This lasagna soup is so fantastic! Whenever I make my Vegan Lasagna I always have so many leftover noodles. I can’t be the only one! You either cook to many when making lasagna or you have half empty boxes taking up space in your cupboard! Another thing I always have extra of…lentils. There are always lentils sitting around my house! If you don’t have any they are super cheap and easy to get almost anywhere to make this soup! In any case, this is the perfect soup to make when you have extra noodles and veggies sitting around your house!
Table of Contents
A Closer Look…
You can use a variety of ingredients for this recipe, just like lasagna! I had extra spinnach, zucchini, and onion sitting around after making my lasagna recipe so this is what I used:). You can also use squash, tomatoes, bell pepper, really anything you need to get rid of!
Cozy lil’ bowl of soup!
The Ingredients
The Noodles
Let’s be honest, who doesn’t love eating lasagna noodles! They are so floppy and fun to eat! They go perfectly in soup! Who would have imagined? I cut my long lasagna noodles into 4 equal pieces just so they are a little easier to eat in soup form. You can use other leftover noodles you have sitting around if you don’t have lasagna noodles!
The Broth
Something I discovered while traveling is that you don’t need boxed broth! You can make broth taste just as strong with water and some seasonings. For this one, I sautéd onion and garlic in olive oil before adding the water. I used dried basil, parsley, salt, pepper, and garlic powder to spice things up. Then, to top it off the crushed tomatoes add so much flavor and color! Give it a go with whatever herbal or gardening seasonings you have in your home:).
The Veggies
Like I said before, you can use whatever veggies you have at home for this soup. I used onion, spinnach, carrot, and zucchini. Feel free to add mushrooms or whatever you want. I also used lentils as my “meat” or protein. If you don’t like lentils you can use chickpeas or beans. Let me know what you try in the comments below!
A Must Try!
Let me know what you think in the comments below! If you want another cozy soup to try check out my Warming Autumn Pumpkin Soup (Vegan, GF).
- 1/2 yellow onion (diced)
- 2 cloves garlic (diced)
- 2 tablespoons olive oil
- 4 cups water
- 2 carrots (chopped)
- 1 cup green/brown lentils (dry)
- 1 tablespoon garlic powder, dried parsley, dried basil
- salt and pepper to taste
- 1 cup zucchini (cubed)
- 2 heaping cups fresh spinnach
- 1 large can crushed tomatoes
- 1/2 box cooked lasagna noodles (cut into smaller pieces, I did fourths
1
Start by sautéing the onions, garlic, and olive oil at the bottom of your soup pot.
2
Once fragrant, add in the water, carrots, lentils, and seasonings.
3
Cover and cook until the lentils and carrots are almost cooked through.
4
Add in the zucchini and crushed tomato. Cover and continue to cook until everything is tender.
5
Add in the cooked lasagna noodles and spinnach. Turn the heat on low and cook for a few more minutes until the spinach has wilted.
6
Serve immediately or store in the fridge for 1 week.