Vegan Lasagna Soup

Cozy up with a bowl of hearty and satisfying Vegan Lasagna Soup—an irresistible twist on the classic Italian comfort dish, reimagined in soup form! Packed with vibrant flavors and wholesome ingredients, this one-pot recipe combines tender lasagna noodles, a medley of vegetables like zucchini, carrots, and spinach, and aromatic herbs like basil and oregano for that authentic Italian taste. A rich tomato-based broth ties it all together, and a dollop of creamy vegan ricotta, a sprinkle of nutritional yeast, and fresh parsley elevate each serving to the next level. Perfect for a quick weeknight dinner or meal prep, this dairy-free, plant-based soup is as nourishing as it is indulgent. Ready in just 45 minutes and serving up to six, it’s a crowd-pleaser that everyone will love!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 medium carrot, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 28-ounce can diced tomatoes
• 2 tablespoons tomato paste
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 teaspoons dried basil
• 0.25 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 8 lasagna noodles, broken into pieces
• 4 cups fresh spinach
• 1 cup vegan ricotta
• 0.25 cup fresh parsley, chopped
• 2 tablespoons nutritional yeast

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 5 minutes, until translucent.

Step 3

Stir in the minced garlic, diced carrots, celery, and zucchini. Cook for another 5 minutes, stirring occasionally.

Step 4

Add the canned diced tomatoes with their juice and the tomato paste to the pot. Stir well to combine.

Step 5

Pour in the vegetable broth followed by the thyme, oregano, basil, crushed red pepper flakes, salt, and black pepper. Stir until combined.

Step 6

Bring the soup to a boil over high heat, then reduce the heat to a simmer.

Step 7

Add the broken lasagna noodles and cook for 10 minutes, or until the noodles are tender.

Step 8

Stir in the fresh spinach and let it wilt into the soup, cooking for an additional 2 minutes.

Step 9

Remove the soup from heat and adjust seasoning to taste.

Step 10

Serve the soup hot and top each bowl with a dollop of vegan ricotta, a sprinkle of fresh parsley, and nutritional yeast.

Nutrition Facts

Serving size	(3037.1g)

Amount per serving	% Daily Value*
Calories	3154.8

Total Fat 80.2g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 7113.6mg	0%
Total Carbohydrate 499.2g	0%
Dietary Fiber 55.8g	0%
Total Sugars 56.7g
Protein 119.9g	0%

Vitamin D 0IU	0%
Calcium 918.3mg	0%
Iron 38.3mg	0%
Potassium 5995.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.6%

Protein: 15.0%

Carbs: 62.4%