Lasagna Soup

by Mary Pomerantz

Lasagna Soup

We all love lasagna. So what’s not to like about a soup that has all of the flavor of lasagna? Here is a hearty soup that is sure to please even the finicky members of your family. Team with garlic bread or bread sticks and a salad. You can make it vegan by using vegan cheeses.


1 jug of vegetable broth
6 cups of water
1 chopped onion, sauteed.
1 can of tomato sauce
1 can of diced tomatoes, thrown in the food processor for a few seconds
4 tablespoons of fresh, chopped basil
4 cloves of garlic or more or less.. to taste
1 bag of Boca crumbles
1 package of Tofurkey Italian Sausage, sliced
8-10 lasagna noodles broken into bite size pieces (I used spaghetti since i didn’t have lasagna noodles)
1 16 ounce bag of baby spinach


a dollop of ricotta cheese
sprinkling of mozzarella cheese


Cook onion in a big soup pot. Once it’s cooked, throw everything else into the pot and cook until the pasta is cooked. Garnish with ricotta and mozzarella cheeses.


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