I wanted to make this soup so much, but I couldn’t find the perfect pasta but it turns out that the lasagna soup is an absolute miracle! And guess what, you don’t have to run around the town looking for the right pasta, use any really and you’ll be satisfied!
Lasagna soup is a very dense dish that is supposed to taste kind of like oven-baked lasagna. In this case, we do not use cream, meat or cheese, but I can assure you that it tastes great anyway! And an additional advantage is that this dish will only need one pot!
Due to the ingredients that we use in it, the soup will thicken itself. We will also provide an extra portion of protein using red lentils. In general, I often use red lentils to thicken sauces and various dishes – it cooks quickly and falls apart, creating a nice texture.
PASTA – I bought my dream pasta in an Italian shop, but the truth is you can just buy plain sheets of pasta for your lasagna and just crush them into smaller pieces. The pasta cooks already in the soup, so it absorbs the flavor of the whole dish and thickens the soup as well.
INGREDIENTS
- 1 onion
- 3 cloves of garlic
- 100 g of red lentils
- 70 g of soya granules
- 1 packet of passata
- 1 tablespoon of tomato puree
- 100g of pasta
- 2 liters of broth
- 2 teaspoons nutritional yeast
- Bay leaf
- dried basil and oregano
- salt pepper
- fresh basil
- 1 tablespoon pesto
- 1 tablespoon of vegan cream
LASAGNA SOUP – PREPARATION
- Put the soya granules into a dish and pour the broth to make it soak. When it is soaked, drain it and squeeze out excess water.
- Chop the onion and garlic. Put 2 tablespoons of oil into the pot, add the onion and garlic, fry them. When the onion is golden, add the red lentils and fry for another 2-3 minutes.
- Pour the broth, add the passata, puree and bay leaves. Add granules, oregano and basil and cook for 10 minutes.
- Then take out the bay leaf, put the pasta into the pot and cook until the pasta is soft. Finally, add the nutritional yeast.
- If the soup is a little bit too thick add some more broth or water. Decorate the soup with pesto, vegan cream and a basil leaf.
Lasagna soup
Ingredients
- 1 onion
- 3 cloves of garlic
- 100 g of red lentils
- 70 g of soya granules
- 1 passata
- 1 tablespoon of tomato puree
- 100g of pasta
- 2 liters of broth
- 2 teaspoons nutritional yeast
- Bay leaf
- dried basil and oregano
- salt pepper
- fresh basil
- 1 tablespoon pesto (optional)
- 1 tablespoon of vegan cream (optional)
Instructions
- Put the soya granules into a dish and pour the broth to make it soak. When it is soaked, drain it and squeeze out excess water.
- Chop the onion and garlic. Put 2 tablespoons of oil into the pot, add the onion and garlic, fry them. When the onion is golden, add the red lentils and fry for another 2-3 minutes.
- Pour the broth, add the passata, puree and bay leaves. Add granules, oregano and basil and cook for 10 minutes.
- Then take out the bay leaf, put the pasta into the pot and cook until the pasta is soft. Finally, add the nutritional yeast.
- If the soup is a little bit too thick add some more broth or water. Decorate the soup with pesto, vegan cream and a basil leaf.
