🍅 Vegan Lasagna Soup

🍅 Vegan Lasagna Soup

Serves: 4–6
Prep time: 10 minutes
Cook time: 30 minutes

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🥦 Ingredients

For the soup:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 medium zucchini, chopped
• 1 cup sliced mushrooms (optional but great for richness)
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 4 cups vegetable broth
• 8–10 lasagna noodles, broken into pieces
• ½ cup canned coconut milk or cashew cream (for creaminess)
• 2 tbsp nutritional yeast (for cheesy flavor)

For topping (optional but delicious):

• Vegan ricotta or tofu ricotta (see below)
• Fresh basil or parsley
• Vegan parmesan or extra nutritional yeast

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🧄 Instructions

1. Sauté the veggies:
   In a large pot, heat olive oil over medium heat. Add onion and garlic, cook 2–3 minutes until fragrant. Add bell pepper, zucchini, and mushrooms; cook another 5 minutes until softened.
2. Season:
   Stir in oregano, basil, red pepper flakes, salt, and pepper. Add tomato paste and cook 1 minute to deepen the flavor.
3. Simmer:
   Pour in crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add pasta:
   Stir in the broken lasagna noodles and cook until tender (about 10–12 minutes), stirring occasionally so they don’t stick.
5. Make it creamy:
   Lower heat and stir in coconut milk (or cashew cream) and nutritional yeast. Taste and adjust seasoning.
6. Serve:
   Ladle into bowls and top with a dollop of vegan ricotta, a sprinkle of basil, and vegan parmesan if you like.

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🌿 Easy Vegan Ricotta (optional topping)

Blend together until creamy:

• 1 block firm tofu (pressed)
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp garlic powder
• Salt to taste
• 1–2 tbsp water (as needed for texture)

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🥣 Tips

• For a gluten-free version, use GF lasagna noodles.
• Add lentils or vegan sausage for more protein.
• Leftovers keep 4–5 days in the fridge; the noodles may absorb more liquid, so add a splash of broth when reheating.