If you’re craving the comforting flavors of classic lasagna but want something warm, hearty, and ready in under half an hour, this Vegan Lasagna Soup Recipe is your new best friend. Imagine all the delicious layers of a traditional lasagna transformed into a cozy, spoonable bowl of tomatoey broth brimming with tender veggies, protein-packed lentils, and bite-sized pasta pieces. It’s the perfect way to enjoy those familiar tastes without the fuss of layering noodles or waiting for it to bake, making it ideal for busy weeknights or when you want a simple yet nourishing meal that feels like a big, warm hug.
Ingredients You’ll Need
Gathering these simple yet essential ingredients makes this dish not only easy to pull together but also incredibly flavorful and satisfying. Each element plays a vital role: fresh veggies add texture and color, herbs bring vibrant aroma, and the lentils contribute a hearty protein boost that elevates the soup’s comforting nature.
- 2 tablespoons olive oil: This is the base for sautéing and adds a fruity richness to the soup.
- 1 medium onion, diced: Provides a sweet, savory foundation when cooked until soft.
- 1 medium carrot, diced: Adds a subtle sweetness and delightful bite.
- 2 celery stalks, diced: Brings a gentle earthiness and texture contrast.
- 2 large garlic cloves, finely chopped: Fresh garlic infuses the soup with depth and warmth.
- 1 teaspoon dried oregano: Offers that classic Italian herbal note.
- 1 teaspoon dried basil: Enhances the dish with fragrant, sweet undertones.
- 1 tablespoon tomato paste: Concentrates the tomato flavor and adds richness to the broth.
- 1 x 400 g (14 oz) can chopped tomatoes: Provides the vibrant body of the soup with fresh acidity.
- 1 medium courgette (zucchini), cut into 1/2 inch pieces: Adds freshness and a silky texture.
- 1 x 400 g (14 oz) can green lentils: The protein-packed heart of the soup, making it filling and nourishing.
- 1.5 litres vegetable stock: Forms the flavorful liquid base that brings all the ingredients together.
- 100 g (3.5 oz) baby spinach: Adds vibrant color and a gentle leafy bite just before serving.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- 200 g (7 oz) lasagna sheets, uncooked, broken into bite-size pieces (or Mafalda Corta pasta): The star ingredient, mimicking the classic lasagna pasta texture in soup form.
How to Make Vegan Lasagna Soup Recipe
Step 1: Sauté the Base Vegetables
Start by warming the olive oil in a Dutch oven or large pot over medium heat. Toss in the diced onion, carrot, and celery, stirring occasionally, until the vegetables begin to soften and their sweetness comes alive—this usually takes about 5 to 7 minutes. This step is crucial as it forms the aromatic foundation for your soup, coaxing out those natural flavors that make every spoonful comforting and delicious.
Step 2: Build the Flavor with Aromatics and Herbs
Next, add the finely chopped garlic along with the dried oregano, dried basil, and tomato paste. Stir everything together and let it cook for a minute or two until the garlic is fragrant and the tomato paste darkens slightly. This layering of flavors at the start awakens the soup’s depth, making it taste like it’s been simmering all day, even though we’re moving quickly.
Step 3: Add Tomatoes, Veggies, Lentils, and Stock
Pour in the canned chopped tomatoes, add the chopped courgette and green lentils, then ladle in the vegetable stock. Bring the entire pot up to a boil, then lower the heat to let it gently simmer. This step melds all the ingredients together, allowing the flavors to marry and the soup’s texture to become beautifully cohesive while the courgette softens without losing its shape.
Step 4: Cook the Broken Lasagna Pasta
Once your soup is simmering nicely, toss in the broken lasagna sheet pieces or your chosen pasta. Cook just until the pasta is al dente—tender yet with a little bite. This is where your soup truly transforms into a lasagna-inspired dish, giving you that familiar pasta comfort in every spoonful without the wait and fuss of baking it. Keep an eye on it to avoid overcooking.
Step 5: Add Spinach and Season to Perfection
Finally, stir in the baby spinach and allow it to gently wilt into the hot soup. Season with salt and pepper to taste, making sure to adjust for the seasoning from your vegetable stock. This fresh pop of green not only makes the dish visually vibrant but also adds a lovely lightness to the rich broth, balancing every bite before serving hot and steaming.
How to Serve Vegan Lasagna Soup Recipe
Garnishes
To elevate your bowl of Vegan Lasagna Soup Recipe, consider adding a sprinkle of nutritional yeast for that subtle cheesy flavor or a handful of fresh chopped basil leaves to brighten the taste. A drizzle of good quality olive oil or crushed red pepper flakes can add layers of complexity and a hint of spiciness that keeps each spoonful exciting.
Side Dishes
This soup shines beautifully when paired with crusty bread or garlic breadsticks to soak up the tomato goodness. A light mixed green salad with a zesty vinaigrette complements the hearty soup making your meal balanced and refreshing without overshadowing the main event.
Creative Ways to Present
For a charming twist, serve the soup in individual mini cocottes or colorful bowls to make your meal feel special. You might also top each serving with a sprinkle of toasted pine nuts or vegan parmesan for added texture and indulgence. These little touches make sharing this Vegan Lasagna Soup Recipe feel like a warm, welcome celebration.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it an excellent choice for meal prep or a quick, wholesome lunch or dinner on busy days. Just be mindful that the pasta may absorb some broth, so you might want to add a splash of water or stock when reheating.
Freezing
If you want to keep this soup longer, it freezes well for up to 3 months. Use a freezer-safe container and leave some room at the top for the soup to expand. When thawing, defrost in the fridge overnight and stir well before reheating to recombine any separated liquids and solids.
Reheating
Reheat your vegan lasagna soup gently in a saucepan over medium heat, stirring occasionally to avoid sticking and to ensure an even temperature. If it’s too thick, add a little vegetable broth or water to loosen it up. Microwaving works too; just cover the bowl and heat in intervals, stirring in between for the best results.
FAQs
Can I use other types of pasta instead of broken lasagna sheets?
Absolutely! Mafalda Corta pasta works wonderfully, but you can also use penne, shells, or even rigatoni broken into smaller pieces to mimic that classic lasagna feel. Just adjust the cooking time based on the pasta you choose to ensure it doesn’t get mushy.
Is this soup high in protein?
Thanks to the green lentils, this Vegan Lasagna Soup Recipe offers a good amount of plant-based protein, making it filling and perfect for a wholesome meal. Lentils add heartiness without needing any animal products.
Can I make this soup gluten-free?
Definitely! Swap the lasagna sheets for your favorite gluten-free pasta varieties. Just watch the cooking time closely since different pastas can cook at slightly different speeds, and ensure your vegetable stock is also gluten-free.
How spicy is this soup? Can I add heat?
This recipe is wonderfully mild and comforting by default, but you can easily amp up the spice by adding crushed red pepper flakes during cooking or serving with hot sauce on the side. It’s totally customizable depending on your heat preference.
Can I add other vegetables to the soup?
Yes! Feel free to throw in mushrooms, bell peppers, or even kale in place of or alongside the spinach and courgette. The flavors all blend nicely, and it’s a great way to use up whatever fresh veggies you have in your fridge.
Final Thoughts
If you’re looking for a quick, nourishing meal that captures the essence of lasagna in a way that’s cozy, healthy, and effortlessly vegan, this Vegan Lasagna Soup Recipe is an absolute must-try. It’s a perfect blend of familiar comfort and nourishing goodness that will have you coming back for seconds. I can’t wait for you to make it your own and enjoy every heartwarming spoonful.
Print
Vegan Lasagna Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This hearty Vegan Lasagna Soup combines the comforting flavors of traditional lasagna in a wholesome, plant-based soup form. With fresh vegetables, green lentils, and tender broken lasagna sheets, it’s a nourishing and satisfying meal perfect for a cozy dinner.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 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
Herbs and Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Tomato Base
- 1 tablespoon tomato paste
- 1 x 400 g (14 oz) can chopped tomatoes
Legumes and Pasta
- 1 x 400 g (14 oz) can green lentils
- 200 g (7 oz) lasagna sheets, uncooked, broken into bite-size pieces (or Mafalda Corta pasta)
Liquids
- 1.5 litres vegetable stock
Instructions
- Sauté Vegetables: Heat olive oil in a Dutch oven over medium heat. Add diced onion, carrot, and celery, sautéing until they are slightly softened and fragrant, about 5 minutes.
- Add Garlic and Herbs: Stir in the finely chopped garlic, dried oregano, dried basil, and tomato paste. Cook for 1-2 minutes until the mixture releases a fragrant aroma.
- Combine with Tomatoes and Lentils: Pour in the canned chopped tomatoes, add the courgette pieces and drained green lentils. Pour the vegetable stock over all ingredients and bring the soup to a boil.
- Simmer and Cook Pasta: Reduce heat and let the soup simmer gently. Stir in the broken lasagna sheets or Mafalda Corta pasta. Cook until the pasta is tender yet firm to the bite (al dente), approximately 8-10 minutes.
- Finish with Spinach and Seasoning: Add baby spinach to the pot, stirring until wilted. Season the soup with salt and pepper to taste. Serve hot for a cozy and nutritious meal.
Notes
- Using broken lasagna sheets gives this soup a fun texture reminiscent of classic lasagna noodles in a broth.
- For added protein, consider adding vegan parmesan or nutritional yeast as a topping.
- If you prefer a thicker soup, reduce the vegetable stock to 1 liter.
- Feel free to add more vegetables such as mushrooms or bell peppers to enhance the flavor.
- This soup stores well in the refrigerator for up to 3 days and freezes perfectly for up to 1 month.
