Vegan Lasagna Soup
Want a healthy and delicious dinner option? Our vegan lasagna soup is the answer! It’s a family-friendly meal that's ready in under an hour.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced (about 1 cup)
- 3 cloves garlic minced
- 1 bell pepper diced (any color works)
- 1 zucchini diced (about 1 ½ cups)
- 1 can 28 ounces crushed tomatoes
- 4 cups vegetable broth if you don’t have it, water or mushroom broth works
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes skip if you don’t like spice
- Salt and pepper to taste
- 8 lasagna noodles broken into small pieces (about 2-inch chunks)
- 1 cup vegan ricotta cheese or make your own with cashews—see below
- ¼ cup nutritional yeast
- Fresh basil leaves for garnish a small handful
Instructions
- Heat the oil. Grab a large pot and pour in 1 tablespoon olive oil. Set it over medium heat until the oil shimmers, about 1 minute.
- Cook the onion. Add the diced onion. Stir it now and then. Cook until it’s soft and see-through, around 5 minutes.
- Add garlic. Toss in the minced garlic. Stir for 1 minute until it smells amazing—don’t let it burn!
- Sauté the veggies. Drop in the diced bell pepper and zucchini. Cook them for 5 to 7 minutes, stirring a few times, until they soften up.
- Pour in tomatoes and broth. Add the crushed tomatoes and 4 cups vegetable broth. Stir everything together so it mixes well.
- Season it. Sprinkle in the basil, oregano, red pepper flakes (if you want), salt, and pepper. Stir again. Turn the heat to high and bring it to a boil.
- Add noodles. When it’s boiling, lower the heat to a simmer (medium-low). Toss in the broken lasagna noodles. Cook for 10 to 12 minutes until they’re tender but not mushy.
- Mix the topping. While the soup cooks, grab a small bowl. Combine the vegan ricotta and nutritional yeast. Stir until it’s creamy.
- Serve it up. Ladle the hot soup into bowls. Add a big spoonful of the ricotta mix on top. Finish with a few fresh basil leaves.