Description
This delicious vegan lasagna soup is a hearty, comforting dish perfect for cozy nights in. Packed with wholesome vegetables, green lentils, and tender broken lasagna sheets, it brings all the flavors of classic lasagna into a warm, nourishing soup. Ready in just 30 minutes, this soup is easy to prepare and ideal for a nutritious family meal.
Ingredients
Scale
Vegetables and Herbs
- 1 cup Onion, diced
- 1 medium Carrot, diced
- 1 stalk Celery, diced
- 3 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 medium Courgette (zucchini), diced
- 2 cups Baby spinach (to add just before serving)
Other Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Tomato paste
- 1 can Chopped tomatoes (14 oz)
- 1 cup Green lentils, rinsed
- 4 cups Vegetable stock
- 6 sheets Lasagna sheets, broken
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the vegetables: Heat the olive oil in a Dutch oven or large stock pot over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Flavor the base: Stir in the minced garlic, dried oregano, and dried basil. Continue cooking for another minute until the garlic becomes aromatic and the herbs are well blended. Add the tomato paste and stir occasionally for an additional minute to deepen the flavor.
- Add main ingredients and simmer: Pour in the chopped tomatoes, diced courgette, green lentils, and vegetable stock. Stir all ingredients to combine and bring the mixture to a boil. Once boiling, reduce the heat and let the soup simmer for 5 minutes to meld the flavors beautifully.
- Cook the pasta sheets: Add the broken lasagna sheets directly into the pot. Allow them to cook for about 10 minutes or until al dente. If the soup becomes too thick during this time, add extra vegetable stock to adjust the consistency.
- Finish with spinach and seasoning: Gently stir in the baby spinach right before serving, allowing it to wilt into the soup. Season with salt and pepper to taste. Serve hot and enjoy your comforting vegan lasagna soup!
Notes
- Ensure lentils are rinsed before adding to the soup for best texture.
- If you prefer a thicker soup, reduce the amount of vegetable stock slightly or cook the soup a few minutes longer after adding the lentils.
- Broken lasagna sheets can be substituted with any similar pasta shape, but adjust cooking times accordingly.
- This soup can be refrigerated for up to 3 days and reheated well for meal prep convenience.
- For an extra flavor boost, add a splash of balsamic vinegar or a pinch of red pepper flakes when adding the tomato paste.
