What is a creamy vegan lasagna soup?
On a cold winter day, there is nothing better than a bowl of hot, creamy soup. My recipe for creamy vegan lasagna soup. It is the perfect comfort food for a cold winter day, and it is also vegan, healthy, and easy to make.
You can make this soup in under 30 minutes, so it is the perfect meal for a busy weeknight. It is also a great dish to make for a crowd. Everyone will love this delicious and comforting soup!
A creamy vegan lasagna soup is a delightful twist on traditional lasagna. It captures the flavors and textures of lasagna in a comforting and creamy soup form.
This soup typically includes ingredients such as plant-based ground meat substitutes or lentils, pasta, tomato sauce, vegetable broth, onions, garlic, and a creamy element such as cashew cream or plant-based milk. It is a hearty and flavorful dish that satisfies cravings for lasagna while being suitable for vegans and those following a plant-based diet.
About this recipe
My creamy vegan lasagna soup is the perfect comfort food if you are seeking a delicious and nutritious plant-based meal. I don’t use lentils or faux meat. But this innovative twist on the classic Italian dish combines all the flavors of lasagna in a warm and comforting soup. It is packed with wholesome ingredients; this soup is vegan-friendly and highly delicious.
This vegan lasagna soup has a rich and creamy texture without using dairy. I use dairy-free alternative heavy cashew cream, giving the soup a velvety smoothness that will leave you craving more. This vegan lasagna soup features layers of rich tomato sauce, hearty vegetables, and tender noodles. Both vegans and non-vegans will love its creamy and flavorful taste.
Ingredients for this creamy soup
- Onion, celery, and carrots. All ingredients should be diced to a uniform size. Substitute fennel for celery if desired.
- Garlic cloves, sliced or pressed with the garlic press.
- Tomato paste, you could skip it, but I love the depth of flavor it gives to the soup.
- Crushed tomatoes I use canned, and the brand I prefer is DiBlanco. You could also use homemade tomato sauce or even marinara sauce.
- Vegetable broth or water. Whatever you choose, it is always a good idea to use the empty tomato can to measure the liquid. This way, you will get all the bits and pieces left behind.
- Dried oregano: if you wish, you could use a blend of spices like Italian Seasoning or your favorite.
- Lasagna noodles broken into pieces: for this recipe, I used no-boil noodles. I like to cook the noodles in the soup to add an extra layer of creaminess to the broth. If you are using regular lasagna noodles, it is best to cook them before or parcook (partially cook) them before adding them. If you use fresh noodles, you can add them directly to the soup
Cooking Instructions For Creamy Vegan Lasagna Soup
1. In a large pot, heat olive oil over medium heat. Add diced onions, celery, and carrots, and cook for about 5 minutes. If you want to develop max flavor, cook them until soft and lightly golden—add the minced garlic, and sauté until fragrant and translucent.
2. Stir in the tablespoon of tomato paste if using. Cook until vegetables are tender. The tomato paste should slightly have a change in color; it should be a darker red.
3. Pour the can of crushed tomatoes and the liquid of choice: vegetable broth or water. Bring to a light boil.
4. Reduce heat to low and add lasagna noodles broken into smaller pieces. Simmer for about 15-20 minutes or until noodles are cooked al dente.
5. Finish the soup by adding heavy cream, mix, and cook until the noodles are done. Check for seasoning; you should be able to taste the tomato, and the pasta must taste delish. If not, you are missing some salt.
Serving Suggestions for lasagna soup recipe
To enhance the flavors of this creamy vegan lasagna soup, consider serving it with a side of warm garlic bread or crusty Italian bread for dipping. You can also sprinkle some nutritional yeast, stretchy mozzarella cheese, or vegan parmesan cheese on top for an extra cheesy touch.
For added freshness, garnish each bowl with a handful of fresh basil leaves or a drizzle of high-quality olive oil. I love to finish mine with homemade pesto, olive oil, freshly ground pepper, and a pinch of salt.
Another great idea is to finish the soup with a spoonful of tofu ricotta cheese and fresh herbs like parsley and basil. This version of the soup is fresh and has a lighter mouthfeel.
If you prefer a heartier meal, you can add cooked lentils, vegan Italian sausage, or your favorite plant-based protein to the soup. Additionally, feel free to customize the vegetables in this recipe by adding mushrooms, zucchini, or bell peppers for a delicious twist. Experimenting with different herbs and spices like oregano or red pepper flakes can also add depth to the dish.
How to store the soup
To store lasagna soup, first allow it to cool to room temperature. Use an airtight container or bag and consider portioning it. Label and date the container. For short-term storage (3-4 days), refrigerate it. For longer storage, freeze it for up to 2-3 months.
When reheating, thaw in the fridge and reheat over the stove or in the microwave. You might need to adjust its seasoning and add a bit more liquid. Always check for spoilage signs before consuming. Proper storage maintains freshness and safety.
Creamy Vegan Lasagna Soup
Equipment
- 1 Soup Pot 5qt
Ingredients
- ½ cup diced onion
- ½ cup celery finely chopped
- ½ cup carrots, diced
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 1 28 oz can crushed tomato
- 4 cups vegetable broth or water
- 1 teaspoon dried oregano
- 2 teaspoons Kosher salt
- 1 cup lasagna noodles, no-boil
- 1 cup heavy cream
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onions, celery, and carrots, and cook for about 5 minutes. If you want to develop max flavor, cook them until soft and lightly golden—add the minced garlic, and sauté until fragrant and translucent.
- Stir in the tablespoon of tomato paste if using. Cook until vegetables are tender. The tomato paste should slightly have a change in color; it should be a darker red.
- Pour the can of crushed tomatoes and the liquid of choice: vegetable broth or water. Bring to a light boil.
- Reduce heat to low and add lasagna noodles broken into smaller pieces. Simmer for about 15-20 minutes or until noodles are cooked al dente.
- Finish the soup by adding heavy cream, mix, and cook until the noodles are done. Check for seasoning; you should be able to taste the tomato, and the pasta must taste delish. If not, you are missing some salt.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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