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Cozy Vegetarian Lasagna Soup

Cozy Vegetarian Lasagna Soup for Ultimate Comfort Food Nights

Cozy Vegetarian Lasagna Soup is a warm, inviting meal ready in just 30 minutes, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Soup
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Extra Virgin Olive Oil Feel free to substitute with any neutral oil.
  • 1 medium Onion Diced; shallots can be used for a milder taste.
  • 3 cloves Garlic Minced; adjust to taste.
  • 1 medium Red Bell Pepper Chopped; other sweet peppers can be substituted.
  • 1 teaspoon Sea Salt Adjust to taste.
  • 0.5 teaspoon Black Pepper Increase for more spice.
  • 1 tablespoon Italian Seasoning Consider using a mix of thyme and fresh basil.
  • 1 tablespoon Dried Parsley Fresh parsley can be used for added brightness.
For the Hearty Texture
  • 12 ounces Plant-Based Beef-less Ground Crumbles Swap in mushrooms or lentils if preferred.
  • 14.5 ounces Fire-Roasted Tomatoes Regular diced tomatoes can substitute.
  • 4 cups Organic Vegetable Stock Use chicken stock if not vegetarian.
  • 1 cup Marinara Sauce Choose a high-quality brand.
For the Noodles
  • 12 ounces Lasagna Sheets/Gluten-Free Pasta Substitute with penne or fusilli if needed.
For the Creamy Finish
  • 0.5 cup Grated Parmesan Cheese Use nutritional yeast for vegan option.
  • 1 cup Organic Ricotta Cheese Opt for cashew cream for a vegan alternative.

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 translucent.
  2. Add 1 chopped red bell pepper and 14.5 ounces of fire-roasted tomatoes to the pot. Sauté for 2–3 minutes until softened.
  3. Stir in 12 ounces of plant-based beef-less ground crumbles, cooking for 4–5 minutes until browned.
  4. Sprinkle in 1 teaspoon of sea salt, 0.5 teaspoon of black pepper, and 1 tablespoon each of Italian seasoning and dried parsley. Mix well for about 1 minute.
  5. Pour in 4 cups of organic vegetable stock and 1 cup of marinara sauce. Bring to a gentle simmer for about 5 minutes.
  6. Break 12 ounces of lasagna sheets into pieces and add to the soup. Cook uncovered for 15–20 minutes, until tender.
  7. Mix in 0.5 cup of grated Parmesan cheese and stir until melted.
  8. Ladle the soup into bowls, topping each with shredded mozzarella cheese. Broil for 2–3 minutes until bubbly. Garnish with 1–2 tablespoons of ricotta and fresh basil.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 8gVitamin A: 1500IUVitamin C: 50mgCalcium: 200mgIron: 3mg

Notes

Prepare ingredients ahead for easier cooking. Adjust liquid consistency during cooking if necessary. The soup freezes well.

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