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Vegan one pot lasagna soup
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.
Course Main Course, Soup
Cuisine Italian
Diet Vegan, Vegetarian
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 5
Calories 221 kcal
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
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.
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.
Calories: 221 kcal | Carbohydrates: 38 g | Protein: 10 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Sodium: 710 mg | Potassium: 491 mg | Fiber: 6 g | Sugar: 5 g | Vitamin A: 2224 IU | Vitamin C: 9 mg | Calcium: 56 mg | Iron: 3 mg