Description
Indulge in a cozy, comforting bowl of Vegan Lasagna Soup that’s ready in just 10 minutes! This easy one-pot recipe captures all the flavors of classic lasagna in a hearty, plant-based soup.
Ingredients
– 8 oz lasagna noodles, broken into pieces
– 1 cup unsweetened plant-based milk
– 1 cup diced tomatoes
– 1 cup chopped spinach
– 1/2 cup raw cashews, soaked
– 2 cloves garlic, minced
– 1 tsp dried basil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. 1. In a large pot, bring 4 cups of water to a boil. Add the broken lasagna noodles and cook for 8-10 minutes, until tender.
2. 2. Drain the cashews that have been soaked, then add them to a blender with the plant-based milk. Blend until smooth and creamy.
3. 3. Add the diced tomatoes, chopped spinach, garlic, basil, oregano, salt, and pepper to the pot with the cooked noodles. Stir to combine.
4. 4. Pour in the blended cashew cream and stir until the soup is heated through and creamy.
5. 5. Serve hot, garnished with extra basil or oregano if desired.
Notes
For a thicker soup, use less plant-based milk. Add any other desired veggies or seasonings to customize the flavor. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 5
- Cook Time: 5
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian