Description
This easy Lasagna Soup recipe is loaded with plant-based protein crumbles, pasta, tomatoes, and creamy cheese for the best comfort food dinner.
Ingredients
Scale
- 1 pound plant-based savory crumbles
- 1 tablespoon onion powder
- 1 tablespoon oregano
- 4 teaspoons minced garlic
- 2 teaspoons crushed red pepper
- 2 tablespoons tomato paste
- 28 ounces can diced roasted tomatoes
- 6 cups vegetable stock
- ½ cup basil leaves
- salt and pepper to taste
- 16 ounces bowtie pasta
- Extra basil for garnish
- 8 ounces ricotta
- ½ cup grated parmesan cheese
- 1 cup shredded mozzarella
- ¼ teaspoons salt
- pinch pepper
Instructions
- Step: Brown plant-based crumbles in olive oil for 6-8 minutes.
- Step: Add onion powder, garlic, oregano, and red pepper flakes, and cook for 1 minute.
- Step: Add tomato paste and stir.
- Step: Add diced tomatoes, basil, and vegetable stock. Bring to a boil. Reduce heat and simmer for 30 minutes.
- Step: Meanwhile, cook noodles according to package directions.
- Step: In a small bowl, mix all cheese ingredients.
- Step: When noodles are done cooking, strain and add to the soup.
- Step: To serve, add a small dollop of the cheese mix to the bottom of your bowl and slowly add soup. Garnish with mozzarella and basil.
Notes
Cook the pasta separately to keep it from soaking up too much broth while storing leftovers. Fresh basil adds the best flavor and makes the soup taste extra homemade. Store leftovers in an airtight container for 3-5 days.
- Prep Time: PT5M
- Cook Time: PT45M
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 45 mg
Keywords: lasagna soup, dinner, pasta, soup, comfort food