Imagine a cozy Italian-inspired dish that combines the comfort of lasagna with the warmth of a hearty soup - and it's completely vegan! This Vegan Mushroom White Lasagna Soup is about to become your new obsession, transforming the classic lasagna into a creamy, soul-warming meal that will make your taste buds dance with joy. Perfect for chilly evenings or when you're craving something extraordinary, this recipe proves that plant-based cooking can be both luxurious and incredibly satisfying.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 8 oz lasagna noodles, broken
- 16 oz mushrooms, sliced
- 1 onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 2 cups spinach
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and sauté until translucent and soft, about 3-4 minutes.
- Add minced garlic and sliced mushrooms to the pot. Cook for 5-6 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.
- Pour in vegetable broth and coconut milk. Stir to combine and bring the mixture to a gentle simmer.
- Break lasagna noodles into smaller pieces and add them to the pot. Stir to ensure noodles are submerged in the liquid.
- Add Italian seasoning, salt, and pepper. Stir well to distribute the seasonings throughout the soup.
- Simmer the soup for 10-12 minutes, or until the lasagna noodles are tender and cooked through.
- In the last 2 minutes of cooking, add fresh spinach and stir until it wilts completely into the soup.
- Taste and adjust seasonings as needed. Let the soup rest for 2-3 minutes before serving.
- Ladle into bowls and serve hot, optionally garnishing with fresh herbs or a drizzle of olive oil.
Tips
- • For the most flavorful soup, use a mix of mushroom varieties like cremini, shiitake, and oyster mushrooms to create depth of flavor. • Break the lasagna noodles into roughly 1-2 inch pieces to ensure even cooking and easier eating. • Don't rush the mushroom sautéing process - letting them brown develops a rich, umami flavor that elevates the entire dish. • If you want extra creaminess, you can blend a portion of the soup and return it to the pot before adding the spinach. • Fresh herbs like basil or parsley make an excellent garnish and add a bright finishing touch. • For a gluten-free version, substitute the lasagna noodles with gluten-free pasta or zucchini noodles. • The soup tends to thicken as it sits, so if you have leftovers, you might want to add a splash of vegetable broth when reheating.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 10g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 0mg
