Vegan Lasagna Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pot soup combining lasagna flavors—ground beef, marinara, pasta, spinach, and cheese—in a savory broth. Rich, satisfying, and ready in under 30 minutes. Serves as a complete meal in a bowl.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons olive oil
- 1 medium yellow onion (finely diced)
- 16 ounces vegan ground beef (I used Beyond)
- 3 cloves garlic (minced)
- 24 ounces marinara sauce
- 2 tablespoons tomato paste
- 7 cups vegetable broth
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 9 lasagna noodles (broken into bite sized pieces)
- 3 cups baby spinach (sliced or left whole)
- salt + pepper (to taste)
- 1 Recipe vegan ricotta (or storebought (Kite Hill))
- vegan mozzarella shreds
- vegan parmesan cheese
- fresh basil (chopped)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1927mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1111mg
- Calcium
- 316mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1927MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.