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Cozy Vegetarian Lasagna Soup

Cozy Vegetarian Lasagna Soup for Ultimate Comfort Nights

This Cozy Vegetarian Lasagna Soup is the perfect remedy for chilly evenings, blending tender pasta with vibrant veggies for ultimate comfort.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Extra Virgin Olive Oil Essential for sautéing and building rich flavors.
  • 1 medium Onion Diced; yellow or white onions work best.
  • 3 cloves Garlic Minced; always opt for fresh minced cloves.
  • 1 medium Red Bell Pepper Chopped; adds vibrant color and sweetness.
  • 1 teaspoon Sea Salt Enhances overall flavor.
  • 1/2 teaspoon Black Pepper Gives a hint of heat.
  • 1 teaspoon Italian Seasoning A lovely blend of herbs.
  • 1 teaspoon Dried Parsley Adds a gentle herbal note.
  • 1 cup Plant-Based Beef-less Crumbles Forms the protein base; mushrooms or lentils can be alternatives.
  • 14 ounces Fire-Roasted Tomatoes Imparts a rich smokiness.
  • 4 cups Organic Vegetable Stock Forms the heart of the soup.
  • 1 cup Marinara Sauce A key component for flavor.
  • 8 sheets Lasagna Sheets Break into bite-sized pieces.
For the Creamy Finish
  • 1/2 cup Grated Parmesan Cheese Introduces creaminess and depth.
  • 1/2 cup Ricotta Cheese Adds a luscious finish.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 diced onion and 3 minced garlic cloves; sauté for 1-2 minutes until the onion is translucent.
  2. Stir in 1 chopped red bell pepper and one 14-ounce can of fire-roasted tomatoes. Sauté for 2-3 minutes.
  3. Add 1 cup of plant-based beef-less crumbles to the pot. Cook for 4-5 minutes, breaking apart larger pieces.
  4. Sprinkle in 1 teaspoon of sea salt, 1/2 teaspoon of black pepper, 1 teaspoon of Italian seasoning, and 1 teaspoon of dried parsley. Stir well.
  5. Pour in 4 cups of organic vegetable stock and 1 cup of marinara sauce. Stir together and bring to a gentle simmer.
  6. Break 8 lasagna sheets into pieces and add to the simmering soup. Continue to simmer for 15-20 minutes.
  7. Once the noodles are tender, stir in 1/2 cup of grated Parmesan cheese until melted.
  8. Serve the soup into bowls, topping each with a dollop of ricotta cheese.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop, adding a bit of vegetable stock if needed.

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