Easy Vegan Lasagna Soup
This easy vegan recipe is ready in 30 minutes and is as flavorful and delicious as lasagna with less of the work!
Servings: 6 servings
Equipment
- non-stick pot (not required, but it works better)*
Ingredients
- 6 lasagna noodles broken into 1/2 inch pieces
- 1 tbsp olive oil
- 1 yellow onion diced
- 3 cups kale stems removed, chopped
- 2 cloves garlic minced
- ½ tbsp tomato paste double concentrated (or 1 tbsp tomato paste)
- 1 28oz can cruched tomato about 3 cups
- 1 tbsp nutritional yeast
- 2 cups vegetable broth
- 2 tomatoes chopped
- 1 tsp oregano
- 1 bag your favorite frozen grounds**
- ½ tsp salt to taste
Instructions
- Prepare the lasagna noodles according to the package instructions and set aside.
- Heat the oil in a pot over medium heat.
- Add the onions and garlic and cook until the onions are translucent, stirring occasionally.
- Add the tomato paste and cook for 2 minutes, stirring frequently.
- Add the frozen crumble and heat until it has defrosted and the pieces are not stuck to one another anymore.
- Add the crushed tomatoes and vegetable broth and mix everything together well. Bring the mixture to a simmer.
- Once simmering, add the tomatoes, nutritional yeast, and oregano. Once it's back to a simmer again, cook and additional 3-4 minutes.
- Add the kale and stir in. Cook until the kale has wilted slightly.
- Add the salt. Taste and if it's to your liking, enjoy! If not, feel free to adjust the spices as needed.
- Portion out the soup and add the lasagna noodles to the individual bowls. Reserve any extras.***
Notes
*If you're not using a non-stick pan, you will need to stir the tomato paste continuously to prevent it from burning.
**If using a different kind of grounds, follow the package instructions on how to cook the grounds before adding additional ingredients.
***See note above about storing extra noodles and leftovers.