This Vegan Lasagna Soup is a warm, cozy dish packed with layers of flavor! With rich tomato sauce, hearty vegetables, and pasta, it’s like a big hug in a bowl.
It’s super easy to whip up, and let’s be real, who doesn’t love a meal that tastes like lasagna but is served in soup form? 😋 I enjoy adding a sprinkle of fresh herbs for extra yum!
Key Ingredients & Substitutions
Olive Oil: This adds flavor to the base of your soup. If you’re looking for something different, you can use avocado oil or coconut oil instead. Just make sure it’s oil suitable for high heat.
White Beans: These beans contribute creaminess and protein. You could substitute them with chickpeas for a different flavor and texture, or even lentils for a heartier option.
No-Boil Lasagna Noodles: These are a quick way to get that lasagna taste. If you can’t find them, regular pasta works too! Just cook it separately and add it to the soup at the end.
Nutritional Yeast: This gives the soup a cheesy flavor. If you can’t find it, you can use a bit of vegan cheese or leave it out entirely for a lighter dish.
How Do I Perfectly Prep My Veggies?
Getting your veggies right is key for flavor in this soup! Here’s how to prepare them:
- Dice the onions, carrots, and celery into small, even pieces for uniform cooking.
- Cooking them first in oil softens their textures and brings out their sweetness. A 5-7 minutes sauté is ideal!
- Add garlic and herbs after the veggies are soft. This prevents burning and enhances flavor.
Following these steps will ensure your soup base is delicious and aromatic, making every bowl irresistible!
How to Make Vegan Lasagna Soup
Ingredients You’ll Need:
Basic Ingredients:
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
Herbs and Spices:
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp red pepper flakes (optional)
Tomato Base:
- 1/4 cup tomato paste
- 1 (28 oz) can crushed tomatoes
Broth and Beans:
- 6 cups vegetable broth
- 1 (15 oz) can white beans, drained and rinsed
Pasta and Greens:
- 9-12 no-boil vegan lasagna noodles, broken into bite-sized pieces
- 3 cups fresh spinach or kale, roughly chopped
Finishing Touches:
- Salt and black pepper to taste
- 1/4 cup nutritional yeast (for cheesy flavor)
- Fresh basil or parsley, chopped, for garnish
How Much Time Will You Need?
This delicious Vegan Lasagna Soup takes about 10 minutes to prepare and around 30 minutes to cook. In just 40 minutes, you’ll have a hearty, comforting meal perfect for any day!
Step-by-Step Instructions:
1. Sautéing the Veggies:
Begin by heating the olive oil in a large pot over medium heat. Once hot, add the diced onions, carrots, and celery. Sauté these veggies for about 5-7 minutes until they become soft and fragrant.
2. Adding Flavors:
Next, stir in the minced garlic, dried oregano, dried basil, dried thyme, and red pepper flakes (if you like a bit of heat). Cook this mixture for about 1 minute to release the aromas.
3. Mixing in the Tomato Base:
Now, add the tomato paste to the pot. Stir it in and cook for another 2 minutes, making sure to mix frequently so it doesn’t stick.
4. Bringing It All Together:
Pour in the crushed tomatoes and vegetable broth, then add the white beans. Bring this mixture to a boil, reduce the heat, and let it simmer for 10-15 minutes for all the flavors to meld together.
5. Adding the Noodles:
Break the no-boil lasagna noodles into bite-sized pieces and stir them into the soup. Cook for 8-10 minutes, allowing the noodles to become tender.
6. Finishing Touches:
Add the chopped spinach or kale, cooking for an additional 2-3 minutes, or until the greens are wilted. Season the soup with salt and black pepper to taste. Stir in the nutritional yeast for a delightful cheesy flavor.
7. Serve and Enjoy:
Ladle the soup into bowls and garnish with fresh chopped basil or parsley. Serve hot alongside crusty bread for a comforting, hearty meal.
This Vegan Lasagna Soup captures the wholesome flavors of traditional lasagna while being plant-based and oh-so comforting—perfect for cozy nights in!
Can I Use Regular Lasagna Noodles Instead of No-Boil?
Yes, you can! Just make sure to cook the regular lasagna noodles separately according to the package instructions, then add them to the soup before serving. This ensures they stay tender and don’t soak up too much broth.
Can I Make This Soup Gluten-Free?
Absolutely! Simply use gluten-free pasta or even zucchini noodles for a low-carb alternative. Just add the zucchini noodles during the last few minutes of cooking to keep them from becoming mushy.
Can I Freeze Leftover Soup?
Yes, this soup freezes well! Just let it cool completely before transferring it to airtight containers or freezer bags. It will be good for up to 3 months. Thaw in the fridge overnight and reheat on the stove when you’re ready to enjoy it again.
What Can I Substitute for Nutritional Yeast?
If you don’t have nutritional yeast, you can use a bit of vegan cheese shreds for flavor instead. You can also simply omit it for a lighter taste; the soup will still be delicious without it!