Two dishes that I find comforting in the winter months are soup and pasta. This one-pot Lasagna Soup is a delicious combination of both. Meaning, it is the ultimate comfort dish. Whether you’re whipping this up for dinner or making this for meal prep, each bite will feel like a cozy hug. This vegan Lasagna Soup recipe is the perfect hearty and delicious meal for anyone trying to bear the colder weather.
I’ve seen a lot of recipes for lasagna soup this winter and couldn’t help but catch the craving. Now, the beautiful thing about a lasagna is that is extremely versatile. You could make so many variations of this soup and never get sick of it. You can add different veggies, or even change the protein to give yourself a whole new take on a familiar classic.
I was excited to make my version and give it a little twist. Some people may use textured vegetable protein, veggie ground, tofu crumble or legumes like lentils. My version is a little different, and it’s a method that I use when I make spaghetti too.
Let’s dive into the delicious details.
The Unexpected Protein: Falafel
Falafels are a staple in any plant-based kitchen. They are a fantastic source of protein to add to any salad bowls or wraps. I tend to buy my falafels from Costco and always have a package on hand in the freezer. Over the years, I’ve experimented with different ways to add protein to dishes and eventually realized that falafel, when crushed, becomes the perfect ground meat alternative.
Falafels can be easily found in stores, and using them as a meat substitute adds a unique twist to this soup. It’s quite easy too! I simply place the falafels in a pan with oil and as they defrost/warm up, I break them down with a spatula. I just add in any veggies and spices desired and then pour some passata or pasta sauce over and bring to a simmer. Viola! Easy-peasy protein-packed pasta sauce.
Lasagna Essentials
This Lasagna Soup recipe has all the major players that you would find in traditional lasagna.
Herbs and Spices: The basil, oregano, and parsley spices give this lasagna soup that familiarity you’d get with classic lasagna.
Veggies: Bell pepper, onion, garlic, and spinach all help make a flavourful foundation for this soup.
Protein: I use falafel – it crumbles into a wonderful meat-like texture and makes for a deliciously filling protein.
Noodles: You can always break up 6-8 lasagna noodles but I found some lasagnette rice noodles which I prefer. They have the same curly edges and are perfect for carrying the broth of a soup.
Have it your way: Lasagna Soup vs. Lasagna Pasta
By simply adjusting the amount the vegetable broth added to this dish, you can change the dish from pasta to soup.
Tips for Reheating:
Just note that if you are going to be packing this up for leftovers, the noodles with absorb the liquid. When heating my meal prep, I added a bit more broth to bring it back to a soup-like consistency.
Top It Like It’s Hot
In my personal opinion, a lasagna soup is made even better when it is accompanied by a Tofu Ricotta. It is the perfect way to add a creamy and cheesy texture and a little extra protein too! Find my recipe here.
I always like to garnish my Lasagna Soup with an extra sprinkle of fresh parsley and fresh cracked pepper. You could also add green onions too.
Ready, Set, Prep!
While this recipe is a delicious dinner option, it makes for a delightful meal prep. Spoon out portions into meal prep containers There is enough for 4-5 meals. Keep in mind that you’ll need some extra broth to add to your dishes before heating. That said, without adding broth, it’s still super tasty. Just more of a pasta than a soup.
There you have it – a vegan Lasagna Soup recipe that’s not only easy to make but also bursting with flavours. This hearty and wholesome soup will keep you warm and satisfied throughout the week. Make a batch, store it in individual containers, and enjoy a taste of lasagna in a convenient soup form whenever you desire. Happy cooking!
I hope you enjoy this easy protein-packed recipe for Lasagna Soup! If you make it, please leave a comment below (it helps others to find the recipe). As always, please feel free to share your creations with me. Be sure to tag me on Instagram or Pinterest so that I can see your yummy dishes!
Lasagna Soup
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 4 garlic cloves minced
- 1 red bell pepper diced
- 8 falafel pucks frozen
- 1½ tsp paprika
- 1 tbsp basil
- 1 tbsp parsley
- 1 tbsp oregano
- 1 tsp salt plus more to taste
- 1 tsp pepper plus more to taste
- ⅓ cup spinach frozen
- 2 tbsp tomato paste
- 5 cups vegetable broth
- ½ cup tomato sauce or passata
- 400 g lasagnette ricce noodles or 6-8 lasagna noodles broken up
- 3-4 tbsp nutritional yeast
- ½ cup coconut milk
Instructions
- Heat a large pot or dutch oven on medium and warm olive oil. Add in onion, peppers, falafel and garlic and saute for 5 minutes.
- Add in spices: 1.5 tsp of paprika, 1 tbsp basil, 1 tbsp parsley, 1 tbsp oregano, 1 tsp salt and 1 tsp pepper. Break up falafel into a crumble.
- Add in 2 tbsp tomato paste and spinach and saute for a few moments more.
- Pour in 5 cups of vegetable broth and ½ cup tomato sauce and bring to a boil.
- While the soup is boiling, you can make a delicious tofu ricotta to go on top.
- Once boiled add in noodles, reduce heat and bring to a simmer. Stir in 3-4 tbsp nutritional yeast and ½ cup coconut milk.
- Remove from heat and adjust seasonings. Top with tofu ricotta, fresh parsley and fresh cracked pepper.
Notes
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