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
Scale
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
