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Zucchini Ribbon Lasagna Soup

Zucchini Ribbon Lasagna Soup

Zucchini Ribbon Lasagna Soup is a vibrant, plant-based twist on the classic lasagna, featuring tender zucchini ribbons in a rich tomato broth with aromatic herbs and creamy plant-based ricotta.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Italian
Calories: 280

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 28 ounces crushed tomatoes
  • 4 cups vegetable broth
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 3-4 medium zucchinis
  • 1 1/2 cups firm tofu, pressed
  • 2 tablespoons nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon garlic powder
  • 2 tablespoons fresh parsley, chopped
  • Fresh basil leaves, tor
  • Vegan Parmesan cheese, grated
  • A drizzle of extra virgin olive oil

Method
 

  1. Prepare the Zucchini Ribbons: Wash the zucchinis thoroughly and slice them lengthwise into thin, wide ribbons.
  2. Make the Plant-Based Ricotta: In a food processor, combine tofu, nutritional yeast, lemon juice, garlic powder, salt, and pepper until smooth. Stir in fresh parsley.
  3. Sauté Aromatics: Heat olive oil in a large pot. Add onion and sauté until softened. Add garlic, oregano, basil, and red pepper flakes. Cook until fragrant.
  4. Simmer the Sauce: Add crushed tomatoes, vegetable broth, tomato paste, and bay leaf. Simmer for 15-20 minutes.
  5. Cook the Zucchini Ribbons: Remove bay leaf, add zucchini ribbons, and cook for 2-3 minutes until tender-crisp.
  6. Serve and Garnish: Ladle soup into bowls, add plant-based ricotta, garnish with basil, vegan Parmesan, and olive oil.

Notes

Use firm, fresh zucchinis for best results. Adjust seasonings according to taste. Can add additional veggies like spinach or protein like beans for heartiness.