This thick and hearty Lasagna Soup is packed with fiber plant-based protein. Vegan and gluten-free, is a comforting a satisfying meal in a bowl!
Instead of ground beef, for this Lasagna Soup we used Portabella mushrooms, which we chopped up very small, for their rich flavor and meaty consistency. We finished it up with a couple of tablespoons of cheese ( you can choose vegan or dairy), sprinkled over the top while the soup sis still hot, for melty gooey goodness.
Wanna make it spicy? Add a little (or a lot) of red pepper flakes
Wanna add a touch of freshness? Add a salad! This Lasagna Soup goes great with our Fennel, Blood Orange & Hazelnut Salad,
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This thick and heart Lasagna Soup is packed with fiber plant based protein. Vegan and gluten free, is a comforting a satisfying meal in a bowl!
2 tbsp extra virgin olive oil oil
8oz portabella mushrooms, gills removed
28oz canned diced tomatoes
1/3 cup basil, chopped
2 garlic cloves, minced
28oz canned crushed tomatoes
2 tbsp nutritional yeast
1 tsp dry thyme
1 tsp onion powder
1/2 tsp salt (or to taste)
1–2 cups water or vegetable broth (see note)
6 sheets Explore Cuisine Organic Green Lentil Lasagne, broken into small pieces
12 tbsp shredded vegan mozzarella cheese, divided (you can also use regular cheese)
- Gently clean the dirt off the mushroom and chop them very small (you can use a food processor here). Heat the olive oil in a large soup pot. Add the chopped mushrooms and cook over medium high heat for 8-10 minutes, stirring often
- Add the diced tomatoes, basil and garlic and continue cooking for 3-4 minutes. Add the crushed tomatoes, nutritional yeast, thyme, onion powder, salt and water bring to a boil. Add the lasagna sheet pieces and stir well. Reduce the heat and simmer, covered, for 20 minutes
- Serve the soup hot, and sprinkle 2 tablespoons of cheese on top
The amount of water added depends on how you like the consistency of the soup. For a thicker, heartier soup, add less water.
Cheese will melt differently depending on the brand you’re using. If you’re doesn’t melt over the hot soup, just pop it in the microwave for a few seconds.
- Serving Size: 1 1/4 cups
- Calories: 238
- Sugar: 11.4
- Sodium: 832.7
- Fat: 9.3
- Saturated Fat: 2.5
- Unsaturated Fat: 4.2
- Trans Fat: 0
- Carbohydrates: 22.7
- Fiber: 5.6
- Protein: 8.5
- Cholesterol: 0