Vegan Lasagna Soup | Easy, Cozy & Flavor-Packed One-Pot Meal 🍲✨

Start with a large pot, using an enameled cast iron pot.

Pour in some high heat oil with a 500° smoke point.

Add 1 chopped yellow onion, 2 chopped ribs of celery, and 2 chopped carrots to the pot and stir.

Sauté the vegetables for a few minutes, stirring occasionally.

Add 5 cloves of minced garlic and stir occasionally to prevent burning.

Add 1 pint of chopped mushrooms and mix all the vegetables together, cooking until the onion and mushrooms are tender.

Season with salt, 1/2 teaspoon pepper, and 2 teaspoons Italian seasoning.

Add 3 tablespoons of tomato paste and stir everything together.

Pour in 6 cups of water or vegetable broth, using Better Than Bouillon if desired, and taste for seasoning.

Add a 24 oz jar of marinara sauce and stir to combine.

Crumble in 1 block of super firm tofu directly into the soup, mixing well.

Crumble 9 pieces of lasagna into the soup, mixing until combined.

Bring the soup to a boil, then cover and let it sit for 15 minutes, or boil for 1-2 minutes before covering if the water isn't hot enough.

Check the pasta; it should be cooked al dente, not too soft.

Serve the soup with fresh basil on top and crushed red pepper if desired.

Equipment Needed

Spice Level:

Dietary