Vegan Lasagna Soup

The perfect one-pot Italian soup for lazy days.  


Makes 6 serves

  • 5 sheets lasagna
  • 1 cup brown lentil
  • 3 cups roughly chopped spinach
  • 1 cup diced mushrooms
  • 1 onion finely chopped
  • 5-6 garlic cloves finely chopped
  • 1 Tbsp tomato paste
  • 2 cups chopped tomatoes with basil (either canned or fresh)
  • 1 Tbsp balsamic vinegar
  • 1 tsp red chili flakes
  • 1 tsp thyme
  • 1/4 tsp black pepper powder
  • 1 cube vegetable stock
  • 1 Tbsp olive oil
  • Salt as per taste
  • 1L water/ as required to get the desired consistency


  1. Heat olive oil in a pot and add the chopped garlic and onion. Cook until the onions start turning brown.
  2. Add in the vegetable stock cube and tomato paste and cook for 1 minute.
  3. Next, add in the mushrooms, cooked brown lentil, salt, dry herbs and spices. Mix well and cook until all moisture evaporates.
  4. Add chopped tomatoes, balsamic vinegar, and water. Let it simmer for around 3-4 minutes.
  5. Break lasagna sheets into whatever size pieces you prefer, add to the pot and cook until lasagna is almost done.
  6. Next, add the spinach and cook for another 3-4 minutes.
  7. When ready, garnish with some Italian seasoning and chilli flakes.

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