Vegan Lasagna Soup
Enjoy the comforting flavors of traditional lasagna transformed into a wholesome and nourishing soup, perfect for any day of the week.
Ingredients
Vegetables and Base
- 2 tablespoons olive oil For sautéing
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 1 medium bell pepper, diced
Soup Base
- 4 cups vegetable broth Preferably high-quality
- 1 can (28 oz) crushed tomatoes For the base flavor
Pasta and Seasoning
- 9-12 pieces lasagna noodles, broken into pieces
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Toppings
- 1 cup dairy-free cheese shreds For creamy texture
- to taste fresh basil for garnish Enhances flavor and presentation
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sauté for 2-3 minutes until fragrant and slightly translucent.
- Incorporate the diced carrots, zucchini, and bell pepper, cook for about 5 minutes until softened.
Cooking
- Add vegetable broth and crushed tomatoes to the pot, bring to a gentle boil.
- Stir in the broken lasagna noodles, Italian seasoning, salt, and black pepper.
- Reduce heat to a simmer and cook for 20 minutes, stirring occasionally.
- When the noodles are tender, stir in dairy-free cheese shreds until melted.
Serving
- Ladle the soup into bowls, garnish with fresh basil.
- Serve alongside crusty bread or garlic bread.
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Notes
For variations, consider adding spinach, kale, or mushrooms. To store leftovers, allow to cool and place in airtight containers for up to 3-4 days in the refrigerator or up to 3 months in the freezer.