Vegan Lasagna Soup
A comforting bowl of soup that combines the delightful flavors of traditional lasagna with fresh vegetables and hearty noodles, perfect for a plant-based meal.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 1 zucchini, diced
- 1 bell pepper, diced
Soup Ingredients
- 4 cups vegetable broth
- 28 oz can crushed tomatoes
- 9-12 pieces lasagna noodles, broken into pieces
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup dairy-free cheese shreds
Garnish
- to taste fresh basil for garnish
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sautéing until fragrant for about 2-3 minutes.
- Incorporate the diced carrots, zucchini, and bell pepper into the pot, cooking for approximately five minutes.
- Pour in the vegetable broth and crushed tomatoes, bringing the mixture to a gentle boil.
Cooking
- Once boiling, add the broken lasagna noodles, Italian seasoning, salt, and black pepper.
- Stir well to combine and ensure the noodles are submerged in liquid.
- Reduce the heat to a simmer and cook for about 20 minutes, stirring occasionally.
- When the noodles are tender, stir in the dairy-free cheese shreds until melted.
Serving
- Garnish with fresh basil before serving.
- Serve hot, pairing with crusty bread or extra dairy-free cheese.
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Notes
This soup freezes well—make a double batch for easy meals later. Feel free to customize with different vegetables or add protein like lentils or chickpeas.