Vegan Lasagna Soup with Tofu Crumbles and Ricotta
This Vegan Lasagna Soup has all the flavors of classic lasagna in an easy, hearty soup. Made with rich tomato broth, seasoned tofu crumbles, lasagna noodles, and topped with creamy dairy-free ricotta, it’s an easy, comforting dinner that’s perfect for weeknights and makes delicious leftovers.
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Servings: 6 Servings
Ingredients
Tofu Crumbles
- ½ Block Firm or Extra-Firm Tofu see note
- 1 tablespoon Olive Oil
- 2 tablespoons Tomato Paste
- 1 tablespoon Nutritional Yeast
- 2 teaspoons Italian Seasoning
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Kosher Salt see note
- ¼ teaspoon Black Pepper
- Pinch of Red Pepper Flakes
Lasagna Soup
- 2 tablespoons Olive Oil
- 1 medium Yellow Onion diced
- 4-5 Garlic Cloves minced
- 2 teaspoons Italian Seasonings
- 2 teaspoons Kosher Salt see note, more to taste
- ¼ teaspoon Black Pepper
- 28 oz can of Whole-Peeled Tomatoes or crushed tomatoes
- 4 ½ cups Vegetable Broth
- 8 Lasagna Noodles broken into bite sized pieces
- ¼ cup Chopped Basil more for garnish
- ½ batch Tofu Ricotta
- Vegan Parmesan for serving
Instructions
- Preheat oven to 400F.
- Crumble half a block of tofu into small pieces with your hands, squeezing out as much moisture as possible.
- In a bowl, toss crumbled tofu with olive oil, tomato paste, nutritional yeast, Italian seasoning, onion powder, garlic powder, salt, and black pepper.
- Spread evenly on a parchment-lined baking sheet and bake for 25-30 minutes, stirring halfway, until golden and slightly crispy. Set aside.
- Heat a large soup pot over medium heat. Add the diced onion and cook until translucent and starting to brown, about 7-10 minutes.
- Add the garlic, Italian seasonings, salt, and black pepper, and cook for another 2 minutes.
- Pulse the canned whole tomatoes a few times with an immersion blender until crushed, then pour them into the soup along with the vegetable broth. Stir to combine.
- Bring the soup to a simmer, then cover and reduce the heat to low for 20 minutes.
- Break the lasagna noodles into even-sized pieces (they don’t need to be perfect!) and add them to the soup. Bring the soup back to a simmer and cook for about 15 minutes, or until the noodles are tender.
- Turn off the heat and stir in the tofu crumbles and chopped basil. Taste the soup and adjust salt and pepper as needed.
- Divide the soup into bowls and top with tofu ricotta, fresh basil, and a sprinkle of red chili flakes. Enjoy!
Notes
No need for a tofu press for the tofu crumbles: Cut it in half, squeeze out as much water as possible, and use the other half to make the ricotta. If going this route, I'd recommend using firm tofu.
Use whole-peeled canned tomatoes for the best flavor. You can also use crushed, diced, or fire-roasted tomatoes. Avoid tomato sauce, which won’t give the same fresh tomato taste.
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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