lasagna soup

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Lasagna Soup (inspired by this and the best lasagna ever)

  • 1 onion, diced
  • 1 red pepper, diced
  • 2T. olive oil
  • 1T. italian seasonings
  • 1T. minced garlic
  • 1t. salt
  • 2 15oz. cans diced tomatoes
  • 1 15oz. can tomato sauce
  • 4-6c. water
  • 1lb. pasta shells

Saute the onion and red pepper in olive oil over medium high heat until onion is tender, about 4-5 minutes.  Add italian seasonings, salt, and garlic.  Saute another 3-4 minutes.  Add tomatoes, tomato sauce, and 4c. water.  Stir.  Cover and bring to a boil.  Add pasta shells.  Add more water if necessary.  Return to a boil.  Simmer until pasta shells are cooked, about 12 minutes.  Serve topped with “cheese” topping.

for the “cheese” topping:

  • 1 block extra firm tofu
  • 1/2c. bread crumbs
  • 1/4c. nutritional yeast
  • 1/2t. salt
  • 2t. italian seasonings

Squeeze out the excess water from the tofu.  Grate the tofu into a large bowl.  Add the remaining ingredients and mix well.


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