Plant-Based Lasagna Soup – 50-Minute Recipe
A hearty plant‑based lasagna soup that blends comforting pasta with a rich tomato broth. Crispy smoked tofu, lentils, and nutritional yeast provide protein and depth, while fresh basil adds bright flavor. Perfect for a cozy dinner that's both nutritious and satisfying.
Recipe by ALFIE STEINER · Structured by ReelsMeals
From: Instagram(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 1 brown onion
- 1 carrot
- 1 celery stick
- 4 garlic
- 1 tbsp dried oregano
- 1 tbsp smoked paprika
- 1 tbsp Mutti triple/double concentrate
- 1 white wine
- 1 4/5 lb cooked brown lentils
- 14 oz passata
- 1 tsp sugar
- 4 tbsp nutritional yeast
- 1 3/10 qt vegetable stock
- 10 lasagna sheets
- 14 oz smoked extra firm tofu
- 5/8 cup plant-based cream
- large handful fresh basil
- olive oil, to taste
- salt, to taste
- black pepper, to taste
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add the diced onion, carrot, and celery and sauté until softened, about 5 minutes.
- 3Stir in the minced garlic, dried oregano, smoked paprika, and Mutti concentrate; cook for 1 minute until fragrant.
- 4Deglaze the pot with a small glass of white wine (or cider) and let it reduce briefly.
- 5Add the drained lentils, passata, sugar, nutritional yeast, and hot vegetable stock; bring to a gentle boil.
- 6Stir in the broken lasagna sheets and simmer until the pasta is tender, about 8–10 minutes.
- 7Add the torn tofu and plant‑based cream, stirring to combine and heat through.
- 8Season with salt and black pepper to taste, then fold in the fresh basil.
- 9Serve hot, garnished with extra basil if desired.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Sauté aromatics fully
Cook the onion, carrot, and celery for about 5 minutes until softened before adding garlic and spices.
Use hot stock
Add the hot vegetable stock as specified to maintain a gentle boil when combining with lentils and passata.
Break lasagna sheets beforehand
Break the dried lasagna sheets into pieces prior to stirring them into the soup.
Add tofu and cream after pasta is tender
Stir in the torn tofu and plant‑based cream only after the lasagna sheets have softened, then heat through.
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Frequently asked questions
- How long does it take to make Plant-Based Lasagna Soup?
- About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
- How many servings does this Plant-Based Lasagna Soup recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Plant-Based Lasagna Soup recipe come from?
- It was shared by ALFIE STEINER on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.