This quick and easy vegan lasagna soup has all the classic flavors of lasagna, with plenty of tomatoes, veggies and lasagna noodles broken into bite-size bits. Plant-based meatless crumbles stand in for the sausage, and you won't miss the cheese with the fresh basil puree dolloped on top as a finishing touch., October 2020


Recipe Summary

15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Heat 2 tablespoons oil in a large heavy pot over medium-high heat. Add onions and mushrooms; cook, stirring occasionally, until lightly browned, about 7 minutes. Add zucchini and 1 tablespoon garlic; cook, stirring constantly, until the garlic is fragrant, about 1 minute. Add meatless crumbles and cook, stirring constantly, until thawed, about 2 minutes.

  • Stir in water, tomatoes, Italian seasoning and salt. Bring to a boil; stir in noodle pieces. Reduce heat to medium and cook, stirring often, until the noodles are tender, about 8 minutes.

  • Combine basil, lemon zest and the remaining 1 teaspoon garlic in a mini food processor; pulse until finely chopped, about 8 pulses. Add the remaining 3 tablespoons oil; pulse until combined.

  • Stir spinach into the soup until wilted, about 1 minute. Ladle into 6 bowls and dollop with the basil mixture.

Nutrition Facts

1 1/3 cup soup & about 1 tsp. basil mixture
350 calories; fat 23g; sodium 776mg; carbohydrates 26g; dietary fiber 6g; protein 17g; sugars 6g; niacin equivalents 10mg; saturated fat 3g; vitamin a iu 1823IU.