Vegan lasagna soup with plant based crumbles, lots of veggies and gluten free noodles! This vegan lasagna soup recipe comes together in about 30 minutes and is easy to make! Plus the leftovers taste even better the next day after all the flavors come together. This vegan lasagna soup uses a jar of marinara sauce plus one box of veggie broth and some seasonings for the broth, as well as onions, bell peppers, carrots and garlic for veggies. I like to add plant based pea crumbles to this recipe to replace ground beef and for pasta noodles I use broken up lentil/ brown rice lasagna sheets. Then for the topping this recipe uses a tofu/ garlic/ lemon ricotta cheese!
Ingredients:
- 1 onion diced
- 1 green or red bell pepper diced small
- 2 medium sized carrots diced small
- 4 garlic minced
- 1 cup pea protein crumbles or TVP, or minced mushrooms- (see below for where to buy pea crumbles)
- 1 28 oz jar marinara sauce
- 4 cups low sodium veggie broth
- 2 cups water
- 2 tsp Italian seasoning
- 1/2 tsp red pepper flakes optional
- 1/2 tsp garlic salt – (marinara sauce usually already has salt so feel free to skip if you want to make this recipe lower sodium)
- 1 cup frozen chopped spinach or kale or use fresh if you have it
- 6-7 lasagna sheets broken up into strips – my favorite type to use is yellow lentil/ brown rice lasagna sheets I found at Whole Foods
For the tofu ricotta
- 1/2 package firm tofu, drained
- 1 lemon juiced
- 1/2 tbsp lemon zest
- handful of fresh basil leaves
- 2 tbsp nutritional yeast
- pinch of salt to taste
INSTRUCTIONS:
- First saute the onions until fragrant, then add the bell peppers, garlic and carrots and cook for a few more minutes til the veggies start to sweat and caramelize.
- Add in the rest of the ingredients except for the lasagna noodles and stir. Cover and bring to a simmer and simmer for about 10-15 minutes til the veggies are most of the way cooked through
- Add in the lasagna noodles and cook for another 10 ish minutes or as long as the lasagna noodle package says.
- In a food processor blend up all the ingredients for the tofu ricotta. You can do this step the night before and the flavors will be even better.
- Top off the vegan lasagna soup with the tofu ricotta when you go to serve it along with some fresh basil leaves and some non dairy cheese shreds.
Lasagna Soup- Vegan/ Gluten Free
Tomato broth with veggies, vegan meat crumbles, lasagna noodles and tofu ricotta cheese
Equipment
- 1 Large soup pot
- 1 Food processor or Nutribullet for the tofu ricotta
Ingredients
- 1 onion diced
- 1 green or red bell pepper diced small
- 2 medium sized carrots diced small
- 4 garlic cloves minced
- 1 cup pea protein crumbles or TVP, or minced mushrooms
- 1 28 oz jar marinara sauce
- 4 cups low sodium veggie broth
- 2 cups water
- 2 tsp Italian seasoning
- 1/2 tsp red pepper flakes optional
- 1/2 tsp garlic salt omit for low sodium
- 1 cup frozen chopped spinach or kale or use fresh if you have it
- 6 or more lasagna sheets broken up into strips For GF I use lentil/ brown rice lasagna sheets from Whole Foods
For the tofu ricotta
- 1/2 package firm tofu, drained
- 1 lemon juiced
- 1/2 tbsp lemon zest
- handful of fresh basil leaves
- 2 tbsp nutritional yeast
- pinch of salt to taste
Instructions
- 1. Heat up a large soup pot on the stove. Add the onions and cook for 3 minutes until they start to caramelize. Add in the bell peppers, carrots and garlic and cook for a few more minutes stirring occasionally. You can either sauté in olive oil or water sauté.
- 2. Add in the rest of the ingredients from pea crumbles to frozen spinach (everything except the lasagna noodles). Stir to combine, cover and bring to a simmer. Simmer for about 10- 15 minutes to cook the veggies most of the way through. Stir occasionally to make sure the bottom doesn't burn.
- 3. Add in the broken up lasagna noodles and cook for 8-10 more minutes or until the noodles are cooked.
- 4. Make the tofu ricotta by combining all of the tofu ricotta ingredients in a food processor. Taste and adjust the salt levels to how you like it. You can make the ricotta the night before and the flavors will come together even better. Top the lasagna soup off with the tofu ricotta when you serve it along with some fresh basil and dairy free cheese shreds. The soup and ricotta taste even better the next day as leftovers!
Notes
The pea protein crumbles can be bought from Amazon or Trader Joe’s sells “meatless ground plant based crumbles” that can be used in this recipe
substitutions:
In place of pea crumbles you can use tvp/ texured vegetable protein/ textured soy protein OR mushrooms chopped up really small works great in this recipe too
In place of tofu for the ricotta you can use soaked/ drained cashews or sunflower seeds.
For the lasagna noodles you can use any type you like but for gluten free my favorite is yellow lentil/ brown rice lasagna noodles that I buy from Whole Foods.
