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Lasagna Soup
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Lasagna Soup

Hearty, warm and comforting.
Course Soup

Ingredients

  • 2 tsp avocado oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, chopped
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 4 cups low sodium vegetable broth
  • ⅓ cup red lentils, rinsed
  • 1 - 14.5 ounce can diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 1 tsp pepper, freshly ground
  • 1½ tbsp Italian seasoning
  • 6 lasagna noodles, broken into pieces
  • 1 cup non-dairy milk of your choice
  • ½ lemon, juiced
  • 2 tbsp nutritional yeast
  • 1 - 19 ounce can mixed beans, drained
  • 3 cups fresh spinach

Instructions

  • Heat a large pot with oil over medium heat and cook onion until soft, about 3 minutes. Add the garlic and cook until fragrant. 
  • Add celery and carrots, stir well and cook for 3-4 minutes.
  • Add the vegetable broth, lentils, canned tomatoes, tomato paste, salt, pepper, and Italian seasoning, stirring until the soup comes to a boil.
  • Add the lasagna noodles and cook until tender, 7-8 minutes. 
  • Stir in milk, lemon juice, nutritional yeast, beans and spinach. 
  • Simmer for a few minutes until the beans are warmed and the spinach has wilted. 
  • Taste and adjust for seasoning. Serve and enjoy.