Description
This Vegan Lasagna Soup has all the classic flavors of traditional lasagna—rich tomato, tender pasta, and Italian herbs—transformed into a cozy, one-pot plant-based meal. It’s easy to make, satisfying, and perfect for chilly nights or comforting weeknight dinners.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 1 zucchini, diced
- 1 cup mushrooms, chopped
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 8 oz lasagna noodles or mafalda pasta, broken into pieces
- Salt and black pepper to taste
For Serving:
- Vegan ricotta or cashew cream
- Fresh basil or parsley
- Vegan Parmesan (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for 1 minute.
- Add carrots, zucchini, and mushrooms. Cook until vegetables begin to soften, about 5 minutes more.
- Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, vegetable broth, Italian seasoning, salt, pepper, and red pepper flakes if using. Bring to a gentle boil.
- Add broken pasta pieces. Reduce heat and simmer, stirring occasionally, until pasta is tender (10–12 minutes).
- Taste and adjust seasoning as needed. Serve hot with a dollop of vegan ricotta or cashew cream and fresh herbs on top.
Notes
- Add spinach or kale during the last few minutes for extra greens.
- Stir in cooked lentils or beans for more protein.
- Use gluten-free pasta for a gluten-free version.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 7g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
