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
Scale
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.
