Vegetarian Lasagna Soup
A one-pot twist on the classic comforting lasagna for your busy weekday dinners.
Ingredients
- 1 tablespoon olive oil
- 1/2 large yellow onion chopped
- 1 tablespoons minced garlic from about 2 cloves
- 750 g firm tofu crumbled
- 1 teaspoon salt and pepper each
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 6 cups vegetable broth no salt added
- 1/2 cup cauliflower chopped
- 2 cups pasta sauce
- 8 sheets dried lasagna noodles broken crosswise into 1-2 inch pieces
- 1/2 cup baby spinach
- ¼ cup plain Greek yogurt
- ⅓ cup parmesan grated
- 1/2 cup zucchini halved lengthwise then thinly sliced
Instructions
- In a large pot, heat the olive oil over medium.
- Add the onion and cook, stirring occasionally, until translucent but not browned, 4 to 6 minutes. Add the garlic and stir for 30 seconds to 1 minute, until fragrant.
- Add the tofu, oregano, nutmeg, crushed red pepper, salt and pepper. Let the tofu cook on medium for a 3-5 minutes, until starting to brown.
- Add in the broth and deglazed the pot.
- Add in the pasta sauce and bring to a boil over medium-high heat.
- Add in zucchini and cauliflower (or whatever hearty vegetables you're using).
- Stir in the lasagna noodles, reduce the heat to medium-low and simmer, uncovered, for about15 minutes, stirring occasionally, until the noodles are tender and the broth has reduced slightly.
- Add in baby spinach (or any other leafy greens).
- Turn off the heat, stir the greek yogurt.
- Serve the soup in shallow bowls, topped with parmesan cheese.