Creamy Lasagna Soup (1 pan 30 minute)
Easy creamy lasagna soup with a tomato-cream base is absolutely delicious and total comfort food. Perfect for a quick dinner!
Equipment
- oven-safe skillet
Ingredients
For the Soup
- 2 teaspoon extra virgin olive oil
- ½ cup chopped onion
- 3 cloves garlic minced
- 2 ounces sliced mushrooms or more to taste. Use white, cremini, baby portobello, or any other type that you like.
- 1 teaspoon balsamic vinegar
- 4 cups water or stock
- 1 teaspoon Italian herb blend
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- ¼ teaspoon pepper flakes
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- 1 tablespoon nutritional yeast (optional)
- 6 sheets lasagna broken into pieces, use gluten-free, if needed.
- 5 ounces canned tomato puree or tomato sauce
- ¼ cup vegan parmesan
- ⅓ cup non-dairy sour cream or non-dairy yogurt, or use a ½ cup of cashew cream. You can use more for creamier.
For Topping
- ¼ cup vegan mozzarella or more, to taste
- 2 ounces veggie grounds or use lentils or chopped vegan meat sub or finely chopped walnuts
- ½ teaspoon dried basil
- ½ teaspoon Tajin seasoning or Cajun spice or pepper flakes
Instructions
Cooking Instructions
- Heat a large saucepan or somewhat deep skillet over medium heat. Add the olive oil, and once the oil is hot, add the onion and garlic and a good pinch of salt. Cook until the onion is starting to turn golden, adding splashes of water in between to help the onion cook evenly, 4 to 8 minutes.
- Then, mix in the mushrooms and balsamic vinegar and another pinch of salt, and cook for a minute. Now, mix in the water or stock, dried herbs and spices, pepper flakes, salt, pepper, and nutritional yeast. Bring to a boil, then add the broken lasagna sheets. Mix well, then partially cover the pan, and cook for 14 to 18 minutes, or until the lasagna sheets are al dente.
- Mix in the tomato puree, vegan parmesan, and non-dairy sour cream. Bring to a boil again, then taste and adjust flavor and also check that the lasagna sheets are cooked. If they’re not done to your preference, cover the pan and continue to cook for another few minutes.
- Top the soup with the vegan mozzarella, basil, Tajin, and veggie crumbles, and put it under the broiler for 2 to 4 minutes for the cheese to melt and start to get a little golden, then serve. If you don’t want to put the pan into the oven, then cook your veggie grounds on a skillet for a few minutes with a pinch of salt and the Tajin or pepper flakes and dried basil. Mix and cook until the veggie grounds are crisp to your preference, then sprinkle over the hot soup in the pot. Top it with the vegan mozzarella, and cover it with the lid.
- Serve with garlic bread, sourdough, or any other bread that you like.
Notes
Veggie ground substitutes: use lentils or chopped up vegan chicken. To make this gluten-free, use gluten-free lasagna noodles. This recipe is soy-free and nut-free, as long as you use soy-free and/or nut-free veggie grounds or vegan meat substitute, vegan parmesan, and vegan cream.
Nutrition
Serving: 1servingCalories: 324kcalCarbohydrates: 50gProtein: 12gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 615mgPotassium: 425mgFiber: 5gSugar: 6gVitamin A: 231IUVitamin C: 6mgCalcium: 62mgIron: 3mg
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