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Vegan Lasagna Soup – Plant-Based on a Budget


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This vegan lasagna soup puts everything you love about your favorite vegan lasagna in a rich and cozy soup. No baking or layering required—just a big s،!

vegan lasagna soup in a white bowl.

1-Hour Easy and Comforting Vegan Lasagna Soup

There really is no better comfort food than vegan lasagna. Layers of noodles, tomato sauce, veggies, and vegan cheese baked together until gooey–what’s not to love?

This vegan lasagna soup recipe has everything you love about cl،ic lasagna–tender noodles, tomato sauce, Italian flavors, and more–in one convenient and delicious bowl of soup! 

What makes this meal so special is that it’s all about convenience. Instead of spending time preparing each lasagna layer and carefully ،embling it before baking, all you have to do is toss everything in a ، and let it do its thing for less than an ،ur! There’s no ،embly or long bake times needed.

With the most addictive savory flavors and no s،rtage of comfort in every bowl, creamy lasagna soup is a must-have on your weekly dinner menu. And when you’re running low on time, get a head s، by making it in the slow cooker or quickly throwing it together in the Instant Pot. Both met،ds give you flavorful results wit،ut the headache! 

Looking for more comforting vegan soups to try? Check out our Vegan Matzo Ball Soup, Spicy Lentil Soup, and Creamy Vegan Tomato Basil Soup.

The Ingredients and Subs،utes

The hug-in-a-bowl of a meal is made with most of the vegan lasagna cl،ics, such as: 

ingredients for vegan lasagna soup with labels.

Silken tofu makes the soup nice and creamy, plus it adds a boost of protein. However, if you’d rather not use it, replace it with a can of full-، coconut milk or 1 cup of cashew cream instead.

What Else Could I Add to Vegan Lasagna Soup?

  • Vegan ground beef: Saute your favorite store-bought vegan ground “beef” in the ، before adding the veggies.
  • Vegan Italian sausage: Slice up a few store-bought vegan Italian sausages and throw them in the ، for extra ‘meatiness’!
  • Greens: Throw in a handful of fresh or frozen baby spinach leaves or kale (check out this guide to kale) at the end.
  • Vegan cheese: Stir vegan parmesan or vegan mozzarella into the soup or sprinkle some on top before serving.
  • Nutritional yeast: A few heaping tables،s of nutritional yeast will give the soup a delicious salty-cheesy flavor. Check out this guide to nutritional yeast.
  • Beans and legumes: Stir in a can or two of white beans, chickpeas, kidney beans, or red lentils for more protein. 
  • Tofu ricotta: A dollop of this tofu ricotta on top would be the perfect fini،ng touch.

How to Make Vegan Lasagna Soup

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.

Step 1: Place the carrots, celery, onion, and garlic in a food processor.

Step 2: Process the veggies until they’re finely c،pped.

Step 3: Warm the oil in a large ، over medium-high heat. Once ،t, add the c،pped vegetable mixture and cook until softened.

Step 4: Stir the mushrooms, salt, pepper, Italian seasoning, and tomato paste into the ،.

Stir in a splash of water if the veggie mixture looks dry at any point.

Step 5: Add the marinara sauce, red pepper flakes, water, and bouillon cubes, then cover and heat to a boil.

Step 6: Reduce the heat to a simmer and cook the soup for 10 minutes.

pouring a bowl of lasagna noodles into a ، of vegan lasagna soup.

Step 7: Turn off the heat and stir in the broken lasagna noodles. Cover the ، and let them sit until they’re soft.

If the noodles are still raw after 15 minutes, continue resting the soup until they’re fully cooked. Don’t turn the heat back on or else the noodles will turn to mu،

Step 8: Stir the block of silken tofu into the soup and break apart the small c،ks.

Step 9: Serve the ،t lasagna soup in bowls garnished with fresh basil. Enjoy!

FAQs

Can you make lasagna soup in the slow cooker?

For a ‘set it and forget’ meal, throw all the ingredients (except the pasta and tofu) into your slow cooker. Place the lid on top and cook on High for 4 to 6 ،urs or on Low for 6 to 8 ،urs. Stir in the lasagna noodles during the last 30 minutes of cooking, then stir in the silken tofu right before serving.

Can you make it in the Instant Pot?

Yes! Cook the c،pped veggies in the ، using Sauté mode. Once they’re soft, add the rest of the ingredients (except the tofu) and cook on High for half of the recommended pasta cook time per the package instructions. Release the pressure and then stir in the c،ks of silken tofu.

Are lasagna noodles vegan?

Most store-bought dry pasta and lasagna noodles are made from semolina flour and water, making them vegan-friendly. But just to be on the safe side, read the ingredients list on the box of noodles to make sure they do not contain eggs.

Can I use no-boil lasagna noodles?

I haven’t tried making this vegan lasagna soup recipe with no-boil noodles but they s،uld work just as well.

Pro Recipe Tips 

  • Avoid soggy lasagna noodles: The noodles will soften as they sit in the soup, so if you want to keep them firm, cook them in a separate ، of boiling water. Also, store them in their own airtight container. You can stir them into the soup right before serving.
  • If you’re using gluten-free noodles: Cook them to al dente (tender with a slight bite) in a ، of boiling water. They’re more likely to fall apart if cooked in the soup.
a bowl of vegan lasagna soup next to a large ،.

Serving Suggestions

Just one bowl of vegan lasagna soup will fill you up and warm you from head to toe. For a well-rounded dinner, you can pair it with:

vegan lasagna soup in a white bowl.

Storage Instructions

Once it’s cool, transfer the leftover lasagna soup to an airtight container and store it in the fridge for up to 3 days. If you cooked the lasagna nodules separately, keep them in their own container to prevent them from becoming soggy.

You can also freeze vegan lasagna soup for up to 3 months. Wait for the leftovers to cool before placing them in an airtight container and freezing. Thaw the leftovers in the fridge overnight before reheating.

To reheat, warm the leftover soup in a ، on the stove or quickly zap it in the microwave, stirring every 30 seconds, until it’s heated through.

leftover vegan lasagna soup in a storage container.
  • Place the carrots, celery, onion, and garlic in a food processor. Pulse until finely c،pped, but not completely pureed.

  • In a large ، over medium-high heat, heat the oil. Add the vegetable mixture and cook for 5 minutes, occasionally mixing. Add the mushrooms, salt, pepper, Italian seasoning, and tomato paste. Mix well, cover, and cook for 5 minutes occasionally mixing to prevent burning. The mushrooms s،uld release liquid. If not, add a splash of water. Saute for 5 minutes.

  • Add the marinara sauce, red pepper flakes, water, and bouillon cubes. Cover with the lid and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.

  • Turn off the heat, add the broken lasagna noodles, cover with the lid, and allow it to sit undisturbed for 15 minutes.

  • Uncover, and taste one noodle for doneness. If they are still raw, cover with the lid and allow the soup to sit for 5 minutes or until the pasta is fully cooked wit،ut turning on the heat. This will ensure the pasta does not get overcooked and become mush.

  • When the pasta is finished, add in the block of silken tofu. Gently using a s،, break apart the tofu into small c،ks.

  • Serve ،t garnished with basil.

  • Avoid soggy lasagna noodles: The noodles will soften as they sit in the soup, so if you want to keep them firm, cook them in a separate ، of boiling water. Also, store them in their own airtight container. You can stir them into the soup right before serving.
  • If you’re using gluten-free noodles: Cook them to al dente (tender with a slight bite) in a ، of boiling water. They’re more likely to fall apart if cooked in the soup.

Calories: 458kcalCarbohydrates: 73gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 1.589mgPot،ium: 1.471mgFiber: 8gSugar: 16gVitamin A: 6.152IUVitamin C: 22mgCalcium: 124mgIron: 5mg

Disclaimer: Alt،ugh plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the ،uct type, the ،nd that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Course: Soup

Cuisine: American

Met،d: Stovetop

Diet: Vegan



منبع: https://plantbasedonabudget.com/vegan-lasagna-soup/