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Vegan Lasagna Soup.- 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.

Vegan Lasagna Soup

  • Author: Simple Vegan Blog
  • Prep: 10 mins
  • Cook: 20 mins
  • Total: 30 mins
  • 4-6 1x
  • Main dish
  • Vegan, Italian

Servings 4-6 1x

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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

  1. Place all the ingredients in a large pot (except the lasagna noodles, basil leaves and ricotta cheese).
  2. Bring it to a boil and then cook over medium-high heat for about 5 minutes.
  3. Chop the lasagna noodles with your hands.
  4. Add the lasagna noodles to the soup and cook for 10 minutes, stirring occasionally.
  5. Add more or less water, depending on how thick you want your soup.
  6. Remove from heat, add the basil leaves, stir and serve with some vegan tofu ricotta on top.
  7. 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