Tyler McFarland on February 5, 2024
Updated on February 5, 2024 Found a mistake? Let us know!
Vegan Lasagna Soup Recipe
Try this hearty and delicious Vegan Lasagna Soup, packed with green lentils, lasagna noodles, and nutritious spinach, making it the perfect comfort food for a quick and healthy weeknight dinner.
Ingredients
Instructions
- In a large pot, heat the olive oil over medium heat. Once the oil starts to glisten, add the onion and cook for 3-4 minutes until it turns partially translucent.
- Introduce the garlic, tomato paste, basil, and oregano into the pot. Cook for an additional 2-3 minutes until the onions become fully translucent and the aromatic herbs fill the air.
- Increase the heat to medium-high and bring the pot to a boil by adding crushed tomatoes, vegetable broth, and lentils. Let it simmer for about 10 minutes, until the lentils reach halfway tenderness.
- Take the lasagna noodles and break them into approximately 2-inch-long pieces. Add them to the pot and allow the soup to cook for another 10-15 minutes until the pasta reaches the desired al dente consistency and the lentils are fully tender.
- Incorporate the spinach into the mixture and wait for it to wilt. Once wilted, the soup is ready to be served immediately.
- Enjoy your delicious soup!
Nutrition
| Fiber | 5 grams |
| Protein | 10 grams |
| Fat | 64 grams |
| Calories | 1049 calories |
| Sugar | 24 grams |
| Carbohydrates | 87 grams |
This Vegan Lasagna Soup recipe is a simple, easy, and light Italian dish that is perfect for a comforting dinner.
It is dairy-free and vegan, making it suitable for those following a vegetarian or vegan diet.
The soup is healthy and high in fiber, making it a nutritious option for a weeknight meal.
With a cooking time of under 30 minutes, it is quick to prepare on the stovetop.
The recipe also utilizes common kitchen equipment such as a saucepan, spatula, wooden spoon, and measuring cups and spoons.
Whether you're cooking for yourself or planning a big batch meal, this Vegan Lasagna Soup is a delicious and convenient option.
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I’m Tyler McFarland, the editor and main author here. When I first went vegan 13 years ago, convenience products like veggie burgers and soy milk were a lot harder to find. Now they’re everywhere!