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Creamy Vegan Lasagna Soup

Creamy vegan lasagna soup in a bowl
Prep Time
10 min
Cook Time
30 min
Yields
4 servings

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!

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ingredients

Lasagna Soup

2
Tbsp olive oil
½
white onion, diced
3
cloves garlic, sliced
1
medium carrot, diced
340
g vegan ground beef
Salt, to taste
Pepper, to taste
2
Tbsp tomato paste
1
tsp red pepper flakes
1
Tbsp Italian seasoning
24
oz passata
5
cups vegetable broth
7
lasagna noodles, broken into pieces

Vegan Tofu Ricotta

½
block firm tofu
1
tsp miso paste
Salt, to taste
Pepper, to taste
½
tsp onion powder
½
tsp garlic powder
1
Tbsp olive oil
½
lemon, juiced
2
Tbsp nutritional yeast

To serve

Fresh basil, optional
Fresh parsley, finely chopped, optional
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directions

Step 1

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.

Step 2

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.

Ingredients for vegan lasagna soup in a Dutch oven
Step 3

Add passata to the pot and stir until it’s coating everything. Cook for 1-2 minutes, stirring frequently.

Sauce base for vegan lasagna soup in a Dutch oven
Step 4

Add the vegetable broth to the pot and stir to combine. Cover with lid and bring to a boil.

Vegan lasagna soup in a Dutch oven
Step 5

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.

Vegan lasagna soup with noodles in a Dutch oven
Step 6

To make the tofu ricotta, add all ricotta ingredients to a blender or food processor. Blend until smooth and creamy.

Tofu ricotta in a food processor
Step 7

Serve the soup in a bowl topped with a spoonful of the creamy ricotta mixture and fresh herbs if you’d like.

Creamy vegan lasagna soup topped with parsley in a Dutch oven

Rate Recipe

My rating for Creamy Vegan Lasagna Soup
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