This Vegan Lasagna Soup is a warm, cozy bowl of goodness! It has all the classic lasagna flavors with layers of veggies, pasta, and a creamy sauce, all in one pot.
Making this dish is a joy! The best part? You won’t have to worry about messy layers. Just stir it all together and enjoy every tasty bite with a sprinkle of basil!
I love serving this soup with some crusty bread on the side—it makes for a perfect meal! Plus, it’s easy to make and full of healthy ingredients, so it’s a win for everyone!
Key Ingredients & Substitutions
Olive Oil: A great base for sautéing veggies. If you don’t have olive oil, feel free to use coconut oil or avocado oil for a different flavor profile.
Cashews: This creates the creamy element in the soup. If you’re nut-free, try silken tofu blended until smooth instead.
Noodles: While I use vegan lasagna noodles, regular pasta works too. Just adjust the cooking time based on the pasta type. Gluten-free pasta is another good option!
Nutritional Yeast: This brings a cheesy flavor. If you don’t have it, use grated vegan cheese or leave it out for a lighter version.
Spinach: Fresh spinach adds nutrition and color. Kale or swiss chard are good substitutes, but make sure to chop them finely and cook a bit longer.
How to Sauté Vegetables Without Burning Them?
Sautéing veggies is a key step, and getting it right ensures they’re flavorful and tender. Here’s how to do it perfectly:
- Heat your pot on medium heat before adding oil. This helps create a nice sauté.
- Add the onions first, cooking for about 3-4 minutes until they start to get soft.
- Then add the carrots and celery, continuing to cook for another 3-5 minutes.
- Stir often to prevent them from sticking to the bottom or burning. If they start to brown too much, lower the heat.
Following these simple steps will give your soup a great depth of flavor right from the start!
Vegan Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 8 ounces vegan lasagna noodles, broken into bite-sized pieces
- 2 cups fresh spinach, chopped
- 1/2 cup raw cashews, soaked in hot water for 15 minutes and drained
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- Salt and black pepper to taste
- Fresh basil, chopped (for garnish)
- Vegan parmesan cheese (store-bought or homemade), for garnish
How Much Time Will You Need?
This tasty Vegan Lasagna Soup will take about 10 minutes to prep and around 20 minutes of cooking time. In total, you’re looking at around 30 minutes to have this warm and delicious soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté these veggies for about 5-7 minutes until they soften up and the onion becomes translucent. This step builds the flavor base for your soup!
2. Add Aromatics and Spices:
Next, toss in the minced garlic along with the dried oregano, basil, thyme, and crushed red pepper flakes (if you like a little heat). Stir everything together and cook for another 1-2 minutes until the garlic smells wonderful and fragrant.
3. Build the Soup Base:
Stir in the chickpeas, crushed tomatoes, and vegetable broth. Bring this mixture to a good boil—it’ll start bubbling away nicely!
4. Cook the Pasta:
Once boiling, add the broken lasagna noodles. Let it simmer uncovered on medium-low heat for about 10-12 minutes, or until the pasta is tender and ready to eat.
5. Blend the Cashew Cream:
While your soup simmers, grab a blender and make the cashew cream. Blend the soaked cashews, nutritional yeast, lemon juice, and a pinch of salt with about 1/3 cup of water until you have a smooth, creamy mixture.
6. Add Spinach:
In the last 2-3 minutes of cooking, stir in the chopped spinach. It will wilt quickly and add a gorgeous pop of green to your soup!
7. Combine Everything:
Remove the pot from the heat, and gently stir in the creamy cashew blend until well mixed. Give it a taste and adjust the salt and pepper as needed.
8. Serve It Up:
Now it’s time to enjoy your vegan lasagna soup! Serve it hot in bowls, garnished with fresh basil and a sprinkle of vegan parmesan cheese. Dig in and enjoy this comforting dish!
Enjoy your warm, hearty bowl of comforting Vegan Lasagna Soup!
Can I Use Different Noodles in This Soup?
Absolutely! While the recipe calls for vegan lasagna noodles, you can substitute with any pasta shape you have on hand. Just adjust the cooking time based on the type of pasta to ensure it doesn’t get overcooked.
Can I Make This Soup Ahead of Time?
Yes, you can make the soup ahead of time! Just prepare everything but the cashew cream and spinach. Store in an airtight container in the fridge for up to 3 days, then reheat and stir in the spinach and cashew cream before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. If you find the soup thickens while sitting, just add a splash of vegetable broth when reheating to bring it back to your desired consistency.
What Can I Use Instead of Cashews for a Creamy Texture?
If you’re looking for a substitute for cashews, try using silken tofu blended with the nutritional yeast and lemon juice. It creates a similar creamy texture without the nuts, perfect for those with nut allergies!
