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Vegan Lasagna Soup

November 27, 2017 By Dianne 12 Comments

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Vegan Lasagna Soup >> Dianne's Vegan KtichenThe cold winter weather is almost here! Stay warm and cozy with a bowl of vegan Lasagna Soup.

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

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

Vegan Lasagna Soup
Print

Vegan Lasagna Soup

The cold winter weather is almost here! Stay warm and cozy with a bowl of vegan Lasagna Soup.

Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yields 4 servings
Author Dianne

Ingredients

  • 10 lasagna noodles (about half of a 16-ounce box)
  • 1 teaspoon neutral vegetable oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 10 ounces crimini mushrooms, sliced
  • 2 tablespoons tomato paste
  • 1 teaspoon oregano
  • ½ teaspoon sea salt
  • 2 cups vegetable stock
  • 28- ounce can crushed tomatoes
  • ½ cup fresh basil, sliced
  • 2 tablespoons Vegan Walnut Parmesan
  • 1 cup Cashew Ricotta

Instructions

  1. Break the noodles into smaller pieces and cook according to the package directions. Drain and set aside until ready to use.
  2. 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.
  3. Add the tomato paste, oregano, and sea salt and cook for 2 more minutes, or until the paste begins to darken.
  4. 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.
  5. Stir in the noodles and basil and simmer for 2 or 3 more minutes.
  6. Remove from heat and divide the soup among four bowls. Top with the Walnut Parmesan and Cashew Ricotta. Serve hot.

If you enjoyed this Vegan Lasagna Soup, you may also like:

  • Polenta Lasagna 
  • Spinach Mushroom Lasagna 
  • Vegan Lasagna Tart
  • Caramelized Onion and Mushroom Tart

Vegan Lasagna Soup

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

Heathline

 

 

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Filed Under: Vegan Recipes, Vegan Soup and Stew Recipes Tagged With: comfort food, food, lasagna, Non-Dairy, Recipe, soup, Vegan Soup, vegetarian

About Dianne

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

Previous Post: « Vegan Scalloped Potatoes
Next Post: Vegan Holiday Snacks and Drinks »

Reader Interactions

   

Comments

  1. Kristina says

    November 27, 2017 at 10:03 AM

    ha! I have that same half box of lasagna noodles. now I know what they will turn into – YUM.

    Reply
    • Dianne says

      November 27, 2017 at 3:13 PM

      I hope you enjoy it, Kristina!

      Reply
  2. Cadry says

    November 27, 2017 at 10:07 AM

    This looks amazing!! I love that dollop of vegan ricotta. I’m sure it’s the coziest soup ever.

    Reply
    • Dianne says

      November 27, 2017 at 3:13 PM

      Thank you, Cadry!

      Reply
  3. Becky Striepe says

    November 27, 2017 at 10:48 AM

    Oh my gosh, I love this! I’m such a lasagna fan but not a fan of how long it can take to make. What a perfect way to hit the spot without the time commitment!

    Reply
    • Dianne says

      November 27, 2017 at 3:13 PM

      Thanks, Becky! I hope you enjoy it!

      Reply
  4. Amy Katz from Veggies Save The Day says

    November 29, 2017 at 2:37 PM

    This looks absolutely amazing! My mouth is watering. I need to pick up some lasagna noodles ASAP!

    Reply
    • Dianne says

      November 29, 2017 at 6:21 PM

      Thank you, Amy! Yes, you do need to get some noodles!

      Reply
  5. Nicole Dawson says

    November 30, 2017 at 11:16 AM

    We make lasagna soup quite often during the winter months. All the flavors of lasagna with half the effort and time.

    Reply
    • Dianne says

      November 30, 2017 at 5:05 PM

      It’s so good, isn’t it?

      Reply
  6. Linda from Veganosity says

    December 1, 2017 at 10:33 AM

    This looks AMAZING! I love lasagna, but it does take time to make. This is such a perfect compromise.

    Reply
    • Dianne says

      December 4, 2017 at 2:00 PM

      Thank you, Linda!

      Reply

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Dianne Wenz

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

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