As I told you on my previous post, I found a lasagna soup recipe I wanted to try, so I made a vegan and healthier version inspired by Laura in the kitchen‘s recipe. I love her channel so much, even though it’s not vegan and as healthy as our blog is, but her recipes are amazing and so inspiring.
This is a quick and easy way to make lasagna and it’s perfect for those busy days when you’re craving a plant based lasagna, but you only have 30 minutes to make it. You can make a vegan and healthy version of any recipe you love, it can be hard at the beginning, but after a while, it’s quite simple.
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Summer is coming, so I’m making the last soups of the season because eating soup in the hot summer of Spain can be a challenge. Good bye soups and stews, hello smoothies and salads!
Tips:
- If you prefer to use dried lentils, cook them according to package directions. I would add about 1/3 to 1/2 cup (65 to 100 g) and you’ll probably need to add more broth or water.
- Feel free to add fresh tomatoes or tomato sauce instead of the canned tomatoes. I would add the same amount (28 oz or 800 g).
- If you prefer a gluten-free recipe, use gf lasagna noodles or gf pasta of your choice.
- Add your favorite veggies, herbs and spices.
- This recipe is oil-free, but you can add any non refined oil or any healthy fat you want.
- Add more or less broth or water, depending on the consistency you’re looking for (a soup, a stew or something in between).
Vegan Lasagna Soup
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4-6
This vegan lasagna soup is perfect for those busy days when you’re craving a plant based lasagna, but you only have 30 minutes to make it.
Ingredients
- 1/2 chopped onion
- 1/2 celery stalk, chopped
- 1 cup cooked or canned lentils (175 g)
- 2 14-ounce cans chopped tomatoes (800 g)
- 2 to 3 cups vegetable broth or water (500 to 750 ml)
- 2 tbsp dried oregano
- 1 tsp sea salt
- 1 tsp garlic powder
- 1/8 tsp ground black pepper
- 1/2 pound whole wheat lasagna noodles (250 g)
- 6 basil leaves
- Vegan tofu ricotta (optional)
Instructions
- Place all the ingredients in a large pot (except the lasagna noodles, basil leaves and ricotta cheese).
- Bring it to a boil and then cook over medium-high heat for about 5 minutes.
- Chop the lasagna noodles with your hands.
- Add the lasagna noodles to the soup and cook for 10 minutes, stirring occasionally.
- Add more or less water, depending on how thick you want your soup.
- Remove from heat, add the basil leaves, stir and serve with some vegan tofu ricotta on top.
- Store in the fridge in a sealed container for up to 5 days. You can also freeze it.
Notes
Recipe inspired by Laura in the kitchen.
Nutrition
- Serving Size: 1/6 of the recipe (without the ricotta cheese)
- Calories: 210
- Sugar: 5.6 g
- Sodium: 494.8 mg
- Fat: 1.1 g
- Saturated Fat: 0.2 g
- Carbohydrates: 41.8 g
- Fiber: 7.1 g
- Protein: 9.3 g
Your vegan lasagna soup looks excellent, but I am not able to eat garbanzo beans or lentils. What would you suggest? I CAN have green beans or peas/corn. Would either of those work in this recipe?
★★★★★
Hi Sheila! You could add beans, peas, tofu or textured soy protein instead. It’s not the same, but I’m sure it will be delicious as well. Green beans and corn are also great choices. Have a nice day!