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Vegan White Lasagna Soup

Vegan White Lasagna Soup: Comfort in Every Creamy Spoonful

Vegan White Lasagna Soup is a heartwarming embrace, merging creamy essence with wholesome ingredients for the ultimate comfort food.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with avocado oil for a neutral flavor.
  • 1 medium Onion, diced Consider shallots for a milder taste.
  • 3 cloves Garlic, minced Fresh garlic is preferred for intensity.
  • 2 medium Carrots, diced Parsnips make a delicious substitute.
  • 2 stalks Celery, diced Fennel can be used for a unique twist.
  • 1 medium Zucchini, diced Yellow squash is a great swap if needed.
For the Seasoning
  • 1 teaspoon Dried Oregano Fresh herbs are more potent, so adjust accordingly.
  • 1 teaspoon Dried Basil
  • 0.5 teaspoon Red Pepper Flakes, optional Use fresh chili or skip for a milder soup.
Main Ingredients
  • 4 cups Vegetable Broth Homemade broth enhances taste beautifully.
  • 1 cup Cashew Cream Coconut milk can be a different but delicious alternative.
  • 1 cup Spinach, chopped Swap with kale or swiss chard for a heartier result.
  • 8 ounces Lasagna Noodles, broken into pieces Gluten-free noodles work wonderfully here.
  • 1 cup Nutritional Yeast Essential for the vegan aspect of this soup.
  • Salt/Pepper, to taste Adjust according to personal preference.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced onion and sauté for about 5 minutes until translucent.
  2. Incorporate 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks into the pot. Cook for an additional 5 minutes, stirring frequently, until the vegetables begin to soften.
  3. Stir in 1 diced zucchini, 1 teaspoon dried oregano, 1 teaspoon dried basil, and ½ teaspoon red pepper flakes (if using). Cook for 3 minutes.
  4. Pour in 4 cups of vegetable broth and bring the mixture to a rolling boil. Reduce the heat to low and let it simmer for about 10 minutes.
  5. Mix in 1 cup of cashew cream and 1 cup of nutritional yeast, stirring well to combine. Allow the mixture to heat through for about 2-3 minutes.
  6. Add 8 ounces of broken lasagna noodles and cook for 10–12 minutes, stirring occasionally, until the noodles are tender.
  7. Stir in 1 cup of chopped spinach and season your soup with salt and pepper to taste. Cook for an additional 2 minutes until the spinach wilts down.
  8. Ladle the warm soup into bowls and garnish with fresh basil if desired.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 500mgPotassium: 450mgFiber: 6gSugar: 3gVitamin A: 400IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

For extra creaminess, blend half the soup and mix it back in. Adjust seasoning after reheating leftovers as flavors deepen.

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