Description
A hearty and comforting Vegan Lasagna Soup that combines tender vegetables, flavorful herbs, and broken lasagna sheets in a rich tomato and vegetable broth. Ready in just 30 minutes, this soup is perfect for a warm and nutritious meal that satisfies traditional lasagna cravings in a light, vegan-friendly form.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 2 large garlic cloves, finely chopped
- 1 medium courgette (zucchini), cut into 1/2 inch pieces
- 100 g (3.5 oz) baby spinach
Herbs and Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Tomato and Lentils
- 1 tablespoon tomato paste
- 1 x 400 g (14 oz) can chopped tomatoes
- 1 x 400 g (14 oz) can green lentils
Other Ingredients
- 1.5 litres vegetable stock
- 200 g (7 oz) lasagna sheets, uncooked, broken into bite-size pieces (or Mafalda Corta pasta)
Instructions
- Sauté Vegetables: Heat the olive oil in a Dutch oven or large stock pot over medium heat. Add the diced onion, carrot, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Aromatics and Herbs: Stir in the finely chopped garlic, dried oregano, and dried basil. Continue to cook for another minute until fragrant. Next, add the tomato paste and cook for an additional minute, stirring occasionally to blend flavors.
- Add Main Ingredients and Simmer: Pour in the chopped tomatoes, courgette pieces, canned green lentils (including liquid if desired for extra flavor), and vegetable stock. Stir everything together, bring the soup to a boil, then reduce the heat to a simmer and cook for 5 minutes to meld the flavors.
- Cook Pasta: Stir in the broken lasagna sheets or alternative Mafalda Corta pasta. Continue cooking for about 10 minutes or until the pasta reaches al dente texture. If the soup becomes too thick as the pasta cooks and expands, add additional vegetable stock to maintain a soup consistency.
- Finish with Spinach and Seasoning: Stir in the baby spinach leaves and allow them to wilt into the soup. Taste and adjust the seasoning with salt and pepper as needed. Serve the soup immediately hot for best flavor.
Notes
- Using broken lasagna sheets gives the soup a unique texture reminiscent of traditional lasagna layers.
- Watch the soup as the pasta cooks and add extra stock or water to prevent the soup from becoming too thick.
- For added protein, consider topping the soup with nutritional yeast or vegan cheese alternatives.
- This soup stores well and can be refrigerated for up to 3 days or frozen for up to 1 month.
