Description
This Vegetarian Lasagna Soup captures all the cheesy, comforting flavors of traditional lasagna in a hearty, one-pot soup. Packed with plant-based crumbles, vegetables, lasagna noodles, and a rich tomato broth, it’s a cozy and satisfying meatless meal.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- 1 (14 oz) package plant-based “beef-less” ground crumbles
- 1 (32 oz) bottle marinara sauce
- 6 cups vegetable stock
- 1 (14 oz) can fire roasted diced tomatoes
- 6 to 8 lasagna sheets, broken into medium pieces
- 1 cup grated Parmesan cheese
- ½ cup ricotta cheese
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the chopped onion and minced garlic; sauté until the onion becomes translucent, about 1–2 minutes.
- Stir in the chopped red bell pepper and the fire roasted tomatoes, and cook briefly to combine.
- Add the plant-based crumbles. Break them up and cook until they begin to brown, stirring frequently, about 4–5 minutes.
- Sprinkle in the sea salt, black pepper, garlic powder, Italian seasoning, and dried parsley. Stir well to distribute the seasonings.
- Pour in the vegetable stock and the marinara sauce. Stir carefully to avoid lumps.
- Add the broken lasagna sheet pieces into the soup, ensuring they are submerged in the liquid.
- Bring the soup to a simmer, then reduce heat and let it simmer gently for 15–20 minutes, or until the lasagna noodles are tender and cooked through.
- Once the noodles are done, stir in the grated Parmesan and the ricotta until melted and well incorporated.
- Taste and adjust seasoning if needed before serving.
Notes
- To make it gluten-free, use gluten-free lasagna sheets.
- For added nutrition, stir in greens like spinach or kale in the last few minutes of cooking.
- Leftovers may thicken; add a splash of broth when reheating.
- Swap plant-based crumbles with cooked lentils for a whole-food option.
- Use regular diced tomatoes for a milder flavor.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 6g
- Sodium: 880mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 20mg
