How to make Lasagna Soup
Do you want that delicious and comforting taste of lasagna but without having to do all the work, or wait for it to bake? Let me show you how to make lasagna soup and you can get all those fantastic flavours in a fraction of the time. It’s whole food plant-based, and you can easily make it gluten-free if you use brown rice noodles.
If you want to amp it up to the next level then make sure to whip up a batch of my Tofu Ricotta to put on top. You can make it while everything else is cooking without adding any time needed! Talk about a win-win! The nutritional information below doesn’t include the ricotta, but you can figure that out looking at the info in that recipe.
I’ve got a big list of vegetables below, but this recipe is super flexible. Feel free to add or swap out any to your liking. Zucchini would be lovely in this, and peppers too! I didn’t do it this time around, but I’ve been known to throw in a handful of hearty-green at the end like spinach or kale and let it wilt into the broth. You do you - it’s already packed with nutrients and is high in protein, fibre, iron and it has a crazy amount of vitamin D!
This is our new family favourite. It's hearty and filling. Comfort food at it's finest. Save yourself hours making regular lasagna with this healthy plant-based alternative that's so quick you could make it on a weekday!
Want lasagna in a fraction of the time? I’ll show you how to make lasagna soup. Packed with protein and fibre, your whole family will love it!
- 1 Medium Onion (diced)
- 1 Carrot (diced)
- 1 Celery Stalk (diced)
- 8 oz Mushrooms (sliced)
- 3 1/2 cup Low Sodium Vegetable Broth
- 3 clove Garlic (minced)
- 1/2 cup Brown or Green Lentils (dry)
- 28 oz Diced Tomatoes
- 1/2 tbsp Dried Oregano
- 1/2 tbsp Dried Basil
- 1/4 tsp Nutmeg
- 10 Whole Wheat Noodles (or gluten-free noodles)
Heat up a large ass soup pot and water sautee the onions, celery, mushrooms and carrots until tender - about 6-8 minutes.
Add vegetable broth, garlic, lentils, spices and tomatoes. Bring to a boil, reduce and simmer that bad boy for about 30 minutes.
During this time start boiling the water for the lasagna noodles and cook them according to the package directions when completely.
While everything else is happening you're going to whip up the tofu ricotta. See that recipe on this site.
When the noodles are ready, drain the cooking water and add them to the soup and check to make sure the vegetables are tender and the lentils are cooked.
Ladle into individual bowls and put a healthy amount of the tofu ricotta on stop and SMASH IT INTO YOUR MOUTH!!!
Servings 6
- Amount Per Serving
- Calories 465kcal
- % Daily Value *
- Total Fat 3.7g6%
- Saturated Fat 0.3g2%
- Sodium 471mg20%
- Potassium 500mg15%
- Total Carbohydrate 85.7g29%
- Dietary Fiber 15g60%
- Sugars 7.6g
- Protein 20.7g42%
- Calcium 3 mg
- Iron 34 mg
- Vitamin D 680 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
