Vegan Lasagna Soup
Hearty and comforting, this vegan lasagna soup recipe is topped with a quick cashew ricotta and packed with vegetables for a soup that really satisfies.
Servings 4
Calories 582kcal
Ingredients
Soup
- 1 tablespoon olive oil
- ½ cup diced onion
- 1 small zucchini diced small, about 1 cup
- 4-5 button mushrooms finely chopped
- 3-4 cloves garlic minced
- 12 ounces marinara sauce 1 ½ cups
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 2 14.5-ounce cans cannellini beans or other white beans, drained and rinsed, or 3 cups cooked
- 1 teaspoon Italian seasoning
- 1 pinch red pepper flakes
- 5 lasagna noodles broken into 1-2 inch pieces or 5 ounces pasta
- 2-3 handfuls spinach julienned
- ¼ cup fresh basil chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cashew Ricotta
- 1 cup raw cashews soaked in hot water for 30 minutes
- 2 teaspoons red wine vinegar
- 1 tablespoon tahini
- 1 tablespoon nutritional yeast
- 1-2 pinches salt
- water add 1-2 tablespoons at a time
Serving
- vegan Parmesan cheese
- fresh basil leaves chopped or chiffonade into thin strips
Instructions
- Add olive oil to a medium pot and heat over medium heat. Add onions and cook until they’re softened, about 7-8 minutes. Add garlic to pot and cook another minute stirring frequently. Add zucchini and mushrooms, cook until softened, about 5 minutes.
- Add marinara sauce, tomato paste, 3 cups vegetable broth, Italian seasoning, red pepper flakes, beans, and lasagna noodles to the pot. Cover with a lid, bring to a simmer, then reduce heat to medium-low and cook for 10-15 minutes, until noodles are al dente.
- Stir in spinach and fresh basil to wilt. Season soup with salt and pepper.
- While soup cooks, place cashews, red wine vinegar, tahini, and nutritional yeast in blender. Blend until smooth. Add water as needed to reach desired consistency.
- Serve up in bowls topped with a heaping spoonful of vegan cream on top and garnish with fresh basil and vegan Parmesan cheese.
Notes
- Veggies: Chop the veggies with a food processor to save yourself time and ensure the pieces are super small so that they blend well into the soup.
- Noodles: This soup is best with pasta or the classic lasagna noodles that require boiling. However, if you decide to use no-boil lasagna noodles, you’ll want to add more of them but cook them for less time (about 3 minutes only). They will be considerably softer than regular pasta.
- Cashew cream: Add the water slowly while blending so that you don’t end up with a watery texture. Only add as much as you need.
Nutrition
Calories: 582kcal | Carbohydrates: 83g | Protein: 27g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 2260mg | Potassium: 956mg | Fiber: 16g | Sugar: 11g | Vitamin A: 2555IU | Vitamin C: 20mg | Calcium: 203mg | Iron: 9mg
