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Comforting Vegetarian Lasagna Soup

Savor Cozy Nights with Comforting Vegetarian Lasagna Soup

Comforting Vegetarian Lasagna Soup combines traditional lasagna flavors in a cozy soup, making it perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Extra Virgin Olive Oil Adds richness and helps sauté ingredients.
  • 1 medium Onion Provides a savory base.
  • 3 cloves Garlic Minced; enhances flavor depth.
  • 1 medium Red Bell Pepper Adds sweetness and color.
  • 1 teaspoon Sea Salt Essential for flavor enhancement.
  • 1 teaspoon Black Pepper Adds heat.
  • 1 tablespoon Italian Seasoning Provides a classic herby flavor.
  • 1 tablespoon Dried Parsley Enhances the dish's aroma and color.
For the Protein
  • 1 cup Plant-Based Beef-Less Ground Crumbles Provides protein and texture.
For the Tomatoes
  • 14 oz Fire-Roasted Tomatoes Adds depth and a subtle smokiness.
  • 4 cups Vegetable Stock Forms the soup base.
  • 1 cup High-Quality Marinara Sauce Adds flavor and sweetness.
For the Pasta
  • 8 sheets Lasagna Sheets Provides heartiness and texture.
For the Creaminess
  • 1 cup Grated Parmesan Cheese Adds creaminess and depth.
  • 1 cup Organic Ricotta Cheese Provides richness and creaminess.

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large pot or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the diced medium onion and minced garlic, stirring for 1-2 minutes until they become translucent and fragrant.
  2. Add the chopped red bell pepper and the can of fire-roasted tomatoes. Sauté for an additional 2-3 minutes.
  3. Add the plant-based beef-less ground crumbles to the pot. Cook for about 4-5 minutes, stirring occasionally.
  4. Sprinkle in sea salt, black pepper, Italian seasoning, and dried parsley. Stir thoroughly to combine.
  5. Pour in 4 cups of vegetable stock and 1 cup of marinara sauce, stirring to combine. Bring to a gentle simmer.
  6. Break the lasagna sheets into quartered pieces and add them to the simmering soup. Simmer for 15-20 minutes.
  7. Stir in 1 cup of grated Parmesan cheese until it melts into the broth.
  8. Ladle the soup into oven-safe bowls, top with mozzarella cheese, and broil for 2-3 minutes until bubbly.
  9. Add a dollop of ricotta cheese on top of each bowl before serving.

Nutrition

Serving: 1bowlCalories: 360kcalCarbohydrates: 44gProtein: 18gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 25mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 7gVitamin A: 1500IUVitamin C: 70mgCalcium: 300mgIron: 3.5mg

Notes

Use fresh vegetables and high-quality marinara sauce for the best flavor. Adjust seasoning to taste before serving.

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