Description
Vegan Lasagna Soup is a comforting and flavorful dish that captures the essence of traditional lasagna in a delightful soup form. With a rich tomato broth, tender noodles, and an abundance of fresh vegetables, this one-pot meal is perfect for cozy evenings or entertaining guests. Quick to prepare and highly customizable, it’s a favorite for everyone, whether you’re vegan or not.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 cup carrots, diced
- 1 cup zucchini, sliced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups low-sodium vegetable broth
- 8 oz lasagna noodles, broken into pieces
- 2 teaspoons dried basil (or ¼ cup fresh basil)
- 3 tablespoons nutritional yeast
- 2 cups fresh spinach
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until fragrant, about 3 minutes.
- Add the diced carrots and sliced zucchini; cook for another 5 minutes until softened.
- Pour in the canned tomatoes (with juice) and vegetable broth. Bring to a simmer.
- Stir in the broken lasagna noodles, dried basil, and nutritional yeast. Simmer for about 10 minutes or until noodles are tender.
- Fold in the fresh spinach until wilted, which takes about 2 minutes.
- Serve hot with additional nutritional yeast or fresh basil on top if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 230
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg