Why You’ll Love This Recipe

This soup brings the classic lasagna experience to a comforting, bowl-worthy form. With plant-based crumbles, rich marinara sauce, and pasta sheets breaking down into tender bits, it’s like enjoying lasagna without the fuss of layering and baking. The addition of ricotta and parmesan cheeses makes it creamy and indulgent, all while being vegetarian-friendly!

Ingredients

For the Soup:

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 (Gardein is a great choice)
1 (32 oz.) bottle marinara sauce (premium brands like Rao’s or Whole Foods 365 are recommended)
6 cups organic vegetable stock
1 (14 oz.) can fire roasted tomatoes (or regular diced tomatoes for a milder option)
6-8 organic lasagna sheets, broken into medium pieces
1 cup grated parmesan cheese
½ cup organic ricotta cheese

Directions

Prepare the Soup:

Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, until softened and fragrant.
Add the bell pepper: Stir in the chopped red bell pepper and cook for an additional 2 minutes until the peppers soften.
Season the vegetables: Add the sea salt, garlic powder, Italian seasoning, dried parsley, and black pepper. Stir to combine and let the spices bloom in the hot oil for about 1 minute.
Add the plant-based crumbles: Add the plant-based beef-less crumbles to the pot. Stir to break up the crumbles and cook for 3-5 minutes, until they are browned and heated through.
Pour in the marinara sauce and stock: Add the marinara sauce and vegetable stock to the pot, stirring to combine. Bring the mixture to a simmer.
Add the fire roasted tomatoes: Stir in the fire roasted tomatoes (or regular diced tomatoes, if preferred). Let the soup simmer for about 10 minutes, allowing the flavors to meld together.
Add the lasagna sheets: Break the lasagna sheets into medium-sized pieces and add them to the pot. Let them cook in the soup for about 10-12 minutes or until they are tender.
Finish the soup: Once the lasagna sheets are cooked, stir in the grated parmesan and ricotta cheeses until fully melted and incorporated. Taste and adjust seasoning with more salt and pepper, if needed.

Serve the Soup:

Serve hot: Ladle the soup into bowls and garnish with extra parmesan cheese and fresh basil if desired. Serve with a side of crusty bread or garlic bread to make it even more comforting.

Servings and Timing

This recipe yields about 6 servings.

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Add veggies: You can add more vegetables like spinach, zucchini, or mushrooms for added nutrition and flavor.
Make it spicy: If you like some heat, add a pinch of red pepper flakes or use spicy marinara sauce.
Use gluten-free lasagna noodles: To make this dish gluten-free, use gluten-free lasagna sheets or gluten-free pasta instead of regular lasagna noodles.
Extra creamy: Stir in some dairy-free cream cheese or coconut cream for an extra creamy soup base.

Storage/Reheating

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave or on the stove, adding a little extra vegetable stock if the soup thickens too much while stored.

FAQs

Can I make this soup ahead of time?

Yes, this soup actually tastes better the next day after the flavors have had more time to meld together. You can make it ahead and store it in the fridge, then reheat before serving.

Can I freeze this soup?

Yes, you can freeze the soup for up to 3 months. Let it cool completely before transferring it to an airtight container or freezer bag. When ready to serve, thaw in the fridge overnight and reheat on the stove.

What can I use instead of plant-based crumbles?

If you prefer, you can substitute with chopped mushrooms, lentils, or even crumbled tofu for a protein-packed alternative.

Can I make this soup spicy?

Definitely! Add some red pepper flakes, hot sauce, or use spicy marinara sauce to kick up the heat.

Can I use a different cheese instead of ricotta?

If you’re not a fan of ricotta, you can use cottage cheese or a dairy-free alternative, such as vegan ricotta.

Conclusion

This Comforting Vegetarian Lasagna Soup brings all the goodness of traditional lasagna into a warm, comforting bowl of soup. With hearty plant-based crumbles, melty cheeses, and tender lasagna noodles, it’s perfect for satisfying your lasagna cravings without all the layers and baking. It’s the ultimate cozy meal that’s easy to make and even easier to enjoy!

Comforting Vegetarian Lasagna Soup