Vegetarian Lasagna Soup

5 from 2 votes

I am all kinds of loving this lasagna soup recipe! This is a vegetarian version that can be easily adapted to be plant-based.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Soup

Cuisine: American

Servings:

1 tablespoon extra-virgin olive oil
1 yellow onion minced
4 garlic cloves thinly sliced
1 28 ounce can whole peeled tomatoes hand squished, crushed works as well
1/4 cup tomato paste
1 teaspoon balsamic vinegar adjust more to your preference
1 teaspoon dried oregano fresh works too, optional
pinch red pepper flakes optional
4 cups vegetable broth or chicken broth
1/4 cup coconut milk, almond milk, or heavy cream
1/2 pound shiitake mushrooms sliced and cubed
1 green zucchini cubed
1 cup spinach optional
basil leaves to serve can mix a small bundle in as well if preferred
8 ounce box of lasagna noodles
Salt and pepper to taste
garnish with basil and plant-based ricotta, or parmesan cheese, sub with nutritional yeast if preferred to make vegan

Begin in a large pot with a drizzle of oil, sweat your onions and garlic cloves. Season with salt and pepper. Add your oregano and red pepper flakes and let that sweat out and bloom.
Next, add your diced zucchini and mushrooms and cook for another 10-15 minutes until tender. Then add in your tomato paste and balsamic vinegar and reduce down.
Add in your squished tomatoes and simmer all the vegetables together. At this point, you can also add spinach to wilt down.
Finish the base of your soup with broth and bring to a simmer until your vegetables are soft.
Next, add in your dried lasagna sheets in the soup mixture, I cut my lasagna in half or in thirds. And cook in the broth. Once your noodles are cooked in the soup, finish with your cream of choice. Toss to combine.
Pour everything in bowls. Garnish with more fresh basil, top with your cheese of choice (I love a dollop of cashew ricotta cheeses on top!) and a drizzle of olive oil to serve.