I’ve had half a box of lasagna noodles sitting in my pantry for so long that I can’t remember buying them or why I only used half a box. I’ve been think that I should make half a pan of lasagna, or maybe make some lasagna roll-ups, but I just haven’t gotten around to it. A few weeks ago, I came across a recipe for lasagna soup in HGTV Magazine, and I knew that my half box of noodles was destined for it. Only it was made with meat and dairy products – making it a very unvegan recipe – so I made veganizing it a priority.
Vegan Lasagna Soup is Easy to Make
It wasn’t a difficult task. I used mushrooms instead of meat and vegetable stock instead of chicken stock, along with my cashew ricotta and walnut parmesan. It came together pretty quickly, and it was delicious.
This soup has all of the lasagna flavors I love, but it comes together much more quickly. If you don’t have time to make your own ricotta or parmesan, there are some great premade varieties to choose from now. I love Kite Hill’s almond-based ricotta and Follow Your Heart has delicious non-dairy parmesan.
This vegan lasagna soup is hearty enough to be a meal on its own. It’s great for lunch, and it’s also perfect for a light dinner. I like to serve it with roasted Brussels sprouts on the side.
Vegan Lasagna Soup
- 10 lasagna noodles (about half of a 16-ounce box)
- 1 teaspoon neutral-flavored vegetable oil
- 1 small onion diced (about a cup)
- 3 cloves garlic minced
- 8 ounces crimini mushrooms sliced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- 2 cups vegetable stock
- 1 28-ounce can crushed tomatoes
- ½ cup fresh basil sliced
- 2 tablespoons Vegan Walnut Parmesan for serving, optional
- 1 cup Cashew Ricotta for serving, optional
- Break the noodles into small bite-sized pieces and cook according to the package directions. Drain and set aside until ready to use.
- In a large pot over medium-high heat, cook the onion in the oil for about 5 minutes, or until it begins to brown and becomes fragrant. Add the mushrooms and garlic, and cook for about 5 more minutes, or until the mushrooms begin to brown.
- Add the tomato paste, oregano, and sea salt and cook for 1 or 2 more minutes, or until the paste begins to darken.
- Add the vegetable stock and crushed tomatoes. Bring to a boil and then reduce the heat and let summer for about 10 minutes, or until the liquid reduces slightly.
- Stir in the noodles and basil and simmer for 2 or 3 more minutes.
- Remove from heat and divide the soup among four bowls. Top with the Walnut Parmesan and Cashew Ricotta, if using.
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Dianne’s Vegan Kitchen has been nominated in the Best Healthy Blog category on Healthline.com! Please cast your vote. You can vote once a day! https://healthline.wishpond.com/healthline-blog-contest17/entries/169375120/reference