Vegan Lasagna Soup
featured in One-Pot Vegan Dinners
This comforting and hearty soup is a delicious twist on a classic Italian dish. Packed with tender pasta, rich tomato sauce, and nutritious spinach and lentils, this soup is the perfect way to warm up on a chilly day.
Tasty Team
95% would make again
Under 30 minutes
Inspired by connoisseurusveg.com
Under 30 minutes
Ingredients
for 6 servings
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 28 oz canned crushed tomatoes (795 g)
- 6 cups vegetable broth (1.4 L)
- ⅓ cup green lentils (50 g), rinsed
- 8 oz dried lasagna noodles (225 g)
- 3 cups fresh spinach (120 g)
- thinly sliced fresh basil, for serving
Nutrition Info
- Calories 1049
- Fat 64g
- Carbs 87g
- Fiber 5g
- Sugar 24g
- Protein 10g
Estimated values based on one serving size.
Preparation
- In a large pot, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
- Add the garlic, tomato paste, basil, and oregano, and cook for 2-3 more minutes, or until the onions are translucent and herbs are fragrant.
- Add the crushed tomatoes, vegetable broth, and lentils, and bring to a boil. Increase heat to medium-high and cook for 10 minutes or until lentils are halfway tender.
- Break apart the lasagna noodles into about 2-inch-long (5-cm) pieces and add to the pot. Let the soup cook for another 10-15 minutes, or until the pasta is al dente and the lentils are tender.
- Stir in the spinach and let wilt, then serve immediately.
- Enjoy!
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Inspired by connoisseurusveg.com