There’s just something about a warm bowl of soup that feels like a hug on a chilly day, don’t you think? Now, imagine that comforting feeling combined with the rich, savory flavors of lasagna—oh wow! That’s exactly what this vegan lasagna soup brings to the table. It’s hearty, packed with fresh veggies, and so satisfying that you won’t even miss the cheese! Whether you’re cozied up at home or serving it to friends, this soup is a delightful twist on a classic Italian dish. Trust me, once you try it, you’ll want to make it again and again!
Ingredients for Vegan Lasagna Soup
- 2 tablespoons olive oil: This will be your flavor base, adding richness to the soup.
- 1 onion, chopped: A must for that savory depth; I love using a sweet onion!
- 3 cloves garlic, minced: Because who doesn’t love the smell of garlic wafting through the kitchen?
- 1 carrot, diced: For a touch of natural sweetness and vibrant color.
- 1 zucchini, diced: Adds texture and a fresh taste—perfect for a veggie-packed soup.
- 1 red bell pepper, diced: This gives a lovely crunch and a pop of color, plus it’s so sweet!
- 1 can (28 oz) crushed tomatoes: The heart of the soup, giving it that classic lasagna flavor.
- 4 cups vegetable broth: Use a good quality broth for maximum flavor; it’ll make a world of difference!
- 1 teaspoon dried oregano: A staple in Italian cooking that enhances the soup beautifully.
- 1 teaspoon dried basil: Another herb that screams Italian cuisine, adding aromatic notes.
- Salt and pepper to taste: Don’t forget to season—taste as you go to get it just right!
- 8 ounces lasagna noodles, broken into pieces: These will soak up all the flavors and give that lasagna vibe!
- 1 can (15 oz) cannellini beans, drained and rinsed: For added creaminess and protein; they’re a perfect addition!
- 2 cups fresh spinach: Stir this in at the end for a pop of green and extra nutrients.
- 1/4 cup nutritional yeast (optional): If you want a cheesy flavor without the dairy, this is your secret weapon!
How to Prepare Vegan Lasagna Soup
- First, grab a large pot and heat the olive oil over medium heat. You want it nice and hot, but not smoking!
- Add the chopped onion and minced garlic. Sauté them together for about 3-4 minutes until the onion is translucent and fragrant. Mmm, the aroma is amazing!
- Next, toss in the diced carrot, zucchini, and red bell pepper. Cook these beauties for about 5 minutes, stirring occasionally. They should start to soften up.
- Now, it’s time to stir in the crushed tomatoes and vegetable broth. Sprinkle in the oregano, basil, salt, and pepper. Bring this mixture to a boil, then reduce the heat and let it simmer for 15 minutes. The flavors will meld beautifully!
- Add the broken lasagna noodles and cannellini beans to the pot. Cook everything together until the noodles are tender, usually about 10 minutes. Keep an eye on it, stirring occasionally.
- Finally, stir in the fresh spinach and let it wilt for just a minute or two. Wow, look at that vibrant color!
- Serve hot, and if you’re feeling fancy, sprinkle some nutritional yeast on top for that cheesy vibe. You’re going to love this comforting bowl of goodness!
Why You’ll Love This Recipe
- Quick and Easy: This soup comes together in just about 45 minutes, making it perfect for a weeknight dinner!
- Healthy and Wholesome: Packed with fresh veggies and plant-based protein, it’s a nutritious choice that’ll leave you feeling great.
- Comforting Flavor: It’s like a warm hug in a bowl, combining all the classic lasagna flavors you love in a cozy soup form.
- One-Pot Wonder: Less cleanup means more time to enjoy your delicious creation—yay for easy cooking!
- Customizable: Feel free to throw in any extra veggies or spices you love; it’s a flexible recipe that adapts to your taste!
- Vegan Delight: Perfect for plant-based eaters and those looking to reduce dairy, but trust me, everyone will love it!
Tips for Success
To make sure your vegan lasagna soup turns out perfectly every time, here are a few handy tips that I swear by:
- Use fresh ingredients: Fresh veggies really elevate the flavor of your soup. Try to pick the ripest tomatoes and freshest spinach you can find!
- Adjust the broth: If you want a richer flavor, consider using a low-sodium vegetable broth. You can always add more salt if needed, but start with less!
- Don’t overcook the noodles: Keep a close eye on the lasagna noodles. They can go from al dente to mush in no time. I usually check them a couple of minutes before the time is up.
- Spice it up: If you like a little heat, add a pinch of red pepper flakes when you’re adding the herbs. It gives the soup a nice kick!
- Experiment with veggies: Feel free to swap in your favorite vegetables. Mushrooms, kale, or even some diced eggplant can add wonderful flavors and textures.
- Let it sit: If you have time, let the soup sit for about 10 minutes after cooking. It allows the flavors to deepen even more—yum!
- Garnish with flair: A sprinkle of fresh basil or a squeeze of lemon juice right before serving can brighten the flavors even more. It’s all about those finishing touches!
With these tips in hand, you’ll be well on your way to making the most delicious pot of vegan lasagna soup. Enjoy every spoonful!
Variations on Vegan Lasagna Soup
If you’re anything like me, you love to mix things up in the kitchen! This vegan lasagna soup is super versatile, and there are so many fun ways to customize it to your taste. Here are a few variations that I absolutely adore:
- Mushroom Medley: Add some sliced mushrooms for an earthy flavor. They pair beautifully with the other veggies and add a lovely texture.
- Kale Power: Swap the spinach for kale for a heartier green. Just make sure to chop it finely and give it a little extra cooking time to soften up!
- Spicy Twist: If you’re feeling adventurous, toss in some diced jalapeños or a few shakes of hot sauce when you add the broth. It’ll give your soup a nice kick!
- Herb Explosion: Try adding fresh herbs like parsley or thyme for a burst of freshness. Just toss them in at the very end to keep that vibrant flavor intact.
- Cheesy Flavor Boost: For an extra cheesy taste without the dairy, mix in some vegan cream cheese or a handful of shredded vegan cheese as it simmers.
- Italian Sausage Style: Crumble in some plant-based sausage for a meaty texture and rich flavor. It’s a great way to make the soup more filling!
- Seasonal Veggies: Use whatever veggies are in season! Asparagus in the spring or butternut squash in the fall can really change the vibe of the soup.
Feel free to get creative with whatever you have on hand. The best part about this soup is its ability to adapt to your preferences. So, go ahead and make it your own—happy cooking!
Storage & Reheating Instructions
Leftover vegan lasagna soup is just as delicious, and storing it properly ensures you can enjoy it later! Here’s how to keep it fresh:
- Refrigeration: Transfer any leftover soup to an airtight container and store it in the fridge. It’ll keep well for up to 5 days. Just be sure to let it cool completely before sealing it up!
- Freezing: I don’t recommend freezing this soup because the noodles can get mushy upon thawing. But if you must, remove the noodles before freezing, then add fresh ones when you reheat.
- Reheating: When you’re ready to enjoy your soup again, simply warm it up on the stovetop over medium heat. Stir occasionally until it’s heated through. If it seems a bit thick, you can add a splash of vegetable broth or water to loosen it up.
- Microwave: You can also reheat it in the microwave! Place it in a microwave-safe bowl, cover it loosely, and heat in 1-minute increments until hot, stirring in between.
And there you have it! With these simple tips, you can savor your vegan lasagna soup for days to come—enjoy every last spoonful!
Nutritional Information Disclaimer
Please note that the nutritional values provided for this vegan lasagna soup are estimates and may vary based on the specific ingredients used and portion sizes. Factors like the brand of vegetable broth or the type of veggies you choose can alter the calorie count and nutrient content. Always feel free to adjust ingredients to fit your dietary needs and preferences. Enjoy your delicious, wholesome soup!
FAQ Section
Can I make this soup ahead of time?
Absolutely! This vegan lasagna soup tastes even better the next day as the flavors meld together. Just store it in the fridge in an airtight container, and it’ll keep for up to 5 days. Reheat when you’re ready to dig in!
What can I use instead of lasagna noodles?
If you don’t have lasagna noodles on hand, no worries! You can substitute with any pasta shape you like, such as broken up spaghetti, penne, or even gluten-free pasta. Just adjust the cooking time according to the pasta you choose!
Is this soup gluten-free?
To make this vegan lasagna soup gluten-free, simply use gluten-free lasagna noodles or any gluten-free pasta. The rest of the ingredients are naturally gluten-free, so you’re good to go!
Can I add more protein to the soup?
Definitely! If you want to boost the protein content, consider adding more beans, like chickpeas or lentils, or crumbling in some plant-based sausage. It’ll still be delicious and filling!
How can I make the soup creamier?
For a creamier texture, you can stir in some coconut milk or a splash of plant-based cream right before serving. Alternatively, adding more nutritional yeast can also give it a nice cheesy flavor while enriching the soup!
Vegan Lasagna Soup: 7 Comforting Flavors to Savor
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A hearty and flavorful vegan lasagna soup that combines all the classic flavors of lasagna in a comforting soup form.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 8 ounces lasagna noodles, broken into pieces
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups fresh spinach
- 1/4 cup nutritional yeast (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until onion is translucent.
- Add carrot, zucchini, and bell pepper; cook for 5 minutes.
- Stir in crushed tomatoes, vegetable broth, oregano, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add broken lasagna noodles and cannellini beans; cook until noodles are tender.
- Stir in spinach and cook until wilted.
- Serve hot, topped with nutritional yeast if desired.
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- Freezing is not recommended as noodles may become mushy.
- Feel free to add other vegetables like mushrooms or kale.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan lasagna soup, healthy soup, Italian soup, plant-based soup