Enjoy the flavors of lasagne without all the layering and prep work. This easy, plant-based lasagna soup combines noodles, tomatoes, mushrooms, white beans, and zucchini, so it’s a complete one-pot meal. Make it in about an hour!
When I started noticing lasagna soup recipes a couple of years ago, I thought, “Hmm, that’s interesting.” But I didn’t feel compelled to make one until recently when I was cleaning out my pasta shelf and noticed that I had several open boxes of lasagna, all of which contained some broken lasagna noodles. I’m too thrifty to throw them out and too rushed and impatient to try to piece them together like a puzzle when I’m making lasagna, so they add up after a while.
I gathered up the broken lasagna, pieced together enough to create 6 Frankenstein lasagna noodles, and then broke the big pieces even more. I took a look at my favorite lasagna recipe, and decided to replicate its flavors of mushrooms and spinach in this soup. I couldn’t imagine blended tofu working in a soup, so I decided to use cannellini beans for protein. And to give it some vegetable-umph, I threw in a zucchini, making it a true one pot/bowl meal.
Lasagna Soup Suggestions
Gluten-free noodles work, but if you want to make this soup pasta-free, reduce the broth and add any pre-cooked gluten-free grain, like buckwheat. If you want to make it grain-free, just skip the pasta, reduce the broth, and double the beans.
You can also use other pasta shapes. Just substitute 5-6 ounces of rotini, penne, ziti–whatever you have on-hand.
Finally, feel free to add as many different veggies as you like. I stuck to mild-tasting zucchini and spinach, but if you like the flavors of broccoli and cauliflower, go for it.
My family pronounced this vegan lasagna soup a hit, and I hope yours will too!
Easy Vegan Lasagna Soup
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Instructions
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Heat a 4-5 quart saucepan over medium-high heat. Toss in the onion and sauté it until it begins to brown, about 5 minutes, adding a splash of water if it begins to stick. Add the mushrooms and cook, stirring, until they begin to exude liquid. Add the garlic and cook, stirring, for another minute or two.
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Stir in the tomatoes and broth. Drain the beans and measure out 1/2 cup of them. Set these aside and add the rest of the beans to the pot. Add the next 6 ingredients, basil through pepper flakes. Bring to a boil, reduce the heat to low, and cover. Simmer for 15 minutes.
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Add the lasagna pieces and zucchini, and adjust the heat to a slow boil. Cook uncovered until the lasagna is al dente (check the lasagna package for time.)
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Meanwhile, place the 1/2 cup beans in a blender with 1/2 cup plant milk and 2 tablespoons nutritional yeast. Blend until smooth.
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When the noodles are cooked, stir in the blended beans and the spinach. Check the soup and if it needs more liquid, add more broth or water. Check the seasoning and add salt and additional herbs as needed.
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Remove from the heat, cover, and let stand a few minutes until the spinach has wilted. Serve now or allow to rest while the flavors combine. This soup tastes even better the next day, but the noodles do break apart.
Notes
Use any plain, unsweetened plant milk. I prefer the creaminess of soy milk, but any neutral-flavored non-dairy milk will do.
This soup is very adaptable, so you can add more zucchini or any additional vegetable you like. You can also double the beans.
Nutritional info assumes the use of Silk Unsweetened Soymilk, which has 40 calories, 2.2g fat, and 4g protein in a half cup.
Cut Your Prep Time Down…
…by using pre-chopped onions and pre-sliced mushrooms. You can also save time by slicing the mushrooms while the onion cooks and slicing the zucchini as the sauce begins cooking.
Nutrition Facts
Easy Vegan Lasagna Soup
Amount Per Serving (1 large bowl)
Calories 263
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 860mg37%
Potassium 980mg28%
Carbohydrates 51g17%
Fiber 9g38%
Sugar 10g11%
Protein 15g30%
* Percent Daily Values are based on a 2000 calorie diet.
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