This has all the cozy, cheesy flavors of classic lasagna in a warm, hearty perfectly seasoned bowl of soup!

Vegetarian Lasagna Soup Recipe

Every so often I audit my website to see what categories could use more recipes. Usually it takes a change in season or a holiday to motivate me to grow my collections!

Fall is quickly approaching, which means we are going to be turning to warm bowls of soup or Vegetarian Chili to comfort us on those cold nights!

I highly recommend finding comfort in a bowl of this Vegetarian Lasagna Soup! You could have The Best Cornbread, Cloverleaf Dinner Rolls, Homemade Garlic Bread, or Homemade Cheddar Biscuits with it!

What You’ll Need:

1 tbsp Olive Oil
1 Yellow Onion, Diced
3 cloves Garlic, Minced
2 tbsp Tomato Paste
1 (24 oz) jar Marinara Sauce
1/4 tsp Red Pepper Flakes
2 tbsp Parsley Flakes
1/2 tsp Oregano, Dried
1 tsp Basil, Dried
7 cups Vegetable Broth
1 (16 oz) bag Morningstar Griller Crumbles
9 Lasagna Noodles, Broken into Pieces
10 oz Ricotta Cheese
1 cup Mozzarella Cheese, Shredded
1/2 cup Parmesan Cheese, Grated

How to Make Vegetarian Lasagna Soup

In a large pot, heat 1 tbsp olive oil over medium heat. Toss in 1 diced yellow onion and sauté for about 5 minutes, stirring occasionally. Add in 3 cloves minced garlic and cook for another minute or two.
Stir in 2 tbsp tomato paste, 1 (24 oz) jar marinara sauce, 1/4 tsp red pepper flakes, 2 tbsp parsley flakes, 1/2 tsp dried oregano, 1 tsp dried basil, and 7 cups vegetable broth.
Add in 1 (16 oz) bag Morningstar Griller Crumbles.
Bring to a boil then break 9 lasagna noodles into fourths and add to the pot.
Stir occasionally to make sure the noodles don’t stick together. Cook over medium heat until noodles are tender.
In a small bowl, mix together 10 oz ricotta cheese, 1 cup shredded mozzarella cheese, and 1/2 cup grated Parmesan cheese.
Ladle the hot soup into bowls and dollop a scoop of the cheese mixture on top.

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Yield: 8

Vegetarian Lasagna Soup

Vegetarian Lasagna Soup, this has all the cozy, cheesy flavors of classic lasagna in a warm, hearty perfectly seasoned bowl of soup!

Prep Time 1 hour

Total Time 1 hour

Ingredients

1 tbsp Olive Oil
1 Yellow Onion, Diced
3 cloves Garlic, Minced
2 tbsp Tomato Paste
1 (24 oz) jar Marinara Sauce
1/4 tsp Red Pepper Flakes
2 tbsp Parsley Flakes
1/2 tsp Oregano, Dried
1 tsp Basil, Dried
7 cups Vegetable Broth
1 (16 oz) bag Morningstar Griller Crumbles
9 Lasagna Noodles, Broken into Pieces
10 oz Ricotta Cheese
1 cup Mozzarella Cheese, Shredded
1/2 cup Parmesan Cheese, Grated

Instructions

In a large pot, heat olive oil over medium heat. Toss in diced onion and saute for about 5 minutes, stirring occassionally. Add in minced garlic and cook for another minute or two.
Stir in tomato paste, marinara sauce, red pepper flakes, parsley flakes, dried oregano, dried basil, and vegetable broth.
Add in griller crumbles.
Bring to a boil then break lasagna noodles into fourths and add to the pot.
Stirr occassionally to make sure the noodles don't stick together. Cook over medium heat until noodles are tender.
In a small bowl, mix together ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese.
Ladle the hot soup into bowls and dollop a scoop of the cheese mixture on top.

Notes

Recipe Credit: Tastes Better from Scratch