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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