Lasagna Soup
Prep Time:
20 Minutes
Serves:
4–6 Servings
Cook Time:
55 Minutes
Author
Krystal Roberts
About the Recipe
This lasagna soup has all the comfort of classic lasagna in a cozy, spoonable form. Roasted garlic, tomatoes, coconut milk, spinach, sun-dried tomatoes, and crispy chickpeas create layers of flavor and texture.
Ingredients
- For the Crispy Chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tbsp paprika
- Pinch of salt
- For the Soup
- 1 whole bulb garlic
- 2 tbsp olive oil
- 1 white or yellow onion, thinly sliced
- 2 carrots, diced
- 1 leek, sliced
- 1½ tsp dried thyme
- 1 tbsp dried oregano
- Red pepper flakes, to taste
- 1 tbsp white miso paste
- 1 can (14 oz) whole peeled plum tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 3⅓ cups vegetable broth
- ¾ cup chopped sun-dried tomatoes
- 1 tsp agave syrup or maple syrup
- 5 oz lasagna sheets, broken into bite-sized pieces
- 3–4 cups fresh spinach
- Salt and freshly ground black pepper, to taste
Linked Recipes
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Slice the top off the garlic bulb to expose the cloves. Drizzle with olive oil, wrap in foil, and place on one side of a baking sheet.
Step 3
Pat the chickpeas dry. Toss with olive oil, paprika, and salt, then spread on the other side of the baking sheet.
Step 4
Roast for 25–30 minutes, shaking the chickpeas halfway through, until golden and crispy. Continue roasting the garlic for another 10–15 minutes if needed.
Step 5
Once cool enough to handle, squeeze the roasted garlic cloves from their skins and set aside.
Step 6
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and leek, and cook for 8–10 minutes, until softened.
Step 7
Stir in the roasted garlic, dried thyme, oregano, red pepper flakes, and miso paste. Cook for 1–2 minutes.
Step 8
Add the tomatoes, coconut milk, vegetable broth, sun-dried tomatoes, and agave or maple syrup. Break up the tomatoes and bring to a gentle simmer.
Step 9
Simmer for 15–20 minutes to allow the flavors to develop.
Step 10
Stir in the broken lasagna noodles and cook according to the package directions, stirring occasionally.
Step 11
Add the spinach and cook for 1–2 minutes, until wilted. Season with salt and black pepper.
Step 12
Ladle into bowls and top with the crispy chickpeas. Serve with crusty bread and vegan Parmesan or vegan ricotta if desired.
