Description
A hearty and veggie-forward vegan lasagna soup that’s ready in 30 minutes, perfect for a comforting family meal.
Ingredients
Scale
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 8 oz sliced mushrooms (2 cups)
- 2 cups cauliflower florets, chopped
- 1 bell pepper, diced
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 4 ½ cups water
- 1 (15 oz) can diced tomatoes
- 2 tsp Italian seasoning
- 1 ½ cups quality marinara sauce
- 6–8 uncooked lasagna sheets, broken into small pieces
- 2 cups fresh spinach
- 1 ½ tsp kosher salt
- Black pepper to taste
- Optional: dairy free mozzarella cheese and fresh basil, for garnish
Instructions
- Heat olive oil over medium-high heat in a large pot or Dutch oven. Add onions, mushrooms, cauliflower, bell pepper, zucchini, and 1 tsp kosher salt. Sauté for 10 minutes, stirring often.
- Add garlic and sauté for another minute.
- Add water, diced tomatoes, Italian seasoning, and marinara sauce. Stir and bring to a boil.
- Add the broken lasagna pieces (6 for a less thick soup and 8 for a thicker soup). Gently boil over medium heat, stirring often, for 10-12 minutes or until al dente.
- Remove from heat, stir in spinach, and adjust seasoning if needed.
- Serve in bowls, optionally topping with dairy free mozzarella cheese and fresh basil.
Notes
If the soup sits and thickens, loosen it with a splash of hot water or vegetable broth just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 to 2 cups
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 16g
- Cholesterol: 0mg