt and freshly ground black pepper to taste, adjusting as needed. Serve immediately, perhaps with a dollop of vegan ricotta or a sprinkle of nutritional yeast for extra richness.
Tools You’ll Need
- Dutch oven or large stock pot
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Stirring spoon or ladle
Essential Success Tips
- Chop vegetables evenly to ensure they cook at the same rate and provide a consistent texture.
- Don't overcook the pasta; it should be al dente to prevent it from becoming mushy in the soup.
- Taste and adjust seasonings, especially salt and pepper, before serving as flavors intensify during cooking.
- If preparing ahead, cook the pasta separately and add to individual bowls just before serving to avoid it absorbing too much liquid and becoming soggy.
- For an even richer flavor, you can roast the carrots and onions before adding them to the pot.
Professional Cooking Secrets
- Toasting the tomato paste for a minute before adding liquids caramelizes its sugars, significantly deepening the umami and richness of the soup's base.
- Using a good quality vegetable stock is paramount; it forms the backbone of the soup's flavor. Consider making your own for superior taste.
- For an extra layer of complexity and a 'cheesy' note without dairy, stir in a few tablespoons of nutritional yeast along with the spinach.
Notes
- This soup stores well in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb liquid, so you may need to add a splash of vegetable stock or water when reheating.
- For a gluten-free option, use gluten-free lasagna sheets or a gluten-free pasta.
- Feel free to add other vegetables like diced bell peppers, mushrooms, or kale for more variety.
- Serve with a side of crusty bread or a sprinkle of vegan Parmesan for an enhanced experience.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While broken lasagna sheets or Mafalda Corta pasta are traditional for this dish, you can use any small-shaped pasta like ditalini, small shells, or orecchiette. Adjust cooking time according to package instructions.
How can I make this soup creamier?
For a creamier texture, you can stir in 60-120 ml (¼ to ½ cup) of full-fat canned coconut milk (not light) or a swirl of cashew cream (blended cashews and water) at the very end, just before serving.
Can I freeze this soup?
Yes, you can freeze the soup. However, for best texture, it's recommended to cook the pasta separately and add it to the soup upon reheating. If frozen with the pasta, the pasta may become softer upon thawing and reheating. Store in an airtight container for up to 3 months.
Nutrition Facts (Per Serving)
Calories: approximately 380, Protein: 18g, Fat: 10g, Carbs: 55g, Fiber: 12g (per serving, estimated without optional toppings).
Allergy Information
Contains gluten (from pasta). For a gluten-free version, use certified gluten-free lasagna sheets or pasta. Naturally dairy-free and egg-free.
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