Easy Vegan Lasagna Soup

Vegan Lasagna Soup with Spinach, Mushrooms, and Zucchini

5 from 11 votes

Enjoy the flavors of lasagna without all the layering and prep work. This easy, plant-based lasagna soup combines noodles, tomatoes, mushrooms, white beans, and zucchini, so it's a complete one-pot meal. Make it in about an hour!

Servings: servings

Calories: 263kcal

Author: Susan Voisin

Equipment

Ingredients

1/2 large onion chopped
8 ounces mushrooms sliced
5 cloves garlic minced or pressed
28 ounces crushed tomatoes (1 large 794g can, fire-roasted preferred)
3 cups vegetable broth
15 ounces white beans such as cannellini or great northern (drain and reserve 1/2 cup beans)
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon crushed rosemary
1 pinch red pepper flakes
6 uncooked lasagna noodles broken into pieces (154g) SEE NOTE
1 large zucchini cut in half lengthwise and sliced into 1/4-inch half-moons (270g)
1/2 cup non-dairy milk SEE NOTE
2 tablespoons nutritional yeast
2 cups fresh spinach packed 70g

Instructions

Heat a 4-5 quart saucepan over medium-high heat. Toss in the onion and sauté it until it begins to brown, about 5 minutes, adding a splash of water if it begins to stick. Add the mushrooms and cook, stirring, until they begin to exude liquid. Add the garlic and cook, stirring, for another minute or two.
Stir in the tomatoes and broth. Drain the beans and measure out 1/2 cup of them. Set these aside and add the rest of the beans to the pot. Add the next 6 ingredients, basil through pepper flakes. Bring to a boil, reduce the heat to low, and cover. Simmer for 15 minutes.
Add the lasagna pieces and zucchini, and adjust the heat to a slow boil. Cook uncovered until the lasagna is al dente (check the lasagna package for time.)
Meanwhile, place the 1/2 cup beans in a blender with 1/2 cup plant milk and 2 tablespoons nutritional yeast. Blend until smooth.
When the noodles are cooked, stir in the blended beans and the spinach. Check the soup and if it needs more liquid, add more broth or water. Check the seasoning and add salt and additional herbs as needed.
Remove from the heat, cover, and let stand a few minutes until the spinach has wilted. Serve now or allow to rest while the flavors combine. This soup tastes even better the next day, but the noodles do break apart.

Notes

Use 5-6 ounces of your choice of white, whole wheat, or gluten-free noodles, but avoid no-boil lasagna noodles. Cook for the amount of time specified on the package.

Use any plain, unsweetened plant milk. I prefer the creaminess of soy milk, but any neutral-flavored non-dairy milk will do.

This soup is very adaptable, so you can add more zucchini or any additional vegetable you like. You can also double the beans.

Nutritional info assumes the use of Silk Unsweetened Soymilk, which has 40 calories, 2.2g fat, and 4g protein in a half cup.

Cut Your Prep Time Down...

...by using pre-chopped onions and pre-sliced mushrooms. You can also save time by slicing the mushrooms while the onion cooks and slicing the zucchini as the sauce begins cooking.

Nutrition