This One Pot Vegan Lasagna Soup has a rich tomato broth, colorful vegetables, and protein-packed lentils, and a creamy ricotta topping for a hearty main.
For the Soup:
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 tablespoons (50 g) tomato paste
- 2 carrots, peeled and diced
- 3 to 5 garlic cloves, minced
- 1 1/2 tablespoons Italian seasoning
- 1/2 teaspoon black pepper, plus more to taste
- 1 teaspoon sea salt, plus more to taste
- 1 14.5 ounce (411 g) can petite diced tomatoes*
- 1 14.5 ounce (411 g) can crushed tomatoes*
- 1/2 cup (93 g) dry brown lentils (see notes for canned)
- 5 cups (1180 mL) low-sodium vegetable broth
- 3 cups (710 mL) water, plus more if necessary
- 8 ounces (225 g) Campanelle pasta or broken lasagna noodles*
- 3 ounces (85 g) baby spinach
- 1/2 cup Vegan Ricotta
- Shredded vegan mozzarella cheese (optional)
- Fresh basil and/or parsley, to sprinkle on top
- Aromatics: warm the olive oil in a large dutch oven or heavy-bottomed pot. Add the onion and a pinch of salt and sauté for 5 minutes, stirring occasionally. Add the carrots and stir in the tomato paste and sauté for an additional 3 minutes. Finally, add the garlic, Italian seasoning, black pepper, and 1 teaspoon salt. Sauté for one more minute, until the garlic is fragrant.
- Make the Broth: Add the crushed tomatoes, diced tomatoes, and lentils to the pot. Pour in the vegetable broth and water and increase the heat to high. Reduce the heat to medium-high once the soup begins to boil. Simmer for 10 to 12 minutes, stirring the soup occasionally. The lentils should be almost fully cooked before proceeding.
- Pasta: Add the pasta to the pot and simmer for 5 to 7 minutes, stirring occasionally, or until the pasta is cooked to your liking. Reduce the heat to medium if the soup starts to splatter, but maintain a simmer. Turn the heat off and stir in the spinach until wilted. Season with additional salt and black pepper to taste, if necessary. If the soup is too thick you can thin it out with water (or more vegetable broth).
- Serve: Divide the soup into serving bowls and top with 1-2 tablespoons of vegan ricotta, shredded vegan cheese, and fresh herbs (or as desired). Serve warm; leftovers will keep in the fridge for up to 5 days.
- Pasta options: Lasagna noodles tend to break unevenly, so I prefer to use Campanelle pasta (but either will work!) Rotini would also be a good choice here, and you can use either gluten-free or regular pasta. If you know you will have leftovers, it might be best to cook the pasta separately and add only before serving, otherwise it will get soggy in the fridge and soak up a lot of the broth. If you choose to cook separately, only add 1 cup of water instead of 3.
- Lentils: if you opt to use canned lentils, drain and rinse them well. Add them in step 3, but only add 2 cups of water instead of 3, and simmer the soup for 5-7 minutes only before adding the pasta. If you are adding canned lentils and cooking your pasta separately, don’t add any water to the pot.
- Tomatoes: Try to purchase high-quality canned tomatoes here if you can; there is a difference in taste between brands and the tomatoes add a lot of flavor to the broth.
- Oil-Free: sauté the vegetables in 1/4 cup (60 mL) of water instead of oil, adding more in 2 tablespoon increments if things start to stick to the bottom of the pan.