Vegan Lasagna Soup: Comforting One-Pot Italian Delight

Discover the warming flavors of Vegan Lasagna Soup, a comforting one-pot meal perfect for autumn.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil Substitute with vegetable oil for a neutral taste.
1 medium Yellow Onion Can be replaced with shallots for a milder flavor.
3 cloves Garlic Minced.
1 medium Carrot Diced; can substitute with parsnips or bell peppers.
1 stalk Celery Diced; can be replaced with fennel.

For the Flavor

1 tablespoon Italian Herbs Fresh or dried; blend of basil, oregano, and thyme recommended.
2 tablespoons Tomato Paste Use sun-dried tomatoes for a deeper flavor.
1 teaspoon Sweet Smoked Paprika Substitute with regular paprika for less intensity.
2 tablespoons Yeast Flakes Use nutritional yeast for the same purpose.

For the Main Ingredients

1 cup Plant-Based Minced Protein e.g., Beyond Meat; can substitute with lentils, crumbled tofu, or mushrooms.
1 can Chopped Canned Tomatoes Adds acidity.
1 cup Tomato Passata Provides smoother texture.
1 tablespoon Maple Syrup Substitute with agave syrup if needed.
to taste Salt
to taste Pepper
4 cups Vegetable Stock Use homemade or store-bought options.

For the Pasta and Greens

2 cups Pasta Lasagna noodles or mafalda corta; broken lasagna sheets also work.
2 cups Fresh Spinach Can replace with kale or Swiss chard.

For the Creamy Topping

to taste Vegan Cream Alternatives include coconut cream or cashew cream.

Equipment

Large Pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add 1 chopped yellow onion, 3 minced garlic cloves, 1 diced carrot, and 1 diced celery stick. Cook for about 4-5 minutes, stirring occasionally, until the onion softens and becomes translucent.
Stir in 1 tablespoon of fresh or dried Italian herbs and cook for another 2 minutes to release fragrant oils.
Mix in 2 tablespoons of tomato paste, 1 teaspoon of sweet smoked paprika, and 2 tablespoons of yeast flakes. Stir well to combine and let it simmer for 2-3 minutes.
Stir in 1 cup of plant-based minced protein until evenly combined. Cook for about 3-4 minutes, stirring frequently.
Add 1 can of chopped tomatoes, 1 cup of tomato passata, 1 tablespoon of maple syrup, and season with salt and pepper to taste. Pour in 4 cups of vegetable stock and stir. Allow to simmer for about 2 minutes.
Introduce 2 cups of broken lasagna noodles or mafalda corta and partially cover the pot. Let it simmer for 10 minutes, or until the pasta is tender. About 3 minutes before serving, fold in 2 cups of fresh spinach.
Ladle the Vegan Lasagna Soup into bowls and drizzle with vegan cream for a finishing touch. Optionally, sprinkle with chili flakes or additional herbs.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 2500IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. This soup freezes beautifully in individual portions for quick meals, lasting up to 3 months.

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