Delicious Vegan Lasagna Soup (Printable Version)
A cozy vegan soup blending broken lasagna noodles, kale, and melty dairy-free cheese in a tomato base.
# Ingredients Required:
→ Soup
01 -
15 ml extra virgin olive oil
02 -
½ red onion, chopped
03 -
4 garlic cloves, minced
04 -
480 ml diced tomatoes (fresh or canned)
05 -
425 g organic tomato sauce (canned)
06 -
30 ml organic tomato paste
07 -
15 ml Italian seasoning
08 -
15 ml nutritional yeast
09 -
5 ml sea salt
10 -
6-8 organic lasagna sheets, broken into medium pieces
11 -
960 ml organic vegetable stock
12 -
120 g dairy-free mozzarella cheese shreds
13 -
30 g organic kale, chopped
→ Optional Garnish
14 -
5 ml dried or fresh parsley
# Guide to Cooking:
01 -
Heat olive oil in a medium dutch oven over medium-high heat. Add minced garlic and chopped onion, sautéing until translucent and fragrant, about 1-2 minutes.
02 -
Add diced tomatoes and stir to combine. Then add tomato paste, Italian seasoning, nutritional yeast, and sea salt, mixing thoroughly.
03 -
Pour in vegetable stock and tomato sauce, stirring frequently to prevent lumps. Add chopped kale and broken lasagna pieces, stirring to combine. Reduce heat and simmer for 15-20 minutes until pasta is tender.
04 -
Stir in dairy-free mozzarella until melted and soup becomes creamy. Simmer for an additional 1-2 minutes.
05 -
To achieve a melty cheese topping, spoon soup into oven-safe bowls, top with extra cheese shreds, place on a baking sheet, and broil for 2-3 minutes until cheese is smooth and melted.
06 -
Remove from heat, garnish with dried or fresh parsley, and serve immediately. Accompany with bread if desired.
# Extra Suggestions:
01 -
Use gluten-free lasagna sheets to make the dish gluten-free and check that vegetable stock is vegan.