Creamy Vegan Lasagna Soup – Easy & Healthy Recipe You’ll Love!
A delicious and healthy twist on traditional lasagna, this creamy vegan lasagna soup is easy to make and packed with flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 8 oz lasagna noodles, broken into pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup coconut milk
- Fresh basil for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add carrot, zucchini, and bell pepper, cooking until softened.
- Stir in crushed tomatoes, vegetable broth, lasagna noodles, basil, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes until noodles are tender.
- Stir in coconut milk and heat through.
- Serve hot, garnished with fresh basil.
Notes
- Feel free to add any other vegetables you like.
- For a spicier version, add red pepper flakes.
- This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg