If you have been yearning for a comforting, hearty, and utterly delicious bowl of goodness, this Vegan Lasagna Soup Recipe is exactly what you need. Imagine all the cozy and rich flavors of a classic lasagna transformed into a vibrant, warm soup that’s bursting with layers of tender veggies, aromatic herbs, and tender noodles. This soup captures the spirit of Italian comfort food in a way that’s perfect for any day you crave something wholesome, satisfying, and packed with plant-based goodness. Whether you’re a seasoned vegan or just hungry for an incredibly tasty meal, this recipe will quickly become a favorite in your kitchen.
Ingredients You’ll Need
This Vegan Lasagna Soup Recipe relies on a handful of simple, accessible ingredients that come together to create a symphony of textures and flavors. Each component plays a special role, from the sweetness of the carrots to the earthy depth lentils provide, making the final result both nourishing and exciting.
- Olive oil: A quality olive oil is essential for sautéing and infusing the base with richness.
- Onion: Adds natural sweetness and depth to the soup’s foundation.
- Carrot: Offers a subtle earthiness and lovely texture for balance.
- Celery stalks: Brings a fresh, slightly peppery bite to the aromatic vegetable mix.
- Garlic cloves: The heart of Italian flavor, making every spoonful irresistible.
- Dried oregano and basil: Classic Italian herbs that breathe authentic aroma into the dish.
- Tomato paste: Concentrates tomato flavor, giving the broth its rich, savory essence.
- Chopped tomatoes (canned): Provide a juicy, tangy element that balances the earthier vegetables.
- Courgette (zucchini): Adds a tender bite and fresh color that livens the soup.
- Green lentils (canned): A fantastic protein-packed ingredient that thickens and enriches the soup.
- Vegetable stock: The soul of the broth, creating that comforting warmth you want in every bowl.
- Baby spinach: Wilted into the soup for a boost of color and gentle greens.
- Salt and pepper: To taste, enhancing all the natural flavors.
- Lasagna sheets (uncooked): Broken into bite-sized pieces or substitute with Mafalda Corta pasta, they bring that iconic noodle texture that turns this into true lasagna soup magic.
How to Make Vegan Lasagna Soup Recipe
Step 1: Sauté Vegetables
Start by warming the olive oil in a large Dutch oven over medium heat. Toss in the diced onion, carrot, and celery, cooking them until they’re just softened and starting to release their sweetness. This soft vegetable foundation is the key to building layers of flavor that will make your soup sing.
Step 2: Add Flavor
Next, stir in the finely chopped garlic along with dried oregano, basil, and rich tomato paste. Allow everything to cook together for a few minutes until the mixture becomes fragrant and you can smell that unmistakable burst of Italian-inspired goodness filling your kitchen.
Step 3: Combine Ingredients
Add the canned chopped tomatoes, chopped courgette pieces, and green lentils, followed by the vegetable stock. Bring the entire pot to a gentle boil, then reduce the heat to let the soup simmer. This simmering step allows all the ingredients to meld beautifully, creating a comforting broth packed with fresh and robust flavors.
Step 4: Add Pasta
Once the broth is hot and ready, stir in the broken lasagna sheets or your pasta of choice. Cook until the noodles become perfectly al dente—soft but with just the right bite. This step is what transforms the vibrant soup into a satisfying and filling meal reminiscent of classic lasagna.
Step 5: Finish Soup
Finally, toss in the baby spinach and let it wilt gently into the hot soup. Season with salt and pepper to your taste. The spinach adds a lovely pop of green and a fresh finish that balances all the rich, savory flavors, making this Vegan Lasagna Soup Recipe truly unforgettable.
How to Serve Vegan Lasagna Soup Recipe
Garnishes
Garnishing your vegan lasagna soup elevates the experience and adds texture. Consider sprinkling fresh basil leaves, a drizzle of good-quality olive oil, or even a handful of toasted pine nuts for crunch. These little touches make every spoonful feel special and show off the beautiful colors of the dish.
Side Dishes
This soup shines on its own but pairs wonderfully with crusty bread or garlic bread for dipping. A light green salad dressed in lemon vinaigrette also complements the soup’s richness perfectly, providing a refreshing contrast that leaves you feeling completely satisfied without being overly full.
Creative Ways to Present
Serve this soup in rustic bowls garnished with fresh herbs and a lemon wedge on the side to add a zesty brightness. For casual gatherings, ladle it into small cups as a comforting appetizer. You can also transform it into a fun interactive meal by setting out bowls of various toppings such as vegan cheese shreds, crushed red pepper flakes, or nutritional yeast for guests to personalize their bowls.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers, store the soup in a sealed container in the refrigerator for up to four days. The flavors continue to meld and deepen, making it even tastier the next day. Just be sure to keep the noodles submerged in broth to prevent them from drying out.
Freezing
This Vegan Lasagna Soup Recipe freezes reasonably well, though noodles might become softer upon thawing. For best results, freeze the soup without the pasta and add freshly cooked noodles when reheating. Store in airtight containers or freezer bags for up to three months.
Reheating
Reheat the soup gently on the stove over medium-low heat, stirring occasionally to avoid sticking. If reheating from frozen, thaw overnight in the refrigerator first. Add a splash of vegetable broth or water if the soup becomes too thick. Stir in fresh noodles or reheat pasta separately to keep that delightful texture.
FAQs
Can I use other types of lentils in this soup?
Yes, you can substitute green lentils with brown lentils or even red lentils, but keep in mind that red lentils cook faster and tend to break down more, giving the soup a softer texture.
What if I don’t have lasagna sheets? Can I use a different pasta?
Absolutely! Broken Mafalda Corta or similar wide, flat pasta works wonderfully. Even small pasta shapes like penne, rigatoni, or broken spaghetti can be delicious alternatives.
Is this soup spicy? How can I add heat?
This recipe is not spicy by default, but you can easily add red pepper flakes or a dash of cayenne pepper during the cooking process to give it a bit of a kick without overpowering the flavors.
Can I prepare this soup in a slow cooker?
Yes! Sauté the vegetables on the stove first, then transfer everything to a slow cooker and cook on low for 4-6 hours. Add the pasta during the last 30 minutes to avoid overcooking.
How can I make this soup more protein-rich?
The lentils already add a good protein base, but you can boost it further by stirring in cooked chickpeas or adding vegan meat crumbles if you like. Nutritional yeast sprinkled on top also adds a cheesy flavor and extra protein.
Final Thoughts
This Vegan Lasagna Soup Recipe is such a joyful way to enjoy all the comforting flavors of lasagna without the fuss. It warms your soul, delights your taste buds, and fills your kitchen with an irresistible aroma every time you make it. I truly hope you give this recipe a try and find as much happiness in serving it as I do sharing it with friends and family.
Print
Vegan Lasagna Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This hearty Vegan Lasagna Soup blends the comforting flavors of classic lasagna into a warm, nourishing soup. Packed with vegetables, lentils, and uncooked lasagna sheets, it’s an easy, one-pot meal perfect for a cozy weeknight dinner.
Ingredients
Vegetables
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 2 large garlic cloves, finely chopped
- 1 medium courgette (zucchini), cut into 1/2 inch pieces
- 100 g (3.5 oz) baby spinach
Pantry & Canned Goods
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon tomato paste
- 1 x 400 g (14 oz) can chopped tomatoes
- 1 x 400 g (14 oz) can green lentils
- 1.5 litres vegetable stock
- 200 g (7 oz) lasagna sheets, uncooked, broken into bite-size pieces (or Mafalda Corta pasta)
- Salt and pepper to taste
Instructions
- Saute Vegetables: Heat the olive oil in a Dutch oven over medium heat. Add the diced onion, carrot, and celery, cooking until they are slightly softened, about 5-7 minutes.
- Add Flavor: Stir in the finely chopped garlic, dried oregano, dried basil, and tomato paste. Cook for 1-2 minutes until fragrant, allowing the tomato paste to caramelize slightly.
- Combine Ingredients: Pour in the canned chopped tomatoes, add the chopped courgette and drained green lentils, then pour in the vegetable stock. Bring the soup to a boil, then reduce the heat to low and let it simmer gently for about 10 minutes to allow flavors to meld.
- Add Pasta: Stir in the broken lasagna sheets or Mafalda Corta pasta pieces. Continue to cook the soup for another 8-10 minutes or until the pasta is cooked al dente.
- Finish Soup: Add the baby spinach to the pot and stir until wilted. Season the soup with salt and freshly ground black pepper to taste. Serve the soup hot, enjoying the comforting flavors of lasagna in every spoonful.
Notes
- For a gluten-free option, substitute the lasagna sheets with gluten-free pasta.
- You can swap green lentils with brown or black lentils if preferred.
- Adjust the consistency by adding more vegetable stock for a thinner soup or simmer longer for a thicker texture.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
- Add a sprinkle of nutritional yeast or vegan cheese for extra flavor.
