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1-Hour Hearty Plant Based Lasagna Soup You’ll Devour

plant based lasagna soup
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A hearty and flavorful plant-based lasagna soup that combines the classic flavors of lasagna in a comforting bowl of soup.

Ingredients

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  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 carrot, diced
  • 1 zucchini, diced
  • 1 can (28 oz) crushed tomatoes
  • 4 cups vegetable broth
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz lasagna noodles, broken into pieces
  • 1 cup spinach, chopped
  • 1/2 cup cashew cream or vegan ricotta (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic, sauté for 2-3 minutes until fragrant.
  3. Add bell pepper, carrot, and zucchini. Cook for 5 minutes.
  4. Stir in crushed tomatoes, vegetable broth, basil, oregano, salt, and pepper.
  5. Bring to a boil, then reduce heat and simmer for 15 minutes.
  6. Add broken lasagna noodles and cook for 10-12 minutes until tender.
  7. Stir in spinach and cook for 2 minutes until wilted.
  8. Serve hot with a dollop of cashew cream or vegan ricotta if desired.

Notes

  • Use gluten-free lasagna noodles if needed.
  • Add more broth if you prefer a thinner soup.
  • Store leftovers in the fridge for up to 3 days.

Nutrition

Find it online: https://dawiy.com/plant-based-lasagna-soup-recipe/