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!
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)
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.
Find it online: https://onehungrybunny.com/vegan-lasagna-soup-recipe/