Vegetable Lasagna Soup (vegan + high-protein!)

5 from 1 review

Vegetable Lasagna Soup (vegan + high-protein!)

All of the deliciousness of a vegetable lasagna wrapped up in a warming and nourishing soup that's super easy to make. Each serving packs over 30 grams of protein!

Prep Time30

Cook Time30

Total Time1

Course: dinner, Soup

Cuisine: American

Servings: bowls

Calories: 499kcal

Author: Sarah Rotavera

Ingredients

1 tablespoon extra virgin olive oil
1 onion white or yellow, finely chopped
2 bell peppers cored and finely chopped (or 2-3 carrots)
2 small zucchini finely chopped (or 3 celery ribs)
8 ounces cremini mushrooms finely chopped
3-4 garlic cloves minced
2 15-ounce cans diced tomatoes with their juices
7 ounces tomato paste
2 teaspoons dried basil
2 teaspoons dried oregano
4 cups vegetable broth
5 ounces baby spinach
8 ounces pasta of choice (or broken lasagna sheets) preferably whole grain
1 batch vegan ricotta such as tofu ricotta or cashew ricotta
fresh basil or parsley for serving (optional)

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (tender but still firm to bite). Strain and set aside.
Meanwhile, in a large pot, warm the olive oil over medium heat.
To the pot, add the onion, peppers, and zucchini. Cook until the onion is translucent, about 5 minutes.
Next, add the mushrooms and garlic. Continue to cook until mushrooms release their liquid, about 5 minutes more.
Stir in 4 ounces tomato paste, 2 teaspoons dried oregano and 2 teaspoons dried basil. Continue to cook for 1 minute.
Pour in the diced tomatoes and vegetable broth. Bring to a low boil then reduce to a simmer. Stir in the baby spinach then cover and cook until wilted.
Ladle soup into individual bowls. Add ¼ of the cooked pasta to each bowl. If storing leftovers be sure to store the cooked pasta separate from the soup!
Garnish with tofu or cashew ricotta and fresh herbs. Season with salt & pepper, to taste, and enjoy!

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose. The nutrition information is calculated using 1/4 of the tofu ricotta recipe for each bowl of soup.

Nutrition