🇮🇹 I'm OBSESSED with this One Pot Vegan Lasagna Soup!

In a large dutch oven or pot on medium heat, add olive oil and crumbled vegan sausage, mushrooms, and onion and cook for 4-5 mins. Stir regularly to avoid sticking.

Add in the garlic, tomato paste, and Italian seasoning and cook for 1 min stirring constantly.

Add in the vegetable broth and marinara and bring to a light boil.

Break the lasagna noodles into bite-sized pieces about 1-2 inches and add directly into the pot. If using homemade noodles, cut them into triangles.

Cook for about 7-9 mins or until noodles are just slightly undercooked.

Add in the cashew cream and cook for another 2-3 mins.

Add in the spinach and ¾ cup of the mozzarella cheese and season with salt, pepper, and red chili flakes to taste.

Serve with a little mozzarella and fresh basil leaves if desired.

Equipment Needed

Spice Level:

Dietary