The soup! The official meal of Autumn.
Thousand and one variant, thousand and one colors, and a thousand and one magical ingredients.
Today were cooking a great Italian classic revisited in soup. Since Lasagna are really long to prepare, this I a great way to do it in less time. The recipe may surprise you, but it’s absolutely delicious. In the form of soup, these lasagna pasta become a comforting meal, warm and perfectly seasonal. You can add other ingredients, depending on how you prepare your lasagna. This recipe is quite customizable according to the tastes of each.
This soup meal is overflowing with the comforting flavors of classic lasagna. For sure this thick and consistent soup will remind you of the melting texture and delicious flavor of the lasagna of your childhood.
Nutrition Facts | |
Servings: 6 | |
Amount per serving | |
Calories | 305 |
% Daily Value* | |
Total Fat 15.5g | 20% |
Saturated Fat 7g | 35% |
Cholesterol 30mg | 10% |
Sodium 549mg | 24% |
Total Carbohydrate 23.7g | 9% |
Dietary Fiber 3.4g | 12% |
Total Sugars 4.7g | |
Protein 20.4g | |
Vitamin D 0mcg | 0% |
Calcium 72mg | 6% |
Iron 1mg | 7% |
Potassium 437mg | 9% |
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Prep Time | 30 minutes |
Cook Time | 40 minutes |
Servings |
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- 2 tbsp extra-virgin olive oil
- 1 red onion
- 28 oz canned diced tomatoes
- 1/3 cup basil chopped
- 2 garlic cloves minced
- 2 tbsp nutritional yeast
- 1 tsp dry oregano
- 1 tsp onion powder
- 1/2 tsp Salt or to taste
- 2 cups water or vegetable broth see note
- 8 sheets Lasagna broken into small pieces
- 12 tbsp shredded vegan mozzarella cheese
Ingredients
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- Heat the olive oil in a large soup pot. Add the chopped onion 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 nutritional yeast, oregano, onion powder, salt and water bring to a boil.
- Add the lasagna sheet pieces and stir well. Reduce the heat and simmer for 20 minutes stirring often
- Serve hot and sprinkle with vegan cheddar cheese on top.