How to make Lasagna Soup - Vegan Recipe
Learn how to make lasagna Soup with this vegan-friendly comfort food recipe. Rich, filling, and loaded with flavor, say hello to your new favorite meal. This one-pot lasagna soup recipe is an amazing vegan-friendly meal that comes together in under an hour. It’s super easy to make, makes 6 hearty servings, and is the perfect warming meal when the weather cools.
Equipment
- Large pot with lid
- Wooden spatula
- Ladle
- Wooden Cutting Board and knife
Ingredients
For the vegan lasagna soup
- 1 large onion diced
- 5 garlic cloves minced
- 3 carrots diced
- 1 large red bell pepper diced
- 3 tomatoes grated and skin removed
- 4 cups Vegetable Broth vegan (homemade or store-bought)
- 150 ml Tomato Pasta organic
- 1 Tbsp Dried Rosemary organic
- 1 tsp Dried Oregano organic
- 1 tsp dried Thyme organic
- ½ tsp White Pepper
- 1 cup white beans cannellini beans or similar
- 2 cups Kidney Beans
- 1 Can of whole mushrooms champignon mushrooms 185g / 6.5oz.
- 1 packed cup spinach
- 8 oz lasagna sheets Vegan, Gluten-free
- 1 bay leaf
For the homemade veggie broth
- Veg ends from the veggies listed above /bell pepper carrots, onion, garlic)
- Small handful of fresh parsley loosely chopped
- 1 tsp salt to taste
- 1 tsp whole black peppercorns
- 2 bay leaves
- 4 cups of water
Instructions
Step 1 - Prep veggies and broth
- Start by dicing and prepping all the veggies.
- Keep all the veg ends for the homemade veggie broth. Add the veg ends to a large pot with 2 bay leaves, some black peppercorns, 1 tsp salt, and a handful of fresh parsley (with stems). Bring to a boil, then reduce heat and simmer for 20-30 minutes while you prep the rest of the recipe.Veg ends from the veggies listed above /bell pepper, Small handful of fresh parsley, 1 tsp salt, 1 tsp whole black peppercorns, 2 bay leaves, 4 cups of water
Step 2 - Cook veggies
- In a large pot with deep sides, add a splash of oil and brown the onion. Once the onion is browned add the garlic and cook until fragrant.1 large onion, 5 garlic cloves
- Next, add the diced carrots and bell pepper. Stir through and cover, simmer on medium heat for 10 minutes or until the veggies soften.3 carrots, 1 large red bell pepper
- Add the grated tomato and tomato paste. Give it a stir then add the dried herbs (rosemary, oregano, and thyme) and white pepper and stir through. Season to taste with some salt.3 tomatoes, 150 ml Tomato Pasta, 1 Tbsp Dried Rosemary, 1 tsp Dried Oregano, 1 tsp dried Thyme, ½ tsp White Pepper
- Add the white beans, red kidney beans, and a can of champignon mushrooms (with the juice). Stir through, cover, and leave to simmer for 5 minutes.1 cup white beans, 2 cups Kidney Beans, 1 Can of whole mushrooms
Step 3 - Add broth and pasta
- Add 4 cups of the veggie broth, 1 bay leaf, and 1 cup of spinach. Mix through and simmer until the spinach has wilted (around 2-3 minutes).4 cups Vegetable Broth, 1 packed cup spinach, 1 bay leaf
- Break up the lasagna sheets into small pieces (around 1-2 inches is ideal).8 oz lasagna sheets
- Add the lasagna pieces to the stock and stir through, ensuring that everything is covered with stock.
- Simmer covered for around 10-15 minutes, stirring occasionally. Aim for soft pasta that is a little over ‘al dente’. It’ll be easier to eat as a soup.
Step 4 - Serve
- Serve while piping hot with some fresh toasted bread. We toasted our bread with a splash of olive oil in a cast iron pan.