Cozy Vegan Lasagna Soup with Tofu and Greens
This easy soup recipe checks all the boxes. It has tender, curly lasagna noodles and zesty tomato sauce. In place of traditional ricotta cheese, we have crumbled tofu, nutritional yeast and greens. This plant-based version will fulfill all the cravings and more with good for you ingredients and flavor galore.
Ingredients
- 1 pound lasagna noodles broken in to bite sized pieces
- 2 tbsp extra virgin olive oil
- 3 cloves garlic minced
- ½ onion red or yellow chopped
- ½ green pepper or red chopped
- 24- oz can crushed tomato
- 16 oz firm tofu high protein, crumbled
- 2 tbsp Italian seasoning
- 2 tsp salt
- 2 cups kale or spinach stemmed and chopped
- 3 tbsp nutritional yeast
- 1 tsp turbinado sugar
- 8 cups water
Instructions
- To a large soup pot over medium heat add the extra virgin olive oil. When hot, add the onion, garlic and bell pepper and cook for 5 minutes until browning and fragrant
- Add crushed tomatoes, tofu, Italian seasoning, salt and water. Bring to a boil and cook for 10 minutes
- Next add the broken lasagna noodles, sugar and nutritional yeast. Cook until noodles are soft, about 10 minutes. Then add the greens and cook for 5 more minutes.
- Garnish with crushed red pepper and nutritional yeast.
- Tip: Add a little extra water when reheating the next day as some of the broth will absorb.
Nutrition
Calories: 340kcalCarbohydrates: 54gProtein: 16gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 715mgPotassium: 494mgFiber: 6gSugar: 6gVitamin A: 756IUVitamin C: 20mgCalcium: 157mgIron: 3mg
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