Spicy Vegan Lasagna Soup (Cozy, Flavor-Packed Comfort Food)
This spicy vegan lasagna soup has all the cozy, comforting flavor of classic lasagna in a warm bowl with a spicy kick! Made with wholesome plant-based ingredients, it’s an easy, nourishing dinner that’s perfect for busy weeknights.
Equipment
- measuring cups and spoons
- cutting board
- knife
- small pot
- colander
- Ladle or large spoon
Ingredients
- 4 ounces lasagna noodles broken into bite-size pieces
- 1 (15-ounce) can lentils rinsed and drained
- 1 cup grape or cherry tomatoes quartered (measure them whole first, then cut them)
- 1 medium zucchini or yellow squash diced
- ½ cup matchstick carrots
- 1 tablespoon Italian seasoning
- ½ to 1 teaspoon chopped Calabrian peppers (optional; omit for less spice) plus more to taste (or ½ teaspoon crushed red chili flakes)
- freshly ground black pepper to taste
- ¼ teaspoon kosher salt (optional but recommended)
- 4 cups low-sodium vegetable broth
- 2 cups marinara sauce
- 1 large handful fresh spinach leaves
- 1 tablespoon nutritional yeast
- 1 teaspoon balsamic vinegar
Optional garnishes
- fresh parsley leaves
- fresh basil leaves
- vegan basil tofu ricotta
Instructions
- Cook the pasta: Bring a small pot of water to a boil. Add the broken lasagna noodles and cook according to the package directions until al dente (tender with some bite). Drain in a colander, toss lightly to prevent sticking, and set aside.
- Cook lentils & veggies: Meanwhile, to a Dutch oven or large pot, add the lentils, tomatoes, zucchini, carrots, Italian seasoning, ½ teaspoon Calabrian chili peppers, black pepper, salt (if using), and a couple splashes of vegetable broth. Cook uncovered over medium heat for 5 to 7 minutes, stirring occasionally, until the vegetables start to soften.
- Add liquids: Add the remaining vegetable broth and marinara sauce. Bring to a boil, then reduce the heat to medium and simmer uncovered for 20 minutes, stirring occasionally.
- Finish: Stir in the spinach until just wilted. Add the cooked noodles, nutritional yeast, and balsamic vinegar. Taste and adjust seasoning or spice level as desired. Garnish with fresh parsley, fresh basil, and/or a dollop of vegan basil tofu ricotta. Serve warm.
Notes
- Store in the fridge for 4 to 5 days, or freeze for up to 1 month.