This Vegan Lasagna Soup is a warm and cozy dish, packed with layers of flavor! You’ll find hearty vegetables, tender noodles, and a creamy cashew sauce that brings it all together.
I love how easy this soup is to make, and the best part? It’s like eating lasagna without all the fuss! Perfect for a weeknight dinner when you’re craving comfort food. 🍲
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing, but you can swap it with avocado oil or even coconut oil for a different flavor. Personally, I love the richness of olive oil!
Onion: A small onion adds base flavor. If you’re all out, shallots or leeks can do the trick, too. They offer a slightly different taste that’s still lovely.
Spinach: Fresh spinach wilts nicely into the soup, but you can substitute frozen spinach if that’s what you have. Just make sure to thaw and squeeze out excess water first!
White Beans: These provide protein and creaminess. Canned chickpeas or lentils can be used instead for different textures and flavors.
Lasagna Noodles: I like breaking traditional lasagna noodles, but you can use any wide pasta, such as pappardelle or even gluten-free pasta, to fit your dietary needs.
How Do I Get the Best Flavors When Sautéing Vegetables?
SautĂ©ing vegetables is key to building flavor for your soup. Here’s how to do it right:
- Always start with medium heat. Too high, and you’ll burn the veggies; too low, and they’ll just steam.
- Add your hardest vegetables first – like onions and carrots – as they take longer to soften.
- Don’t forget to stir occasionally! This helps them cook evenly.
- Wait until the onions are translucent before adding garlic and spices. This builds a nice, deep flavor.
With these tips, you’ll ensure your soup has a wonderful base that enhances the entire dish. Happy cooking!
Vegan Lasagna Soup
Ingredients You’ll Need:
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional)
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth
- 1 (15 oz) can white beans, drained and rinsed
- 6 oz broken lasagna noodles (or any wide pasta)
- 3 cups fresh spinach
- Salt and pepper, to taste
- Vegan Parmesan or cashew parmesan, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and about 20 minutes for cooking. In total, you’ll need about 30 minutes to whip up this delicious Vegan Lasagna Soup. A quick and satisfying meal is just around the corner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large pot over medium heat. Once it’s hot, add the diced onion, carrots, and celery. SautĂ© them for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
2. Add Garlic and Spices:
Next, stir in the minced garlic, dried oregano, basil, and optional red pepper flakes. Cook this mixture for 1-2 minutes until the garlic is fragrant. Be careful not to burn it—nobody likes that!
3. Combine the Liquids:
Pour in the crushed tomatoes and vegetable broth, stirring well. Bring this delicious mix to a simmer, letting all those flavors mingle together.
4. Cook the Pasta:
Now it’s time to add the white beans and broken lasagna noodles. Let the soup simmer gently for about 8-10 minutes, or until the noodles are tender. Stir occasionally to make sure everything cooks evenly.
5. Add Spinach:
Finally, stir in the fresh spinach and cook until it wilts down, which should only take about 2 minutes. It adds a lovely color and nutrition to your soup!
6. Season It Up:
Season your soup with salt and pepper to taste, enhancing those vibrant flavors. Give it a final stir!
7. Serve and Enjoy:
Serve your Vegan Lasagna Soup hot, garnished with a sprinkle of vegan Parmesan or cashew parmesan for that extra cheesy flavor. Cozy up and enjoy this hearty bowl of goodness!
This soup is great as leftovers too! Just store it in the fridge and reheat when you’re ready for another serving. Enjoy your comforting, delicious meal!
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! If you’re looking to make this Vegan Lasagna Soup gluten-free, just substitute traditional lasagna noodles with your favorite gluten-free pasta. Quinoa or brown rice pasta works well, but be sure to check cooking times as they might vary.
How Should I Store Leftovers?
To store leftovers, place them in an airtight container and refrigerate for up to 3-4 days. This soup keeps well, but you may want to add a splash of vegetable broth when reheating as the noodles can absorb some liquid.
Can I Make This Soup Ahead of Time?
Yes, you can! Prepare the soup up to the point of adding the spinach, then cool and store it in the fridge for up to 2 days. When you’re ready to serve, just reheat and stir in the spinach until wilted.
What Vegetables Can I Add or Substitute?
You can customize this soup with your favorite vegetables. Zucchini, bell peppers, or mushrooms work great! Just make sure to sauté them along with the onions for maximum flavor.
