Lasagna Soup

January 16, 2014

If you love lasagna and you love soup, then you're going to love this recipe because it's called... (drumroll please....) Lasagna Soup! You'll also love it because it is incredibly delicious and easy to make. This is one of my absolute favorite recipes. It's great for Nick and I because we have leftovers for days!

We originally snagged the recipe from here, and we (used to) follow it almost exactly. This post originally went up a few years ago, and since then, we've decided to vegan-ize the recipe and update the photos. This recipe has more than stood the test of time. Years later, this is still one of our favorites.

Here's what you need!
- 2 tsp. olive oil
- 1 lb. Tofurky sausage
- 1/2 an onion
- 1 green bell pepper
- 3-4 cloves of garlic
- 32 oz. vegetable broth
- 15 oz. tomato sauce
- 15 oz. diced tomatoes
- 1/2 tsp. salt
- 1/4 tsp. crushed red pepper
- dried basil, to taste
- 5 or 6 broken lasagna noodles
- 1/2 cup shredded vegan mozzarella (optional)

Here's what you do!

- Heat oil over medium heat in a large non-stick pot. Add sausage, chopped bell pepper, chopped onion, and minced garlic. Cook until your veggies start to turn soft, and your sausage is heated the whole way through.

- Add broth, tomato sauce, diced tomatoes, salt, basil, and crushed red pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.

- Add the broken noodles and bring to a boil again. Reduce heat and stir occasionally for 10-12 minutes, or until soup thickens and noodles are tender.
- Serve topped with vegan mozzarella cheese!

We served this with some easy homemade garlic bread...SO good. This recipe is great because you can change it up to make it exactly how you'd like it. Whole-wheat lasagna noodles instead of regular noodles, more red pepper flakes for spice, real sausage instead of Tofurky, etc. Try this at home and tell us what you think!