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The most delicious and comforting deconstructed Vegan Lasagna Soup packed with veggies! This healthy and cozy one-bowl-meal is easily gluten-free and on the table in thirty minutes!

Vegan Lasagna Soup

  • Author: Alexis Joseph | Hummusapien
  • Prep Time: 8 min
  • Cook Time: 22 min
  • Total Time: 30 minutes
  • Yield: 5-6 1x
  • Category: Soups
  • Method: Stovetop
  • Cuisine: Italian

Description

The most delicious and comforting deconstructed Lasagna Soup, packed with vegetables! This healthy and cozy one-bowl-meal is vegan and easily gluten-free.


Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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!

Notes

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.