Creamy Vegan Lasagna Soup
A delightful twist on classic lasagna, this Creamy Vegan Lasagna Soup brings rich flavors packed with veggies, making it a nutritious and cozy weeknight meal.
Ingredients
Base Ingredients
- 8 oz lasagna noodles (broken into pieces)
- 1 tablespoon olive oil
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 carrot (chopped)
- 1 zucchini (chopped)
- 1 bell pepper (chopped)
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- to taste Salt and pepper
- 1 cup plant-based cream or cashew cream
- as needed 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.
- 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 extra nutrition. If you like a bit of heat, consider adding red pepper flakes or a pinch of cayenne. For a more cheesy flavor, sprinkle nutritional yeast into the soup right before serving. To store leftover soup, let it cool completely. Then, transfer it to an airtight container and refrigerate. It will keep in the fridge for 3 to 4 days or can be frozen for up to 3 months.