This soup is a hearty, vegan version of lasagna soup. It's so filling and perfect to cozy up with after a long day.
It's oil-free, can be made gluten-free, and filled with plant protein, calcium and fiber!
There's a couple of different ways this soup can be made so be sure to read the entire post.
I've been meaning to put this recipe on the blog for almost two years now!
This is one of my husband's favorite meals and I make it about once a week, especially when it's cooler outside.
I started out making it on the stove top, then went to a slow cooker and now the instant pot. I've put both slow cooker and instant pot recipes below.
To make it on the stove top just use a large pot and follow the instant pot directions. After you've done the sautéing and everything is in the pot, simmer for 20 minutes and then follow the rest of the instant pot directions.
For the tofu ricotta, you can do this one of two ways.
Either make the ricotta recipe in a separate bowl and wait to put it in at the end.
Or crumble just the tofu over the soup at the end and add the ricotta seasonings and mix those in.
I usually do the latter because I'm always looking to save time, but I will say it definitely tastes even better when I make the ricotta in a separate bowl ahead of time.
If tofu is not your thing, then leave it out. The soup isn't as hearty, but it's still delicious.
You can see how I do the easy way on my Instagram story highlights. Just scroll through them until you find the Lasagna Soup.
For the pasta, I like to use lentil lasagna noodles.
Since these noodles don't need to cook that long I usually add them plus a cup of water to the pot once the soup is done cooking/simmering before I add the tofu ricotta.
I have not tried this with other types of noodles so if you're not using lentil lasagna noodles, cook your noodles according to the box in a separate pot and then add them in before you add the tofu ricotta.
This soup will last for 3-5 days in an air-tight container in the fridge. It also freezes well. This makes a big batch so it's great for meal prep or serving a bigger group.
Vegan Lasagna Soup with Homemade Ricotta
- 2 (25 oz) jars Marinara sauce (you can use whatever sauce you like)
- 1 small/medium Onion (yellow or red)
- 2 Garlic Cloves (minced)
- 1 1/2 cup Red Peppers (chopped)
- 8 oz Mushrooms
- 1 cup Water* (see notes)
- 1 tsp Oregano
- 1/2 tsp Basil
- 1/2 tsp Thyme
- 1/4-1/2 tsp Turmeric Powder (for health benefits)
- 1/8-1/4 tsp Pepper
- 1/2-1 tsp Salt (do it to your taste)
- 5 sheets Lasagna Pasta Noodles (please read notes on this)
- 1 (14 oz) block Tofu (firm)
- 3 tbsp Nutritional Yeast
- 2 tsp Olive Oil (can omit if you're oil-free)
- 2 1/2 tbsp Shallots (minced)
- 1 1/2 tbsp Lemon Juice
- 1/4 tsp Nutmeg
- 2 Garlic Cloves (minced)
- 1/4-1/2 tsp Salt (go to your taste)
- Pepper (to taste)
- On the Instant Pot, turn on the sauté setting. Allow it to heat for a minute or two. Add a splash of oil, water or veggie broth then sauté the onions and garlic for about 2 minutes. Then add in peppers and mushrooms and sauté until tender, about 5-7 minutes. Keep using splashes of water or broth to keep the veggies from sticking.
- Once the veggies are soft, turn sauté mode off. Add in the pasta sauce, seasonings and water. Stir everything together. Put the lid on the Instant Pot and set the steam release knob to sealing. Then, select the pressure cook or manual setting, switch to low and set for 5 minutes.
- If you are using lentil lasagna noodles, read the last paragraph of this blog post to see what I do or cook your pasta according to the directions on the package. Also prep the ricotta. This can all be done while the soup is cooking.
- When the cooking has finished, allow it to sit and naturally release for 5 minutes. Then switch the release knob to venting for a quick release of the rest of the steam. Add the noodles and ricotta and stir everything together. Serve immediately or allow it to cool and store for later. It lasts for 3-5 days in the refrigerator and longer in the freezer.
- Add all the ingredients except the ricotta and noodles to your slow cooker or crock-pot. Cook on medium to high heat for one to two hours. Since it's only vegetables it doesn't take long to cook.
- While the soup is cooking prepare the ricotta and cook your lasagna noodles. When the soup is finished cooking, add the noodles and ricotta to the crockpot and stir everything together. Serve immediately or allow it to cool and store for later. It lasts for 3-5 days in the refrigerator and longer in the freezer.
- First press any extra water out of Tofu by wrapping it in a dish cloth and setting something heavy (like a few books) on top of it for 15-20 minutes. There is tofu that comes without the water and I find I don't need to press those.
- In a large bowl crumble the tofu up with your hands. Similar to crumbling it for tofu scramble.Mix in nutritional yeast, olive oil and shallots then mix in the rest of the ingredients and you're done! I find mixing with my hands really helps to get the flavors in the tofu, but you could also use a wooden spoon.
- Add the water at the end if you feel it needs to be thinned out. If you are cooking with lentil noodles like I talked about in the last paragraph of the blog post, then add this cup of water when you add the sauce to the pot.
- For how to cook this on the stove top read blog post.
Did you mean nutritional yeast instead of nutmeg?
It has both nutritional yeast and nutmeg.
Thank you =^___^=
My new favorite vegan soup – this is so delicious! Packed with nutrition and flavor!!
Thanks for sharing! It's one of my favorites too 😊