Vegan Lasagna Soup
Experience all the comforting flavors of a classic lasagna in a warm, inviting bowl of soup. This hearty vegan version is packed with tender vegetables, protein-rich lentils, and al dente pasta, creating a satisfying meal that's both easy to prepare and incredibly delicious. It's the perfect dish for a cozy evening, offering rich tomato goodness without the fuss of layering.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- All the comforting taste of lasagna in a convenient soup format.
- A protein-packed, fiber-rich meal thanks to green lentils and vegetables.
- A simple one-pot recipe, making cleanup a breeze.
- Fully plant-based and dairy-free, perfect for vegan diets.
- Quick to prepare and cook, ready in under an hour.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 2 large garlic cloves, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon (15 ml) 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 (6.3 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 to taste
- Freshly ground black pepper to taste
Instructions
- Heat the olive oil in a Dutch oven or large stock pot over medium heat. Add the diced onion, carrot, and celery stalks, then cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the finely chopped garlic, dried oregano, and dried basil. Continue to cook for another minute, allowing the aromatics to become fragrant. Next, add the tomato paste and cook for a further minute, stirring frequently to toast it slightly.
- Pour in the chopped tomatoes, add the courgette (zucchini), rinsed green lentils, and vegetable stock. Stir all ingredients to combine thoroughly, bring the mixture to a boil, then reduce the heat and simmer gently for 5 minutes to allow the flavors to meld.
- Carefully stir in the broken lasagna sheets or Mafalda Corta pasta. Continue to cook for another 10 minutes, or until the pasta is al dente. Keep an eye on the soup's consistency; if it thickens too much as the pasta absorbs liquid, add some extra vegetable stock to reach your desired texture.
- Incorporate the baby spinach into the soup, stirring until it wilts completely into the hot liquid. Season the soup generously with salt and freshly ground black pepper to your preference. Serve immediately while hot.
- For an optional creamy finish, you may swirl in a dollop of vegan ricotta or cashew cream just before serving.
Tools You’ll Need
- Large Dutch oven or stock pot
- Cutting board
- Chef's knife
- Wooden spoon or ladle
- Can opener
Essential Success Tips
- Ensure your vegetables are diced evenly for consistent cooking and a pleasing texture throughout the soup.
- Toast the tomato paste for a minute or two before adding liquids; this deepens its flavor significantly.
- Don't overcook the pasta! Keep an eye on it in the final 10 minutes to ensure it remains al dente.
- Taste and adjust seasonings at the very end. The saltiness of vegetable stock can vary, so season gradually.
- If preparing ahead, cook the pasta separately and add it to individual bowls just before serving to prevent it from getting mushy.
Professional Cooking Secrets
- For an extra layer of umami, try adding a tablespoon of nutritional yeast along with the spices. It imparts a subtle cheesy flavor without dairy.
- If you prefer a richer, slightly smoky depth, a pinch of smoked paprika can be added with the dried herbs.
- Garnish with fresh basil or a drizzle of high-quality extra virgin olive oil just before serving to brighten the flavors and add a gourmet touch.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more liquid, so you might need to add a splash of vegetable stock when reheating.
- Variations: Feel free to add other vegetables like bell peppers or mushrooms. For a spicy kick, include a pinch of red pepper flakes with the garlic and herbs.
- Freezing: This soup freezes well without the pasta. If planning to freeze, cook the pasta separately and add it after thawing and reheating the soup base.
Frequently Asked Questions
Can I use different types of pasta?
Yes, absolutely! While broken lasagna sheets or Mafalda Corta work wonderfully, you can also use other small, sturdy pasta shapes like rotini, penne, or ditalini. Adjust cooking time according to package directions.
How can I make this soup gluten-free?
To make this soup gluten-free, simply use your favorite brand of gluten-free lasagna sheets or pasta. The rest of the ingredients are naturally gluten-free.
Can I add more vegetables to the soup?
Certainly! This soup is very versatile. Diced bell peppers, mushrooms, or even a handful of chopped kale or chard would be excellent additions. Add them along with the courgette for best results.
Nutrition Facts (Per Serving)
Calories: Approximately 380, Protein: 18g, Fat: 10g, Carbs: 55g, Fiber: 12g (per serving, estimated based on 4 servings)
Allergy Information
Contains gluten (from wheat pasta). For a gluten-free version, use gluten-free pasta. This recipe is dairy-free and nut-free as written.
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