Description
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!
Ingredients
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- 2 tbsp extra virgin olive oil oil
- 8 oz portabella mushrooms, gills removed
- 28 oz canned diced tomatoes
- 1/3 cup basil, chopped
- 4 garlic cloves, minced
- 28 oz canned crushed tomatoes
- 1/4 cup nutritional yeast
- 2 tsp dry thyme
- 2 tsp onion powder
- 2 tsp oregano
- 1/4 tsp black pepper
- 1/2 tsp salt (or to taste)
- 4 cups water or vegetable broth (see note)
- 6 sheets Explore Cuisine Organic Green Lentil Lasagne, broken into small pieces
- 3/4 cup shredded mozzarella cheese or vegan mozzarella shreds. ( You'll use about 2 tbsp per serving of soup)
Instructions
- Gently clean the dirt off the mushrooms 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 cook for 3-4 minutes. Add the crushed tomatoes, nutritional yeast, thyme, onion powder, salt, and water or veggie broth and 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
Notes
- The amount of water added depends on how you like the consistency of the soup. For a thicker, heartier soup, add less water.
- If you are using vegan cheese, it will melt differently depending on the brand used. If it 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
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- 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