Vegan Lasagna Soup
Vegan Lasagna Soup will keep you warm and cozy on chilly winter days. It has all of the flavors of the classic comfort food dish in an easy to make soup!
Ingredients
- 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
Instructions
- 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 simmer 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.