Creamy Lasagna Soup
User Reviews
5
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
324 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
Italian
Creamy Lasagna Soup
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Creamy Lasagna Soup transforms traditional lasagna ingredients into a comforting soup featuring broken lasagna sheets, mushrooms, onion, garlic, tomato puree, and vegan creaminess from sour cream and vegan cheeses. It combines herb-infused broth with textured vegetarian protein and melted cheeses, delivering the flavors of lasagna in a warm, savory bowl perfect for chilled days or casual meals.
Description
This soup begins by sautéing onions, garlic, and mushrooms in olive oil with balsamic vinegar to build flavor. A seasoned broth with Italian herbs, spices, and nutritional yeast is added along with broken lasagna noodles cooked until al dente. Tomato puree, vegan parmesan, and non-dairy sour cream are stirred in for a creamy, tangy texture mimicking classic lasagna layers.
The finished soup is topped with vegan mozzarella and a spiced vegetarian ground mixture seasoned with basil and tajin, adding protein and melted cheesy notes. It combines familiar lasagna tastes and textures in a spoonable format.
This recipe accommodates dietary preferences by substituting lentils or chopped vegan chicken for ground meat and using gluten-free pasta if needed. Adjusting broth quantity alters soup thickness to personal taste, and alternatives to dairy-based sour cream provide options for various diets.
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Ingredients
For the Soup
- 2 teaspoon extra virgin olive oil
- 1/2 cup onion chopped
- 3 cloves garlic minced
- 2 ounces mushroom or more to taste. Use white, cremini, baby portobello, or any other type that you like, sliced
- 1 teaspoon balsamic vinegar
- 4 cups water or stock
- 1 teaspoon italian herb blend
- 1 teaspoon basil dried
- 1 teaspoon onion powder
- 1/4 teaspoon pepper flakes
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon nutritional yeast (optional)
- 6 lasagna sheets broken into pieces, use gluten-free, if needed.
- 5 ounces tomato puree or tomato sauce, canned
- 1/4 cup vegan parmesan cheese
- 1/3 cup sour cream or non-dairy yogurt, or use a 1/2 cup of cashew cream. You can use more for creamier, non-dairy
For Topping
- 1/4 cup vegan mozzarella or more, to taste
- 2 ounces vegetarian grounds or use lentils or chopped vegan meat sub or finely chopped walnuts
- 1/2 teaspoon basil dried
- 1/2 teaspoon tajin seasoning or Cajun spice or pepper flakes
Instructions
- Heat a large saucepan or somewhat deep skillet over medium heat. Add the olive oil, and once the oil is hot, add the onion and garlic and a good pinch of salt. Cook until the onion is starting to turn golden, adding splashes of water in between to help the onion cook evenly, 4 to 8 minutes.
- Then, mix in the mushrooms and balsamic vinegar and another pinch of salt, and cook for a minute. Now, mix in the water or stock, dried herbs and spices, pepper flakes, salt, pepper, and nutritional yeast. Bring to a boil, then add the broken lasagna sheets. Mix well, then partially cover the pan, and cook for 14 to 18 minutes, or until the lasagna sheets are al dente
- Mix in the tomato puree, vegan parmesan, and non-dairy sour cream. Bring to a boil again, then taste and adjust flavor and also check that the lasagna sheets are cooked. If they’re not done to your preference, cover the pan and continue to cook for another few minutes.
- You can do this next step either with the soup in an ovenproof dish or ladled into individual, oven-safe bowls. Top the soup with the vegan mozzarella, basil, Tajin, and veggie crumbles, and put it under the broiler for 2 to 4 minutes for the cheese to melt and start to get a little golden, then serve. If you don’t want to put the pan into the oven, then cook your veggie grounds on a skillet for a few minutes with a pinch of salt and the Tajin or pepper flakes and dried basil. Mix and cook until the veggie grounds are crisp to your preference, then sprinkle over the hot soup in the pot. Top it with the vegan mozzarella, and cover it with the lid. Do this while the soup is still hot, and you have just switched off the heat, so that the cheese will melt on top.
- Serve with garlic bread, sourdough, or any other bread that you like.To store: refrigerate in a closed container for upto 3 days. Reheat in a saucepan or microwave with additional stock as the soup would have thickened. Add some fresh toppings
Notes
- You can substitute vegetarian grounds with lentils or chopped vegan chicken for protein.
- Use gluten-free lasagna noodles for a gluten-free version of this soup.
- Adjust soup consistency by adding more stock when incorporating cream and tomato puree if a brothier texture is desired.
- Other pasta types can replace lasagna sheets if they are unavailable.
- The recipe is soy-free and nut-free if suitable vegan cheese and meat substitutes are chosen.
Nutrition Information
Show Details
Calories
324kcal
(16%)
Carbohydrates
50g
(17%)
Protein
12g
(24%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
1g
(5%)
Sodium
615mg
(26%)
Potassium
425mg
(9%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
231IU
(5%)
Vitamin C
6mg
(7%)
Calcium
62mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 50g | 17% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 615mg | 26% |
| Potassium | 425mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 231IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
21 reviews
Excellent
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