Easy Vegan Lasagna Soup | FatFree Vegan Kitchen (2024)

5 from 1 vote

• ▢ 1/2 large onion chopped
• ▢ 8 ounces mushrooms sliced
• ▢ 5 cloves garlic minced or pressed
• ▢ 28 ounces crushed tomatoes (1 large 794g can, fire-roasted preferred)
• ▢ 3 cups vegetable broth
• ▢ 15 ounces white beans such as cannellini or great northern (drain and reserve 1/2 cup beans)
• ▢ 1 tablespoon dried basil
• ▢ 2 teaspoons dried oregano
• ▢ 1 teaspoon garlic powder
• ▢ 1/2 teaspoon black pepper
• ▢ 1/4 teaspoon crushed rosemary
• ▢ 1 pinch red pepper flakes
• ▢ 6 uncooked lasagna noodles broken into pieces (154g) SEE NOTE
• ▢ 1 large zucchini cut in half lengthwise and sliced into 1/4-inch half-moons (270g)
• ▢ 1/2 cup non-dairy milk SEE NOTE
• ▢ 2 tablespoons nutritional yeast
• ▢ 2 cups fresh spinach packed 70g

• Heat a 4-5 quart saucepan over medium-high heat. Toss in the onion and sauté it until it begins to brown, about 5 minutes, adding a splash of water if it begins to stick. Add the mushrooms and cook, stirring, until they begin to exude liquid. Add the garlic and cook, stirring, for another minute or two.

• Stir in the tomatoes and broth. Drain the beans and measure out 1/2 cup of them. Set these aside and add the rest of the beans to the pot. Add the next 6 ingredients, basil through pepper flakes. Bring to a boil, reduce the heat to low, and cover. Simmer for 15 minutes.

• Add the lasagna pieces and zucchini, and adjust the heat to a slow boil. Cook uncovered until the lasagna is al dente (check the lasagna package for time.)

• Meanwhile, place the 1/2 cup beans in a blender with 1/2 cup plant milk and 2 tablespoons nutritional yeast. Blend until smooth.

• When the noodles are cooked, stir in the blended beans and the spinach. Check the soup and if it needs more liquid, add more broth or water. Check the seasoning and add salt and additional herbs as needed.

• Remove from the heat, cover, and let stand a few minutes until the spinach has wilted. Serve now or allow to rest while the flavors combine. This soup tastes even better the next day, but the noodles do break apart.

Use 5-6 ounces of your choice of white, whole wheat, or gluten-free noodles, but avoid no-boil lasagna noodles. Cook for the amount of time specified on the package.

Use any plain, unsweetened plant milk. I prefer the creaminess of soy milk, but any neutral-flavored non-dairy milk will do.

This soup is very adaptable, so you can add more zucchini or any additional vegetable you like. You can also double the beans.

Nutritional info assumes the use of Silk Unsweetened Soymilk, which has 40 calories, 2.2g fat, and 4g protein in a half cup.

Cut Your Prep Time Down...

...by using pre-chopped onions and pre-sliced mushrooms. You can also save time by slicing the mushrooms while the onion cooks and slicing the zucchini as the sauce begins cooking.

Nutrition Facts

Easy Vegan Lasagna Soup

Amount Per Serving (1 large bowl)

Calories 263Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0g0%

Cholesterol 0mg0%

Sodium 860mg37%

Potassium 980mg28%

Carbohydrates 51g17%

Fiber 9g38%

Sugar 10g11%

Protein 15g30%

* Percent Daily Values are based on a 2000 calorie diet.