Vegan Lasagna Soup
Cozy up with a bowl of hearty Vegan Lasagna Soup, a comforting twist on the classic Italian dish that's perfect for chilly nights. Packed with vibrant vegetables like carrots, celery, zucchini, and spinach, this soup combines the rich flavors of Italian herbs, savory tomato broth, and tender lasagna noodles for a delightful, nourishing meal. Topped with creamy vegan ricotta, fresh parsley, and a sprinkle of nutritional yeast, each bowl delivers a satisfying mix of textures and flavors without the need for dairy or meat. Ready in just 45 minutes, this one-pot wonder is ideal for weeknight dinners and can easily be scaled up for meal prep or gatherings. It's the ultimate plant-based comfort food that brings all the indulgence of lasagna in soup form — no layering required!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 medium carrot, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 28-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 0.25 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 lasagna noodles, broken into pieces
- 4 cups fresh spinach
- 1 cup vegan ricotta
- 0.25 cup fresh parsley, chopped
- 2 tablespoons nutritional yeast
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 5 minutes, until translucent.
Stir in the minced garlic, diced carrots, celery, and zucchini. Cook for another 5 minutes, stirring occasionally.
Add the canned diced tomatoes with their juice and the tomato paste to the pot. Stir well to combine.
Pour in the vegetable broth followed by the thyme, oregano, basil, crushed red pepper flakes, salt, and black pepper. Stir until combined.
Bring the soup to a boil over high heat, then reduce the heat to a simmer.
Add the broken lasagna noodles and cook for 10 minutes, or until the noodles are tender.
Stir in the fresh spinach and let it wilt into the soup, cooking for an additional 2 minutes.
Remove the soup from heat and adjust seasoning to taste.
Serve the soup hot and top each bowl with a dollop of vegan ricotta, a sprinkle of fresh parsley, and nutritional yeast.
Nutrition Facts
Calories |
3155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7114 mg | 309% | |
| Total Carbohydrate | 499.2 g | 182% | |
| Dietary Fiber | 55.8 g | 199% | |
| Total Sugars | 56.7 g | ||
| Protein | 119.9 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 918 mg | 71% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 5995 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
