Lasagna Soup

I am a lasagna lover and those of you who follow Simple Preparations on Instagram (simple.preparations) have seen this soup more than a time or two. Usually, I make it out of left-over lasagna, but this post will have you making it from scratch.

Lasagna soup is very easy to make. It is a combination of tomato sauce, noodles, plant-based ricotta (often tofu), and whatever cheeses I have on hand. Whether I have homemade or store-bought plant-based mozzarella and parm, I make sure they are in there. Though I did not list this, you may put any veggie that you love in lasagna in this soup, but when making it from scratch, I usually just make it plain and we’ll have a side vegetable or veggies.

This dish is really a combination of my tomato sauce and grounded beef meat substitute with noodles and tofu ricotta. It is super easy if I have all of these ingredients already made. Just sauté the meat substitute with onions, garlic, pepper, and mushrooms (if using) and add the broth (made from water, liquid aminos, and no-chicken broth powder)! As soon as I am able to get a photo of it, I will remove the recipe for the tofu ricotta from this write-up, but adding it in now because I have yet to post the recipe.

I really hope you like this as much as I do. Without further ado, here is the recipe …

Lasagna Soup (Plant-Based)

Ingredients

For the Soup:

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 green bell pepper, diced
1 package portabella mushrooms, sliced (optional)
2 cups plant-based ground beef substitute (See recipe at www.simplepreparations.com)
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon fresh cilantro, finely chopped
1 tablespoon liquid aminos
2 teaspoons pink Himalayan salt (to taste)
1 teaspoon dried Italian seasoning
1 teaspoon dried basil
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes (optional)
1 can (28 ounces) crushed tomatoes
1 can (4 ounces) tomato paste
1/3 cup honey (or agave nectar/cane sugar, to taste)
3-4 cups water
3-4 cups no-chicken broth
2 teaspoons fresh lemon juice (optional)
1 tablespoon nutritional yeast flakes (or plant-based parmesan)
1 package lasagna noodles, broken into pieces
1-2 cups plant-based mozzarella

For the Tofu Ricotta

10 ounces firm tofu, drained
½ cup plain soybean milk
1 teaspoon olive oil
2 tablespoons nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
¼ teaspoon pure salt (or to taste)
1/8 teaspoon Monk’s pepper (chasteberry, to taste)

Instructions

1. Prepare the Tofu Ricotta

Crumble the drained tofu into a bowl.
Blend about 1 cup of the crumbled tofu with soybean milk , nutritional yeast, garlic powder, onion powder, salt, Monk’s pepper and olive oil until smooth.
Pour the blended mixture back into the bowl with the remaining crumbled tofu.
Stir into a ricotta-like consistency. Adjust seasoning as needed. Set aside.

2. Cook the Soup

In a large pot, heat olive oil over medium heat.
Add diced onion and sauté for about 5 minutes until translucent.
Stir in minced garlic, green bell pepper, plant-based ground beef substitute, and mushrooms (if using).
Pour in liquid aminos and cook for 7-8 minutes, stirring occasionally, until browned and liquid evaporates.
Sprinkle in oregano, basil, and crushed red pepper flakes (if using), stirring for another minute.
Pour in crushed tomatoes, water, and no-chicken broth. Stir in tomato paste and bring the mixture to a boil.
Mix in honey, salt, cilantro, and nutritional yeast (or plant-based parmesan). Reduce heat and let simmer for 7 minutes.
Add broken lasagna noodles, reduce heat to a simmer, and cook for 10-12 minutes until the noodles are al dente but tender, not mushy.
Stir in the prepared tofu ricotta and 1 cup of plant-based mozzarella. Let mozzarella melt for about 2 minutes. Then, taste and adjust seasoning as needed.
Sprinkle the remaining plant-based mozzarella over the hot soup, cover, and let it melt.

3. Serve and Garnish

Ladle the soup into bowls.
Garnish with fresh basil or serve with a side of cooked greens such as mustard, collards, spinach, or kale (optional).

(Per serving, based on 6 servings – values may vary depending on ingredients used.)