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
- 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
Keywords: For extra protein, consider adding chickpeas or more lentils. Feel free to swap out vegetables based on what you have on hand. This soup stores well in the fridge for up to four days or can be frozen for three months.