One friend described this soup as “if comfort food was in the dictionary, this would be the photo next to it”. Another said “best soup ever”. They’re probably just really nice friends, but this lasagna soup is definitely a favorite of mine, too! Plus, it’s ready in 30 minutes and only requires one pot and minimal chopping. Yay!
Ingredients/ shopping list:
- One package vegan sausage (I like Impossible’s spicy sausage)
- ½ yellow onion, diced
- 4 cloves garlic, minced
- 2.5 oz tomato paste
- 1 tsp dried basil
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp red pepper flakes
- 28 oz can crushed tomatoes
- 4 cups vegetable or vegan broth
- 10 lasagna noodles, broken into pieces
- 1 bunch spinach or kale
- 1 cup plant milk, or ½ cup cashew cream (recommended)
- ¼ cup nutritional yeast
- Vegan parmesan, to garnish (optional)
Cooking Instructions:
Step 1.
In a large pot, cook vegan sausage and diced onions until browned. Add garlic and cook for 30 seconds or until fragrant.
Step 2.
Push onion, garlic, and vegan sausage to outer rim of pot and add tomato paste to center of the pot. Cook for 1-2 minutes or until dark red.
Step 3.
Add seasonings, crushed tomatoes, and broth. Bring to a boil then reduce to a simmer. Break in lasagna noodles and cook until al dente.
Step 4.
Pour in spinach or kale, plant milk or vegan cream, and nutritional yeast. Turn off heat and stir.
Step 5.
Serve and top with vegan parmesan or fresh herbs. Enjoy!
