Why Make This Recipe
Vegan Lasagna Soup is a comforting and hearty dish that combines the delicious flavors of traditional lasagna with the ease of a soup. It’s perfect for cooler evenings and is a great way to enjoy a healthy, plant-based meal. This recipe is not only easy to make, but it also packs in nutritious ingredients that are good for you and satisfying. Plus, it’s a fun twist on a classic favorite!
How to Make Vegan Lasagna Soup
Ingredients
- 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)
- 1 cup lentils or 1 can chickpeas, drained and rinsed
- 2 cups fresh spinach or kale, chopped
- 6-8 lasagna noodles, broken into bite-sized pieces (gluten-free if needed)
- 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
- Fresh basil or parsley leaves, chopped
- Nutritional yeast or vegan parmesan
- Extra virgin olive oil drizzle
Directions
- Heat olive oil in a large pot over medium heat. Add finely chopped onions and minced garlic, and 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.
- 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.
- 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.
- Drain soaked cashews and blend them with lemon juice, nutritional yeast, garlic powder, and salt until smooth and creamy, mimicking ricotta cheese texture.
- 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.
How to Serve Vegan Lasagna Soup
Serve your Vegan Lasagna Soup hot in bowls. You can top it with extra fresh herbs and a sprinkle of nutritional yeast or vegan parmesan for added flavor. Pair it with crusty bread or a fresh side salad to complete the meal.
How to Store Vegan Lasagna Soup
If you have leftovers, make sure to let the soup cool completely before storing it. Place the soup in an airtight container and store it in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 2-3 months. Just remember to leave some space in the container for the soup to expand as it freezes.
Tips to Make Vegan Lasagna Soup
- Feel free to mix and match your favorite vegetables. Zucchini, bell peppers, or carrots can add more flavor and nutrition.
- If you prefer a spicier soup, add red pepper flakes or a dash of hot sauce.
- For a creamier texture, add more cashew cream or a splash of plant-based milk.
Variation
- You can use different types of pasta instead of lasagna noodles. Just adjust the cooking time according to the pasta you choose.
- For a gluten-free version, make sure to use gluten-free lasagna noodles.
FAQs
1. Can I make Vegan Lasagna Soup ahead of time?
Yes, you can make this soup ahead of time! Just store it in the fridge and reheat when you’re ready to eat.
2. What can I use instead of cashews for the ricotta?
If you have a nut allergy, you can use silken tofu blended with nutritional yeast and lemon juice as a substitute for the cashew ricotta.
3. How can I make this soup more filling?
You can add more legumes like black beans or kidney beans to make the soup heartier, or serve it with a side of whole grain bread.