Why Make This Recipe
Comforting Vegetarian Lasagna Soup is a delightful dish that brings the flavors of lasagna into a warm, hearty soup. It is perfect for chilly days when you want something cozy and filling. This recipe is great for vegetarians and anyone who wants a lighter meal without sacrificing taste. The combination of fresh vegetables, cheese, and rich marinara sauce makes each bowl a satisfying experience. Plus, it is easy to make and can be ready in about 30 minutes!
How to Make Comforting Vegetarian Lasagna Soup
Making Comforting Vegetarian Lasagna Soup is simple. Here's how you can prepare this delicious dish at home:
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- 1 (14 oz.) package plant-based beef-less ground crumbles (I love using Gardein)
- 1 (32 oz.) bottle marinara sauce, premium (I love Rao's or Whole Foods 365 brands)
- 6 cups organic vegetable stock
- 1 (14 oz.) can fire roasted tomatoes (For less heat, you can also use regular diced tomatoes)
- 6-8 organic lasagna sheets, broken into medium pieces
- 1 cup grated parmesan cheese
- ½ cup organic ricotta cheese
Directions
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Heat the Oil: In a large pot, heat the 1 tablespoon of extra virgin olive oil over medium heat.
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Cook the Vegetables: Add the chopped onion and cook for about 3 minutes until it becomes soft. Then, add the minced garlic, chopped red bell pepper, sea salt, garlic powder, Italian seasoning, dried parsley, and black pepper. Stir everything and let it cook for another 3-4 minutes until the vegetables soften.
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Add Plant-Based Crumbles: Stir in the plant-based ground crumbles. Cook them for around 5 minutes, stirring occasionally until they become heated through.
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Mix in Sauces: Pour in the marinara sauce, vegetable stock, and the can of fire roasted tomatoes. Bring the soup to a boil.
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Add Lasagna Sheets: Once boiling, add the broken lasagna sheets into the pot. Reduce the heat to low and let it simmer for about 10-15 minutes until the lasagna is tender.
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Add Cheese: After the lasagna is cooked, stir in the grated parmesan cheese and ricotta cheese. Mix well until the cheese is melted and incorporated.
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Taste and Adjust: Taste your soup and adjust the seasoning with more salt or pepper if needed.
How to Serve Comforting Vegetarian Lasagna Soup
Serve the soup hot in bowls. You can garnish it with additional grated parmesan, a sprinkle of parsley, or a dollop of ricotta cheese for an extra special touch. Pair it with crusty bread or a simple side salad to complete the meal.
How to Store Comforting Vegetarian Lasagna Soup
If you have leftovers, let the soup cool completely and store it in an airtight container in the refrigerator. It will keep well for about 3-4 days. If you want to store it for a longer time, you can freeze it. Place the cooled soup in the freezer in a suitable container or freezer bag. It should last for up to 2-3 months.
When you are ready to enjoy it again, thaw it in the refrigerator overnight, then reheat on the stovetop or in the microwave until hot.
Tips to Make Comforting Vegetarian Lasagna Soup
- Make it Ahead: This soup is perfect for meal prep! Make a big batch and enjoy it throughout the week.
- Customize the Ingredients: Feel free to add in your favorite vegetables, like spinach, zucchini, or mushrooms, to make it even heartier.
- Gluten-Free Option: Use gluten-free lasagna sheets if you have dietary restrictions.
Variation
For a spicier kick, you can add some red pepper flakes when cooking the onions and garlic. You might also consider swapping out the cheeses for vegan options to make this completely plant-based.
FAQs
1. Can I use regular beef instead of plant-based crumbles?
Yes, you can use ground beef or sausage if you prefer. Just cook it thoroughly before adding the vegetables.
2. What if I can't find lasagna sheets?
You can use any pasta shape, like tubetti or small shells, instead. Just adjust the cooking times as needed.
3. Can I use store-bought marinara sauce?
Absolutely! You can use your favorite store-bought marinara sauce. This saves time and still tastes great!
Conclusion
Comforting Vegetarian Lasagna Soup is an easy recipe that brings warmth and flavor to your table. It's filling, nutritious, and perfect for any day of the week. With simple steps and basic ingredients, even beginner cooks can whip up this delightful dish. Enjoy a warm bowl and savor the cozy taste that reminds you of traditional lasagna!
Comforting Vegetarian Lasagna Soup
Ingredients
For the Soup Base
- 1 tablespoon extra virgin olive oil For sautéing the vegetables.
- 1 medium onion, chopped Provides flavor to the soup.
- 4 cloves garlic, minced Adds aromatic flavor.
- 1 medium red bell pepper, chopped Adds sweetness and color.
- 1 teaspoon sea salt For seasoning.
- 1 teaspoon garlic powder Enhances garlic flavor.
- 1 teaspoon Italian seasoning Adds herby notes.
- 1 teaspoon dried parsley For freshness.
- ½ teaspoon black pepper For additional seasoning.
For the Soup Ingredients
- 1 package plant-based beef-less ground crumbles (14 oz.) I love using Gardein.
- 1 bottle marinara sauce (32 oz.) I love Rao's or Whole Foods 365 brands.
- 6 cups organic vegetable stock Base of the soup.
- 1 can fire roasted tomatoes (14 oz.) For added flavor and texture.
- 6-8 sheets organic lasagna sheets, broken into medium pieces Forms the main component of the soup.
- 1 cup grated parmesan cheese For creaminess.
- ½ cup organic ricotta cheese Adds richness.
Instructions
Preparation
- In a large pot, heat 1 tablespoon of extra virgin olive oil over medium heat.
- Add the chopped onion and cook for about 3 minutes until it becomes soft.
- Add minced garlic, chopped red bell pepper, sea salt, garlic powder, Italian seasoning, dried parsley, and black pepper. Cook for another 3-4 minutes until softened.
- Stir in the plant-based crumbles and cook for around 5 minutes until heated through.
Cooking
- Pour in the marinara sauce, vegetable stock, and fire roasted tomatoes. Bring the soup to a boil.
- Once boiling, add the broken lasagna sheets. Reduce heat to low and simmer for about 10-15 minutes until the lasagna is tender.
- Stir in the grated parmesan and ricotta cheese until melted and incorporated.
- Taste and adjust the seasoning with more salt or pepper if needed.
Serving
- Serve the soup hot in bowls, garnished with additional grated parmesan, a sprinkle of parsley, or a dollop of ricotta cheese if desired.
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