Easy Vegan Lasagna Soup
Easy Vegan Lasagna Soup- Indulge in the rich and comforting flavors of lasagne with a vegan twist in this delicious and easy-to-make lasagne soup!
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This easy vegan lasagna soup is a delicious and comforting meal that captures all the flavors of a traditional lasagna, but in a soup form. It’s made with a savory tomato-based broth, loaded with vegetables and lasagna noodles that soak up all the rich flavors. The soup is then topped with fresh basil and vegan ricotta cheese, which creates a perfect balance of flavors and textures.
This recipe is not only simple to make, but it’s also a healthier and dairy-free alternative to the classic lasagna dish.
Whether you’re vegan or not, this easy vegan lasagna soup is sure to satisfy your cravings for a warm and hearty meal.
Easy Vegan Lasagna Soup
This hearty and delicious soup serves 6 and it can be ready in 30 minutes. It re-heats beautifully which makes it ideal for leftovers and meal prep.
Ingredients:
2-3 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
3 tbsp tomato paste
2 tsp Italian seasoning
2 cans (28 oz) diced tomatoes
5-6 cups vegetable broth (more if you like a thinner soup)
1/2 cup red lentil
6 oz lasagna noodles, uncooked and broken into bite sized pieces
3 cups baby spinach
garnish- fresh, chopped basil, vegan ricotta cheese (I like Kite Hill)
Directions:
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes.
Add the Italian seasoning and tomato paste and stir to combine. Cook for an additional 2-3 minutes or until the herbs are fragrant.
Add the diced tomatoes, lentils and vegetable broth to the pot, and bring to a boil. just the heat to medium high and cook for 8-10 minutes or until the lentils are halfway done.
Add the broken lasagne noodles to the pan and cook for another 10 minutes or until the noodles are al dente. Stir in the baby spinach and let it wilt.
Top with fresh, chopped basil and vegan ricotta cheese and enjoy!
Easy Vegan Lasagna Soup
Ingredients
- 2-3 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsp tomato paste
- 2 tsp Italian seasoning
- 2 cans (28 oz) diced tomatoes
- 5-6 cups vegetable broth (more if you like a thinner soup)
- 1/2 cup red lentil
- 6 oz lasagna noodles, uncooked and broken into bite sized pieces
- 3 cups baby spinach
garnish- fresh, chopped basil, vegan ricotta cheese (I like Kite Hill)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes.
- Add the Italian seasoning and tomato paste and stir to combine. Cook for an additional 2-3 minutes or until the herbs are fragrant.
- Add the diced tomatoes, lentils and vegetable broth to the pot, and bring to a boil. just the heat to medium high and cook for 8-10 minutes or until the lentils are halfway done.
- Add the broken lasagna noodles to the pan and cook for another 10 minutes or until the noodles are al dente. Stir in the baby spinach and let it wilt.
- Top with fresh, chopped basil and vegan ricotta cheese and enjoy!
What to serve with Lasagna Soup?
Lasagna soup is a hearty and satisfying dish on its own, but if you want to serve something alongside it, here are some ideas:
- Garlic Bread: Serve some warm, crusty garlic bread on the side. You can make it by slicing a baguette or Italian bread and brushing it with olive oil and minced garlic, then baking until golden brown.
- Salad: A simple green salad is a great complement to lasagne soup. Toss some lettuce or mixed greens with your favorite veggies, such as tomatoes, cucumber, and red onion. Dress it with a balsamic vinaigrette.
- Bruschetta: Toasted bread topped with diced tomatoes, basil, and olive oil is a tasty and fresh side dish that pairs well with lasagne soup.
- Grilled Vegetables: Grilled veggies like zucchini, eggplant, and bell peppers make a healthy and flavorful side dish. Toss them with olive oil, salt, and pepper, and grill until tender.
How to store leftover Lasagna Soup:
- Let the soup cool down to room temperature.
- Transfer the soup to an airtight container.
- Label the container with the date and contents.
- Store the container in the refrigerator.
- The lasagne soup can be stored in the refrigerator for up to four days.
Alternatively, you can also freeze the soup for longer storage. To freeze the lasagna soup, follow these steps:
- Let the soup cool down to room temperature.
- Transfer the soup to a freezer-safe container.
- Label the container with the date and contents.
- Make sure to leave some space at the top of the container to allow for expansion during freezing.
- Store the container in the freezer.
- The lasagne soup can be stored in the freezer for up to three months.
When you’re ready to reheat the lasagna soup, you can thaw it in the refrigerator overnight, and then heat it up on the stove or in the microwave.
Looking for more vegan soups recipes like this Easy Vegan Lasagna Soup?
Hearty Vegan Black Eyed Pea Soup
Easy Vegan Broccoli Cheddar Soup
One Pot Vegan Chickpea Noodle Soup
Did you try this recipe? I’d love to see the results! If you enjoyed making these Easy Vegan Lasagna Soup, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy cooking!
