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Vegan Lasagna Soup

One-Pot Vegan Lasagna Soup Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 312
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • Pinch red pepper flakes (optional)
  • 2 tbsp tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 4 cups vegetable broth
  • 1 cup water
  • 8 oz lasagna noodles, broken into 2-inch pieces
  • Salt and black pepper, to taste
  • 2 cups baby spinach
  • 1 block (14 to 16 oz) firm tofu, drained and pressed dry
  • 2 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1/4 tsp garlic powder
  • 2 tbsp olive oil

Method
 

  1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until softened. Stir in the garlic, oregano, basil, and red pepper flakes and cook 1 minute more.
  2. Add the tomato paste and cook for 30 seconds. Pour in the crushed tomatoes, vegetable broth, and water. Bring to a boil, then reduce to a simmer and cook for 5 minutes.
  3. Add the broken lasagna noodles and cook for 10 to 12 minutes, stirring occasionally, until tender.
  4. Stir in the baby spinach and cook for 2 minutes until wilted. Remove from heat and season with salt and pepper.
  5. Crumble the pressed tofu into a bowl. Mix in the nutritional yeast, lemon juice, 1 tsp salt, garlic powder, and 2 tbsp olive oil until it resembles ricotta. Ladle the soup into bowls, top with a dollop of the ricotta, and serve.

Notes

The soup will thicken as it sits and the pasta absorbs more liquid. When reheating leftovers, stir in a splash of vegetable broth to get back to a soup consistency. For a creamier ricotta, blend the tofu mixture in a food processor instead of mixing by hand.