Description
A comforting vegan twist on traditional lasagna soup, filled with rich flavors and satisfying textures.
Ingredients
Scale
- 1 tablespoon olive oil or butter
- 1 pound ground beef, pork, turkey, or plant-based crumble
- 1 medium onion, finely diced
- 3–4 cloves garlic, minced
- 1 large carrot, grated or finely diced
- 28 oz crushed tomatoes
- 4–6 cups vegetable broth
- 6–8 lasagna noodles, broken into 2-inch pieces
- 1 teaspoon Italian seasoning
- 1 cup ricotta or crème fraîche
- Salt and black pepper to taste
- Shredded mozzarella and Parmesan for topping
- Fresh basil leaves for garnish
Instructions
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add olive oil and ground meat, cook until brown and caramelized.
- Remove excess fat, reduce heat, and add oil or butter. Sauté onion, carrot, and salt until translucent.
- Add garlic and Italian seasoning, cook until fragrant. Stir in crushed tomatoes and deglaze with broth or wine.
- Pour in remaining broth, bring to a boil, then reduce to a simmer.
- Simmer soup for 10–15 minutes, then add lasagna noodles and cook until al dente.
- Fold in mozzarella in the last minute of cooking.
- Ladle into bowls and top with ricotta, Parmesan, basil, and olive oil. Serve immediately.
Notes
For variations, use Italian sausage instead of ground meat, add mushrooms, or use half-and-half for creaminess. Prepare the meat-tomato base a day ahead for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Vegan, Lasagna Soup, Comfort Food, Easy Recipe
