Vegan Lasagna Soup
This Vegan Lasagna Soup is comfort food at its best. All the best flavors of lasagna made in one pot. Creamy marinara, vegan sausage, noodles & tofu ricotta!
Equipment
Ingredients
- 2 tablespoons vegan butter
- 16 ounces vegan sausage I used Beyond Meat Italian sausage
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon pepper
- red pepper flakes to taste, optional
- 1 28-ounce can crushed tomatoes
- 3 cups broth I used vegan chicken broth
- 8 ounces lasagna noodles dry
- 8 ounces frozen spinach thawed and drained
- 1/2 cup non-dairy milk or non-dairy cream
- 8 large basil leaves roughly torn, plus more for serving
- 8 ounces vegan ricotta homemade or store bought
Instructions
- Melt the butter in a stock pot over medium heat. Add the sausage and crumble with a wooden spoon. Cook for 5-7 minutes, or until browned.
- Add the onion, garlic, Italian seasoning, pepper & red pepper flakes and cook for another couple minutes. Pour in the tomatoes & broth and bring to a boil. Break the lasagna noodles into bite-sized pieces and add to the pot. Lower the heat and simmer for 20 minutes, stirring frequently so the noodles don't stick together.
- Add the spinach & milk and stir to combine. Taste and adjust the seasonings as needed. Right before serving add the basil.
- To serve, ladle soup into each bowl and top with a spoonful of vegan ricotta & more fresh basil.
Video
Notes
- The nutrition info does not include the tofu ricotta.
- For leftovers: the lasagna noodles will continue to absorb the broth as it sits in the fridge. You can thin out the soup with more broth when reheating.
Nutrition
Calories: 382kcal | Carbohydrates: 44g | Protein: 22g | Fat: 13g