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A cozy, comforting soup with all the delicious flavors of lasagna—minus the layering! This one-pot meal is rich, hearty, and perfect for chilly days.
Ingredients:
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 zucchini, diced (optional)
- 1 bell pepper, diced
- 8 oz mushrooms, sliced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- 1 tbsp tomato paste
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) crushed tomatoes
- 4 cups vegetable broth
- 8 lasagna noodles, broken into pieces
- ½ cup plant-based milk or coconut cream (for creaminess)
- ½ cup lentils or crumbled tofu (for protein, optional)
- Salt & black pepper to taste
For Serving:
- Fresh basil or parsley, chopped
- Vegan parmesan (or nutritional yeast)
- Dairy-free ricotta (optional)
Instructions:
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onions, garlic, and carrots. Sauté for 3-5 minutes until softened.
- Add Vegetables & Spices: Stir in bell peppers, zucchini, mushrooms, oregano, basil, and red pepper flakes. Cook for another 5 minutes.
- Build the Soup Base: Add tomato paste, diced tomatoes, crushed tomatoes, and vegetable broth. Stir well and bring to a simmer.
- Cook the Noodles: Add the broken lasagna noodles directly into the soup. Simmer for 10-12 minutes, stirring occasionally, until noodles are tender.
- Make It Creamy: Stir in plant-based milk or coconut cream. Add lentils or crumbled tofu for extra protein, if using. Season with salt and black pepper.
- Serve & Enjoy: Ladle the soup into bowls, top with fresh basil, vegan parmesan, and dairy-free ricotta if desired.
Tips & Variations:
✔️ Gluten-Free? Use gluten-free pasta.
✔️ More Protein? Add cooked chickpeas or tempeh.
✔️ Cheesy Flavor? Stir in nutritional yeast or vegan cheese.
Would you like a slow cooker version or a thicker, stew-like consistency? 😊
