Vegan Lasagna Soup
Deliciously comforting but easy to make, this vegan lasagna soup is the best way to warm up on a cold day.
Ingredients
Vegan "Meat"
- 1 drizzle olive oil
- 1 medium onion
- 4 cloves minced garlic
- 1 block firm tofu
- 2 tablespoon tomato paste
- ¼ cup soy sauce
- 1 teaspoon each of cumin garlic powder, and onion powder
Soup Ingredients
- 1 24oz jar of marinara sauce
- 6-7 cups vegetable broth add 6 for a thicker soup and 7 for a more liquid one
- 1 teaspoon each of oregano basil, Italian seasoning, red pepper
- ½ box of lasagna noodles 8 noodles
- ½ cup coconut cream
- 2-3 large handfuls spinach I used frozen
Ricotta Ingredients
- 1 box firm tofu 14 oz
- juice of ½ lemon
- 1 tablespoon tahini
- ⅓ cup nutritional yeast
- 1 ½ tablespoon basil
- 1 ½ tablespoon garlic powder
- 1 ½ tablespoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- In a large pot, drizzle a generous amount of olive oil, add the chopped onion and minced garlic, and cook them until the onion turns translucent.
- Drain the water from the tofu and crumble it up into small pieces in the pot. Add the tomato paste, soy sauce, cumin, garlic & onion powder. Cook and stir often until the tofu is crispy.
- To the pot, add the marinara sauce, broth, and soup spices. Break up the lasagna noodles into smaller pieces and add them in. Stir, cover the pot, and cook for about 15 minutes, until the noodles have cooked.
- Add the coconut cream and spinach and stir. Cook for just a few minutes, until the spinach cooks down.
- Now, to make the vegan ricotta (and I highly recommend that you do! It really elevates the dish so much).
- Add all of the ricotta ingredients to a blender and blend until super smooth and creamy.
- Serve the soup in bowls and add scoops of ricotta on top. Enjoy it on its own or with crispy bread!
Notes
- Taste test: Before serving the soup, give it a quick taste and adjust any of the seasonings to your personal preferences.
- Meal prepping: If you’re making this soup ahead of time, don’t add in the noodles until you’re reheating it and ready to serve.
Nutrition
Calories: 433kcalCarbohydrates: 37gProtein: 27gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gSodium: 3700mgPotassium: 1035mgFiber: 8gSugar: 13gVitamin A: 3075IUVitamin C: 24mgCalcium: 342mgIron: 7mg
Tried this recipe?Let us know how it was!