Vegan Lasagna Soup
User Reviews
4.5
6 reviews
Excellent
Vegan Lasagna Soup
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This vegan lasagna soup puts everything you love about your favorite vegan lasagna in a rich and cozy soup. No baking or layering required—just a big spoon!
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Ingredients
- 2 carrots, chopped
- 2 celery ribs, chopped
- 1 yellow onion, chopped
- 4 garlic cloves
- 2 tablespoons of olive oil
- 1 pint of button mushrooms, diced
- ½ teaspoon of salt
- ½ teaspoon of pepper
- 2 teaspoons of Italian seasoning
- 3 tablespoons tomato paste
- 1 (24-ounce) jar of marinara sauce
- ¼ teaspoon of red pepper flakes
- 6 cups of water
- 2 vegetable bouillon cubes
- 9 lasagna noodles, broken into pieces
- 1 (12-ounce) package of silken tofu
- ¼ cup of fresh basil, chopped, for garnish
Instructions
- Place the carrots, celery, onion, and garlic in a food processor. Pulse until finely chopped, but not completely pureed.
- In a large pot over medium-high heat, heat the oil. Add the vegetable mixture and cook for 5 minutes, occasionally mixing. Add the mushrooms, salt, pepper, Italian seasoning, and tomato paste. Mix well, cover, and cook for 5 minutes occasionally mixing to prevent burning. The mushrooms should release liquid. If not, add a splash of water. Saute for 5 minutes.
- Add the marinara sauce, red pepper flakes, water, and bouillon cubes. Cover with the lid and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.
- Turn off the heat, add the broken lasagna noodles, cover with the lid, and allow it to sit undisturbed for 15 minutes.
- Uncover, and taste one noodle for doneness. If they are still raw, cover with the lid and allow the soup to sit for 5 minutes or until the pasta is fully cooked without turning on the heat. This will ensure the pasta does not get overcooked and become mush.
- When the pasta is finished, add in the block of silken tofu. Gently using a spoon, break apart the tofu into small chunks.
- Serve hot garnished with basil.
Equipments used:
Notes
- airtight container
- Avoid soggy lasagna noodles: The noodles will soften as they sit in the soup, so if you want to keep them firm, cook them in a separate pot of boiling water. Also, store them in their own airtight container. You can stir them into the soup right before serving.
- If you’re using gluten-free noodles: Cook them to al dente (tender with a slight bite) in a pot of boiling water. They’re more likely to fall apart if cooked in the soup.
Nutrition Information
Show Details
Serving
1g
Calories
458kcal
(23%)
Carbohydrates
73g
(24%)
Protein
20g
(40%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Sodium
1589mg
(66%)
Potassium
1471mg
(42%)
Fiber
8g
(32%)
Sugar
16g
(32%)
Vitamin A
6152IU
(123%)
Vitamin C
22mg
(24%)
Calcium
124mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 458kcal | 23% |
| Carbohydrates | 73g | 24% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1589mg | 66% |
| Potassium | 1471mg | 31% |
| Fiber | 8g | 32% |
| Sugar | 16g | 32% |
| Vitamin A | 6152IU | 123% |
| Vitamin C | 22mg | 24% |
| Calcium | 124mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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