Go Back

Vegan Lasagna Soup

Print Recipe
A classic recipe for lasagna soup, veganized. It's a great meal for the whole family, featuring a variety of veggies with optional tofu ricotta.
Course Main Course, Soup
Cuisine American, Italian
Keyword easy vegan meal prep, easy vegan soup, healthy vegan soup, kitchen raid recipe, vegan batch cooking, vegan lasagna soup, vegan meal prep
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6
Calories 406.7
Author carleigh

Equipment

Ingredients

  • 5 cloves garlic
  • 1 red onion quartered
  • 1 red bell pepper roughly chopped
  • 1 carrot roughly chopped
  • 1½ cup mushrooms regular or gourmet
  • 2 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 tbsp dried parsley
  • 1 tbsp nutritional yeast
  • 1 tbsp dried basil
  • 24 oz pasta sauce canned
  • 28 oz canned diced tomatoes
  • 4 cups vegetable broth homemade or storebought
  • 12 lasagna noodles uncooked, broken into 2-inch pieces
  • ½ cup vegan cream such as cashew cream or coconut milk

Tofu Ricotta (optional)

  • 350 gram extra firm tofu 1 block
  • ¼ cup nutritional yeast
  • 1 lemon juiced
  • 2 tbsp apple cider vinegar
  • 3 cloves garlic
  • 1 handful fresh parsley

Instructions

  • In a food processor, combine the garlic, red onion, bell pepper, carrots and mushrooms into a veggie “ground”. You can do this in batches if your food processor isn’t big enough. 
  • Transfer the veggie ground to a pot over medium heat, with olive oil, if desired. Saute for 3 to 5 minutes, until softened slightly. 
  • Then add the tomato paste, soy sauce, parsley, nutritional yeast, and dried basil. Stir until the spices are fragrant and the veggies are cooked more, approximately 5 minutes. 
  • Add the pasta sauce, diced tomatoes and vegetable broth. Bring it to a boil, then add the broken lasagna noodles. Stir in the vegan cream, then reduce the heat and simmer until the noodles are tender, approximately 10 minutes. 
  • While this is cooking, you can whip up the vegan ricotta if desired (or just use vegan cheese). Combine the tofu, nutritional yeast, lemon, apple cider vinegar, garlic, and a handful of fresh parsley in the food processor until smooth.
  • Scoop the lasagna soup into bowls, then add the tofu ricotta and enjoy!

Nutrition

Calories: 406.7kcal | Carbohydrates: 68.8g | Protein: 19.3g | Fat: 8.4g | Saturated Fat: 2.3g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 0.4g | Sodium: 1689.5mg | Potassium: 1174.5mg | Fiber: 9.3g | Sugar: 15g | Vitamin A: 3452.5IU | Vitamin C: 61.4mg | Calcium: 143mg | Iron: 5.6mg