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
Total Time
40 minutes
40 min
Prep Time
10 minutes
10 min
Cook Time
30 minutes
30 min
Inspired by connoisseurusveg.com
Total Time
40 minutes
40 min
Prep Time
10 minutes
10 min
Cook Time
30 minutes
30 min
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 219
- Fat 1g
- Carbs 32g
- Fiber 4g
- Sugar 6g
- Protein 9g
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