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This thick and hearty Lasagna Soup is packed with fiber plant-based protein. Vegan and gluten-free, is a comforting a satisfying meal in a bowl!
One pot meals are the best. Not only they save you time and a whole lot of cleaning up, but you pretty much get everything you need in one bowl. And during the colder months, nothing beats a bowl of warm, hearty soup. If it's packed with nutrients, even better.
We've seen a lot of Lasagna Soup recipes floating around the internet lately. And although we've never tried it before, it looks so good, we had to give it a try. We wanted to boost its nutritional value to make it a balanced meal, so instead of using regular lasagna noodles, we added Explore Cuisine Green Lentil Lasagna Sheets.
Made with lentil, pea and brown rice flour, these noodles pack 11 grams of protein and 3 grams of fiber per serving. They're also certified gluten free and made with all organic ingredients.
Instead of ground beef, for this Lasagna Soup we used Portabella mushrooms, which we chopped up very small, for their rich flavor and meaty consistency. We finished it up with a couple of tablespoons of cheese ( you can choose vegan or dairy), sprinkled over the top while the soup sis still hot, for melty gooey goodness.
Wanna make it spicy? Add a little (or a lot) of red pepper flakes
Wanna add a touch of freshness? Add a salad! This Lasagna Soup goes great with our
Roasted Cauliflower and Spiced Chickpea Salad, and our .
Other vegan soup recipes you may like
- Moroccan Harira Soup
- Meatless Sausage and Kale Soup
- Tomato rice soup
- Coconut Carrot Ginger Soup
- Sweet Potato and Peanut Soup
- Kale and Cannellini Bean Soup
This is a sponsored post. All opinions are ours.
High Protein Vegan Lasagna Soup
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 8 reviews
- Author: Vicky & Ruth
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This thick and heart Lasagna Soup is packed with fiber plant based protein. Vegan and gluten free, is a comforting a satisfying meal in a bowl!
Ingredients
Units Scale
- 2 tbsp extra virgin olive oil oil
- 8 oz portabella mushrooms, gills removed
- 28 oz canned diced tomatoes
- ⅓ cup basil, chopped
- 4 garlic cloves, minced
- 28 oz canned crushed tomatoes
- ¼ cup nutritional yeast
- 2 tsp dry thyme
- 2 tsp onion powder
- 2 tsp oregano
- ¼ tsp black pepper
- ½ tsp salt (or to taste)
- 4 cups water or vegetable broth (see note)
- 6 sheets Explore Cuisine Organic Green Lentil Lasagne, broken into small pieces
- ¾ cup shredded mozzarella cheese or vegan mozzarella shreds. ( You'll use about 2 tablespoon per serving of soup)
Instructions
- Gently clean the dirt off the mushrooms and chop them very small (you can use a food processor here). Heat the olive oil in a large soup pot. Add the chopped mushrooms and cook over medium-high heat for 8-10 minutes, stirring often
- Add the diced tomatoes, basil, and garlic and cook for 3-4 minutes. Add the crushed tomatoes, nutritional yeast, thyme, onion powder, salt, and water or veggie broth and bring to a boil. Add the lasagna sheet pieces and stir well. Reduce the heat and simmer covered for 20 minutes
- Serve the soup hot, and sprinkle 2 tablespoons of cheese on top
Notes
- The amount of water added depends on how you like the consistency of the soup. For a thicker, heartier soup, add less water.
- If you are using vegan cheese, it will melt differently depending on the brand used. If it doesn't melt over the hot soup, just pop it in the microwave for a few seconds.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ¼ cups
- Calories: 238
- Sugar: 11.4
- Sodium: 832.7
- Fat: 9.3
- Saturated Fat: 2.5
- Unsaturated Fat: 4.2
- Trans Fat: 0
- Carbohydrates: 22.7
- Fiber: 5.6
- Protein: 8.5
- Cholesterol: 0
More Soups
- Carrot Ginger Soup
- Meatless Sausage And Kale Soup
- White Bean Soup
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Reader Interactions
Comments
Raquel says
What a smart idea!! Can’t wait to try this!
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Vicky & Ruth says
Thank you!!
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V says
This soup was absolutely fantastic and filling!
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Merri says
I'm making this a second time, it was so good. Hard for me to find the lasagna, though so the first time I made it with chickpea rigatoni. I was still delicious. Not sure when to add the nutritional yeast? Wasn't too clear.
I've made many other recipes from your website!Vicky & Ruth says
Hi Merri!
We totally forgot the nutritional yeast in the steps. Thank you for bringing it to our attention! We just corrected the recipe, the nutritional yeast is added right after adding the crushed tomatoes. So glad you're enjoying our recipes! Thanks again 🙂Reply
Segen says
I noticed that 28oz diced tomatoes is added twice in the ingredients list. Do u require 2 cans of this?
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Vicky & Ruth says
Hi!
Yes, the recipe calls for two 28oz of tomatoes, but one is diced and the other one crushed. Hope this helps!Reply
Kim says
I would like to make this recipe but very curious as to what adds 832 mg of sodium? I am hypertensive and try to avoid high sodium dishes...any thoughts? Kim
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Vicky & Ruth says
In order to reduce the sodium in this recipe you can buy canned tomatoes without salt, low sodium vegetable broth or use water instead and reduce the amount of salt added to the recipe. Let us know if you have any more questions.
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Toni Waterman says
Really excellent!!! My husband and I both thought it was better than most vegan dishes or Italian pasta dishes one might order out. Thank you! It is a keeper.
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Vicky & Ruth says
Thank you so much Toni!!! So glad you liked it!
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Victoria says
Hi, what kind of vegan cheese did you use?
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Vicky & Ruth says
Hi Victoria,
Both Daiya and So Delicious melt really well here.Reply
Brit w. says
This is exactly what I expected. It’s literally lasagna in a bowl! A new fav in our home. #husbandapproved!
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Vicky & Ruth says
Awesome! So Happy to hear!
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Kate says
Will this freeze well?
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Vicky & Ruth says
Hi!
It should be ok to freeze, just make sure you do it before adding the cheese. You can added once the soup is defrosted and warmed up.Reply
fati says
OMG! My new comfort food! So easy and soooooooo delicious! Thank you! Having it for lunch today - the day after! I already know it's going to be better than last night! 😉 Made the vegan version btw!
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Karen says
This soup is fantastic!!!! If you want to delete the oil, that will work!, next time I will add 8 or 9 noodles instead of 6. I also added oregano instead of thyme. I used dairy free cheese!!!!!
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Vicky & Ruth says
Thank you, we are so glad you enjoyed our lasagna soup recipe.
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Elexxus says
Love this recipe! I'm not a fan of mushrooms so I used diced tofu instead. Turned out great!
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Heather says
I cut the recipe in half since I’m the only vegan in the house! It was yummy!! I didn’t have crushed tomatoes so I just used a can of tomato sauce and it worked just as good!
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ANna says
I made this tonight! Thank you for the idea! I'm trying to figure out if my tomatoes were extra acidic or something. It came out very acidic. Any thoughts? I'm trying to figure out if I missed something
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Vicky & Ruth says
Sometimes, tomatoes come out more acidic, it is the nature of the fruit. We would recommend adding a little bit of sugar to balance the acidity and even a little olive oil and cook it a little longer. Let us know if that works out.
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Stephanie Thibeau says
Excited to try this! Comfort vegan food for the win!
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Vicky & Ruth says
Yesss!! Perfect for winter 🙂
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Sarah says
This is impossible to print. The share buttons cover up the left side of the page.
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Vicky & Ruth says
Hi Sarah, thank you for letting us know. We changed the position of the sharing buttons. They should not interfere with recipe printing now. Please let us know if you have any more trouble.
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Kiki says
I just realized I bought one can of crushed tomatoes and forgot the diced tomatoes. I do, however, have an extra 28 oz can of crushed tomatoes. Would it work to do all crushed tomatoes and no diced tomatoes??
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Vicky & Ruth says
Hi!
Yes, it should work just fine. It'll just be a bit bit less "chunky"! 🙂Reply
Laurel says
I've made this twice now and it's fantastic! I've been short on the crushed tomatoes both times and added some spaghetti sauce. This is super easy to make and doesn't take too long. Thanks for posting!
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Vicky & Ruth says
Thank you so much. We live this recipe as well.
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Liza says
Just made this tonight and it was INCREDIBLE!
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Vicky & Ruth says
We agree ;-)/. Thank you for letting us know!
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Lina says
Hi there, just wanted to say, that I loved, loved this soup!
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Rebeca says
I made this recipe for dinner last night and my family loved it:) It was really yummy. Great idea!
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Lea says
Oh my! This looks so incredibly indulgent and comforting! This looks like something both my omni husband and I would love to have for dinner!
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Lea says
Oh my! This looks so incredibly indulgent and comforting! This looks like something both my omni husband and I would love to have for dinner! (Adding this last sentence because it told me this is a duplicate comment even though I haven't commented on this post before lol)
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Vicky and Ruth says
Ha, ha! We Hope you enjoyed it!
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Alli says
Such a simple and tasty recipe! I love lasagna and I am very lazy in the kitchen so this recipe was perfect. ✨️ Also made it a second time with added quinoa and tofu for extra protein since I couldn't find the protein noodles in store, and it turned out great! I love a good customizable recipe
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Vicky and Ruth says
I love how you adapted the recipe! Sounds great!
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Kelsey says
This recipe was delicious!! So so so much flavor. I think I might like it better than lasagna!
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Vicky and Ruth says
Ha, ha! and a lot less work!
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