Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 6 no-boil lasagna noodles, broken into pieces
- Salt and pepper, to taste
- 1 cup unsweetened plant-based milk
- 1/4 cup nutritional yeast (optional)
- Fresh basil or parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until translucent.
- Add minced garlic and cook for 1 minute, stirring constantly.
- Add carrots, celery, red bell pepper, and zucchini. Sauté for 5–6 minutes until vegetables are slightly softened.
- Stir in dried oregano, dried basil, and crushed red pepper flakes. Mix well to coat vegetables evenly.
- Pour in crushed tomatoes and vegetable broth. Season with salt and pepper. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
- Break lasagna noodles into bite-sized pieces and add to the pot. Ensure noodles are submerged. Simmer for 10–12 minutes, stirring occasionally.
- Stir in plant-based milk and nutritional yeast. Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh basil or parsley.
Notes
Use frozen or pre-chopped vegetables to save prep time.
For a smoother soup, blend half of the mixture before adding noodles.
Store leftovers in the fridge for up to 4 days.
- Prep Time: 15
- Cook Time: 30