Vegan Lasagna Soup

5 from 2 votes

My quick and easy one pot vegan lasagna soup! Like your favourite, most comforting vegan pasta dish but with zero fuss and ready in 20 mins!

Cook Time27

Total Time27

Course: Appetizer, Main Course, Soup

Cuisine: All, American, Italian, Italian American

Keyword: Lasagna, Vegan lasagna, vegan lasagna soup

Servings:

Calories: 350kcal

Author: Richard Makin

Heat the olive oil in a large pot over medium heat.
½ tablespoon olive oil
Once hot, add the onion and cook for 3-4 minutes until it begins to soften. Follow with the garlic, cooking for an additional minute.
1 onion, 2 cloves garlic
Add the vegan mince/ground to the pot and fry for 2-3 minutes, stirring occasionally, until browned.
300 g vegan mince
Add the dried herbs, salt, sugar, black pepper, chopped tomatoes, tomato puree and stock/broth. Bring to a simmer and cook for 10 minutes, stirring occasionally and crushing any large pieces of tomato with your spoon.
1 teaspoon dried oregano, ¼ teaspoon dried thyme, ½ teaspoon dried parsley, 1 teaspoon flaky sea salt, 1 tablespoon sugar, ½ teaspoon ground black pepper, 1 x 400g can chopped tomatoes, 1 tablespoon tomato puree, 700 ml vegan broth or stock
Break the lasagna sheets into quarters and add them to the pot along with the 120ml boiling water. Ensure the lasagna sheets are submerged. Cover the pot with a lid and let it simmer for 10 minutes, stirring occasionally, or until the pasta is al dente and the soup has thickened slightly.
120 ml boiling water, 8 lasagna sheets
To serve, ladle the soup into bowls, topping each with a dollop of vegan cream cheese (or Oatly creme fraiche).
4 tablespoon vegan cream cheese
Garnish each serving with fresh parsley or basil.
Fresh parsley or basil