Description
Lasagna soup brings classic flavor into one pot. You get rich tomato broth, tender noodles, and a creamy tofu ricotta. It tastes cozy and cooks fast. This version uses plant-based ingredients that hold up well and deliver strong flavor. It is simple to make and ideal for weeknights.
Ingredients
Ricotta topping:
- 14 oz firm tofu, drained
- 1 clove garlic, minced
- Juice of ½ lemon
- 1/4 cup vegan parmesan shreds
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- Black pepper, to taste
- 1/2 cup vegan mozzarella shreds
Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- ½ teaspoon salt
- 1 lb vegan ground beef or vegan sausage
- 4 cloves garlic, minced
- 4 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 28 oz crushed tomatoes
- 8 cups vegan chicken broth or vegetable broth
- Pinch of sugar
- 8 lasagna noodles, broken into pieces
- 1 cup chopped spinach
- Fresh basil and parsley, for garnish
- Salt and black pepper, to taste
Instructions
Prepare the ricotta topping:
- Add the tofu, garlic, lemon juice, vegan parmesan, olive oil, nutritional yeast, Italian seasoning, and salt to a food processor. Process until smooth and creamy, scraping down the sides as necessary. Add additional salt and black pepper to taste.
- Add the vegan mozzarella and pulse until combined. Set aside.
Make the soup:
- Heat the olive oil in a Dutch oven or large pot over medium heat.
- Add the onion and ½ teaspoon of salt. Sauté, stirring occasionally, until the onion begins to soften, about 5-6 minutes.
- Add the vegan ground beef and garlic. Break up the vegan ground beef with your spatula and cook for another 6-8 minutes, until the meat begins to brown.
- Add the tomato paste, Italian seasoning, and red pepper flakes. Cook, stirring constantly, until the tomato paste darkens, 1-2 minutes.
- Add the crushed tomatoes, broth, and a pinch of sugar. Mix and bring to a boil.
- Add the lasagna noodles and lower to a simmer. Simmer, stirring occasionally, until the noodles are cooked through, about 14-16 minutes.
- Stir in the spinach, then adjust the salt and black pepper to taste.
- Top each serving with a dollop of the ricotta mixture, fresh basil, and fresh parsley. Enjoy!
Notes
- Ricotta: The ricotta topping can be made in advance and refrigerated until ready to serve.
- Storage: Store leftovers in an airtight container in the fridge for up to four days
- Freezing: You can freeze this soup, but we suggest omitting the noodles and ricotta when freezing. Once ready to enjoy, thaw the soup in the refrigerator overnight, then reheat over medium heat on the stove. Cook the lasagna pieces in a pot of water until al dente, and prepare the ricotta, then add the cooked pasta and ricotta to individual bowls when serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stove Top
- Cuisine: Italian