Description

A cozy, plant-based twist on classic lasagna, this White Lasagna Soup combines tender noodles, hearty vegetables, and a rich dairy-free broth for a comforting and satisfying one-pot meal.

Ingredients

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 cup chopped carrots

1 cup chopped celery

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes (optional)

6 cups vegetable broth

8 oz lasagna noodles, broken into pieces

1 can (15 oz) white beans, drained and rinsed

2 cups unsweetened almond milk or other plant milk

1/3 cup raw cashews (soaked if not using high-speed blender)

1 tablespoon nutritional yeast

1 tablespoon lemon juice

1/2 teaspoon salt (or to taste)

2 cups fresh spinach or kale, chopped

Fresh ground pepper, to taste

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Instructions

Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, carrots, and celery for 5–7 minutes until soft and fragrant.
Add basil, oregano, and crushed red pepper flakes (if using), and cook for 1 minute.
Pour in the vegetable broth and bring to a boil. Add the broken lasagna noodles and cook for 8–10 minutes until al dente.
While the noodles cook, blend almond milk, soaked cashews, nutritional yeast, lemon juice, and salt until smooth and creamy.
Reduce the soup to a simmer, stir in the white beans and cashew cream, and cook for 5 more minutes.
Add chopped spinach or kale and stir until wilted.
Taste and adjust seasoning as needed. Serve hot with optional vegan parmesan or fresh herbs.

Notes

Swap white beans with chickpeas for variation.

Use gluten-free lasagna noodles for a gluten-free version.

Add vegan cream or coconut milk for extra richness.

Use Swiss chard or collard greens instead of spinach/kale.

For more protein, stir in cooked lentils or tofu cubes.

Store leftovers in the fridge for up to 4 days; add water or plant milk when reheating.

Freeze without noodles for best texture; cook noodles fresh when reheating.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 295
Sugar: 5g
Sodium: 620mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 10g
Cholesterol: 0mg