If you’re craving the cozy, comforting flavors of Italian lasagna but want to enjoy it in a warm, slurpable bowl, then you are going to adore this Vegan Lasagna Soup Recipe. It’s a delightful twist that captures all those familiar, rich flavors of classic lasagna in a vibrant, nourishing soup form. Imagine tender pasta pieces swimming in a savory blend of tomatoes, herbs, fresh vegetables, and hearty lentils, all rounded out by a burst of fresh spinach. This soup is not only soul-satisfying but also surprisingly quick and easy to make, perfect for sharing with friends or curling up solo on a chilly day.
Ingredients You’ll Need
These ingredients are simple yet essential to building layers of flavor, texture, and color that give the Vegan Lasagna Soup Recipe its irresistible character. Each element adds depth, from the earthy lentils to the vibrant courgette — preparing this soup will feel intuitive and rewarding.
- 2 tablespoons olive oil: Provides a rich base to sauté the vegetables and infuse the soup with a smooth mouthfeel.
- 1 medium onion, diced: Adds sweetness and aromatic depth as it softens.
- 1 medium carrot, diced: Offers natural sweetness and a pleasant crunch to balance the savory broth.
- 2 celery stalks, diced: Brings subtle earthiness and texture to the vegetable medley.
- 2 large garlic cloves, finely chopped: Infuses the soup with that classic, irresistible Italian zest.
- 1 teaspoon dried oregano: Essential herb note that transports your taste buds straight to the Mediterranean.
- 1 teaspoon dried basil: Complements oregano by layering in herbal freshness and warmth.
- 1 tablespoon tomato paste: Concentrates the tomato flavor and adds a luscious richness to the broth.
- 1 x 400 g (14 oz) can chopped tomatoes: The heart of your soup’s vibrant, tangy base.
- 1 medium courgette (zucchini), cut into 1/2 inch pieces: Adds tender vegetable chunks that soak up delicious broth flavors.
- 1 x 400 g (14 oz) can green lentils: This powerhouse ingredient brings protein, texture, and earthiness.
- 1.5 litres vegetable stock: Creates the soup’s savory foundation and keeps it beautifully light.
- 100 g (3.5 oz) baby spinach: Adds bright color and a gentle leafy bite, finishing the soup with freshness.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- 200 g (7 oz) lasagna sheets, uncooked, broken into bite-size pieces (or Mafalda Corta pasta): Mimics the classic lasagna noodles but ready to cook right in the soup.
How to Make Vegan Lasagna Soup Recipe
Step 1: Sauté the Vegetables
Begin by heating the olive oil in a large Dutch oven over medium heat. Once hot, toss in the diced onion, carrot, and celery. Cook these until they start to soften and their aromas fill your kitchen, about 5-7 minutes. This step lays the flavorful groundwork for your soup, releasing the natural sweetness and earthy tones from the veggies.
Step 2: Add Flavor with Garlic and Herbs
Next, stir in the finely chopped garlic, dried oregano, dried basil, and tomato paste. Cook this mixture for 1-2 minutes until you smell all those herbs marrying beautifully with the richness of the tomato paste. This creates a fragrant and intense flavor base that draws you deeper into the dish.
Step 3: Combine Main Ingredients
Pour in the chopped tomatoes, add the courgette pieces and drained green lentils, then pour the vegetable stock over everything. Turn up the heat until it comes to a gentle boil before reducing to a simmer. Simmering allows the flavors to mingle and the vegetables to tenderize perfectly.
Step 4: Add Pasta and Cook Until Al Dente
Stir in the broken lasagna sheets or your chosen pasta. Cook uncovered for about 8-10 minutes, or until the pasta reaches al dente – tender but with a bit of bite. This step transforms the soup into a hearty, comforting meal reminiscent of eating your favorite lasagna but far easier and ready in no time.
Step 5: Finish with Fresh Spinach and Seasoning
Finally, stir in the baby spinach and cook just until it wilts, retaining its vibrant green color and mild flavor. Season the soup generously with salt and freshly cracked black pepper, adjusting to your personal taste. Now your Vegan Lasagna Soup Recipe is ready to warm your soul!
How to Serve Vegan Lasagna Soup Recipe
Garnishes
Top your soup with fresh basil leaves, a sprinkle of nutritional yeast or vegan parmesan, or even toasted pine nuts for a little crunch. These garnishes add visual appeal and bring each spoonful to life with exciting new textures and flavors, making every bowl feel special.
Side Dishes
This soup pairs wonderfully with a crisp green salad dressed in tangy vinaigrette or a crusty garlic bread on the side. These accompaniments add a fresh or crunchy contrast, completing a satisfying meal that hits all the notes of comfort and balance.
Creative Ways to Present
Serve your Vegan Lasagna Soup Recipe in rustic bowls to emphasize its hearty nature, or get playful by layering the soup in clear glass mugs for a fun, layered look that showcases the beautiful colors of the ingredients. For gatherings, place bowls on a wooden board alongside dipping breadsticks to invite sharing and conversation.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors will deepen, making your second helping even more delicious. Be sure to keep the pasta submerged in broth to prevent it from drying out.
Freezing
You can freeze Vegan Lasagna Soup Recipe for up to 2 months. To avoid texture loss in the pasta, consider freezing the soup without the noodles and cook the pasta fresh when reheating the thawed soup. This keeps the pasta perfectly al dente when served.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to ensure even warming. If the soup is too thick after chilling, simply add a splash of vegetable stock or water to bring back its perfect consistency.
FAQs
Can I use other types of pasta for the Vegan Lasagna Soup Recipe?
Absolutely! While broken lasagna sheets work best for that traditional feel, you can substitute with any pasta shape you enjoy, such as penne, fusilli, or even small shells. Just keep in mind the cooking time may vary slightly.
Is it possible to make this soup gluten-free?
Yes, simply swap out the lasagna sheets for gluten-free pasta. Most gluten-free pasta varieties work well, just watch the cooking time so the pasta doesn’t become mushy.
Can I add other vegetables to this soup?
Definitely! This soup is very flexible, so feel free to add mushrooms, bell peppers, or even some kale to boost nutrition and flavor. Just add them when you add the courgette to ensure they cook through properly.
How can I boost the protein content further?
Lentils already make this soup protein-rich, but you can add cooked chickpeas or white beans for even more goodness. Alternatively, sprinkle in some hemp seeds or serve with a side of protein-rich vegan bread.
Does this recipe reheat well for meal prep?
Yes, this Vegan Lasagna Soup Recipe holds up beautifully, making it an excellent choice for meal prep. Just store in airtight containers and reheat gently. Adding fresh spinach right before serving ensures it stays vibrant.
Final Thoughts
There really is something extraordinary about a soup that brings the heartiness of lasagna and the ease of a one-pot meal together. This Vegan Lasagna Soup Recipe invites you to experience that perfect blend of familiarity and freshness in every spoonful. Whether you’re new to vegan cooking or a longtime lover of plant-based dishes, I wholeheartedly encourage you to make this soup—your kitchen will smell amazing, and your taste buds will thank you.
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Vegan Lasagna Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This hearty Vegan Lasagna Soup combines all the flavors of classic lasagna in a comforting, ready-in-30-minutes soup. Featuring a medley of sautéed vegetables, tender broken lasagna sheets, protein-rich lentils, and fresh spinach, it’s a perfect plant-based meal that’s nutritious, filling, and easy to prepare.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 2 large garlic cloves, finely chopped
- 1 medium courgette (zucchini), cut into 1/2 inch pieces
- 100 g (3.5 oz) baby spinach
Herbs and Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Canned and Dry Ingredients
- 1 tablespoon tomato paste
- 1 x 400 g (14 oz) can chopped tomatoes
- 1 x 400 g (14 oz) can green lentils
- 1.5 litres vegetable stock
- 200 g (7 oz) lasagna sheets, uncooked, broken into bite-size pieces (or Mafalda Corta pasta)
Instructions
- Saute Vegetables: Heat 2 tablespoons of olive oil in a Dutch oven or large pot over medium heat. Add the diced onion, carrot, and celery, and sauté until they begin to soften, about 5–7 minutes, stirring occasionally to prevent sticking.
- Add Flavor: Stir in the finely chopped garlic, dried oregano, dried basil, and 1 tablespoon of tomato paste. Cook for 1–2 minutes or until the mixture becomes fragrant, ensuring the tomato paste is well incorporated.
- Combine Ingredients: Add the canned chopped tomatoes, chopped courgette pieces, drained green lentils, and 1.5 litres of vegetable stock to the pot. Increase the heat, bring the soup to a boil, then reduce to low and let it simmer gently for about 10 minutes to allow flavors to meld and vegetables to soften.
- Add Pasta: Stir in the broken lasagna sheets or Mafalda Corta pasta pieces. Continue simmering the soup for 8–10 minutes, or until the pasta is cooked al dente. Stir occasionally to prevent pasta from sticking.
- Finish Soup: Add the baby spinach to the pot and stir until wilted. Season the soup with salt and pepper to taste. Remove from heat and serve the soup hot for a comforting meal.
Notes
- Use gluten-free lasagna sheets for a gluten-free version.
- For added protein, you can substitute green lentils with brown lentils or add cooked chickpeas.
- Fresh herbs can be used instead of dried; add them towards the end to preserve flavor.
- To make this soup spicier, add a pinch of red chili flakes during the garlic and herb sauté step.
- This soup stores well and tastes even better the next day. Refrigerate for up to 3 days or freeze in portions for up to a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
