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Vegan Lasagna Soup

Vegan Lasagna Soup
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Warm up with this hearty Vegan Lasagna Soup, a delicious and comforting plant-based twist on classic lasagna. Featuring layers of savory tomato, tender noodles, hearty vegetables, and creamy cashew-based ricotta, this easy one-pot soup delivers all the rich flavors you love in a lighter and quicker bowl. Perfect for cozy nights and nourishing meals with customizable options for gluten-free and extra veggies.

Ingredients

Scale

Sauté Base

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced

Tomato Base

  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon Italian seasoning

Vegetables and Noodles

  • 1 cup mushrooms, chopped
  • 2 cups fresh spinach
  • 3–4 lasagna noodles, broken into bite-sized pieces (or gluten-free pasta for GF version)

Vegan Ricotta

  • 1 cup raw cashews, soaked (preferably overnight)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1–2 tablespoons water (to blend)

Seasoning & Garnish

  • Fresh basil leaves (for garnish)
  • Salt and pepper, to taste

Instructions

  1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and minced garlic. Cook until soft and fragrant, about 3-5 minutes, to build a warm, savory base for the soup.
  2. Build the Tomato Base: Add diced tomatoes, vegetable broth, and Italian seasoning to the pot. Stir well and bring to a gentle boil, allowing the tomato flavors to meld as you prepare the remaining ingredients.
  3. Cook the Vegetables and Noodles: Stir in chopped mushrooms and fresh spinach, letting them soften. Break lasagna noodles into bite-sized pieces and add to the pot. Simmer until noodles are tender but still slightly firm, about 8-10 minutes.
  4. Prepare the Vegan Ricotta: While the soup simmers, blend the soaked cashews with lemon juice, garlic powder, salt, and enough water to create a smooth and creamy ricotta-like texture.
  5. Combine and Serve: Swirl spoonfuls of vegan ricotta into individual bowls or stir into the pot for a creamier soup. Garnish with fresh basil leaves and season with salt and pepper to taste. Serve warm.

Notes

  • Soak cashews overnight for the creamiest vegan ricotta.
  • Use fresh herbs like basil and oregano for authentic flavor.
  • Add noodles toward the end of cooking to avoid mushiness.
  • Simmer soup gently to meld flavors without breaking the noodles.
  • Adjust soup thickness by adding more broth or simmering uncovered.
  • For gluten-free, substitute noodles with gluten-free pasta or lasagna sheets.
  • Add extra veggies such as zucchini, bell peppers, or carrots for more nutrition.
  • Optional spicy kick: add crushed red pepper flakes or jalapeños.
  • Boost protein by adding cooked lentils or white beans.
  • Sprinkle nutritional yeast for a cheesy flavor without dairy.

Nutrition

Keywords: vegan lasagna soup, plant-based lasagna, vegan soup, easy vegan dinner, gluten-free soup, cashew ricotta, comforting vegan meal

Find it online: https://dailydishez.com/vegan-lasagna-soup/