Description
A comforting and hearty Vegan Lasagna Soup that’s rich in Mediterranean flavors. This cozy dish combines tender lasagna noodles with a vegetable-packed tomato broth, infused with Italian herbs. Perfect for a wholesome and warm meal, topped with fresh basil and optional vegan ricotta or cashew cream for creaminess.
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 carrot, diced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup marinara sauce
- Salt and pepper, to taste
Pasta
- 8 oz lasagna noodles, broken into pieces
Garnish
- Fresh basil leaves, chopped, for garnish
- Vegan ricotta or cashew cream, for topping (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent, approximately 3-5 minutes.
- Cook Vegetables: Add the diced red bell pepper, zucchini, and carrot to the pot. Cook, stirring occasionally, for 5-7 minutes until the vegetables are slightly softened but still retaining some texture.
- Add Herbs: Stir in dried oregano, dried basil, and dried thyme. Cook for another minute to release their aromas and enhance the soup’s flavor base.
- Simmer Soup Base: Pour in the diced tomatoes, vegetable broth, and marinara sauce. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, stirring occasionally for flavor development.
- Cook Pasta: While the soup simmers, cook the broken lasagna noodles in a separate pot of boiling salted water according to package instructions until al dente. Drain well and set aside.
- Assemble and Serve: Divide the cooked lasagna noodles evenly among serving bowls. Ladle the hot vegetable and tomato soup over the noodles to combine the textures and flavors.
- Garnish: Sprinkle each bowl with chopped fresh basil leaves and add a dollop of vegan ricotta or cashew cream if desired, adding a creamy touch to the soup. Serve warm and enjoy!
Notes
- For a gluten-free version, substitute lasagna noodles with gluten-free pasta.
- If you prefer a thicker soup, blend a portion of the soup before adding noodles.
- Adjust seasoning with salt and pepper according to taste preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding extra broth if needed.
