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!
Ingredients
Scale
- 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)
Instructions
- 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.
- Add the minced garlic and sauté for an additional minute, stirring frequently to prevent burning.
- Toss in the diced carrot, zucchini, and red bell pepper. Cook for about 5-7 minutes, stirring occasionally, until softened.
- Add the can of diced tomatoes (with juices) to the pot and stir to combine.
- Pour in the vegetable broth and bring the mixture to a gentle boil.
- Once boiling, add the dried oregano, dried basil, red pepper flakes (if using), and season with salt and pepper to taste. Stir well.
- 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.
- 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.
- Once the noodles are cooked, add the drained and rinsed chickpeas to the pot and stir to combine.
- Fold in the chopped spinach, stirring until its incorporated and bright green, about 1-2 minutes.
- 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.
- 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.
- 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