Vegan Lasagna Soup (One Pot)
Fresh tomatoes cook down with onion into a chunky sauce, then broken lasagna sheets simmer directly in the creamy broth. Finish with lentils, spinach, vegan parmesan, and fresh basil.
Servings 4 servings
Calories 494kcal
Equipment
- Large deep pot or sauté pan with a lid
Ingredients
- 2 tbsp olive oil
- 4 large ripe tomatoes about 1 3/4 lb (800 g) total; halved and cores removed
- 1 cup cherry tomatoes optional
- 1 medium red onion finely chopped
- 3 tbsp tomato paste
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp chili flakes optional
- 1/2 tsp salt plus more to taste
- 3 cups low sodium vegetable stock plus extra as needed
- 1 cup unsweetened soy cooking cream
- 8 oz dried egg free lasagna sheets broken into roughly 2 inch pieces
- 1 can brown or green lentils 15 oz (400 to 425 g) can; drained and rinsed, about 240 to 250 g drained
- 3 1/2 oz baby spinach
For serving
- grated vegan parmesan
- fresh basil
- vegan cream cheese optional
- extra virgin olive oil optional
Instructions
- Soften the tomatoes and onion: Add the olive oil to a wide, deep pot or sauté pan with a lid. Arrange the large tomato halves cut side down, tuck the cherry tomatoes around them if using, and scatter the onion over the top. Heat over medium until gently sizzling, then cover and reduce to medium low. Cook for 12 to 18 minutes, until the tomatoes soften, their skins loosen, and the onion is tender. Check occasionally; add a splash of water if the bottom starts to dry out.
- Remove the skins: Using tongs, carefully lift the loosened skins from the large tomatoes and discard them. Leave the cherry tomato skins on. If the large skins resist, cover and cook for a few more minutes.
- Make the tomato base: Add the tomato paste, Italian seasoning, garlic powder, pepper, optional chili flakes, and salt. Mash the tomatoes with a potato masher or wooden spoon, keeping some texture. Cook uncovered for 2 to 3 minutes, stirring.
- Add the stock and cream: Stir in the vegetable stock and soy cooking cream. Bring to a gentle simmer.
- Cook the lasagna sheets: Add the broken sheets a few pieces at a time, stirring to separate them. Press them into the liquid, cover, and gently simmer until almost tender, approximately 10 minutes depending on the brand. Stir every 2 to 3 minutes, scraping along the bottom and separating overlapping pieces. If the sauce thickens before the pasta is cooked, add more hot stock in 1/4 cup splashes.
- Add the lentils and spinach: Stir in the drained lentils and spinach. Simmer for another 2 to 3 minutes, until the lentils are hot, the spinach has wilted, and the pasta is tender. Taste and adjust the seasoning. Add a little more stock if needed. The finished dish should be creamy and spoonable.
- Serve: Spoon into bowls and finish with vegan parmesan and fresh basil. Add a dollop of vegan cream cheese and a small drizzle of olive oil if you like.
Notes
Cream and liquid: Use plain, unsweetened soy cooking cream. Pasta brands and tomato juiciness vary, so check tenderness and add stock as needed.
Storage: Refrigerate within two hours and use within three days. Reheat until hot throughout with extra stock.
Nutrition: Estimated per serving, based on four equal portions, typical ingredient values, 225 g dry pasta, 245 g drained cooked lentils, and 240 ml soy cooking cream. Optional cherry tomatoes, chili flakes, and all serving toppings are excluded. Brands, added stock, and salt affect the values, especially sodium.
Nutrition
Calories: 494kcal | Carbohydrates: 74g | Protein: 18g | Fat: 15g | Saturated Fat: 2g | Sodium: 456mg | Fiber: 12g | Sugar: 12g