Lasagne Soup

Lasagne Soup

This one came about because we both love lasagne but sometimes you just want something you can slurp from a bowl on the sofa, and this is exactly that. All the cosy, rich, tomatoey flavours of a proper lasagne but in soup form, which honestly feels like a bit of a cheat code. The mushroom mince and lentils give it this amazing hearty depth, and the broken lasagne sheets go perfectly silky in the broth. We make this one constantly through autumn and winter and it never gets old. Seriously, make this tonight, it's one of those recipes that'll immediately go into your regular rotation.

Cook: 50 min
Serves 4

Before You Start

  • Blender
  • Large pan with lid

Ingredients

  • 1 tbsp sun-dried tomato oil - from the jar
  • 1 tsp dried oregano
  • 1 tbsp tomato purée
  • 1 red onion
  • 2 celery stick
  • 1 carrot
  • 3 garlic cloves
  • 4 sun-dried tomatoes
  • 1 sprig of rosemary
  • 3 thyme sprigs
  • 400g mushrooms - we used chestnut mushrooms
  • 1 x 400g can of green lentils
  • 100ml red wine
  • 2 x 400g can(s) of chopped tomatoes
  • 500ml vegetable stock
  • 200g lasagne sheets
  • sprig of basil
  • 50g plant-based cheese
  • Salt & pepper to taste
  • nutritional yeast
  • sourdough
  • side salad

Method

1

First, prep your ingredients

  • Peel, halve and finely dice the red onion
  • Trim and finely dice the celery
  • Peel, trim and finely dice the carrot
  • Peel and finely grate the garlic
  • Finely slice the sun-dried tomatoes
  • Pick and finely dice the rosemary and thyme
  • Blitz the mushrooms in the blender to make a “mince”
  • Drain the lentils
  • Prepare the stock
  • Roughly break up the lasagne sheets
  • Grate the plant-based cheese
  • Pick the basil leaves
2

Now, make the ragù

  • Warm the oil in a large pan over a medium heat
  • Add the onion, celery, carrot and a pinch of salt to the pan and stir for 7-8 minutes
  • Add the garlic and sun dried tomatoes and stir for 2 minutes
  • Add the oregano, thyme and rosemary and stir for 1 minute
  • Add the mushrooms and stir for 6-7 minutes
  • Add the tomato puree and red wine and stir for 4-5 minutes
  • Add the chopped tomatoes and stir for 3 minutes until simmering
  • Add the vegetable stock and stir for 2-3 minutes until simmering
  • Add the broken lasagne sheets and lentils and stir until they’re well covered
  • Turn the heat down, put the lid on and leave to simmer for 7-8 minutes until the pasta is al-dente, stirring occasionally to prevent catching
3

Finish the soup

  • Taste the soup and season to perfection with salt and pepper
  • Sprinkle the dairy free cheese over the top of the soup, put the lid on and leave to simmer for 2 minutes
4

Time to eat! 

  • Spoon the soup into 4 bowls, sprinkle over the basil leaves, some nutritional yeast and serve immediately with good quality brown sourdough bread and a salad on the side

Tips & Variations

  • Use the right pasta shape: Lasagne sheets are what make this feel special and different, but if you don't have any, broken pappardelle or even rigatoni works really well too.
  • Add it at the end: We always stir the pasta in for the last 10 minutes of cooking so it stays nicely al dente rather than going too soft and starchy in the broth.
  • Make it creamier: A big dollop of vegan creme fraiche or cashew cream stirred in right at the end takes this to another level if you want something extra indulgent.

Why This Works

The trick is blitzing the mushrooms into a mince before you cook them down, because they soak up all those gorgeous herb and tomato flavours and give the soup a really meaty, satisfying texture that you wouldn't get from chopped mushrooms. The sun-dried tomatoes are the other secret weapon here, they add this deep, almost jammy richness that makes the whole thing taste like it's been cooking for hours even though it hasn't. Trust us on this one, don't skip them.