This luscious Tomato Lasagna soup will warm your soul. Enjoy me on a culinary journey where we will make a delicious Italian inspired soup in mere minutes. We are taking some assistance from the pantry and you should keep this recipe in your back pocket for those nights when your hungry, tired and still trying to loss some weight.
What you need to make this-
- Vegetable stock- check out my recipe for making your own for almost free.
- Canned diced tomatoes, plain, fire roasted or with seasoning.
- Tomato paste to give it that I’ve cooked all day deep flavor
- Aromatics- Garlic, celery and onions to bring out some great flavors
- Spices, just the simply ones, dried basil, oregano and thyme.
- Broken lasagna noodles, this is great for using all those pieces in the bottom of the box. You can make this soup gluten free but using GF noodles
Plant Based Tomato Lasagna Soup
Tomato Lasagna Soup
Equipment
Ingredients
- 4 cups vegetable broth
- 2 14.5 oz canned diced tomatoes
- 3 tbsp tomato paste
- 2 ribs celery, chopped
- 1 white onion, diced
- 1 small potato, chopped
- 1 tsp granulated garlic
- 2 tsp dried basil
- 1 tsp oregano
- 1 tsp thyme
- 1 cup broken lasagna noodles
Instructions
- Heat your pot to medium high. Add a splash of water to water saute your onions and celery for 3-5 minutes until they start to soften and brown.
- Add your tomatoes, and vegetable stock to the softened vegetables. Add in your spices and simmer on low for 20 minutes
- In a separate pot, cook the lasagna noodles according to the package. Once cooked, drain and rinse in cold water to stop the cooking.
- Once your soup is cooked, use an immersion blender or transfer soup to blender to blend until smooth.
- If you are serving all the soup at this time you can add your noodles to the soup but if you will be enjoying over a few days I suggest keeping the noodles separate for best results. Top with chopped fresh basil. Enjoy
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