Deconstructed Vegan Lasagna Soup packed with veggies! This healthy one-bowl-meal is easily gluten-free and on the table in 30 minutes. Recipe in partnership with Vero Gusto by Barilla.
If you’ve had my vegan lasagna, you know I don’t mess around with Italian food. The tofu ricotta is straight magic! Since I’ve been on such a soup kick lately, I decided to make a lasagna soup of sorts inspired by my beloved lasagna recipe AND Barilla’s new line of premium Italian sauces.
Holy moly…did it deliver!
This slurpable one-bowl-wonder is soup BLISS. On the table in thirty minutes flat, it couldn’t be easier to make. Did I mention it makes the best leftovers? Like a fine wine, the flavors mingle and marry and get even more fabulous with age.
This lasagna soup is super satisfying but totally immune-boosting, too. We’ve got cauliflower (I used defrosted from frozen for ease), bell pepper, zucchini, and of course some shrooms. We stir in spinach at the end for a pop of green. It’s a vegetable party.
Like Grandma used to make!
Lately more than ever, my mind and body crave simple. I want to enjoy my time in the kitchen and soak up the warm and fuzzy feeling that the smell of onions simmering in olive oil gives me.
Cooking is truly one of the only things I do where I am completely focused on the task at hand versus everything else buzzing in my brain.
Using high quality ingredients means easier recipes. Less is more when the foundation is delicious! I love how Vero Gusto tastes like the pantry staple my grandma would whip up. When we were younger, she’d have our entire family over for dinner every Sunday night. I looked so forward to it!
I have vivd memories of lining up for the salad, munching on sour cream and onion dip in her bright living room, and sitting at her huge dining table surrounded by everyone I loved eating her spaghetti and meatballs. My mom uses her recipe to this day.
You can taste when something is made from the heart. This lasagna soup hits so close to home!
The key is in the sauce!
Most lasagna soup recipes call for canned tomatoes, but just like classic lasagna, we’re spicing things up with pasta sauce instead. Building flavor like nobody’s business.
Ok, so have you tried Barilla’s new super-premium line of Italian sauces, Vero Gusto? It’s MAJOR. Sauce is a staple in the hummus household so believe me when I say this stuff is one-of-a-kind. Bellissimo!
Sourced with top notch Italian-grown ingredients, it’s crafted like a homemade sauce with a sauté start and slow simmer finish. We’re talking no added sugar, water, or tomato paste. Whenever I see extra virgin olive oil near the top of the ingredient list, I know the sauce will taste stellar.
The sauce makes the soup; so don’t use one you wouldn’t want to eat right from the spoon. Kind of like not cooking with a wine you wouldn’t drink. You’ll add a portion of the sauce after sautéing the veggies and then stir in the rest at the end for maximum fresh flavor.
The sauce line has four varieties: Datterini Tomato, Sicilian Herb, Calabrian Pepper and Genovese Basil. I used the Genovese Basil for today’s recipe because I have a love affair with fresh basil.
Genovese basil is harvested in select areas of Genova where rich soil by the Mediterranean Sea is essential to develop the fresh, aromatic flavor of basil. How cool is that?
Is lasagna soup gluten-free?
As long as you use gluten-free lasagna, yes! I made this recipe with these gluten-free pasta and it came out amazing. You’ll cook the pasta in the soup, so simply follow the directions on the package for the cooking time.
Can it be made in the Instant Pot?
I haven’t tried this yet, but having made tons of soups in the Instant Pot, I’m confident that this lasagna soup would work just fine. Use the sauté function to cook the veggies for 2 minutes.
Then add the remaining ingredients except spinach and cook on high pressure for half the amount of cooking time required for the pasta.
If the package says to boil for 10-12 minutes, do 5 minutes of pressure. If using no-boil noodles, do 3 minutes of pressure. Let the pressure release for 10 minutes, then manually release any remaining pressure. Stir in spinach and season to taste!
I highly advise serving this soup with a big hunk of crusty homemade garlic bread. And a sprinkle of cheese. And ok, a few leaves of fresh basil. We’re getting serious over here!Print
The most delicious and comforting deconstructed Lasagna Soup, packed with vegetables! This healthy and cozy one-bowl-meal is vegan and easily gluten-free.
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 8oz sliced mushrooms (2 cups)
- 2 cups cauliflower florets, chopped
- 1 bell pepper, diced
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 4 1/2 cups water
- 1 (15oz) can crushed tomatoes
- 2 tsp Italian seasoning
- 1 1/2 cups Vero Gusto by Barilla Tomato & Basil Pasta Sauce, separated
- 8 uncooked lasagna sheets, broken into small pieces (can swap for gluten-free lasagna)
- 2 cups fresh spinach
- 1 1/2 tsp kosher salt, to taste
- dairy free or regular mozzarella cheese (if not vegan) and fresh basil, for topping
- Heat oil over medium high heat in a large pot or dutch oven. Once hot, add onion, mushroom, cauliflower, bell pepper, zucchini, and 1 tsp kosher salt and sauté for 10 minutes, stirring often. Add garlic and sauté for another minute.
- Add water, crushed tomatoes, Italian seasoning, and 1 cup of the sauce. Stir and bring to a boil. Add lasagna pieces and cook, stirring often, over medium heat and gently boil for 10-12 minutes (use package directions as a guide) or until al dente.
- Stir in remaining 1/2 cup of sauce and spinach. Taste and adjust seasoning if needed (I added another 1/2 tsp salt). To serve, ladle soup into bowls and top with a sprinkle of cheese of choice and basil and a big hunk of garlic bread if you want to go all out!
Instant Pot directions: Press sauté function and heat oil. Add veggies and salt and sauté for 2 minutes. Add remaining ingredients except spinach and cook on high pressure for about half the amount of cooking time required for the pasta (5 minutes if directions say 10 minutes, 3 minutes for no boil). Let pressure release for 10 minutes then release any remaining pressure. Stir in spinach and serve.