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–+ servings
Cozy Vegetarian Lasagna Soup

Comforting Cozy Vegetarian Lasagna Soup Ready in 30 Minutes

Enjoy a warm bowl of Cozy Vegetarian Lasagna Soup perfect for busy weeknights, combining classic flavors in a quick and easy recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Extra Virgin Olive Oil Neutral oil can be substituted
  • 1 medium Onion, chopped Shallots can be used for a milder taste
  • 3 cloves Garlic, minced Garlic powder can substitute if fresh is not available
  • 1 large Red Bell Pepper, chopped Any color bell pepper works
For Seasoning
  • 1 teaspoon Sea Salt Adjust to taste
  • 1 teaspoon Black Pepper Adjust according to spice preference
  • 1 tablespoon Italian Seasoning Dried basil and oregano can be a good substitution
  • 1 tablespoon Dried Parsley Fresh parsley can be used for a vibrant taste
For the Soup
  • 2 cups Plant-Based Beef-Less Ground Crumbles Cooked lentils or mushrooms can serve as alternatives
  • 1 can (14 oz) Fire-Roasted Tomatoes Substitute with regular diced tomatoes if needed
  • 4 cups Organic Vegetable Stock Use water or chicken stock if necessary
  • 1 cup High-Quality Marinara Sauce Selecting a premium brand maximizes taste
  • 8 sheets Lasagna Sheets, broken into pieces Opt for gluten-free pasta if necessary
For the Creamy Finish
  • 1 cup Grated Parmesan Cheese Nutritional yeast can substitute for a vegan version
  • 1 cup Organic Ricotta Cheese Consider using a cashew-based spread for a vegan option

Equipment

  • Medium Dutch Oven

Method
 

Step-by-Step Instructions
  1. In a medium Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 chopped onion and 3 minced garlic cloves; sauté for 1-2 minutes until the onion turns translucent and fragrant.
  2. Stir in 1 chopped large red bell pepper and 1 can of fire-roasted tomatoes. Sauté for an additional 2-3 minutes.
  3. Add 2 cups of plant-based beef-less ground crumbles to the pot, breaking them apart as they cook. Stir frequently for about 4-5 minutes.
  4. Mix in 1 teaspoon of sea salt, 1 teaspoon of black pepper, 1 tablespoon of Italian seasoning, and 1 tablespoon of dried parsley.
  5. Pour in 4 cups of organic vegetable stock and 1 cup of high-quality marinara sauce. Stir to combine and increase the heat slightly.
  6. Break 8 lasagna sheets into medium pieces and carefully stir them into the soup. Allow it to simmer for 15-20 minutes.
  7. Once the noodles are cooked, stir in 1 cup of grated parmesan cheese until it’s fully melted and creamy.
  8. Top each bowl with 1 cup of organic ricotta cheese, if desired, to add a velvety finish.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 18gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 1200IUVitamin C: 35mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze the soup in freezer-safe containers for up to 6 months.

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