Lasagna Soup ~
Enjoy the flavors of a good old-fashioned Italian-style lasagna casserole in an easy-to-make vegan soup!
This soup is hearty and quite filling on its own, however, if you are inclined to add a side dish, my recommendation is a simple salad or garlic bread.
Ingredients for Lasagna Soup
You will need:
- 14 ounces vegan sweet Italian-style sausage
- 6 ounces vegan ground beef
- ½ cup yellow onion, diced
- 1 tablespoon garlic, minced
- 28 ounces crushed tomatoes
- 4 cups vegan beef-style broth
- 8 ounces tomato sauce
- 1 ½ teaspoons Italian seasoning
- 10 uncooked lasagna noodles, broken into pieces
- ½ cup vegan mozzarella cheese, shredded
- ½ cup parmesan cheese, shredded
- 2 tablespoons Italian flat-leaf parsley, chopped
Ingredient Notes:
- For this recipe, I used Beyond Meat’s sweet Italian sausage. They also make a spicy Italian that I think would work well here, too.
- There are a lot of good brands of plant-based ground beef. My current personal favorites are Impossible and Beyond Meat.
- For the beef-style broth, Better Than Bouillon’s No-Beef Base is excellent.
- Both cheeses I used are by Violife.
- This post is not sponsored. These just happen to be the brands I use and recommend for this recipe.
How to Make Lasagna Soup
STEP ONE: Into a large soup pot over medium-high heat, crumble the sausage and ground beef. Use a spatula to break up any large pieces.
STEP TWO: Add the onion and cook for 6 minutes, stirring frequently until browned.
STEP THREE: Add the garlic and continue cooking for an additional 1 minute.
STEP FOUR: Add the crushed tomatoes, beef-style broth, tomato sauce, and Italian seasoning.
STEP FIVE: Bring to a boil, then add the lasagna noodles. Reduce the heat to low. Cover and simmer for 20 minutes, until the noodles are softened.
STEP SIX: Ladle into soup bowls. Top with mozzarella, parmesan, and parsley then serve.
More Recipes You’ll Love!
- Classic Lasagna
- Italian Stuffed Peppers
- Vegan Meatball Tortellini Soup
- Cheesy Cauliflower Soup
- Italian Chili
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Lasagna Soup
Ingredients
- 14 ounces vegan sweet Italian-style sausage
- 6 ounces vegan ground beef
- ½ cup yellow onion diced
- 1 tablespoon garlic minced
- 28 ounces crushed tomatoes
- 4 cups vegan beef-style broth
- 8 ounces tomato sauce
- 1 ½ teaspoons Italian seasoning
- 10 uncooked lasagna noodles broken into pieces
- ½ cup vegan mozzarella cheese shredded
- ½ cup parmesan cheese shredded
- 2 tablespoons Italian flat-leaf parsley chopped
Instructions
- Into a large soup pot over medium-high heat, crumble the sausage and ground beef. Use a spatula to break up any large pieces.
- Add the onion and cook for 6 minutes, stirring frequently until browned.
- Add the garlic and continue cooking for an additional 1 minute.
- Add the crushed tomatoes, beef-style broth, tomato sauce, and Italian seasoning.
- Bring to a boil, then add the lasagna noodles. Reduce the heat to low. Cover and simmer for 20 minutes, until the noodles are softened.
- Ladle into soup bowls. Top with mozzarella, parmesan, and parsley then serve.
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