Why lasagna soup you might be wondering? Well, sure, it’s Pinterest worthy, but it’s also a new way to savor more lasagna goodness! And lasagna might be the king of comfort food. Regular hot for foodies might know the best vegan lasagna recipe on the blog, so if you think I’ve gone too far with this, go ahead and stick to the straight and narrow. But if you love love love lasagna like I do, I promise you’ll be obsessed with it as a soup.
- In a large stockpot over medium heat, sauté the onion in the olive oil for 2 minutes until just softened.
- Add the garlic, bay leaf, oregano, red pepper flakes, salt, and pepper and continue to sauté for 1 to 2 minutes, stirring constantly. Lower the heat to prevent the garlic from burning.
- Add the zucchini and mushrooms and cook, stirring occasionally, for 6 minutes until most of the water from the vegetables is released and evaporates.
- Add the tomato paste, vinegar, sugar, basil, and parsley and stir to combine. Cook for 2 minutes.
- Add the tomatoes and stock. Break up the lasagna into smaller pieces and add to the pot. Bring to a boil and simmer for 10 to 12 minutes until the noodles are al dente. Stir occasionally to prevent the noodles from sticking and add the spinach in the last 2 minutes of cooking.
- Serve immediately and garnish individual servings with dollops of vegan ricotta or top with vegan mozzarella shreds, if desired.
- The noodles will absorb liquid if you have leftovers, so reheat the soup with extra water or stock to loosen the noodles, or enjoy the soup when it’s thick like a stew.