Description
If you're looking for a comforting, plant-based dish that's both hearty like lasagna and satisfying like soup, you're in for a treat with this Vegan White Lasagna Soup. It's so creamy and flavorful, that it'll have you hooked from the very first spoonful.
Ingredients
- 1 tablespoon vegan butter or olive oil
- 1 large onion, diced
- 5 cloves garlic, minced
- 8 oz. mushrooms, sliced (button or cremini work great)
- 1 zucchini, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional, for a kick)
- Salt and black pepper to taste
- 1 can cannellini beans
- 6 cups vegetable broth
- 9 oz. vegan lasagna noodles, broken into pieces
- 1 can coconut milk (alternatively use 1 - 2 cups of oat or almond milk or cashew cream)
- 2 cups baby spinach or chopped kale (~ 75 grams or one handful)
- 1/4 cup nutritional yeast (for that cheesy flavor)
- 2 tablespoons cornstarch mixed with 3 tablespoons of water (cornstarch slurry)
- fresh basil chopped (optional for garnish)
Instructions
- Start with the Onions: Heat the vegan butter or olive oil in a large pot over medium heat. Toss in the diced onion and a pinch of salt, and cook until the onion turns translucent and smells amazing—about 5 to 7 minutes.
- Garlic and Herbs: Add the garlic and saute for one minute. Then add the oregano, basil, thyme, red pepper flakes, salt, and pepper and saute for another minute.
- Add Vegetables: Add the mushrooms and zucchini to the pot. Cook these until they're tender and have reduced in size and released all their flavors—roughly 6 to 8 minutes.
- Add Broth and Beans: Pour in the beans and vegetable broth. Give it a good stir to remove all the tasty bits from the bottom of the pot.
- Noodle Time: Bring the pot to a boil and throw in the broken lasagna noodles. Let them simmer away until they are perfectly al dente. Follow the package instructions, but it usually takes about 12 minutes. Stir occasionally so the noodles don't stick to the bottom of the pot.
- Greens, Nutritional Yeast, and Cornstarch Slurry: When the noodles are almost done (with about a minute to go), stir in the nutritional yeast, spinach, and cornstarch slurry. Stir around until the spinach wilts. This won't take long—just a minute.
- Add Coconut Milk, Salt, and Pepper: Turn the burner off and add the salt, and pepper. Gradually stir in the coconut milk until blended. The soup will thicken as the slurry is heated and stirred - just a few minutes longer.
- Serve it Up: Taste and adjust the seasoning of your soup. Ladle the stew into bowls, dollop with vegan parmesan or vegan tofu ricotta, and sprinkle over some fresh basil ribbons.
Notes
While you can just break up some regular lasagna noodles for this recipe, you can buy what resembles mini lasagna ribbons called mafalda corta pasta.
Substitute the oregano, basil, and thyme for one tablespoon of Italian seasoning.
I like to use coconut milk from a can for this soup for its higher fat content and thickness. While the higher the fat count of the cream, the richer the soup, you can also opt for lower-fat alternative plant milk like oat or almond milk - the soup is still delicious.
When you've got some leftover white vegan lasagna soup, here's what you can do. Let it cool down to room temperature, then pop it into an airtight container and slide it into the fridge. It'll stay tasty for 3-4 days. When you're ready to enjoy it again, just warm it up in the microwave or on the stove. Oh, and if it's a bit thicker due to the noodles soaking up some liquid, a splash of veggie broth before reheating will make it nice and soupy.
Nutritional profile is only an estimate. Use a nutritional app to get precise measurements for your brands and quantities.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups and Stews
- Method: stove-top
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 348
- Sugar: 4.8 g
- Sodium: 1130.7 mg
- Fat: 9.3 g
- Carbohydrates: 53.9 g
- Protein: 11.8 g
- Cholesterol: 0 mg