Two of my favourite things combined; lasagna and soup! All the flavours of a hearty lasagna come together in this comforting vegan soup. Loaded with vegan ground beef, tomatoes, tender lasagna noodles and fresh flavours, then topped with a creamy tofu ricotta for the perfect spoonful every time. This dish comes together in no time, making it a perfect recipe for weeknights!
ingredients
Lasagna Soup
Vegan Tofu Ricotta
To serve
directions
Heat a deep pot or Dutch oven over medium. Pour in olive oil and once hot add diced onion and cook for 2-3 minutes or until the onion starts to soften. Mix in garlic and carrot and cook for an additional 2-3 minutes.
Add vegan ground beef, salt, pepper, tomato paste, red pepper flakes and Italian seasoning. Stir to coat evenly in spices and tomato paste. Cook, stirring occasionally, for 3-5 minutes.
Add passata to the pot and stir until it’s coating everything. Cook for 1-2 minutes, stirring frequently.
Add the vegetable broth to the pot and stir to combine. Cover with lid and bring to a boil.
Once boiling, stir in lasagna noodle pieces. Cook, stirring occasionally, until the noodles are al dente. Reduce heat to low and simmer for an additional 5 minutes.
To make the tofu ricotta, add all ricotta ingredients to a blender or food processor. Blend until smooth and creamy.
Serve the soup in a bowl topped with a spoonful of the creamy ricotta mixture and fresh herbs if you’d like.
