On a chilly evening, the aroma of something comforting filling your kitchen can feel like a warm hug. Enter my Easy Vegan Lasagna Soup, a delightful riff on the classic Italian dish that transforms your favorite flavors into a nourishing bowlful of goodness. Loaded with wholesome vegetables and hearty lentils, this quick recipe is designed for busy weeknights when you crave a satisfying meal without the fuss. In just 30 minutes, you can whip up a comforting soup that’s not only vegan but also a hit with everyone—yes, even those staunch meat-lovers! So, are you ready to dive into a bowl of rich, savory delight? Let’s get cooking!
Why is Vegan Lasagna Soup a Must-Try?
Comforting Warmth: This soup encapsulates the essence of traditional lasagna in a cozy bowl, perfect for chilly nights.
Rich, Hearty Flavor: Packed with vegetables and lentils, each spoonful bursts with robust flavors, satisfying even the heartiest appetites.
Quick Preparation: With just 30 minutes needed, it’s a fantastic solution for busy weeknights.
Crowd-Pleasing Appeal: Not just for vegans, it’s a delightful meal for everyone—perfect for family dinners or entertaining friends!
Versatile Ingredients: Feel free to mix and match seasonal veggies like bell peppers or kale, allowing this recipe to adapt to your pantry. For more comforting ideas, check out my Creamy Mushroom Soup Recipe or Hearty Tomato Soup.
Vegan Lasagna Soup Ingredients
• Perfect for cozy nights!
For the Soup Base
- Olive Oil – Provides flavor and helps sauté the vegetables; substitute with vegetable stock for an oil-free option.
- Onion – Acts as the aromatic base for the soup; recommended to use yellow onions for a sweeter taste.
- Celery – Adds crunch and flavor; it’s essential for building the soup’s vegetable foundation.
- Carrots – Brings sweetness and color; parsnips can be used instead for a twist.
- Garlic – Essential for depth of flavor; feel free to increase the quantity for a stronger taste.
For the Seasoning
- Dried Oregano – Infuses Italian-style seasoning; fresh oregano offers a more vibrant flavor if available.
- Dried Basil – Complements the oregano and enhances the lasagna flavor profile.
- Salt and Pepper – Essential for seasoning to taste, ensuring your soup is perfectly flavored.
For the Main Ingredients
- Tomato Paste – Enhances the tomato flavor and thickness; crucial for achieving that deliciously rich sauce-like consistency.
- Chopped Tomatoes – Provides the soup’s base flavor; opt for high-quality canned tomatoes for the best outcome.
- Courgette (Zucchini) – Adds texture and nutrients; feel free to substitute with bell peppers or mushrooms for variety.
- Green Lentils – Offers protein and a hearty texture; use canned or pre-cooked lentils for quick prep.
- Lasagna Sheets – Cooked and broken into pieces; Mafalda Corta pasta can also serve as a delightful alternative.
- Baby Spinach – Adds color and nutrition; other greens like kale can be incorporated for additional flavor.
For Finishing Touches
- Vegetable Stock – Provides the broth base; adjust the amount gradually based on pasta preference as it expands.
This Vegan Lasagna Soup is truly a delightful dish that encapsulates warmth and nourishment in every bowl!
Step‑by‑Step Instructions for Vegan Lasagna Soup
Step 1: Sauté Base Vegetables
In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced onion, 1 diced carrot, and 1 diced celery stalk. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and aromatic. This will create a flavorful foundation for your Vegan Lasagna Soup.
Step 2: Add Aromatics
Stir in 3 minced garlic cloves, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. Cook for another minute, allowing the aromatics to release their fragrance. Be sure to keep stirring to prevent the garlic from burning, as this will ensure a deep, rich flavor in your soup.
Step 3: Incorporate Tomatoes
Add 2 tablespoons of tomato paste to the pot, stirring well to combine with the aromatic mixture. Next, mix in 1 can of chopped tomatoes, 1 diced courgette (zucchini), and 1 cup of green lentils. Pour in 4 cups of vegetable stock, bringing the mixture to a boil over high heat, then reduce to a simmer for 5 minutes to meld the flavors.
Step 4: Cook Pasta
Add broken lasagna sheets or 2 cups of Mafalda Corta pasta to the bubbling soup. Stir gently and allow to cook for about 10 minutes on medium heat, or until the pasta is al dente. Keep an eye on the soup, adding a splash of stock if it becomes too thick, ensuring that your Vegan Lasagna Soup maintains a comforting consistency.
Step 5: Finish and Serve
Once the pasta is cooked, stir in 2 cups of baby spinach until it wilts down, about 2 minutes. Season to taste with salt and pepper to enhance the flavors. Ladle the warm, hearty Vegan Lasagna Soup into bowls and serve immediately, enjoying a delightful meal that feels like a warm hug on a chilly evening.
How to Store and Freeze Vegan Lasagna Soup
Fridge: Store leftovers in an airtight container for up to 3 days. Make sure it’s cooled completely before sealing to avoid condensation buildup.
Freezer: For longer storage, freeze the soup in portioned airtight containers or freezer bags for up to 3 months. Label with the date for easy tracking.
Reheating: When ready to enjoy, thaw overnight in the fridge if frozen. Reheat on the stove over medium heat or in the microwave until heated through. You can add a splash of vegetable stock if it thickens too much.
Flavor Retention: The Vegan Lasagna Soup tastes even better after a day or two, allowing the flavors to meld beautifully!
Expert Tips for Vegan Lasagna Soup
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High-Quality Ingredients: Use fresh, high-quality tomatoes and olive oil for the best flavor. This enhances the overall taste of your Vegan Lasagna Soup.
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Cook Pasta Al Dente: Avoid mushy pasta by cooking it until just al dente. This will ensure your soup has a good texture and remains hearty.
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Adjust Liquid Gradually: As pasta absorbs liquid, add stock incrementally to maintain the perfect broth consistency. This helps prevent a thick, overly dense Vegan Lasagna Soup.
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Flavor Enhancements: Experiment with fresh herbs or other spices to elevate the taste. A pinch of red pepper flakes can add a delightful kick!
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Don’t Skip the Spinach: Incorporating greens like spinach not only boosts nutrition but also adds delightful color to your soup.
Make Ahead Options
Make your busy weeknights easier by preparing this Vegan Lasagna Soup in advance! You can chop the vegetables (onion, carrot, celery, and courgette) and store them in an airtight container in the fridge for up to 3 days. The dry ingredients, including lentils and pasta, can also be measured out ahead of time. On the day you’re ready to serve, simply sauté the vegetables, incorporate the tomatoes and broth, and add the cooked pasta and spinach. By prepping components ahead, you’ll minimize prep time on the day of serving, ensuring your Vegan Lasagna Soup is just as delicious and comforting, with robust flavors that meld perfectly.
What to Serve with Vegan Lasagna Soup
On a chilly night, pairing your soup with hearty sides can elevate a simple meal into something truly special.
- Crusty Bread: A warm, crusty bread is perfect for dipping, soaking up the rich flavors of the soup.
- Garlic Breadsticks: Crispy and buttery, these breadsticks add a delightful crunch and a punch of flavor to your meal.
- Simple Side Salad: A fresh salad with mixed greens, cherry tomatoes, and a lemon vinaigrette brings a burst of color and zest, balancing the soup’s richness.
The contrast of textures in a salad will refresh the palate. Tossing in some avocado can add creaminess too!
- Roasted Vegetables: Roasting seasonal veggies like zucchini and bell peppers caramelizes their natural sugars, offering a savory side that’s wonderfully aromatic.
- Stuffed Peppers: These can hold a variety of fillings, allowing them to mirror the flavors of the soup while providing a delightful textural contrast.
For a perfect sweet finish, consider pairing with a light dessert.
- Lemon Sorbet: This refreshing dessert cleanses the palate, making it a delightful follow-up to the hearty soup.
- Chocolate Avocado Mousse: Decadent yet healthy, this creamy mousse will satisfy your sweet tooth without overwhelming the meal.
Vegan Lasagna Soup Variations & Substitutions
Feel free to make this Vegan Lasagna Soup your own with these delicious variations!
- Chickpeas: Swap green lentils for chickpeas to add a different texture and flavor profile.
- Seasonal Veggies: Incorporate seasonal vegetables like bell peppers, peas, or green beans for freshness and variety.
- Spicy Kick: For heat, introduce red pepper flakes or diced jalapeños, providing a wonderful zest to your comforting bowl.
- Gluten-Free Option: Use gluten-free pasta or skip it entirely and serve over quinoa for a hearty, gluten-free meal.
- Herb Boost: Experiment with fresh basil or thyme to enhance the Italian flavor, creating a lovely aroma while cooking.
- Creamy Twist: Stir in a splash of coconut milk or cashew cream at the end for a rich, creamy texture that elevates this dish.
- Omitted Pasta: For a low-carb version, exclude the lasagna noodles and double the veggies—try swapping in cauliflower or zucchini noodles.
- Umami Flavor: Add a tablespoon of miso paste for a deep umami flavor that makes each bite satisfying.
With these variations, you can customize your Vegan Lasagna Soup experience to match your cravings! If you’re looking for more comfort food ideas, check out my Cheesy Christmas Lasagna or the warm, heartening Comforting Chicken Soup with Potatoes. Enjoy your cooking adventure!
Vegan Lasagna Soup Recipe FAQs
How do I choose the right vegetables for this soup?
Absolutely! For the best flavor, use fresh, vibrant vegetables. Look for fragrant onions with smooth skin, crisp celery, and firm carrots. Ensure your zucchini is free of dark spots and soft patches, which may indicate overripeness. The more colorful your vegetables, the more inviting your soup will be!
How should I store leftover Vegan Lasagna Soup?
You can store leftover Vegan Lasagna Soup in an airtight container in the fridge for up to 3 days. Make sure it’s cooled completely before sealing to prevent condensation and maintain the soup’s texture. Simply reheat on the stove or in the microwave before serving.
Can I freeze the soup, and if so, how?
Yes, freezing is a fantastic option! Portion the soup into airtight containers or freezer bags—make sure to leave some space at the top for expansion. Label with the date and freeze for up to 3 months. To reheat, thaw it in the fridge overnight and warm on the stove, adding a splash of vegetable stock if needed.
What if my soup turns out too thick?
No worries! If your Vegan Lasagna Soup ends up thicker than desired, simply add a splash of vegetable stock or water while reheating. Stir well, and it will return to that comforting, soupy consistency that makes it so delightful. Aim for a nice balance between thickness and brothiness!
Is this soup dog-friendly?
While some components like carrots and spinach may be safe for dogs, be sure to skip seasonings like garlic and onion, as they can be harmful to pets. For a pet-friendly version, consider making a small batch without these ingredients. Always check with your vet if you’re unsure about specific dietary needs.
Are there any common allergens in this recipe?
This vegan recipe mainly contains vegetables, lentils, and seasonings, making it suitable for many diets. However, be cautious of food allergies, particularly to lentils or garlic. Always examine individual ingredients and adjust based on personal dietary restrictions or allergies.
Vegan Lasagna Soup: Your Cozy Comfort Meal in a Bowl
Ingredients
Equipment
Method
- In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 1 diced carrot, and 1 diced celery stalk. Sauté for about 5 minutes until softened.
- Stir in 3 minced garlic cloves, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. Cook for another minute, stirring to prevent the garlic from burning.
- Add 2 tablespoons of tomato paste, followed by 1 can of chopped tomatoes, 1 diced courgette, and 1 cup of green lentils. Pour in 4 cups of vegetable stock, bring to a boil, then reduce to a simmer for 5 minutes.
- Add broken lasagna sheets or 2 cups of Mafalda Corta pasta. Cook for about 10 minutes until the pasta is al dente, adding more stock if it becomes too thick.
- Stir in 2 cups of baby spinach until wilted, about 2 minutes. Season to taste with salt and pepper, then serve immediately.
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