Vegan Lasagna Soup
A delightful spin on traditional lasagna, this Vegan Lasagna Soup combines familiar flavors with fresh vegetables for a comforting and nutritious dish.
Ingredients
Base Ingredients
- 2 tablespoons olive oil For sautéing vegetables
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 1 medium bell pepper, diced
Liquids & Seasonings
- 4 cups vegetable broth Low-sodium if desired
- 28 ounces crushed tomatoes, canned
- 9-12 pieces lasagna noodles, broken into pieces Gluten-free pasta can be used as a substitute
- 1 teaspoon Italian seasoning
- 1 teaspoon salt Adjust to taste
- 1/2 teaspoon black pepper
Finishing Touches
- 1 cup dairy-free cheese shreds Choose a variety that melts well
- 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 and translucent, about 3-5 minutes.
- Stir in the diced carrots, zucchini, and bell pepper. Cook for about 5 minutes, stirring occasionally.
- Add the vegetable broth and crushed tomatoes to the pot, stirring to combine. Bring to a boil, then reduce the heat to simmer.
Cooking
- Break the lasagna noodles into small pieces and add them to the pot with Italian seasoning, salt, and black pepper. Stir to ensure noodles are submerged and simmer for about 20 minutes.
- Once the noodles are cooked to your liking, stir in the dairy-free cheese shreds until melted and creamy.
- Garnish with fresh basil before serving.
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Notes
For a richer flavor, add a drizzle of olive oil while serving. Adjust the veggie ingredients to your preference, and consider pairing the soup with a side salad or garlic bread.