Vegan Lasagna Soup: A Delicious and Hearty Plant-Based Recipe

Vegan Lasagna Soup is a delightful twist on the classic Italian dish that brings all the comforting flavors of traditional lasagna into a warm, hearty bowl. As someone who has always loved the rich, layered goodness of lasagna, I was thrilled to discover this easy-to-make soup version that not only satisfies my cravings but also aligns with my plant-based lifestyle. The history of lasagna dates back to ancient Greece, but it has evolved into a beloved dish across many cultures, each adding their unique touch.

What makes Vegan Lasagna Soup so appealing is its incredible taste and texture. The combination of savory tomato broth, tender noodles, and creamy vegan cheese creates a symphony of flavors that dance on your palate. Plus, it’s a convenient one-pot meal that can be whipped up in no time, making it perfect for busy weeknights or cozy gatherings with friends. I can’t wait to share this recipe with you, so you can experience the joy of this delicious dish for yourself!

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium carrot, diced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes, with juices
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 8 oz lasagna noodles, broken into pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup fresh spinach, roughly chopped
• 1 cup vegan ricotta (store-bought or homemade)
• Fresh basil, for garnish
• Vegan parmesan, for serving (optional)

Preparing the Base

Let’s get started on this delicious Vegan Lasagna Soup! First, I like to gather all my ingredients and have them ready to go. It makes the cooking process so much smoother. Here’s how I prepare the base:

1. In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
2. Next, add the minced garlic and sauté for an additional minute, stirring frequently to prevent burning.
3. Now, toss in the diced carrot, zucchini, and red bell pepper. Cook these veggies for about 5-7 minutes, stirring occasionally, until they start to soften.

Building the Flavor

With the vegetables softened, it’s time to build the flavor of our soup:

4. Add the can of diced tomatoes (with their juices) to the pot. Stir everything together to combine.
5. Pour in the vegetable broth and bring the mixture to a gentle boil.
6. Once boiling, add the dried oregano, dried basil, red pepper flakes (if using), and season with salt and pepper to taste. Stir well to incorporate all the flavors.

Cooking the Noodles

Now that we have a flavorful base, it’s time to add the lasagna noodles:

7. Break the lasagna noodles into smaller pieces (about 2-3 inches long) and add them to the pot. Stir to ensure they are submerged in the broth.
8. Reduce the heat to a simmer and cover the pot. Let the noodles cook for about 10-12 minutes, or until they are al dente. Stir occasionally to prevent sticking.

Adding the Chickpeas and Spinach

While the noodles are cooking, I like to prepare the chickpeas and spinach:

9. Once the noodles are cooked, add the drained and rinsed chickpeas to the pot. Stir to combine.
10. Next, fold in the chopped spinach. It will wilt quickly, so just stir until it’s incorporated and bright green, about 1-2 minutes.

Creating the Vegan Ricotta Layer

To give our soup that classic lasagna flavor, we need to add the vegan ricotta:

11. In a small bowl, scoop out the vegan ricotta. If you’re making your own, you can blend soaked cashews, nutritional yeast, lemon juice, and a pinch of salt until smooth.
12. Once the soup is ready, ladle a portion into a bowl and add a generous dollop of vegan ricotta on top. This will melt slightly into the hot soup, creating a creamy texture.

Serving the Soup

Now that everything is ready, it’s time to serve up this hearty Vegan Lasagna Soup:

13. Garnish each bowl with fresh basil leaves for a pop of color and flavor.
14. If you like, sprinkle

    Conclusion:

    In summary, this Vegan Lasagna Soup is an absolute must-try for anyone looking to enjoy a hearty, comforting meal without compromising on flavor or nutrition. The combination of rich tomato broth, tender noodles, and a medley of vegetables creates a delightful dish that warms the soul and satisfies the taste buds. Plus, it’s incredibly versatile! You can easily customize it by adding your favorite veggies, swapping out the noodles for gluten-free options, or even incorporating some plant-based protein like lentils or chickpeas for an extra boost. I highly encourage you to give this Vegan Lasagna Soup a go. It’s perfect for a cozy weeknight dinner, a gathering with friends, or even meal prep for the week ahead. And don’t forget to top it off with a sprinkle of nutritional yeast or some fresh basil for that extra touch of flavor! Once you’ve tried this recipe, I’d love to hear about your experience. Share your thoughts, any variations you made, or even a photo of your delicious creation! Let’s spread the love for this Vegan Lasagna Soup and inspire others to dive into this delightful dish. Happy cooking! Print
    

    Vegan Lasagna Soup: A Delicious and Hearty Plant-Based Recipe

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    • Author: Maria
    • Total Time: 40 minutes
    • Yield: 4–6 servings 1x

    Print Recipe

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    Description

    This Vegan Lasagna Soup is a comforting and hearty dish that brings the classic flavors of lasagna into a warm, nourishing soup. Loaded with vegetables, chickpeas, and a creamy vegan ricotta, it’s perfect for cozy dinners or meal prep. Enjoy a bowl of this delicious, plant-based goodness!

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    Ingredients

    Scale 1x2x3x

    • 2 tablespoons olive oil
    • 1 medium onion, diced
    • 3 cloves garlic, minced
    • 1 medium carrot, diced
    • 1 medium zucchini, diced
    • 1 red bell pepper, diced
    • 1 can (14 oz) diced tomatoes, with juices
    • 4 cups vegetable broth
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1/2 teaspoon red pepper flakes (optional)
    • Salt and pepper, to taste
    • 8 oz lasagna noodles, broken into pieces
    • 1 can (15 oz) chickpeas, drained and rinsed
    • 1 cup fresh spinach, roughly chopped
    • 1 cup vegan ricotta (store-bought or homemade)
    • Fresh basil, for garnish
    • Vegan parmesan, for serving (optional)

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    Instructions

    1. In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until translucent.
    2. Add the minced garlic and sauté for an additional minute, stirring frequently to prevent burning.
    3. Toss in the diced carrot, zucchini, and red bell pepper. Cook for about 5-7 minutes, stirring occasionally, until softened.
    4. Add the can of diced tomatoes (with juices) to the pot and stir to combine.
    5. Pour in the vegetable broth and bring the mixture to a gentle boil.
    6. Once boiling, add the dried oregano, dried basil, red pepper flakes (if using), and season with salt and pepper to taste. Stir well.
    7. Break the lasagna noodles into smaller pieces (about 2-3 inches long) and add them to the pot. Stir to ensure they are submerged in the broth.
    8. Reduce the heat to a simmer and cover the pot. Let the noodles cook for about 10-12 minutes, or until al dente, stirring occasionally to prevent sticking.
    9. Once the noodles are cooked, add the drained and rinsed chickpeas to the pot and stir to combine.
    10. Fold in the chopped spinach, stirring until it’s incorporated and bright green, about 1-2 minutes.
    11. In a small bowl, scoop out the vegan ricotta. If making your own, blend soaked cashews, nutritional yeast, lemon juice, and a pinch of salt until smooth.
    12. Ladle a portion of the soup into a bowl and add a generous dollop of vegan ricotta on top, allowing it to melt slightly into the hot soup.
    13. Garnish each bowl with fresh basil leaves and, if desired, sprinkle with vegan parmesan before serving.

    Notes

    • Feel free to customize the vegetables based on what you have on hand.
    • For a spicier kick, increase the amount of red pepper flakes.
    • This soup can be stored in the refrigerator for up to 4 days and freezes well.

    • Prep Time: 15 minutes
    • Cook Time: 25 minutes