Ingredients
Scale
- 8 oz lasagna noodles
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 2 cups spinach
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup cashew cream (or any non-dairy cream)
- Fresh herbs for garnish
Instructions
- Cook the lasagna noodles according to package instructions, then set aside.
- In a large pot, sauté the onion and garlic until fragrant.
- Add the diced tomatoes, vegetable broth, zucchini, bell pepper, and Italian seasoning. Season with salt and pepper to taste. Bring to a simmer and cook until the veggies are tender.
- Stir in the spinach and cook until wilted.
- Add the cooked lasagna noodles and cashew cream, stirring until well combined and warmed through.
- Serve hot, garnished with fresh herbs.
Notes
For a thicker soup, add more cashew cream or some nutritional yeast. Other vegetables can be added based on preference. Letting the soup sit enhances flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg