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–+ servings
Vegan Lasagna Soup

Vegan Lasagna Soup That Warms Your Soul in Minutes

This Vegan Lasagna Soup is a comforting, quick, and nutritious dish perfect for busy weeknights and cold evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with vegetable stock for oil-free option.
  • 1 Onion Dice finely for even cooking.
  • 1 Carrot Dice helps it cook quickly.
  • 1 Celery
  • 3 Garlic cloves Adjust quantity based on preference.
For the Seasonings
  • 1 teaspoon Dried Oregano Use mixed Italian seasoning as an alternative.
  • 1 teaspoon Dried Basil
  • 2 tablespoons Tomato Paste
For the Soup
  • 1 can (14.5 ounces) Chopped Tomatoes Opt for high-quality canned tomatoes.
  • 1 Courgette (Zucchini) Can swap with seasonal vegetables.
  • 1 cup Green Lentils Canned lentils ensure convenience.
  • 3 Lasagna Sheets Can substitute with Mafalda Corta.
  • 2 cups Baby Spinach Can be replaced with kale or omitted.
For Seasoning
  • Salt & Pepper Adjust according to preference.

Equipment

  • Large Dutch oven

Method
 

Step-by-Step Instructions for Vegan Lasagna Soup
  1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Once shimmering, add 1 diced onion, 1 diced carrot, and 1 diced celery stalk. Sauté for about 5 minutes, until tender and fragrant.
  2. Stir in 3 minced garlic cloves, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. Cook for 1 minute.
  3. Mix in 2 tablespoons of tomato paste and cook for 1 minute, stirring constantly.
  4. Pour in one can (14.5 ounces) of chopped tomatoes, 1 diced courgette, and 1 cup of green lentils along with 4 cups of vegetable broth. Increase heat to boil, then reduce to a simmer. Cook for 5 minutes.
  5. Break 3 lasagna sheets into pieces and add to the bubbling soup. Cook for about 10 minutes.
  6. Stir in 2 cups of baby spinach until just wilted, about 1-2 minutes. Season with salt and pepper to taste.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 50gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 800mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 1000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

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