Description
A hearty and nutritious vegan lasagna soup that’s quick and easy to make, perfect for busy weeknights.
Ingredients
Scale
- 2 cups vegetable broth
- 1 can diced tomatoes
- 1 cup cooked lentils
- 1 cup chopped spinach
- 1 cup zucchini, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- Lasagna noodles (gluten-free if desired)
- Dairy-free cheese (optional)
Instructions
- Sauté the onion and garlic until translucent, releasing their savory aromas.
- Add diced tomatoes, vegetable broth, cooked lentils, zucchini, and Italian seasoning, stirring well to combine.
- Bring to a boil, then reduce to a simmer for 15 minutes.
- Break lasagna noodles into smaller pieces and add them to the soup; cook for another 10 minutes.
- Stir in the chopped spinach and season with salt and pepper.
- Serve hot, topped with dairy-free cheese if desired.
Notes
Ensure vegetables are chopped uniformly for even cooking. If using gluten-free noodles, monitor cooking time closely.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 0mg