Description
This Vegan Lasagna Soup is a comforting and hearty dish that brings all the flavors of traditional lasagna in a cozy soup form. Packed with vegetables, lentils, and pasta, it’s a satisfying meal for any night of the week.
Ingredients
Scale
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
Pasta:
- 200 g (7 oz) lasagna sheets, uncooked, broken into bite-size pieces (or Mafalda Corta pasta)
Instructions
- Saute Vegetables: Heat olive oil in a Dutch oven, saute onion, carrot, and celery until slightly softened.
- Add Flavor: Stir in garlic, oregano, basil, and tomato paste; cook until fragrant.
- Combine Ingredients: Add tomatoes, courgette, lentils, and stock. Bring to a boil, then simmer.
- Add Pasta: Stir in broken lasagna sheets or pasta; cook until al dente.
- Finish Soup: Add spinach, wilt, season, and serve hot.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
