Description
A simple, hearty soup that captures the flavors of lasagna without the pasta sheets.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces vegan lasagna noodles, broken into small pieces
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup fresh spinach, roughly chopped
- 1/2 cup vegan ricotta cheese, for topping (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Pour in crushed tomatoes, tomato sauce, and vegetable broth. Add basil, oregano, salt, and pepper. Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Add the broken lasagna noodles and cannellini beans. Cook uncovered for 10 to 12 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
- Stir in the fresh spinach during the last 2 minutes of cooking until it wilts.
- Serve hot, topping each bowl with a spoonful of vegan ricotta, if desired.
Notes
- You can substitute broken spaghetti or broken fettuccine noodles if you do not have lasagna noodles.
- For a richer flavor, use mushroom broth instead of vegetable broth.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 12
- Sodium: 650
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 10
- Protein: 14
- Cholesterol: 0
Keywords: vegan lasagna soup, meatless lasagna, easy soup recipe, tomato soup, pasta soup