This Vegan Lasagna Soup is a warm bowl of goodness that brings all the classic lasagna flavors without the fuss! Packed with veggies and delicious spices, it’s a satisfying meal.
Plus, who doesn’t love slurping up noodles in a cozy soup? I often make a big pot, and it’s great for leftovers too. Just when you think it can’t get better, it does! 🍲
Key Ingredients & Substitutions
Red Lentils: These are fantastic for adding protein and fiber. You could swap them with other lentils like green or brown, but cooking times may vary. I love red lentils because they cook quickly and break down nicely!
No-Boil Lasagna Noodles: These are convenient since they don’t need pre-cooking. If you’re out of them, you can use regular lasagna noodles; just boil them briefly before adding to the soup. I’ve done this when in a pinch, and it still turns out great!
Nutritional Yeast: It gives a cheesy flavor to the soup, which is important for that lasagna taste. If you can’t find it, try using vegan cheese shreds as a substitute. It might not be as flavorful, but it still works!
How Do I Get the Best Flavor from My Veggies?
Cooking the veggies properly sets the base for your soup’s flavor. Start by sautéing the onions, carrots, and celery in olive oil until they soften. This creates a delicious aromatic flavor that makes the soup rich.
- Use medium heat, so the veggies cook through and don’t brown too fast.
- Don’t rush the process; give them time to become tender and sweet!
Once the garlic joins in for a quick cook, it’ll add that wonderful aroma. This combination is key to savory flavor throughout your soup!
Vegan Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 cup red lentils, rinsed
- 6 cups vegetable broth
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 6 ounces no-boil vegan lasagna noodles, broken into bite-sized pieces
- 2 cups fresh spinach, roughly chopped
- 1/4 cup nutritional yeast (for cheesy flavor)
- Vegan ricotta or cashew cream, for serving
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This cozy soup takes about 10 minutes to prepare and about 30 minutes to cook, giving you a total time of 40 minutes from start to finish. It’s quick to whip up and perfect for a comforting dinner any night of the week!
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Cook them while stirring occasionally until they soften, which should take about 5-7 minutes. This helps build a flavor-packed base for your soup!
2. Add Garlic:
Next, add the minced garlic to the pot and cook for another minute, stirring until it’s fragrant. You’ll smell the delicious aroma fill your kitchen!
3. Combine Ingredients:
Now it’s time to stir in the rinsed red lentils, vegetable broth, crushed tomatoes, tomato sauce, dried basil, dried oregano, red pepper flakes (if using), salt, and black pepper. Bring the mixture to a gentle boil.
4. Simmer the Soup:
Once boiling, reduce the heat to low and let the soup simmer uncovered for about 20 minutes. Keep an eye on it, and stir occasionally until the lentils are tender.
5. Add Noodles:
Next, add the broken lasagna noodles to the pot. Cook until they’re al dente, usually about 7-10 minutes, stirring occasionally to make sure they don’t stick together.
6. Stir In Spinach and Nutritional Yeast:
Five minutes before you’re ready to serve, add in the fresh spinach and nutritional yeast. Cook until the spinach is wilted and everything is hot and combined.
7. Serve and Enjoy:
Serve the soup hot in bowls, topped with a dollop of vegan ricotta or cashew cream and garnished with fresh basil leaves. Enjoy this hearty and gentle meal that warms you from the inside out!
Bon appétit! 🍲
Can I Use Different Types of Lentils?
Yes! While red lentils are great because they cook quickly and become soft, you can use green or brown lentils as well. Just keep in mind that they may take a bit longer to cook and won’t break down as much.
What Can I Use Instead of Nutritional Yeast?
If nutritional yeast isn’t available, you can substitute it with vegan cheese shreds for a cheesy flavor, although the taste might not be as rich. You can also try adding a little extra salt to enhance the flavor.
Can I Make This Soup Ahead of Time?
Absolutely! This soup keeps well in the fridge for up to 4 days. Just make sure to store it in an airtight container. You may need to add a little extra broth when reheating, as the noodles will absorb some of the liquid.
How Do I Store Leftovers?
To store leftovers, place them in an airtight container and keep them in the fridge for up to 4 days. For longer storage, you can freeze the soup for up to 3 months. Just be sure to thaw it in the fridge overnight before reheating!
