Let me tell you about my absolute favorite cozy dish—vegan lasagna soup! Whenever the weather starts to turn chilly, this hearty, comforting soup becomes my go-to recipe. It’s got all the classic flavors of lasagna, but in a warm, slurp-able form that’s perfect for those laid-back evenings at home. My family adores it, and honestly, who wouldn’t? It’s packed with colorful veggies and lentils, making it both nutritious and delicious. Plus, it’s so easy to whip up! In just about 45 minutes, you can have a big pot of this vegan lasagna soup simmering on the stove, filling your kitchen with the most inviting aromas. Trust me, once you try it, you’ll be hooked!
Ingredients for Vegan Lasagna Soup
Gather these simple yet vibrant ingredients to create the most delicious vegan lasagna soup:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 2 teaspoons Italian seasoning
- 9 lasagna noodles, broken into pieces
- 1 cup packed spinach, chopped
- 1 can (15 ounces) lentils, drained and rinsed
- Salt and pepper to taste
- Fresh basil for garnish
These fresh ingredients work together to create a soul-satisfying bowl of soup that’s bursting with flavor. Don’t worry if you’re not a pro at chopping; just have fun with it! Feel free to customize based on what you have in your pantry or what you love best. Enjoy the process!
How to Prepare Vegan Lasagna Soup
Now, let’s dive into the deliciousness of making this vegan lasagna soup! I promise, it’s not complicated at all. Just follow these simple steps, and you’ll have a comforting bowl of goodness ready in no time.
Step-by-Step Instructions
- First things first, heat the olive oil in a large pot over medium heat. You want it nice and warm so the flavors can start to dance together.
- Next, toss in the chopped onion and minced garlic. Sauté these until the onion turns translucent—about 3-4 minutes. The smell is divine!
- Now, add in the diced carrot, celery, zucchini, and bell pepper. Cook everything together for about 5-7 minutes, until those veggies are tender and vibrant.
- Time to stir in the crushed tomatoes, vegetable broth, and Italian seasoning. Bring this lovely mixture to a boil, then reduce the heat and let it simmer for 10 minutes. This is where the magic happens!
- Carefully add the broken lasagna noodles. Cook them in the soup until they’re tender—this usually takes about 8-10 minutes, so keep an eye on them!
- In the last few minutes of cooking, stir in the chopped spinach and drained lentils. Cook for an additional 5 minutes, just until the spinach wilts and everything is heated through.
- Finally, season with salt and pepper to taste. Serve hot, garnished with fresh basil, and enjoy each warm, hearty spoonful!
And there you have it! Your vegan lasagna soup is ready to warm your soul. It’s such a delightful dish that brings everyone together around the table.
Why You’ll Love This Recipe
This vegan lasagna soup isn’t just delicious—it’s also incredibly practical! Here are a few reasons why I know you’re going to fall head over heels for this recipe:
- Quick Preparation: With just 15 minutes of prep time, you can have this hearty meal on the table in under an hour. Perfect for busy weeknights!
- Hearty and Comforting: Every bowl is like a warm hug, filled with rich flavors and satisfying textures that make it a wonderful choice for chilly evenings.
- Packed with Vegetables: It’s loaded with a rainbow of veggies and lentils, making it a nutritious choice that doesn’t skimp on flavor.
- Meal Prep Friendly: This soup stores beautifully! Make a big batch to enjoy throughout the week or freeze some for later—just reheat and savor the goodness!
- Endless Customization: Feel free to swap in any veggies you have on hand or even add your favorite spices to make it truly your own!
Trust me, once you try this vegan lasagna soup, it’s going to become a staple in your kitchen, just like it is in mine!
Tips for Success
To make your vegan lasagna soup truly shine, here are some pro tips that I’ve picked up along the way. Trust me, these little tricks can elevate your dish to the next level!
- Choose Your Veggies: While I’ve listed my favorite vegetables, don’t hesitate to use what you have on hand! Spinach, kale, mushrooms, or even eggplant can all add great flavor and nutrition.
- Adjust the Broth: If you prefer a thicker soup, you can reduce the amount of vegetable broth slightly or let it simmer longer to thicken up. Just remember to keep an eye on the noodles; they’ll soak up some of that liquid!
- Herb it Up: Fresh herbs can make a world of difference. Try adding fresh basil or parsley right before serving for an extra burst of freshness. Oregano also pairs beautifully with the Italian flavors!
- Make it Spicy: Want a kick? Add red pepper flakes or a dash of hot sauce to the soup while it simmers. It’ll bring a delightful warmth that complements the other flavors.
- Cook the Noodles Separately: If you’re planning to have leftovers, consider cooking the lasagna noodles separately and adding them to individual bowls. This helps to prevent them from getting mushy in the soup as it sits.
- Top it Off: Enhance each bowl with a sprinkle of nutritional yeast for a cheesy flavor without the dairy or some vegan parmesan. A drizzle of balsamic reduction can also add a lovely touch!
These tips will help you create a vegan lasagna soup that’s not just good, but absolutely fantastic. Enjoy the process, and don’t be afraid to get creative!
Nutritional Information
Here’s an estimated breakdown of the nutritional values for a serving of this delicious vegan lasagna soup. Keep in mind that these values can vary based on specific ingredients and portion sizes, but this will give you a good idea:
- Serving Size: 1 cup
- Calories: 250
- Fat: 5g
- Saturated Fat: 0.5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 500mg
- Carbohydrates: 45g
- Fiber: 10g
- Sugar: 6g
- Protein: 12g
- Unsaturated Fat: 4.5g
This soup is not only comforting and filling but also a great way to pack in those nutrients! With plenty of fiber from the lentils and veggies, it makes for a wholesome meal that keeps you satisfied. Enjoy every warm, nourishing spoonful!
FAQ About Vegan Lasagna Soup
Got questions about my vegan lasagna soup? No worries! I’ve got you covered with some of the most common queries I hear. Let’s dive in!
Can I use gluten-free lasagna noodles?
Absolutely! There are many great gluten-free options out there. Just follow the package instructions for cooking times, as they can vary from regular noodles.
How should I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to let it cool completely before freezing!
Can I add protein to this soup?
Of course! If you want to boost the protein, you can add some cooked chickpeas or kidney beans. Both will fit right in with the flavors and add even more heartiness to your meal!
What if I don’t have lentils?
No problem! You can substitute the lentils with any other beans you enjoy, like black beans or cannellini beans. Just make sure they’re cooked and ready to go!
Is this soup kid-friendly?
Definitely! The flavors are mild but delicious, making it a hit with kids. Plus, they’ll love the fun of slurping up the noodles!
Can I make this soup in advance?
Yes! This soup actually tastes even better the next day as the flavors meld. Just store it in the refrigerator and reheat when you’re ready to enjoy!
How can I make it spicier?
If you like a little heat, try adding red pepper flakes or a dash of hot sauce while it simmers. It’ll give your soup a lovely kick without overpowering the other flavors!
Can I use fresh tomatoes instead of canned?
Absolutely! If you have fresh tomatoes on hand, just chop them up and use them in place of the canned tomatoes. You might want to add a bit of tomato paste to deepen the flavor.
Feel free to reach out with any more questions! I love sharing tips and tricks to make this vegan lasagna soup a staple in your kitchen, just as it is in mine!
Storage & Reheating Instructions
Storing leftovers properly is key to enjoying your vegan lasagna soup again! Here’s how I do it:
First, let the soup cool down to room temperature before transferring it to an airtight container. This helps prevent condensation, which can make the soup watery. You can store it in the refrigerator for up to 4 days. If you think you won’t finish it in that time, go ahead and freeze it! Just make sure to use a freezer-safe container or heavy-duty freezer bags, leaving a little space for expansion.
When you’re ready to enjoy your delicious soup again, take it out of the fridge or freezer. If frozen, let it thaw overnight in the refrigerator. To reheat, simply pour the soup into a pot over medium heat. Stir it occasionally to ensure it heats evenly. If the soup seems a bit thick after being stored, just add a splash of vegetable broth or water to loosen it up to your desired consistency.
Once it’s warmed through, serve it hot, and don’t forget to add that fresh basil on top for an extra burst of flavor. Enjoy every comforting bite just as much as the first time around!
Serving Suggestions
Now that you’ve whipped up this amazing vegan lasagna soup, let’s talk about how to elevate your meal even further! There are so many delicious sides and toppings that can complement this hearty dish. Here are some of my favorites:
- Crusty Bread: A warm, crusty loaf of Italian bread or a toasted baguette is perfect for dipping into the soup. Trust me, you’ll want to soak up every last drop!
- Garlic Bread: If you’re in the mood for something extra special, whip up some garlic bread. Just spread some vegan butter and minced garlic on your favorite bread, toast it, and you’re set!
- Side Salad: A light, refreshing side salad with mixed greens, cherry tomatoes, and a zesty vinaigrette can balance the richness of the soup. It adds a nice crunch and freshness to your meal.
- Vegan Parmesan: Sprinkling some nutritional yeast or vegan parmesan on top of your soup right before serving can add that cheesy flavor without any dairy. It’s a delightful touch!
- Fresh Herbs: Don’t forget to garnish with additional fresh basil or parsley! It brightens the dish and adds a pop of color that’s just as appealing to the eyes as it is to the palate.
- Roasted Vegetables: If you’re looking for something heartier, serve your soup alongside a plate of roasted vegetables. Carrots, Brussels sprouts, or even sweet potatoes add a delicious contrast!
Mix and match these suggestions based on what you have on hand or what you’re in the mood for. Each addition brings its own flair to the table, enhancing your vegan lasagna soup experience. Enjoy every bite, my friend!
Print
Vegan Lasagna Soup: 7 Ways to Comfort Your Soul
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
A hearty and comforting vegan lasagna soup packed with flavor.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 2 teaspoons Italian seasoning
- 9 lasagna noodles, broken into pieces
- 1 cup spinach, chopped
- 1 can (15 ounces) lentils, drained and rinsed
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until onion is translucent.
- Add carrot, celery, zucchini, and bell pepper; cook until tender.
- Stir in crushed tomatoes, vegetable broth, and Italian seasoning.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add broken lasagna noodles and cook until tender.
- Stir in spinach and lentils; cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
Notes
- Store leftovers in an airtight container in the refrigerator.
- This soup can be frozen for later use.
- Feel free to add other vegetables you enjoy.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan lasagna soup