Vegetable Lasagna Soup (vegan + high-protein!) Jump to Recipe Leave a Review Pin RecipeVegetable Lasagna Soup- all of the deliciousness of a vegetable lasagna wrapped up in a warming and nourishing soup that’s super easy to make.Each serving packs over 30 grams of protein!  As much as I love a good lasagna, you won’t find me making it often because well, it’s just too much work.When I can have the same flavors in a warm and cozy soup, you betcha I’m going to choose that option.

This vegan lasagna soup features plenty of vegetables for fiber and antioxidants, plus a homemade tofu ricotta that packs a big ol’ punch of protein.You can make it with fava bean tofu for a soy-free option or opt for cashew ricotta for a luxurious creamy texture.Vegan Lasagna Soup Ingredients Extra Virgin Olive Oil- Or any neutral flavored oil you prefer.

Onion- White or yellow onion work best here.Bell Peppers- Can sub 2-3 carrots if desired.Zucchini- Can sub 3-4 celery ribs, if desired.

Cremini Mushrooms- Cremini mushrooms are best for their meaty texture.Garlic- Fresh garlic is ideal.Use 3-4 cloves, deepening on their size.

Dried Herbs- I like a combination of dried oregano and basil but you can also substitute with Italian seasoning here.Diced Tomatoes- Diced or crushed tomatoes both work.Just depends on how chunky you like your tomatoes.

Tomato Paste- I like to use a full jar of tomato paste for extra savory depth.Vegetable Broth- Be sure to us

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