Creamy Vegan Lasagna Soup
A delightful twist on classic lasagna, this vegan-friendly soup is packed with veggies and rich flavors, making it perfect for a cozy weeknight dinner.
Ingredients
Pasta
- 8 oz lasagna noodles (broken into pieces)
Vegetables
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 carrot (chopped)
- 1 zucchini (chopped)
- 1 bell pepper (chopped)
Liquids
- 4 cups vegetable broth
- 1 can (15 oz) diced tomatoes
- 1 cup plant-based cream or cashew cream
Herbs and Spices
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Garnish
- Fresh herbs for garnish
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and garlic, and sauté until they are translucent.
- Add chopped carrot, zucchini, and bell pepper, and cook for a few more minutes until the vegetables are tender.
Cooking
- Stir in the diced tomatoes, vegetable broth, dried basil, oregano, salt, and pepper. Bring to a boil.
- Add the broken lasagna noodles and cook according to package instructions until tender.
- Stir in the plant-based cream and simmer for a few more minutes.
Serving
- Serve hot, garnished with fresh herbs.
Notes
Feel free to add your favorite vegetables, such as spinach or mushrooms. For added heat, consider adding red pepper flakes. For a more cheesy flavor, sprinkle nutritional yeast before serving. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.