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(Recipe) High Protein Vegan Lasagna Soup
(Recipe) High Protein Vegan
Lasagna Soup
Time: 55 minutes
Serves 6
This thick and heart Lasagna Soup is packed with fiber plant based protein. Vegan and gluten free, is a comforting a satisfying meal in a bowl!
One pot meals are the best. Not only they save you time and a whole lot of cleaning up, but you pretty much get everything you need in one bowl. And during the colder months, nothing beats a bowl of warm, hearty soup. If it’s packed with nutrients, even better.
Ingredients
- 2 tbsp extra virgin olive oil oil
- 8oz portabella mushrooms, gills removed
- 28oz canned diced tomatoes
- ⅓ cup basil, chopped
- 2 garlic cloves, minced
- 28oz canned crushed tomatoes
- 2 tbsp nutritional yeast
- 1 tsp dry thyme
- 1 tsp onion powder
- ½ tsp salt (or to taste)
- 1–2 cups water or vegetable broth (see note)
- 6 sheets Organic Green Lentil Lasagne, broken into small pieces
- 12 tbsp shredded vegan mozzarella cheese, divided (you can also use regular cheese)
Instructions
-
- Gently clean the dirt off the mushroom and chop them very small (you can use a food processor here). Heat the olive oil in a large soup pot. Add the chopped mushrooms and cook over medium high heat for 8-10 minutes, stirring often
- Add the diced tomatoes, basil and garlic and continue cooking for 3-4 minutes. Add the crushed tomatoes, nutritional yeast, thyme, onion powder, salt and water bring to a boil. Add the lasagna sheet pieces and stir well. Reduce the heat and simmer, covered, for 20 minutes
- Serve the soup hot, and sprinkle 2 tablespoons of cheese on top
Notes
The amount of water added depends on how you like the consistency of the soup. For a thicker, heartier soup, add less water.
Cheese will melt differently depending on the brand you’re using. If you’re doesn’t melt over the hot soup, just pop it in the microwave for a few seconds.