Imagine the comforting aroma of simmering tomatoes and herbs wafting through your kitchen, as vibrant colors dance in a pot filled with plant-based goodness.
This vegan lasagna soup is a breeze to whip up, offering a cozy bowlful of indulgence that feels like a warm hug.
As the noodles absorb the rich broth, each ingredient melds into a heartwarming symphony.
Ready to create this delicious masterpiece? Let’s bring this dish to life!
Kitchen Tools Required
- 1 Large pot
- 1 Wooden spoon
- 1 Measuring cup
- 1 Chef’s knife
- 1 Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 carrots, diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 4 cups vegetable broth
- 1 can (28 ounces) crushed tomatoes
- 8 lasagna noodles, broken into pieces
- 1 cup plant-based ricotta
- 1/4 cup nutritional yeast
- Salt and pepper to taste
- Fresh basil, for garnish
Cook & Prep Time
To efficiently manage your time while preparing and cooking Vegan Lasagna Soup, you can follow this timeline:
- Reading the Recipe (5 minutes):
- Begin by reading through the entire recipe to familiarize yourself with the steps and ingredients needed.
- Prep Work (15 minutes):
- Minute 1-5: Gather all ingredients and equipment (large pot, wooden spoon, measuring cup, chef’s knife, cutting board).
- Minute 6-10: Dice the onion, red bell pepper, and carrots. Mince the garlic.
- Minute 11-15: Measure out the olive oil, dried basil, oregano, red pepper flakes, vegetable broth, crushed tomatoes, broken lasagna noodles, plant-based ricotta, and nutritional yeast.
- Cooking (30 minutes):
- Minute 16-20: Heat olive oil in the large pot over medium heat. Sauté the diced onion, garlic, red bell pepper, and carrots until softened.
- Minute 21-22: Stir in dried basil, oregano, and red pepper flakes, cooking for another minute.
- Minute 23-25: Pour in vegetable broth and crushed tomatoes, bringing the mixture to a boil.
- Minute 26-35: Add broken lasagna noodles and cook until noodles are tender.
- Final Touches (5 minutes):
- Minute 36-38: Stir in plant-based ricotta and nutritional yeast. Adjust the seasoning with salt and pepper.
- Minute 39-40: Remove from heat and allow the soup to rest.
- Serving (5 minutes):
- Minute 41-45: Serve the soup hot, garnished with fresh basil.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion, garlic, red bell pepper, and carrots, and sauté until vegetables are softened.
Stir in dried basil, oregano, and red pepper flakes, cooking for another minute.
Pour in vegetable broth and crushed tomatoes, bringing the mixture to a boil.
Add broken lasagna noodles and cook until noodles are tender.
Stir in plant-based ricotta and nutritional yeast, adjusting seasoning with salt and pepper.
Remove from heat and allow the soup to rest for 5 minutes.
Serve hot, garnished with fresh basil.
Serving Tips
- Crusty Bread: Pair with a slice of crusty bread to soak up the flavorful broth.
- Side Salad: Serve alongside a fresh green salad for a revitalizing contrast.
- Garlic Bread: Enjoy with garlic bread for an extra burst of flavor.
- Roasted Vegetables: Complement the soup with a side of roasted seasonal vegetables.
- Parmesan Sprinkle: Top with vegan parmesan for an added cheesy touch.
Storage
Store leftover vegan lasagna soup in an airtight container in the refrigerator for up to three days.
For longer storage, freeze in portions, ensuring proper sealing to maintain flavor and texture.
Freezing
Allow the soup to cool completely before transferring to freezer-safe containers.
Leave space for expansion.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat Vegan Lasagna Soup, gently warm it on the stovetop over medium heat.
Stir occasionally.
Alternatively, microwave individual portions, covered, on medium power.
Stir halfway through for even heating.
Final Thoughts
Vegan Lasagna Soup is a delightful twist on a classic Italian dish.
This comforting soup is perfect for a cozy night in and is sure to please both vegans and non-vegans alike.
The combination of rich tomato broth, hearty lasagna noodles, and creamy plant-based ricotta creates a satisfying meal.
With a preparation time of just 15 minutes and a cook time of 30 minutes, this dish is both quick and convenient.
The flexibility to customize with additional vegetables allows for a personalized touch.
Whether you’re a seasoned vegan or trying plant-based meals for the first time, this soup is a delicious and nourishing choice.
Enjoy the flavors of Italy in a warm bowl of Vegan Lasagna Soup.
Frequently Asked Questions
Can I Use Gluten-Free Lasagna Noodles in This Soup?
Yes, you can substitute gluten-free lasagna noodles. Make certain they’re cooked al dente to avoid disintegration. Monitor the cooking time closely, as gluten-free pasta often cooks faster. Adjust the broth quantity if absorption increases considerably.
What Plant-Based Ricotta Brand Works Best for This Recipe?
For the best plant-based ricotta in this recipe, use Kite Hill or Tofutti. These brands provide a creamy texture and authentic flavor. Make sure you blend thoroughly with nutritional yeast for consistent distribution and enhanced taste.
Are There Any Alternatives to Nutritional Yeast in the Soup?
You can substitute nutritional yeast with 1/4 cup unsweetened cashew cream or 2 tablespoons miso paste. Adjust seasoning as needed. These alternatives provide a savory umami flavor, enhancing the soup’s depth without compromising its vegan nature.
How Can I Make This Dish Spicier?
Increase spiciness by adding 1 teaspoon cayenne pepper or 2 teaspoons hot sauce during step 3. Incorporate finely diced jalapeños with the vegetables for extra heat. Taste and adjust seasoning before serving to achieve desired spice level.
Is It Possible to Make This Soup in a Slow Cooker?
Yes, you can use a slow cooker. Sauté onions, garlic, and spices first. Transfer to slow cooker, add remaining ingredients except noodles and ricotta. Cook on low for 6-8 hours, adding noodles in the last hour.
Vegan Lasagna Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 measuring cup
- 1 Chef's knife
- 1 Cutting board
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 3 clove garlic minced
- 1 red bell pepper diced
- 2 carrot diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 4 cup vegetable broth
- 1 can (28 ounces) crushed tomatoes
- 8 lasagna noodles broken into pieces
- 1 cup plant-based ricotta
- 1/4 cup nutritional yeast
- salt and pepper to taste
- fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion, garlic, red bell pepper, and carrots, and sauté until vegetables are softened.
- Stir in dried basil, oregano, and red pepper flakes, cooking for another minute.
- Pour in vegetable broth and crushed tomatoes, bringing the mixture to a boil.
- Add broken lasagna noodles and cook until noodles are tender.
- Stir in plant-based ricotta and nutritional yeast, adjusting seasoning with salt and pepper.
- Remove from heat and allow the soup to rest for 5 minutes.
- Serve hot, garnished with fresh basil.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
