Vegan Tomato Pesto Lasagne Soup (Gluten-Free)
This Vegan Tomato Pesto Lasagne Soup is hearty, wholesome and tastes like your favourite lasagne made in one pot with lentils for protein and fibre. It’s flavoured with tomatoes, pesto and fresh basil for a delicious Mediterranean dish.
I love one-pot meals, and this cross between a soup and lasagne is the dream combination. It’s heart and wholesome, yet made with good-for-you ingredients, is packed with fibre and protein from the lentils and carbohydrates to keep you full. Flavoured with Italian-inspired herbs, fresh basil and vegan tomato pesto (this is amazing and is packed with flavour), it’s delicious, nutritious and requires minimal effort. It’s also great to make ahead of time and allow the flavours to absorb before serving. To make it gluten-free, use your favourite gluten-free lasagne sheets, too.
Why will I love this recipe?
This soup is amazing:
- Wholesome, hearty and filling
- Nostalgic, warming and cosy
- Packed with mediterranean flavours and vibes
- Tastes like your favourite lasagne in soup form
- Easy to make in one pot
- Chop, heat and simmer
- Contains lentils for protein and fibre
- Carbohydrates for energy
- Packed with tomatoes, carrots and onions for vitamins
- Flavoured with basil and tomato pesto
- Naturally vegan, egg-free and dairy-free
- Easily gluten-free and nut-free
- Made with whole-foods
- Great for friends and family
- Can be doubled or tripled to feed a crowd
- Delicious on its own or with breads
- Full of plant points and diversity for the gut
If you already love the sound of this recipe, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the soup:
- Olive oil: your favourite oil for cooking in.
- Onion: white, red or brown onion, or try shallots, too.
- Garlic: for flavour.
- Carrot: chopped small.
- Fresh thyme: I love fresh thyme, but you can also use ½ tsp dried thyme if you don’t have any fresh.
- Dried basil and oregano: for flavour.
- Cooked lentils: for protein and fibre. These are cooked green or puy lentils, but you can also use chickpeas and cannellini beans.
- Sun-dried tomatoes: for a rich tomato flavour.
- Vegan tomato pesto: this is from Sacla’ and is amazing. It adds tons of flavour, and is wheat, egg and dairy-free, unlike a lot of pesto. If you don’t have the tomato one, use the regular basil pesto.
- Chopped tomatoes: tinned tomatoes are a staple in the kitchen.
- Vegetable stock: make sure it’s vegan.
- Lasagne sheets: this is regular dried pasta, rather than fresh sheets (which often contain egg). If not, try using other pasta shapes for a minestrone-style soup.
- Baby spinach: for some brain-boosting green goodness.
- Fresh basil: to add tons of flavour.
- Salt and pepper: for flavouring.
And to serve, I like to add:
- Toasted pine nuts: or use sunflower seeds or vegan parmesan.
- Vegan cream cheese: this replicates the cheesy, creamy bechamel sauce. I use the Nush foods vegan cream cheese spread.
- Extra pesto: for added flavour.
Is this gluten-free and nut-free?
This is easily gluten-free, as long as you yes gluten-free pasta. To keep this nut-free, check your pesto and cream cheese, and swap the pine nuts on top for parmesan or sunflower seeds.
How do I make this?
This soup is ready in a few steps:
- Fry off the onion, garlic and carrot: until softened in a large pot.
- Add in the herbs and fry again: until fragrant.
- Pour in the lentils, sundried tomatoes, chopped tomatoes, pesto and stock: and stir well.
- Break apart the lasagne sheets: and stir well.
- Cook for 15 to 20 minutes: stirring every so often to break apart the sheets.
- Once soft, add the spinach and fresh basil: and stir well to soften the leaves.
- Serve in bowls: and top with cream cheese, extra pesto, some pine nut and basil.
How long will it last?
This is ideal eaten straight away or allow to cool and keep in a sealed container in the fridge for 2-3 days. Warm back up in a saucepan, adding more stock or water, as the pasta continues to absorb liquid.
What other recipes can I try?
For more one-pot meals:
- Creamy Harissa Leek Aubergine and Butterbeans
- Sun-Dried Tomato Bean and Pasta Minestrone Soup
- Chipotle Black Beans with Guacamole
- Creamy Curried Chickpeas on Toast
- Pesto Courgette Corn and Butterbeans
Vegan Tomato Pesto Lasagne Soup (Gluten-free)
This Vegan Tomato Pesto Lasagne Soup is hearty, wholesome and tastes like your favourite lasagne made in one pot with lentils for protein and fibre. It’s flavoured with tomatoes, pesto and fresh basil for a delicious Mediterranean dish.
Ingredients
For the Soup:
- 1 tbsp olive oil
- 1 onion or large spring onion, small dice
- 3 garlic cloves, peeled and crushed
- 1 carrot, small dice
- 3 sprigs fresh thyme, leaves only
- ½ tsp dried oregano and ½ tsp dried basil
- 120g cooked lentils
- 80g sun-dried tomatoes, chopped
- 60g Sacla’ Vegan Tomato Pesto
- 1 tin chopped tomatoes (400g)
- 800ml vegetable stock
- 120g lasagne sheets, broken up
To Stir In:
- 50g baby spinach, chopped
- 1 small handful fresh basil, torn
- Salt and pepper
To Serve:
- 3-4 tbsp vegan cream cheese
- 3-4 tbsp Sacla’ Vegan Tomato Pesto
- 3-4 tbsp toasted pine nuts
- Fresh basil
Instructions
- Add the olive oil to a large saucepan and once hot, add the onion, garlic, carrot, thyme, dried oregano and basil. Season with salt and pepper for cook for 5-8n minutes, until softened.
- Now add in the lentils, pesto, chopped tomatoes and vegetable stock. Break up the lasagne sheets into roughly 6 parts and add into the soup. Stir really well, allowing the lasagne sheets to separate.
- Place a lid on the pot and cook for 15-20 minutes, until the pasta has softened.
- Add in the baby spinach and basil and stir again. Allow the spinach to wilt for 5 minutes.
- To serve, spoon into bowls and top with vegan cream cheese, some pesto, pine nuts and basil.
- Enjoy straight away, or allow to cool and keep in a sealed container for 2-3 days in the fridge. To heat back up, return the soup to the saucepan with some more liquid, as the pasta will continue to absorb liquid as it sits.
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Stay in touch
I look forward to hearing what you think of this Vegan Tomato Pesto Lasagne Soup so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With lasagne love x
p.s. this recipe was first made with Sacla’, who I love, but this blog post is not sponsored and all opinions are my own.
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