Vegan Lasagna Soup

This creamy vegan lasagna soup combines roasted bell peppers, onions, and garlic with a rich, cashew-based sauce. Sautéed mushrooms, tomatoes, and cannellini beans create a hearty base, while lasagna sheets or pappardelle add the perfect pasta texture. Finished with fresh basil and greens, it’s a cozy, nourishing meal in a bowl!

Time to read: 5 min | Time to make: 1.5 hours | Yields: 6 servings

Ingredients

Roasted Vegetables Sauce

• ½ cup (90 g) cashews

• 2 red bell peppers, seeded and sliced

• 1 garlic bulb, top sliced off

• 1 onion, sliced

• 1 tablespoon (15 ml) olive oil

• 1 teaspoon salt

• ½ teaspoon freshly ground black pepper

Soup Base

• 1 tablespoon (15 ml) olive oil

• 1/2 red onion, sliced

• 1 teaspoon salt

• ¼ teaspoon freshly ground black pepper

• 6 oz (170 g) oyster mushrooms, chopped

• 1 can (15 ounces/425 g) diced tomatoes

• 1 can (15 ounces/425 g) cannellini beans, rinsed

• 8 cups (1.9 liters) vegetable broth

• ~0.75package (11 ounces/300 g) pappardelle or lasagna noodles (gluten-free if needed)

• 2 cups (50 g) fresh leafy greens (kale or spinach)

• 1 cup (240 ml) unsweetened plant-based milk

• 1 cup (15 g) chopped fresh basil

Method

1. Soak cashews in hot water. Preheat the oven to 350°F (177°C).

2. On a large baking sheet, combine the red bell peppers, garlic bulb, and onion. Drizzle with 1 tablespoon of olive oil and season with 1 teaspoon of salt and ½ teaspoon of black pepper. Mix well and spread into a single layer.

3. Bake for 40 minutes, until the garlic is golden brown and the bell peppers are soft. Remove from the oven and set aside to cool down.

4. Transfer the roasted vegetables and drained cashews to a blender. Add 2 cups of vegetable broth and blend until smooth. Pour this mixture into the soup pot with the sautéed vegetables.

5. Prepare the Soup Base: In a 7-quart soup pot over medium heat, add the remaining tablespoon of olive oil.

6. Sauté the sliced red onion with the remaining salt and black pepper for about 4 minutes. Add the mushrooms and cook for 8 minutes until softened. Stir in the chopped tomatoes to deglaze the pan.

7. Add the rinsed cannellini beans and the remaining 6 cups of vegetable broth to the pot. Bring to a boil over medium-high heat. Break the noodles into bite-sized pieces and add them to the boiling soup. Cook according to the noodle package instructions until al dente.

8. Five minutes before the noodles are done, stir in the unsweetened plant-based milk, chopped greens, and fresh basil. Let the soup simmer for an additional 5 minutes until the greens are wilted and the soup is heated through. Taste and adjust seasoning as needed.

9. Serve hot, garnished with additional fresh basil if desired.

Nutrition facts per one serving (~420g):

Energy: 344 kcal | Carbs: 47.8 g | Protein: 12 g | Fat: 13.9 g