Lasagna but make it a soup and make it spicy! Now, thats my kind of a meal. This spicy lasagna soup is tomato-ey, brothy, creamy and studded with chunky lasagna pieces. I mean what more could you want from a warm meal on a weekday night. These also make a great leftover lunch and is even freezable for using later when you are just not in a mood to cook/busy days. I am actually a huge fan of lasagna and dont mind putting in the effort to make one. However there is something about a warm bowl of soup especially with all of the same ingredients. Also this is a one pot dish so how can you go wrong! 🙂
Making this spicy lasagna soup plant based
I have used grated tofu as the main protein component in this soup. You can use medium to firm tofu which is well drained and pressed. This will help remove moisture and help brown it faster. If you do not want to use tofu, then try seitan, textured vegan protein(TVP), tempeh, soy crumbles or any other plant based crumbles. If you are allergic to soy products or dont want to use them, then you can also use pre cooked lentils which will add a protein boost to the soup.
To prepare the tofu, I covered it with a paper towel and placed a heavy plate over it. I removed the plate after 30 minutes or so and gently squeezed the tofu to remove any remaining water. If you want, you can let the tofu sit under weight earlier in the day so that it is ready for you use as soon as you start cooking.
Also make sure the marinara or any other tomato sauce you are using is completely plant based. The same also goes for lasagna/pasta that you choose to use. If you prefer to keep it gluten free, choose a good gluten-free lasagna or pasta to use instead.
Besides these, the process for making the lasagna soup pretty much remains the same. One pot, pantry staples and 30-40 minutes later, you will have a delicious family friendly meal ready.
Step by step process
This recipe makes 4 servings for a main meal or around 8 servings as a small side.
We will first start off by adding the grated tofu to the Dutch oven and sauteing in some oil. You will initially see the moisture being cooked off and slowly the tofu will start browning a little bit. Once you notice the color has changed to golden brown, then add the finely chopped onion followed by the garlic.
Once the aromatics have cooked a bit, add the canned peeled tomatoes with the sauce. You can roughly break it down in to smaller pieces with the spatula. Now to make this spicy, I used a spicy marinara sauce (I used the Trader Joe’s Chunky Spicy Tomato Sauce with Peppers with the black label) but if you are using a regular marinara sauce, then add some red pepper flakes to give it a heat kick.
To give it more flavor, I added dry herbs including thyme, basil, parsley, oregano. I also mixed in a teaspoon each of garlic and onion powder. At this point, you can add any vegetables you want to the soup. I chose to go with shitake mushrooms and baby spinach sicne they dont need mcuh time to cook. Saute the vegetables for a minute or so. Now we will add the broth and season the soup. Spoon in the balsamic or white vinegar and mix everything well. Before adding the lasagna, I broke the sheets into roughly big chunks before mixing it in. I closed the lid to let the soup simmer for around 10 minutes. Once the pasta is just done, I topped the soup with some parmesan and cheddar. Let the cheese melt in before serving the soup.
Serving and storage suggestions
This lasagna soup on its own makes a great meal. It has protein, carbs, veggies and not to forget amazing flavors. If you want something more filling, then try
- Some fresh cheesy garlic bread
- You can also pair it with a grilled cheese sandwich
- Serve with a salad
- Serve with some cooked cannelini gently tossed in olive oil and herbs
This soup lasts well for 3-4 days refrigerated. The lasagna or any pasta you use will tend to lose structure the longer it is stored. You can also freeze the soup and let it thaw overnight before reheating. Again the only issue would the pasta might get mushy due to the freezing and reheating process.
Are you trying this lasagna soup this season?
Whether you are planning to try or already have, please let me know your questions, comments or feedback using the comment section below or by leaving a rating. This helps me know how you are liking the recipes and what I can do better. You can also tag me on Instagram and follow along on Pinterest or Facebook.
Spicy Lasagna Soup
- 2 tbsp Olive Oil
- 1 lb Medium or Firm Tofu drained and pressed
- 1 Medium Onion peeled and finely chopped
- 4 cloves Garlic peeled and finely chopped
- 1/2 can Whole peeled tomatoes
- 32 oz Spicy Marinara Sauce
- 5 cups Vegetable Broth
- 2 tsp Red Pepper Flakes
- 2 tbsp Dried Italian Seasoning
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 4 tbsp White Vinegar
- 1 cup Shitake Mushrooms cleaned and sliced
- 1 cup Baby Spinach rinsed clean
- 8 Lasagna Sheets
- 1/2 cup Parmesan
- 1/2 cup Mozzarella or White Cheddar
- Salt and Pepper to taste
- Heat the olive oil at medium low level in the Dutch oven. Crumble the tofu in to the pan and gently saute it regularly. Let the moisture cook off and you will see the tofu change color to a golden brown. Now add the chopped onions.
- Let this cook for 3-4 minutes before adding the chopped garlic. Cook for 2 minutes and then add the canned tomatoes. Break up the tomatoes roughly in to smaller chinks using the spatula. Add the red pepper flakes if using along with the dried Italian seasoning. You can also use fresh herbs like thyme and basil. Mix well and cook for a minute.
- Add the onion, garlic powder and mix well. Now mix in the vegetables if using and saute for a minute.
- Add the marinara sauce followed by the broth. Add the vinegar and season with salt-pepper. Break the lasagna sheets in to big chunks and add to the pot.Mix well and let the mixture simmer for around 10 minutes until the pasta is almost cooked. Finally top with more fresh herbs and top with cheese. Let cheese melt in the heat before serving hot.
- The nutritional values provided are an estimate and do not represent accurate values due to the nature of ingrdients and brands used.
- I would recommend avoiding “no boil” lasagna as I found it took a lot longer to fully cook through and texture seemed off compared to regular lasagna sheets during my recipe testing.