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
For best results, ensure that the lasagna noodles are cooked al dente so they maintain their texture in the soup. Feel free to adjust the spice level by modifying the amount of red pepper flakes. Additionally, you can customize this dish by adding more vegetables such as zucchini or mushrooms based on your preferences.
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