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Vegan Lasagna Soup

Vegan Lasagna Soup
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Vegan Lasagna Soup is a hearty, comforting plant-based dish that transforms traditional lasagna flavors into a rich, flavorful soup. Made with wholesome ingredients like plant-based protein, crushed tomatoes, herbs, pasta, and creamy vegan cheese alternatives, this soup delivers the familiar taste of lasagna in a quick, easy-to-make one-pot meal that’s perfect for any season.

Ingredients

Scale

Plant-Based Protein

  • 1 cup lentils (rinsed) or 1 block crumbled firm tofu

Tomato Base

  • 28 oz crushed tomatoes (canned)

Pasta

  • 4–6 lasagna noodles, broken into bite-sized pieces

Aromatics

  • 1 medium onion, diced
  • 3 cloves garlic, minced

Herbs and Spices

  • 1 tsp dried basil or 1 tbsp fresh basil, chopped
  • 1 tsp dried oregano or 1 tbsp fresh oregano, chopped
  • 1/2 tsp dried thyme or 1 tsp fresh thyme
  • Salt and black pepper to taste

Creaminess

  • 1/2 cup cashew cream or vegan ricotta-style cheese

Greens

  • 2 cups fresh spinach or kale, chopped

Liquid

  • 4 cups vegetable broth

Optional Add-ins

  • 1 cup mushrooms, zucchini, or bell peppers, diced
  • Red pepper flakes or hot sauce to taste

Instructions

  1. Sauté the Aromatics: Warm 1-2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-5 minutes.
  2. Brown the Plant-Based Protein: Add the lentils or crumbled tofu to the pot with the aromatics. Sauté for 5-7 minutes, stirring occasionally, until lightly browned and savory.
  3. Add Tomatoes and Broth: Pour in the crushed tomatoes and vegetable broth. Stir well, then season with basil, oregano, thyme, salt, and pepper. Bring to a simmer and cook for 15 minutes to meld flavors.
  4. Incorporate Pasta and Greens: Break lasagna noodles into bite-sized pieces and add to the pot. Simmer for about 8-10 minutes until noodles are tender but not mushy. Add fresh spinach or kale in the last 2 minutes to allow wilting.
  5. Finish with Creaminess: Stir in the cashew cream or vegan ricotta-style cheese, mixing gently to create a creamy texture that balances the tomato acidity.

Notes

  • Use fresh herbs when possible for brighter, more vibrant flavor.
  • Add noodles later in cooking to avoid overcooking and mushy texture.
  • Soak cashews overnight before blending for the smoothest cream.
  • Simmer soup gently to deepen flavor without breaking down ingredients excessively.
  • Season in layers; taste and adjust salt, pepper, and herbs as you cook.

Nutrition

Keywords: Vegan soup, lasagna soup, plant-based, gluten-free, easy vegan recipe, comfort food, one-pot soup

Find it online: https://eazyum.com/vegan-lasagna-soup/