Vegetarian Lasagna Soup
This vegetarian lasagna soup is hearty and filling without being laden with calories like a traditional lasagna. Easily adapted to be vegan too!
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Entree, Main Dish, Soup
Cuisine: Vegan, Vegetarian
Servings: 5
Calories: 410kcal
- 8 lasagna noodles broken into pieces
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 green bell pepper chopped
- 2 cups chopped mushrooms ~10-12 cremini mushrooms
- 1/2 14 oz. package Lightlife Gimme Lean veggie sausage, crumbled (or other vegetarian sausage product)
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 bay leaf
- Dash of red pepper flakes
- 2 teaspoons dried parsley
- 2 tablespoons tomato paste
- 1 quart vegetable broth
- 2 14.5 oz cans diced tomatoes
- 1/2 bunch lacinato kale stems removed and chopped
- Sea salt and ground black pepper to taste (start with 1/8 teaspoon of each and increase as needed)
- Ricotta cheese
Fill a medium size saucepan with water and bring to a boil. Cook broken lasagna noodles until al dente according to package directions. Drain and set aside.
In a large stock pot, add olive oil, onion, green pepper and mushrooms. Saute for 3-5 minutes or until onion is softened and translucent.
Stir in the crumbled sausage and cook 2-3 minutes until sausage starts to brown.
Add the garlic and cook another minute.
Stir in the herbs (thyme, oregano, rosemary, bay leaf, red pepper flakes, and parsley) and tomato paste and cook for 1 minute.
Stir in the vegetable broth and diced tomatoes. Bring to a simmer and cook for 5-7 minutes.
Add the kale and cooked lasagna noodles cook another 7-9 minutes. Add salt and ground black pepper to taste.
To serve, add ricotta cheese and microgreens.
Recipe very loosely adapted from this Lasagna Soup Recipe from Food Network --> http://www.foodnetwork.com/recipes/food-network-kitchen/lasagna-soup-2268968
Use a low sodium vegetable broth to reduce the sodium in this recipe.
Serving: 1/5 recipe | Calories: 410kcal | Carbohydrates: 59g | Protein: 18g | Fat: 12g | Saturated Fat: 3.5g | Polyunsaturated Fat: 8.5g | Cholesterol: 13mg | Sodium: 850mg | Fiber: 8.5g | Sugar: 12.5g