Vegan Lasagna Soup
A comforting and hearty vegan lasagna soup that combines rich flavors of vegetables, herbs, and a creamy base, perfect for chilly days.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 1 medium bell pepper, diced
- 4 cups vegetable broth
- 1 can crushed tomatoes (28 oz)
- 9-12 pieces lasagna noodles, broken into pieces
Seasonings
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Finishing Touch
- 1 cup dairy-free cheese shreds
- to taste Fresh basil for garnish Add fresh basil before serving.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, and sauté for 3 to 5 minutes until fragrant and translucent.
Cooking
- Stir in the diced carrots, zucchini, and bell pepper. Cook for about 5 minutes.
- Pour in the vegetable broth and crushed tomatoes, stir well, and bring to a boil.
- Reduce the heat and let it simmer.
- After 5 minutes, add the broken lasagna noodles, Italian seasoning, salt, and black pepper. Stir to combine.
- Let the pot simmer for about 20 minutes until the noodles are tender.
- Stir in the dairy-free cheese shreds until melted and creamy.
Serving
- Garnish with fresh basil before serving.
- Serve in deep bowls, optionally with crusty bread or a fresh green salad.
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Notes
Customize the vegetables based on your preferences. You can also use gluten-free lasagna noodles or add different herbs and spices to enhance flavors.