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High Protein Vegan Lasagna Soup

  • Author: Vicky & Ruth
  • Total Time: 55 minutes
  • Yield: 6 servings 1x


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)


  1. 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
  2. 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
  3.  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.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes


  • 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

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