Healthy Vegetarian Lasagna Soup

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.

Save this recipe by pinning this picture to your Pinterest board for later use!

Related:

• Vegan Honey Sesame Tofu
• Who Does Not Like This Low-Carb Vegan Cauliflower Taco Wrap?
• Supper Simple, Very Delicious Vegan Green Soup Diet

Print Recipe

Healthy Vegetarian Lasagna Soup

Course

Entre

Cuisine

Healthy, Soup, Vegan

Prep Time

30 minutes

Cook Time

40 minutes

Servings

Ingredients

• 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

Course Entre Cuisine Healthy, Soup, Vegan Prep Time 30 minutes Cook Time 40 minutes Servings Ingredients 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

Instructions

1. 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.

   
2. Add the diced tomatoes, basil and garlic and continue cooking for 3-4 minutes.

   
3. Add the nutritional yeast, oregano, onion powder, salt and water bring to a boil.

   
4. Add the lasagna sheet pieces and stir well. Reduce the heat and simmer for 20 minutes stirring often

   
5. Serve hot and sprinkle with vegan cheddar cheese on top.