Description
A hearty and flavorful vegan lasagna soup that combines all the classic flavors of lasagna in a comforting soup form.
Ingredients
Scale
- 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