Main image of One-Pot Lasagna Soup

One-Pot Lasagna Soup

35 min

Meal

Soup

One-bowl / one-pot

Lasagna is such a warm and inviting dish. It has an incredible aroma that fills the kitchen. But assembling and baking a lasagna can become quite time-consuming. Enter lasagna soup! All the heartiness of the real deal, but made with the ease of a one-pot dish.

Servings

Total

35 min

Prep

10 min

Cook

25 min

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Soy symbol

soy

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

  • 2 tsp (10 mL)
    olive oil
  • 1
    yellow onion, diced
  • 3
    cloves garlic, minced
  • 2 Tbsp (30 mL)
    canned tomato paste
  • 2
    vegetable bouillon cubes
  • 1 tsp (1 g)
    Italian spice mix
  • 1 tsp (1 g)
    dried oregano
  • 1 tsp (2 g)
    onion powder
  • ½ tsp
    dried thyme
  • ¼ tsp
    salt
  • ¼ tsp
    ground black pepper
  • 1¾ cups (198 g)
    soy veggie ground
  • 2 cups (140 g)
    button mushrooms, diced
  • 3⅓ cups (800 g)
    canned diced tomatoes
  • 3 cups (720 mL)
    water
  • 2 tsp (10 mL)
  • 8
    dry lasagna noodles, broken into bite-sized pieces
  • 2 cups (60 g)
    fresh spinach

Optional garnish

  • chili flakes
  • fresh basil
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Directions

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  1. Heat the oil in a large pot over medium-high heat. Add the onion and sauté until lightly golden, about 5 minutes, adding a splash of water as needed to deglaze the pan.
  2. Add the garlic, tomato paste, bouillon cubes, and spices and cook for an additional 1 - 2 minutes.
  3. Add the soy veggie ground and mushrooms, cooking until much of the moisture from the mushrooms evaporates, about 5 minutes.
  4. Add the diced tomatoes, water, and balsamic vinegar.
  5. Bring to a boil, then add the noodles. Cook for 8 - 10 minutes or until the noodles are al dente.
  6. Stir in the spinach at the very end, and remove the pot from the heat. Top with fresh basil and enjoy!

Storage

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 34%

dry lasagna noodle

Proteins 14%

soy veggie ground

Fruits & Veggies 52%

yellow onion

clove garlic

canned tomato paste

button mushrooms

canned diced tomatoes

fresh spinach

Calcium
No significant sources of calcium
Fat

olive oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Michaela - March 31, 2021, 8:52 p.m.

so so good! i made this 100 times. instead of the mushrooms you can use 2 Tbsp. porcini powder (i make my own by grinding dryed mushrooms). For the soy veggie ground i use brown cooked lentils.
thank you to PUL!
The new website is great :-)

PUL Team - April 3, 2021, 1:03 a.m.

Thank you for taking the time to share, Michaela! We're so grateful for the support 🥰