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Creamy Vegan Lasagna Soup

This creamy vegan lasagna soup is flavorful, hearty, comforting, tasty, and can be prepared in just one pot!
Prep Time12 mins
Cook Time18 mins
Total Time30 mins
Course: Dinner, Main Course
Cuisine: American, Italian
Keyword: lasagne, pasta, soup
Servings: 4
Calories: 337kcal
Author: ElaVegan

Ingredients

  • 1/2 tbsp oil
  • 1 small onion diced
  • 4 garlic cloves minced
  • 1 1/2 tsp Italian seasoning
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1 1/4 tsp sea salt or less/more to taste
  • Black pepper to taste
  • 1/2 cup 105 g dry red lentils
  • 5 cups 1200 ml water or vegetable broth
  • 1/2 cup 120 ml plant (based milk or cream)
  • 1/2 cup 120 ml tomato sauce (passata)
  • 1 tbsp tomato paste
  • 6 150 g lasagna noodles broken into pieces (you can use gluten (free noodles))
  • 1/4 cup nutritional yeast
  • 1/3 cup 80 g cashew butter
  • 1 tbsp lemon juice
  • Red pepper flakes optional
  • Vegan ricotta or mozzarella to garnish optional
  • Fresh herbs e.g. parsley to garnish

Instructions

  • In a sieve, rinse lentils under running water, set aside.
  • Chop the onion and garlic.
  • Heat oil in a large pot and sauté the onion for about 3-4 minutes over medium heat. Add garlic and sauté for a further one minute.
  • Add all spices (Italian seasoning, onion powder, paprika, sea salt, black pepper), the lentils, tomato sauce, tomato paste, cashew butter, and the vegetable broth or water. Stir with a whisk and bring to a boil.
  • Meanwhile, break the lasagna noodles into smaller pieces. Once the soup boils add the lasagna noodles and cook for about 9-10 minutes or until the noodles are al dente.
  • Finally, add the plant-based milk (or cream), the lemon juice, and nutritional yeast. Turn off the heat.
  • Taste and adjust the seasonings. Add more salt, pepper, Italian herbs as needed. You can also add red pepper flakes or hot sauce for a spicier soup!
  • Serve immediately and garnish with fresh herbs. Enjoy!
  • The soup will thicken over time, as the noodles will absorb a lot of the liquid. Simply add more vegetable broth if you want to eat leftovers the next day. Store covered in the fridge for up to 5 days.

Notes

This recipe was republished with permission from Ela Vegan. Find the original recipe here

Nutrition

Calories: 337kcal

ElaVegan

ElaVegan

Michaela, otherwise known as Ela, is a vegan food blogger and founder of the incredibly successful blog elavegan,com. Ela does all the food styling, writing, recipe creating and photography for the blog, and has been vegan since 2011. She stopped eating meat when she was only 6 years old, due to her love for animals and nature. "Going vegan was the best decision in my life. Knowing that I don’t participate in the torture and exploitation of farm animals brought an inner peace to myself. I feel...