Lasagna Soup Recipe
🔪Prep Time: 20 minutes
👩🍳Cook Time: 35 minutes
1 teaspoon olive oil
1 yellow onion, diced
3 garlic cloves, minced
1½ cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
8 ounces cremini mushrooms (or button mushrooms), sliced
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon dried parsley
Pinch of cayenne pepper
One 15-ounce can no-salt-added tomato sauce
One 15-ounce can no-salt-added crushed tomatoes
1 quart low-sodium vegetable broth
12 ounces lasagna noodles (gluten-free if necessary), broken in half
3 tablespoons nutritional yeast, optional
1 tablespoon lemon juice
Salt and black pepper to taste
3 cups loosely packed chopped fresh spinach
1 cup loosely packed chopped fresh basil
Herbed Macadamia Ricotta
1Bring a large pot of water to a boil.
2Heat the olive oil in another large pot over medium heat.
3Add the onion and garlic and sauté until the onion is translucent.
4Add the chickpeas, mushrooms, zucchini, yellow squash, dried basil, oregano, parsley, and cayenne pepper and cook for about 5 minutes, stirring occasionally, until the vegetables are just becoming tender.
5Add the tomato sauce, tomatoes, and broth. Bring to a boil, then reduce to a simmer and cook for about 10 minutes.
6While the soup is simmering, cook the lasagna noodles according to the package instructions until al dente.
7Drain the noodles and add to the soup.
8Stir in the nutritional yeast (if using), lemon juice, salt, and pepper.
9Add the spinach and fresh basil and remove from the heat.
10Serve immediately, topped with a dollop of ricotta.
11Leftovers will keep in an airtight container in the fridge for 3 to 4 days.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.