Vegan Lasagna Soup
This vegan lasagna soup is so delicious! This deconstructed version of lasagna couldn’t be easier to make. Rest assured that it doesn’t sacrifice any taste just because it’s a soup. It still has all of the cheesy, carby, delicious flavor of lasagna that you know and love.
Servings: 4
Calories: 235kcal
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion roughly chopped
- 3 cloves garlic minced
- 1 red bell pepper diced into small chunks
- 1 cup mushrooms diced into small chunks
- 4 cups low-sodium vegetable broth
- 2 cups tomato marinara sauce
- 5 sheets lasagna noodles broken up into bite-sized chunks
- 2 cups baby spinach
- ½ cup fresh basil finely chopped
- salt and pepper to taste
- vegan cheese for serving such as ricotta, optional
Instructions
- Heat the oil in a large pot. Add the onions and garlic and saute for 2 minutes.
- Add the bell pepper and mushrooms and saute for another 10 minutes.
- Add the vegetable broth and the marinara sauce and bring the soup to a boil.
- Once the soup is gently boiling, add the pasta and then reduce to a simmer. Cook the soup until the pasta is cooked through. The time will vary depending on the type of pasta you chose so cook according to package directions and taste for doneness. Stir frequently.
- Once the pasta is cooked, add the spinach and basil and stir to wilt.
- Add salt and pepper to taste.
- Ladle the soup into a bowl and add vegan cheese and garnish with fresh basil if desired.
Video
Notes
Storing Tips: Leftover vegan lasagna soup is super easy to store! Just let it cool down, then pour it into an airtight container. Keep it in the fridge for up to 4–5 days. If the noodles soak up too much liquid, you can add a splash of water or broth when reheating.
Freezing Option: For longer storage, freeze it for up to 2 months—just thaw it in the fridge overnight before warming it up on the stove or in the microwave.
Nutrition
Calories: 235kcal | Carbohydrates: 42g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Sodium: 600mg | Potassium: 721mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3028IU | Vitamin C: 54mg | Calcium: 59mg | Iron: 3mg