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Vegan White Lasagna Soup

This comforting Vegan White Lasagna Soup combines the flavors of traditional lasagna with a creamy white soup base. Packed with vegetables and layered with dairy-free cheese, it's a hearty meal that’s perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 320 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 wooden spoon or spatula
  • 1 measuring cups and spoons
  • 1 ladle

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes optional
  • 4 cups vegetable broth
  • 1 cup cashew cream soaked cashews blended with water
  • 1 cup spinach, chopped
  • 8 ounces lasagna noodles, broken into pieces
  • to taste salt
  • to taste pepper
  • 1 cup nutritional yeast for cheesiness
  • for garnish fresh basil optional

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  • Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes until the vegetables start to soften.
  • Add the diced zucchini, dried oregano, dried basil, and red pepper flakes (if using). Stir well and cook for another 3 minutes.
  • Pour in the vegetable broth, and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes.
  • Add the cashew cream and nutritional yeast to the pot. Stir until well combined.
  • Incorporate the broken lasagna noodles into the soup and cook for an additional 10-12 minutes or until the noodles are tender.
  • Stir in the chopped spinach and season with salt and pepper to taste. Cook for 2 more minutes until the spinach wilts.
  • Serve hot, garnished with fresh basil if desired.

Notes

You can substitute any of the vegetables based on your preference or what you have available.
For an extra creamy texture, consider blending half of the soup and then mixing it back in.
This soup can be stored in the refrigerator for up to 3 days. Reheat before serving.