Description
Vegan Lasagna Soup is a cozy, hearty, and comforting dish that transforms traditional lasagna flavors into a warm, spoonable soup. Combining rich tomato broth, tender noodles, plant-based protein, and fragrant herbs, this nutrient-packed vegan recipe is easy to customize, quick to prepare, and perfect for any season or meal occasion.
Ingredients
Scale
Tomato Broth Base
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 28 oz canned ripe tomatoes (or fresh equivalent, chopped)
- 4 cups vegetable broth
- 1 tablespoon Italian herbs (dried basil, oregano, thyme)
Protein and Vegetables
- 1 cup lentils or 1 can chickpeas, drained and rinsed
- 2 cups fresh spinach or kale, chopped
Pasta
- 6–8 lasagna noodles, broken into bite-sized pieces (gluten-free if needed)
Cashew Ricotta (Cheese Substitute)
- 1 cup raw cashews, soaked for at least 20 minutes
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
Garnishes (Optional)
- Fresh basil or parsley leaves, chopped
- Nutritional yeast or vegan parmesan
- Extra virgin olive oil drizzle
Instructions
- Prepare the broth base: Heat olive oil in a large pot over medium heat. Add finely chopped onions and minced garlic, sauté until fragrant and translucent, about 5 minutes. Stir in canned tomatoes, vegetable broth, and Italian herbs. Bring the mixture to a simmer and let it cook for 10-15 minutes to blend the flavors.
- Incorporate protein and vegetables: Add your choice of vegan protein such as lentils or chickpeas along with chopped spinach or kale to the simmering broth. Cook until the greens wilt and the protein is tender, about 10 minutes.
- Add pasta and cook: Break lasagna noodles into bite-sized pieces and stir them into the simmering soup. Cook for 8-12 minutes, or until the noodles are al dente, stirring frequently to prevent sticking.
- Prepare the cashew ricotta: Drain soaked cashews and blend them with lemon juice, nutritional yeast, garlic powder, and salt until smooth and creamy, mimicking ricotta cheese texture.
- Serve and garnish: Ladle the hot soup into bowls and dollop cashew ricotta on top. Garnish with fresh basil or parsley and a drizzle of extra virgin olive oil for added richness and color.
Notes
- Soak your cashews in hot water for at least 20 minutes to ensure a smoother and creamier ricotta.
- Break lasagna noodles into uniform, bite-sized pieces for even cooking and easy eating.
- Simmer the soup slowly to deepen flavors and allow ingredients to meld harmoniously.
- Add herbs and salt gradually to maintain balanced flavors.
- Use fresh herbs at the end to brighten and enhance the authentic Italian taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 470mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg