Description
A comforting and hearty Vegan Lasagna Soup that combines the flavors of traditional lasagna in a delicious and easy-to-make soup.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
Feel free to mix and match your favorite vegetables. For a creamier texture, add more cashew cream or a splash of plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg