Healthy 30-Minute Vegan Lasagna Soup
Ingredients
The soup base
-
1
tbsp
extra virgin olive oil
-
1
medium
yellow onion, diced
-
8
oz
sliced mushrooms
-
2
cups
cauliflower florets, chopped
-
1
medium
bell pepper, diced
-
1
medium
zucchini, diced
-
3
cloves
garlic, minced
-
4 ½
cups
water
-
1
15 oz can
diced tomatoes
-
2
tsp
Italian seasoning
-
1 ½
cups
quality marinara sauce
-
6-8
sheets
uncooked lasagna noodles, broken into small pieces
-
2
cups
fresh spinach
-
1 ½
tsp
kosher salt
-
to taste
black pepper
Optional garnishes
-
to taste
dairy free mozzarella cheese
-
to taste
fresh basil
Instructions
- Heat olive oil in a large pot over medium-high heat and sauté onion, mushrooms, cauliflower, bell pepper, zucchini, and salt for 10 minutes.
- Add garlic and sauté for an additional minute.
- Stir in water, diced tomatoes, Italian seasoning, and marinara sauce, then bring to a boil.
- Add lasagna pieces and gently boil for 10-12 minutes until al dente, stirring often.
- Remove from heat and stir in spinach, adjusting seasoning as needed.
- Serve hot, garnished with cheese and basil if desired.
Nutrition Facts (estimated)
Servings
5-6
Calories
250
Total fat
7g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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