Name: Vegan Lasagna Soup Recipe by Tasty
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 teaspoon dried basil; 1 teaspoon dried oregano; 28 oz canned crushed tomatoes; 6 cups vegetable broth; ⅓ cup green lentils, rinsed; 8 oz dried lasagna noodles; 3 cups fresh spinach; thinly sliced fresh basil, for serving

Vegan Lasagna Soup Recipe by Tasty

This comforting and hearty soup is a delicious twist on a classic Italian dish. Packed with tender pasta, rich tomato sauce, and nutritious spinach and lentils, this soup is the perfect way to warm up on a chilly day.

40 min total 10 min prep 30 min cook 6 servings 232 cal

Instructions

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1 In a large pot, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
2 Add the garlic, tomato paste, basil, and oregano, and cook for 2-3 more minutes, or until the onions are translucent and herbs are fragrant.
3 Add the crushed tomatoes, vegetable broth, and lentils, and bring to a boil. Increase heat to medium-high and cook for 10 minutes or until lentils are halfway tender.
4 Break apart the lasagna noodles into about 2-inch-long (5-cm) pieces and add to the pot. Let the soup cook for another 10-15 minutes, or until the pasta is al dente and the lentils are tender.
5 Stir in the spinach and let wilt, then serve immediately.
6 Enjoy!