vegan white lasagna soup

By Jessica Swartz April 15, 2023 24 mins read 76 Views

The coziest soup to warm you up on those gray days! This creamy white vegan lasagna soup takes only 30 minutes to prepare.

Recently, I made my official return to the HOT FOR FOOD YouTube channel by posting a RECIPE. I had a craving for soup and wanted to make white lasagna soup. My debut book Vegan Comfort Classics contains a recipe for traditional lasagna with tomato sauce. It's time to give birth to the sibling. See the chaos of this RECIPE. Video below!

The broth uses my fave--chicken-flavored bouillon--and has lots of garlic and tasty shitakes to pack it with flavor. I then added some Italian vegan shitakes, and lots of cream to thicken and make it white. For the record I used oven-ready pasta but it doesn't matter if you boil regular noodles or use them. I believe the cooking time will be about the same.

Let's make the most of the soup season while we still can. Let me know your thoughts after you try this recipe.

Try my popular vegetable dumpling soup or the classic minestrone if you want to find more soup recipes!

Vegan white lasagna soup

Preparation Time ten minute

Cook Time 45 Minutes

Servings

Lauren Toyota Author

Ingredients

2 vegan Italian-style sausages, crumbled
8 oz shitake mushrooms, sliced
2 tbsp olive oil
1 C finely chopped onion
1 C finely chopped celery
1 c finely shredded or chopped carrot
2 tbsp minced garlic
1 tbsp fresh thyme
1 tbsp dried oregano
2 tsp of 2 cubes vegan bouillon paste with chicken flavor
5 C hot water
7 oz lasagna noodles
2 C unsweetened nondairy milk
1/2 C vegan sour cream
1/2 C vegan cream cheese
2/3 C vegan parmesan cheese shreds
2 C frozen chopped spinach
To taste: sea salt and black pepper ground
1 finely chopped Italian parsley, separated

Instructions

The sausage crumbles can be browned in a cast iron pan, or the large pot you will use to make the soup. If needed, cook over medium heat, adding a little oil if necessary, until the sausage crumbles are browned. This should take about 6 to 7 min.
You can cook the soup in the same pan as the sausage or, if you prefer, transfer the browned sausage from the Dutch oven or stockpot to a separate dish.
Add the shitakes into a stockpot or Dutch oven and cook on medium heat for 6 to 7 minutes. At this point, do not add any oil to the pan. I cook my mushrooms in a pot that is mostly dry, letting their juices evaporate. Once the mushrooms have shrunk down to half their original volume, add olive oil and celery and carrot. Cook for 4 to 5 mins until softened. Add garlic, oregano and thyme and continue to cook for 2 to 3 more minutes. Add the hot water and stir in the bouillon paste, coating all the vegetables.
Bring the lasagna to a boil by breaking it up into the pot. Stir the noodles occasionally to prevent them from sticking together. After 8-9 minutes, reduce heat to medium, add non-dairy milk and the other ingredients: sourcream, cream cheese and parmesan. Continue cooking for another 10 minutes, or until the lasagna is al dente. To taste, add sea salt and black pepper. Add 1 teaspoon each. You can adjust the amount to suit your taste and depending on what bouiloons you use. Add half
At the end, add the cooked sausage and half of the parsley. Garnish with extra parsley and vegan parmesan, if desired.

The first time that Lauren Toyota posted about vegan white lasagna, it appeared on Hot for Food.

By: Lauren Toyota
Title: vegan white lasagna soup
Sourced From: www.hotforfoodblog.com/recipes/2023/04/14/vegan-white-lasagna-soup/
Published Date: Sat, 15 Apr 2023 01:58:18 +0000

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Statistics

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