This Vegan Lasagna Soup is a warm, comforting dish packed with rich tomato flavor and lots of veggies. It’s like a cozy hug in a bowl!
You can make it in one pot, which means fewer dishes to wash—yay! I love topping mine with fresh basil and vegan cheese for added flavor. Enjoy this tasty twist on classic lasagna!
Key Ingredients & Substitutions
Olive Oil: This is used for sautéing the vegetables. If you want a different flavor, avocado oil or coconut oil can work too. I prefer olive oil for its taste and health benefits.
Onion: A small onion is key for flavor. If you’re in a pinch, use shallots or even green onions as substitutes. They’ll add a nice touch too!
Red Lentils: They add protein and texture to the soup. If lentils aren’t available, you can substitute with quinoa or even chickpeas. Just adjust cooking times accordingly.
Vegan Lasagna Noodles: I use these for added heartiness! You can swap them for any pasta shape like fusilli or penne. Just be mindful of cooking times!
Crushed Tomatoes: They’re essential for the soup base. You can also use diced tomatoes or fresh tomatoes blended into a sauce if preferred.
How Do I Make Sure My Veggies Are Perfectly Cooked?
Cooking the veggies to the right tenderness is important for depth of flavor. Here’s how to do it:
- Start with medium heat: This allows the onions to sweat and release their flavors without burning.
- Add carrots and celery early: These take longer to soften than the garlic, which can burn easily.
- Stir occasionally: This prevents sticking and ensures even cooking.
- Look for softness: After about 5-7 minutes, the veggies should be tender but not mushy, ready to soak up flavors from spices.
By following these tips, you can create a base that really shines in your Vegan Lasagna Soup! Enjoy every delicious spoonful!
Vegan Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 cup red lentils, rinsed
- 8 ounces vegan lasagna noodles, broken into bite-sized pieces
- Salt and pepper, to taste
- 1/4 cup fresh basil leaves, chopped
- Vegan parmesan cheese (store-bought or homemade), for garnish
How Much Time Will You Need?
This delicious Vegan Lasagna Soup takes about 10 minutes of prep time and 30 minutes of cooking time, totaling around 40 minutes. Perfect for a warm, comforting meal that won’t keep you in the kitchen all day!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion, carrots, and celery. Cook while stirring occasionally until the vegetables are softened, which should take about 5-7 minutes. You’ll love the aroma that fills your kitchen!
2. Add the Flavors:
Next, add the minced garlic, dried oregano, basil, thyme, and the crushed red pepper flakes if you want a little heat. Stir everything together for about a minute until it all becomes fragrant.
3. Combine the Base:
Pour in the crushed tomatoes and vegetable broth, and give it a good stir to combine everything. This is where the flavor magic begins!
4. Add the Lentils:
Add the rinsed red lentils to the soup and bring the mixture to a boil. Once it’s bubbling nicely, reduce the heat to a simmer and cook for about 15 minutes, or until the lentils are tender.
5. Cook the Noodles:
Now, add the broken vegan lasagna noodles into the pot. Keep cooking until the noodles are al dente, which should take about 8-10 minutes. Remember to stir occasionally to keep them from sticking together.
6. Season and Serve:
Once the noodles are done, season the soup with salt and pepper to your taste. Remove it from heat and stir in the fresh basil for that burst of freshness.
7. Enjoy Your Bowl:
Serve your Vegan Lasagna Soup hot, and don’t forget to top it with a sprinkle of vegan parmesan cheese and some extra fresh basil if you like. It’s hearty, flavorful, and absolutely delicious!
Enjoy your hearty, flavorful Vegan Lasagna Soup!
Can I Use Gluten-Free Noodles in This Recipe?
Absolutely! You can substitute gluten-free lasagna noodles for a gluten-free version. Just be sure to check the cooking instructions on the package, as they may vary from regular noodles.
Can I Make This Soup in Advance?
Yes, you can prepare this soup in advance! Just follow the recipe and store it in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it, simply reheat on the stovetop, adding a splash of vegetable broth if it needs thinning out.
How Should I Store Leftover Soup?
Leftover Vegan Lasagna Soup can be stored in the fridge in an airtight container for up to 3 days. If you’d like to keep it longer, you can freeze it for up to 2 months. Just make sure to leave some space in the container for expansion!
Can I Add Other Vegetables?
Definitely! This soup is very versatile. Feel free to add other vegetables like spinach, zucchini, or bell peppers. Just adjust the cooking time accordingly so everything is nicely cooked.
