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Cozy Vegetarian Lasagna Soup

Cozy Vegetarian Lasagna Soup for a Warm, Hearty Dinner

Cozy Vegetarian Lasagna Soup is a comforting dish that brings warmth and hearty flavors, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Extra Virgin Olive Oil Substitute with neutral oil if preferred.
  • 1 medium Onion Use shallots for a milder taste.
  • 3 cloves Garlic Fresh garlic is ideal, but garlic powder is a substitute.
  • 1 medium Red Bell Pepper Can substitute with any bell pepper or skip for lower carbs.
  • 1 teaspoon Sea Salt Adjust to taste based on dietary restrictions.
  • 1/2 teaspoon Black Pepper Freshly ground offers the best flavor.
  • 1 tablespoon Italian Seasoning Use your favorite herb mixture if unavailable.
  • 1 teaspoon Dried Parsley Can swap for fresh parsley or omit if preferred.
For the Protein and Tomato Layer
  • 2 cups Plant-Based Beef-Less Ground Crumbles Substitutes include lentils or chopped mushrooms.
  • 14 ounces Fire-Roasted Tomatoes Canned diced tomatoes can be replaced.
  • 4 cups Vegetable Stock Homemade or any low-sodium stock is a great choice.
  • 1 cup Marinara Sauce Opt for high-quality or homemade sauce for best results.
For the Pasta and Creaminess
  • 8 sheets Lasagna Sheets Break sheets into medium pieces or use gluten-free pasta.
  • 1 cup Parmesan Cheese Nutritional yeast works as a vegan alternative.
  • 1 cup Ricotta Cheese Can use cashew cream for a vegan option.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a medium Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Once hot, add 1 diced onion and 3 cloves of minced garlic. Sauté for about 1-2 minutes, or until the onion becomes translucent and fragrant.
  2. Stir in 1 chopped red bell pepper and a 14 oz can of fire-roasted tomatoes. Continue to sauté them for 2-3 minutes until the bell pepper brightens in color and becomes slightly tender.
  3. Next, add in 2 cups of plant-based beef-less ground crumbles. Cook for 4-5 minutes, breaking up the crumbles with a wooden spoon until browned.
  4. Sprinkle in 1 teaspoon of sea salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of dried parsley, and 1 tablespoon of Italian seasoning. Mix everything together and let the spices toast for a minute.
  5. Pour in 4 cups of vegetable stock and 1 cup of marinara sauce, stirring to combine. Bring the mixture to a gentle simmer and let it simmer for 5 minutes.
  6. Break 8 lasagna sheets into medium-sized pieces and gently stir them into the simmering soup. Allow the soup to simmer for 15-20 minutes, or until the pasta is tender.
  7. Once the pasta is cooked, stir in 1 cup of grated Parmesan cheese until it’s fully melted.
  8. Spoon the soup into oven-safe bowls and top each with shredded mozzarella cheese. Place the bowls under the broiler for 2-3 minutes.
  9. Remove the bowls from the oven with care. Top each serving with a dollop of ricotta cheese for added creaminess.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 18gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 800mgPotassium: 900mgFiber: 6gSugar: 8gVitamin A: 1000IUVitamin C: 40mgCalcium: 300mgIron: 3mg

Notes

Prep ahead by chopping all vegetables and measuring ingredients beforehand. Store leftovers in an airtight container for up to 3 days. To reheat, add a splash of vegetable stock.

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