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
Scale
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.
