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!
Servings: 5
Calories: 410kcal
Ingredients
- 8 lasagna noodles broken into pieces
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 green bell pepper, chopped chopped
- 2 cups chopped mushrooms ~10-12 cremini mushrooms
- 1 (8 oz) package vegan sausage, crumbled
- 2 cloves garlic, minced minced
- 1 1/2 tablespoons Italian seasoning
- 1 bay leaf
- Dash of red pepper flakes
- 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
Instructions
- 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 Italian seasoning, bay leaf, red pepper flakes, 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.
Notes
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.
Nutrition
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