Description
This Vegan Lasagna Soup is a hearty and comforting dish that combines the flavors of traditional lasagna in a soup form. Packed with vegetables, lentils, and pasta, it’s a satisfying meal for any day of the week.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 2 large garlic cloves, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon tomato paste
- 1 x 400 g (14 oz) can chopped tomatoes
- 1 medium courgette (zucchini), cut into 1/2 inch pieces
- 1 x 400 g (14 oz) can green lentils
- 1.5 litres vegetable stock
- 100 g (3.5 oz) baby spinach
- Salt and pepper to taste
Additional:
- 200 g (7 oz) lasagna sheets, uncooked, broken into bite-size pieces (or Mafalda Corta pasta)
Instructions
- Prepare the Soup: Heat olive oil in a Dutch oven. Sauté onion, carrot, and celery until slightly softened.
- Add Flavor: Stir in garlic, oregano, basil, and tomato paste. Cook until fragrant.
- Add Ingredients: Add chopped tomatoes, courgette, lentils, and vegetable stock. Simmer for 5 minutes.
- Cook Pasta: Add broken lasagna sheets or pasta. Cook until al dente, about 10 minutes.
- Finish: Stir in baby spinach until wilted. Season with salt and pepper. Serve hot.
Notes
- You can customize the soup by adding other vegetables like bell peppers or mushrooms.
- If the soup thickens upon standing, add more vegetable stock when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
