Description
This Healthy 30-Minute Vegan Lasagna Soup is a hearty and flavorful one-pot meal that’s perfect for a quick and satisfying dinner. Packed with vegetables and herbs, this soup offers all the comforting flavors of lasagna in a comforting bowl.
Ingredients
Units
Scale
Soup:
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 8oz sliced mushrooms (2 cups)
- 2 cups cauliflower florets, chopped (frozen)
- 1 bell pepper, diced
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 4 1/2 cups water
- 1 15oz can diced tomatoes
- 2 tsp Italian seasoning
- 1 1/2 cups quality marinara sauce
- 6–8 uncooked lasagna sheets, broken into small pieces
- 2 cups fresh spinach
- 1 1/2 tsp kosher salt + black pepper to taste
Garnish:
- Optional: dairy-free mozzarella cheese and fresh basil
Instructions
- Sauté Vegetables: Heat oil in a large pot, sauté onion, mushroom, cauliflower, bell pepper, zucchini, and salt for 10 minutes. Add garlic and sauté for 1 minute.
- Cook Soup: Add water, diced tomatoes, Italian seasoning, and marinara sauce. Bring to a boil. Add lasagna pieces and simmer for 10-12 minutes.
- Finish Soup: Stir in spinach, adjust seasoning, and serve hot. Garnish with cheese and basil.
Notes
- For Instant Pot: Sauté veggies, add remaining ingredients except spinach, cook on high pressure for half pasta’s cooking time, release pressure, stir in spinach, and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 9g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
