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Classic One-Pot Lasagna Soup

Classic One-Pot Lasagna Soup

Classic One-Pot Lasagna Soup captures all the beloved flavors and textures of traditional lasagna in a comforting soup form, featuring tender pasta, rich tomato broth, and creamy vegan ricotta swirls.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup cremini mushrooms, sliced
  • 1 cup zucchini, finely diced
  • 1 (10-ounce) bag fresh spinach
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 6 cups vegetable broth
  • 8 ounces lasagna noodles, broken into 2-inch pieces
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 block (14-ounce) firm tofu, pressed and crumbled
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh basil or parsley, chopped for garnish

Method
 

  1. Prepare the Vegan Ricotta: Combine pressed, crumbled tofu, nutritional yeast, lemon juice, olive oil, garlic powder, salt, and pepper in a medium bowl. Mash with a fork until mostly smooth. Set aside.
  2. Sauté Aromatics: Heat olive oil in your large Dutch oven over medium heat. Sauté diced onion for 5-7 minutes until soft. Stir in minced garlic and sliced mushrooms; cook 3-4 minutes until mushrooms begin to brown.
  3. Build the Flavor Base: Add crushed tomatoes, tomato sauce, vegetable broth, Italian seasoning, dried basil, and red pepper flakes to the pot. Stir well to combine, then bring mixture to a gentle simmer.
  4. Cook the Lasagna Noodles: Break lasagna noodles into 2-inch pieces; add them to the simmering soup. Stir gently to submerge and prevent sticking. Simmer for 10-12 minutes until noodles are al dente, stirring occasionally.
  5. Incorporate Fresh Veggies: Stir in diced zucchini and fresh spinach. Cook for just 2-3 minutes more, or until spinach has wilted and zucchini is tender-crisp.
  6. Season and Serve: Taste the soup; adjust seasonings with salt and pepper as needed. Ladle portions into bowls, top with a dollop of vegan ricotta and garnish with fresh basil or parsley.

Notes

Use high-quality ingredients for best results. Customize the soup by adding protein or different veggies as desired. Store leftovers in the refrigerator for up to 3-4 days.