Tired of the same old dinner routine? Craving a hearty, flavorful meal that's both satisfying and surprisingly easy to make? Then look no further! This Vegan Lasagna Soup recipe is your answer. It captures all the deliciousness of classic lasagna – layers of pasta, rich tomato sauce, and creamy ricotta – in a quick and simple soup format, perfect for busy weeknights or a cozy weekend supper. It's a healthy, plant-based meal that the whole family will love. Get ready to experience a new favorite in your easy recipes collection!
Ingredients:
This vegan lasagna soup recipe uses simple, readily available ingredients. You likely already have many of them in your pantry!
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (15-ounce) container vegan ricotta cheese
- 1 cup vegetable broth
- 9 ounces lasagna noodles, broken into 1-inch pieces
- 1 cup chopped spinach
- 1/2 cup shredded vegan mozzarella cheese (optional, for topping)
Instructions:
This recipe is designed for ease and speed, making it one of the best recipes for quick dinner ideas.
Get Started:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Build the Flavor:
- Pour in the crushed tomatoes, tomato sauce, diced tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring the mixture to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally, allowing the flavors to meld beautifully. This step builds the delicious foundation of your soup.
Add the Goodness:
- Stir in the vegan ricotta cheese and vegetable broth. Bring the mixture back to a gentle simmer.
Pasta Time:
- Add the broken lasagna noodles to the pot. Cook for 10-12 minutes, or until the noodles are tender but still have a slight bite.
Finishing Touches:
- Stir in the spinach and cook until wilted, about 2-3 minutes. Taste and adjust seasoning as needed.
Serve it Up:
- Ladle the soup into bowls. Top with shredded vegan mozzarella cheese (if using) and serve immediately.
Cooking Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for extra heat.
- Add vegetables: Feel free to add other vegetables like mushrooms, zucchini, or bell peppers.
- Make it heartier: Add cooked lentils or chickpeas for extra protein and fiber.
- Use different pasta: Other small pasta shapes, such as ditalini or small shells, can be substituted for lasagna noodles.
- Fresh herbs: Fresh oregano and basil will elevate the flavor profile. If using fresh herbs, add them during the last few minutes of cooking.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 15-20g Fiber: 8-10g
This information is an estimate and may vary depending on the specific ingredients used.
This vegan lasagna soup is a fantastic example of healthy meals that are both delicious and easy to prepare. It’s a flexible recipe, allowing you to customize it to your preferences and what you have on hand. Enjoy this comforting and flavorful homemade cooking experience!