Description
Experience the comforting flavors of Italy with this Vegan Lasagna Soup, a delightful twist on the classic dish that’s perfect for any night of the week. This hearty soup combines fresh vegetables and protein-packed lentils, delivering all the richness of traditional lasagna in a warm, nourishing bowl. In just 30 minutes, you can prepare a meal that satisfies even the pickiest eaters. Customize it with your favorite vegetables and pasta shapes for a unique touch every time. Ideal for busy evenings or cozy family dinners, this soup is sure to become a household favorite.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 2 large garlic cloves, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon tomato paste
- 1 x 400 g (14 oz) can chopped tomatoes
- 1 medium courgette (zucchini), cut into 1/2 inch pieces
- 1 x 400 g (14 oz) can green lentils
- 1.5 litres vegetable stock
- 200 g (7 oz) lasagna sheets, uncooked, broken into bite-size pieces (or Mafalda Corta pasta)
- 100 g (3.5 oz) baby spinach
- Salt and pepper to taste
Instructions
- Sauté diced onion, carrot, and celery in olive oil for 5 minutes until softened.
- Add chopped garlic, oregano, basil, and tomato paste; cook for another minute.
- Stir in chopped tomatoes, courgette, lentils, and vegetable stock. Bring to a boil, then simmer for 5 minutes.
- Add broken lasagna sheets or pasta; cook for 10 minutes until al dente.
- Mix in baby spinach and season with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 220
- Sugar: 6g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg