Lasagna Soup
This soup is the perfect combination of two comforting classics, soup and pasta! Enjoy this one-pot Lasagna Soup recipe that features falafels as the star that packs a protein punch. Enjoy for dinner or as a meal prep!
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
*Falafels: I always have a package of Mina Falafels from Costco in my freezer. I love using them ground up as a meat substitute. You could also grab a package of Yves Veggie Falafels too.
* Tofu Ricotta: This is a delicious way to elevate an already delicious soup.