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Sheet pasta with tomato sauce, fresh basil, and grated Parmesan cheese in a rustic bowl.

Vegan Lasagna Soup Recipe

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Soup
Cuisine American
Servings 6
Calories 271 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 28 oz canned crushed tomatoes
  • 6 cups vegetable broth
  • 1/3 cup green lentils rinsed
  • 8 oz dried lasagna noodles
  • 3 cups fresh spinach
  • Fresh basil thinly sliced for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté until it begins to soften, about 3-4 minutes.
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  • Add the minced garlic, tomato paste, dried basil, and oregano to the onions. Continue to cook, stirring frequently, until the mixture is fragrant and the onions are fully translucent, about 2-3 minutes.
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  • Pour in the crushed tomatoes and vegetable broth, then add the rinsed lentils. Increase the heat to bring the soup to a boil, then reduce to a simmer and cook for 10 minutes, or until the lentils are just starting to become tender.
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  • Break the lasagna noodles into roughly 2-inch pieces and add them to the pot. Let the soup simmer for another 10-15 minutes, or until the noodles are cooked to al dente and the lentils are fully tender.
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  • Stir in the fresh spinach and cook just until it wilts. Serve the soup hot, garnished with thinly sliced fresh basil.
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Nutrition

Calories: 271kcalCarbohydrates: 51gProtein: 11gFat: 4gSaturated Fat: 1gSodium: 1173mgFiber: 8g
Keyword Vegan Lasagna Soup Recipe
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