Too tired to make lasagna or don’t have the time? This recipe is for you! Lasagna soup has all the great flavors of lasagna, without the labor and time necessary to make the dish. Why haven’t I been making lasagna soup all my life? My recipe is a slightly healthier and vegan version of the soup that is the ultimate comfort food. It’s sure to be loved by everyone.
I heard the states are having a snow storm?! Has that already passed? Life with an almost two month old really steals you sense of time!
No fresh snow up here in Alaska, unfortunately. Maybe it's a good thing though; we've been having bright and sunny, chilly days and Oliver still seems a wee bit too little to be taken out for a ski. He did ,however, have his first outdoor jaunt this week! Todd ran in a local footrace and we bought a used stroller in the library parking lot minutes before it started so I could have the little man with us. Oliver and I met up with a friend, whose husband was also running, and her little five month old cutie pie. We causally strolled over to our local coffee house/cafe to chat about how much our lives have changed. While there we ran into my BFF's mom who joined us for coffee. It was such a lovely, small-town day and a much needed escape from the house.
Anyways, I thought this soup would hopefully warm you all up as it seems you might be bundled up inside as well. It's comfort food in a bowl, and so much easier and quicker than making actual lasagna. I honestly don't know if I'll ever make traditional lasagna again! Unless I have a bunch of almond pulp on hand because that stuff makes the best ricotta and you know I can't waste anything! I hope you enjoy this soup as much as we did.
Vegan Lasagna Soup
Too tired to make lasagna or don’t have the time? This recipe is for you! Lasagna soup has all the great flavors of lasagna, without the labor and time necessary to make the dish. Why haven’t I been making lasagna soup all my life? My recipe is a slightly healthier and vegan version of the soup that is the ultimate comfort food. It’s sure to be loved by everyone.
Yield: 6
Ingredients
- 1 cup dried TVP (textured vegetable protein)
- 1 scant cup hot water
- ½ tbsp soy sauce
- ½ tsp liquid smoke
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 large garlic cloves, minced
- 1 medium red or green bell pepper, diced
- 32 oz vegetable broth
- 2 15 oz cans diced tomatoes, undrained
- 1 15 oz can tomato sauce
- 2 tbsp tomato paste
- 1 cup frozen corn (optional)
- 2 tsp dried Italian seasoning
- 1 tsp dried basil
- Dash of freshly ground black pepper
- 12 oz (2 ½ cups) broken, dried lasagna noodles or pasta of choice
- ½ cup vegan shredded mozzarella
- 2 handfuls of fresh spinach, torn
Cooking Directions
- In a medium bowl, soak the TVP in the water, soy sauce, and liquid smoke; stirring to combine. Set aside until ready to use.
- Heat the olive oil in a large soup pot over medium heat. Saute the onions and garlic until softened and fragrant, about 5 minutes. Add the bell pepper, saute an additional 3 minutes.
- Add the reconstituted TVP, broth, diced tomatoes, tomato sauce and paste, corn, and seasonings. Stir well to combine and bring to a boil over high heat, then reduce to a simmer. Stir in pasta and cover; cook about 10 minutes, stirring occasionally.
- One pasta is al dente, remove from heat and stir in cheese and spinach; add additional liquid smoke to taste. Serve hot. The pasta will absorb more of the liquid as it sits so feel free to add additional water or broth if you like.
