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Vegan Lasagna Noodle Soup

What you need: 

1 tablespoon olive oil
7 ounces vegan sausage (I use Gimme Lean Sausage Style Veggie Protein)
1 onion, chopped
2-3 carrots, thinly sliced
2-3 stalks celery, chopped
3-4 cups fresh spinach, chopped
2 cloves garlic, chopped
3-4 ounces vegan cream cheese
1/4 cup nutritional yeast
Italian seasoning, to taste
cayenne pepper, to taste
4-5 cups vegetable broth
1 (15 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1/2 (12 ounce) box lasagna noodles, broken up into bite sized pieces

What you do: 

1. In big soup pot, sauté vegan sausage with onions, carrots, and celery until carrots are tender and sausage is slightly browned. Add chopped spinach and sauté.
2. Add garlic and sauté for 1 minute. Stir in cream cheese, nutritional yeast, and seasonings until cream cheese melts and all ingredients are blended.
3. Add broth, diced tomatoes, and tomato sauce to pot. Add noodles and cook until noodles are tender.
4. Allow to simmer on low for about 10-20 minutes.
Source of recipe: I created this recipe after my husband put the leftover lasagna into his vegetable soup. He has mixed leftovers together before, but this time his concoction was actually good!

Preparation Time: 
15 minutes, Cooking time: 45 minutes
Cooking Time: 
45 minutes
Recipe Category: 


This looks delicous but it's difficult to find vegan ground sausage/ground beef around here, any subs?


:)>>> This was sooooo good! Me and my mom were crazy about it! :D

I ended up added 6 cups of veggie broth (I made sure to drain the diced tomatoes) and a 8oz box of whole wheat lasagna noodles (next time I'll cut mine a liiiiiitle bit smaller). I also used Vegan Gourmet's cream cheese which I found out I like a lot more than Tofutti. Anyways, I'm rambling.

This soup rocks.

Thanks for sharing!!


:> this was amazing.


I loved this recipe.  I added tons of mushrooms (portabella and shitaki) OMGoodness.  It was so husband (who is not a vegan) loved this.  It was even more delish the next day for lunch...


very rich, creamy, savory, and thick. Because of how thick it gets, I had to keep a close eye on it to prevent it from burning (some still did, but was still delicious). It thickens more after being refrigerated.
I'll definitely make this again.



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