Vegan one pot lasagna soup is a hearty plant-based soup full of flavors and textures. This filling soup can be enjoyed as a complete meal. If you are looking for a comforting meatless meal idea then, this soup is a must-try.
Today I am sharing the recipe for a hearty, delicious, one-pot soup which is vegan lasagna soup.
It is loaded with a lot of delicious ingredients like mushrooms, lentils, lasagna sheets, and spinach, which make every spoon of this soup full of flavors and textures.
If you are looking for some comforting, easy-to-make plant based dinner recipes to make for your family, try this lentil mushroom lasagna soup with spinach. It's relished by everyone.
Jump to:
- What is lasagna soup?
- What goes in this vegan lasagna soup?
- Ingredient notes and substitute suggestions
- How to make (Step by step instructions)?
- Serving suggestions
- Storing tips
- Freezing tips
- Reheating lasagna soup
- Recipe tips and tricks
- Frequently asked questions
- More vegan soup recipes from around the world
- More vegan or vegetarian dinner ideas
- Recipe
What is lasagna soup?
Lasagna soup is deconstructed lasagna with some broth. It's a great comforting one-pot meal, perfect for colder days.
What goes in this vegan lasagna soup?
To make this tasty vegan lasagna soup, you will need the ingredients shown below:
Ingredient notes and substitute suggestions
- Mushrooms: I have used white button mushrooms but you can use any other mushroom of your choice.
- Lentils: I have used home cooked green lentils but you can use brown or red lentils too. Though home cooked lentils are a better option, you can also use canned lentils.
- Baby spinach: If you don't have baby spinach, use roughly chopped regular spinach.
- Chopped tomatoes with basil: If you want to avoid canned food, use fresh tomato and basil. For that, finely chop two large tomatoes. Once the onion is cooked, add tomatoes and saute until they are nicely cooked and turn mushy. Rest of the recipe will remain the same. Just add some chopped fresh basil or dried basil with other seasonings.
- Vegetable stock: Water or mushroom stock can also be used. However, to make the soup more flavorful it's better to use stock than water.
How to make (Step by step instructions)?
Step 1: Heat olive oil in a cooking pot and add finely chopped onion.
Step 2: Cook until the onion starts turning brown.
Steps 3 and 4: Add tomato paste and mix.
Steps 5 and 6: Add dried thyme, oregano, red chili flakes, and black pepper. Saute for 1-2 minutes.
Step 7: Add chopped mushrooms.
Step 8: Cook until the moisture released by the mushrooms dries up.
Step 9: Add cooked lentils.
Step 10: Mix and cook for about a minute.
Step 11: Add chopped tomatoes with basil.
Step 12: Add vegetable stock.
Step 13: Add balsamic vinegar.
Step 14: Break the lasagna sheets into bite-size pieces and add to the soup.
Step 15: Mix everything and cook for around 8-10 minutes or until the sheets are cooked.
Steps 16 and 17: Add baby spinach and mix.
Step 18: Cook until the spinach leaves get wilted.
Your delicious vegan lasagna soup is ready to be relished.
Serving suggestions
Though this hearty soup is a complete meal in itself and doesn't need anything else to enjoy with it, if you wish, serve it with some garlic bread or dinner rolls on the side.
Storing tips
To store, allow the soup to reach room temperature and then transfer to an airtight container. Refrigerate for up to 3 days.
Freezing tips
This vegan lasagna soup is freezable. Freeze it in batch-size freezer-safe containers for up to 3 months.
You can also freeze the soup and cooked lasagna sheets separately. To freeze cooked pasta, drizzle some olive oil on cooked lasagna sheets and toss before freezing. This will help to ensure that the lasagna sheets don't stick to each other.
Reheating lasagna soup
When stored, lasagna sheets in soup absorb the liquid, making it quite thick. So, while reheating the soup, add more boiling vegetable stock or water.
Adding more liquid may dilute the flavors so don't miss tasting and seasoning it again, if required.
You can reheat the lasagna soup in the microwave as well on the stovetop.
Recipe tips and tricks
- Break the lasagna sheets into smaller pieces so that eating them in the soup becomes easier.
- You may add some vegan melting cheese on top.
- Feel free to add other vegetables of choice like zucchini, eggplant, etc.
- You don't necessarily need to add both lentils and mushrooms. This soup can be made with either of them too.
Frequently asked questions
Most pasta brands sell vegan pasta these days. However to ensure, check the ingredients list on the package before buying.
You can also use cooked red lentils or brown lentils in this vegan lasagna soup recipe.
Yes, you can use any pasta of your choice, if you don't have lasagna sheets or don't want to use them.
More vegan soup recipes from around the world
Looking for more delicious, comforting vegan soup recipes? Don't miss checking the following links:
More vegan or vegetarian dinner ideas
If you looking for more vegan or vegetarian dinner ideas then the following links are worth checking:
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Recipe
Vegan one pot lasagna soup
Equipment
- Cooking pot
Ingredients
- 5 sheets lasagna broken into bite-size pieces
- 1 medium-sized white onion finely chopped
- 4-5 garlic cloves minced
- 3 cups baby spinach
- 1 cup roughly chopped mushrooms
- 1 cup boiled green lentils
- 1 can chopped tomatoes with basil around 425 ml
- 1 tablespoon tomato paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon red chili flakes adjust to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Ground black pepper to taste
- Salt to taste
- 1 tablespoon olive oil
- 3.5 cups vegetable stock adjust to get the desired consistency
Instructions
- Heat oil in a pot. Add chopped onion and cook until it starts turning brown.
- Add minced garlic and saute for a few seconds.
- Add tomato paste, dried thyme, oregano, red chili flakes, and black pepper. Mix everything and saute for 1-2 minutes.
- Next, add mushrooms and cook until the moisture released from mushrooms dries up.
- Add lentils, mix and cook for about a minute.
- Add chopped tomatoes with basil, vegetable stock, balsamic vinegar, and salt.
- Cook until the vegetable stock starts boiling.
- Break lasagna sheets into bite-size pieces and add to the soup. Cook for around 8-10 minutes or until the lasagna sheets are cooked.
- Finally, add baby spinach and cook until the leaves get wilted, and then switch off the stove.
- Garnish with fresh parsley. You may also add vegan cheese on top.
- Enjoy your comforting vegan lasagna soup.
Notes
- Break the lasagna sheets into smaller pieces so that eating them in the soup becomes easier.
- You may add some vegan cheese on top.
- Feel free to add other vegetables of choice like zucchini, eggplant, etc.
- You don't necessarily need to add both lentils and mushrooms. This soup can be made with either of them too.
- More recipe tips and tricks are given within the post above. Please follow them to make this recipe.
This soup looks so cozy and delicious! I love lasagna so I know I would love this 🙂
Thanks a lot Sarah, glad that you liked it.