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Vegan Lasagna Soup Recipe

vegan lasagna soup on white counter

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A vegan lasagna soup in under 30 minutes! A dinner staple made into a cozy one-pot lasagna soup will be your new cold-weather favorite!

Ingredients

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2 tablespoons olive oil

1 medium onion, finely chopped

1 cup carrots, chopped

1 cup zucchini, chopped

1 1/2 cups mushrooms, such as Baby Bella, chopped

4 cloves garlic, minced

1 teaspoon dried rosemary

1 1/2 teaspoons dried oregano

1/4 cup red or white wine (optional)

4-5 cups vegetable broth, low sodium

28 ounces can of crushed tomatoes

1 cup tomato sauce, such as marinara

8 lasagna noodles, broken into small pieces, uncooked (see notes)

4 cups loosely packed spinach leaves, chopped

Vegan mozzarella and vegan ricotta cheese for topping (optional)

Instructions

In a large Dutch oven or pot, heat the olive oil on medium heat. Saute the onion, carrots, zucchini, and mushrooms until softened, about 5 to 7 minutes. Add the garlic and spices, stir to keep from sticking, and cook for an additional minute. Pour in the wine (optional) and cook until the liquid has evaporated.

Add the broth, crushed tomatoes, and tomato sauce. Bring to a boil and add the lasagna noodles. Make sure there is enough liquid covering the noodles (add more broth or some water if needed) and cook the noodles per pasta instructions, about 10 minutes simmering. Once the noodles are al dente, stir in the spinach and turn off the heat.

Serve in individual bowls and top with vegan cheeses, such as vegan mozzarella and vegan ricotta cheese. Salt and pepper to taste.

Equipment

Notes

  1. 8 lasagna noodles make a thicker soup, if you prefer a less thick consistency, use 6-7 lasagna noodles. Add even more noodles for a heartier soup as shown in the pictures above. For this vegan lasagna soup make sure the lasagna noodles are vegan.
  2. If you prefer a vegetarian soup, swap whole-fat mozzarella and ricotta for the vegan cheese topping.
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