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Vegan Lasagna Soup with Tofu Ricotta and Fresh Basil Recipe

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4 from 49 reviews

This Vegan Lasagna Soup is an easy, comforting, and delicious plant-based twist on a classic Italian favorite. Featuring vegan ground “beef,” hearty pasta, a rich tomato broth, and creamy tofu ricotta, this soup is perfect for cozy dinners. It combines the flavors of traditional lasagna in a warm, hearty bowl that’s simple to prepare and packed with herbs and vegan cheeses for an authentic taste.

Ingredients

Lasagna Soup

  • 16 ounces Vegan Ground Meat – Beef style
  • 8 ounces Mafalda Corta Pasta (or substitute 6-8 broken lasagna noodles)
  • 28 ounces Chopped or Whole Tomatoes – crushed
  • 15 ounces Tomato Sauce
  • 4 cups Vegan “Beef” Broth or Vegetable Broth
  • 1 medium onion – diced
  • 3 ounces Baby Spinach
  • 1 1/2 cups Vegan Mozzarella Cheese – grated
  • 1 cup Vegan Parmesan Cheese – grated, plus more for serving
  • 6 cloves Garlic – minced
  • 2 1/2 tablespoons Tomato Paste
  • 2 tablespoons Olive Oil
  • 1 tablespoon chopped Parsley, plus more for garnish
  • 2 teaspoons dried Basil
  • 1 teaspoon dried Oregano
  • 1 teaspoon dried Marjoram
  • 1 teaspoon dried Thyme
  • 1 teaspoon Garlic Powder
  • Pinch of Red Chili Flakes
  • Salt and Pepper to taste
  • 1 handful Fresh basil leaves – chopped, for topping

Tofu Ricotta

  • 14 ounces Firm Tofu – drained
  • 1 tablespoon Miso Paste
  • 1 tablespoon Tahini
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Nutritional Yeast
  • 1 teaspoon Garlic Powder (or 1 clove crushed garlic per teaspoon)
  • Salt and Pepper to taste

Instructions

  1. Make the Ricotta: Drain the tofu for 30 minutes before starting. Mash the tofu in a bowl using a fork until it reaches a ricotta-like texture. Add lemon juice, miso paste, tahini, nutritional yeast, garlic powder, salt, and pepper, then mix well. Refrigerate until ready to use. For best flavor, prepare the ricotta a day or two in advance.
  2. Sauté Onions: Heat olive oil in a large soup pot over medium heat. Add diced onions and sauté for 5-7 minutes until translucent and soft.
  3. Add Spices and Vegan Meat: Stir in dried thyme, basil, oregano, garlic powder, red chili flakes, and marjoram. Mix well. Add the vegan ground meat and cook, breaking it apart, until lightly browned—about 6-8 minutes.
  4. Add Garlic, Parsley, and Tomato Paste: Add minced garlic, chopped parsley, and tomato paste to the pot. Cook for 1-2 minutes until garlic becomes fragrant.
  5. Add Tomatoes and Sauce: Pour in the crushed tomatoes and tomato sauce, stirring to combine.
  6. Prepare Pasta and Broth: Bring a large pot of water to a boil for the pasta. Add the vegetable broth to the soup pot and stir. Bring the soup to a strong simmer and cook for 10 minutes while the pasta cooks according to the package instructions until al dente. Drain pasta and set aside.
  7. Combine Pasta and Cheese: Add the cooked pasta to the soup. Stir in the vegan mozzarella and parmesan cheeses and let cook together for 5 minutes to melt and blend.
  8. Add Spinach and Final Seasoning: Stir in baby spinach and cook until wilted. Taste and adjust salt and pepper as needed.
  9. Serve: Serve soup hot with a scoop of vegan tofu ricotta on top, additional grated vegan parmesan, chopped parsley, fresh chopped basil, and toasted garlic bread on the side.

Notes

  • For enhanced flavor, prepare the tofu ricotta a day or two in advance to allow the ingredients to meld.
  • Use Mafalda Corta pasta or broken lasagna noodles to mimic traditional lasagna texture in the soup.
  • You can substitute vegetable broth if vegan beef broth is unavailable.
  • Adjust the chili flakes to your preferred spice level.
  • Ensure tofu is well-drained to prevent watery ricotta.
  • Serve with garlic bread for a complete comforting meal.

Find it online: https://justsosavory.com/vegan-lasagna-soup-with-tofu-ricotta-and-fresh-basil-recipe/