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vegan lasagna soup in a white bowl with a spoon.
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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
Cook Time 25 minutes
Total Time 35 minutes
Servings 5
Calories 221kcal
Author Vandana Chauhan

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.

Nutrition

Calories: 221kcal | Carbohydrates: 38g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 710mg | Potassium: 491mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2224IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 3mg