Protein-Packed Vegan Lasagna Soup

This thick, comforting lasagna soup delivers classic Italian flavors with a modern, nutritious twist. Pulse-based lasagna sheets and chopped Portobello mushrooms create a satisfying texture, while canned tomatoes and herbs provide rich, savory depth. It’s an excellent weeknight meal that reheats well and is simple to customize for spice level and dairy preferences.

Ingredients

• 2 tbsp extra virgin olive oil
• 8 oz Portobello mushrooms, gills removed and finely chopped
• 28 oz canned diced tomatoes
• ⅓ cup fresh basil, chopped
• 4 garlic cloves, minced
• 28 oz canned crushed tomatoes
• ¼ cup nutritional yeast
• 2 tsp dried thyme
• 2 tsp onion powder
• 2 tsp dried oregano
• ¼ tsp black pepper
• ½ tsp salt, or to taste
• 4 cups water or vegetable broth (adjust for desired thickness)
• 6 high-protein lasagna sheets, broken into small pieces
• ¾ cup shredded mozzarella or vegan mozzarella shreds (about 2 tbsp per serving)

Instructions

1. Wash mushrooms gently to remove dirt, then chop them very finely (a food processor can speed this step). Heat olive oil in a large soup pot over medium-high heat.
2. Add the chopped mushrooms and cook for 8–10 minutes, stirring often, until they release moisture and start to brown and concentrate in flavor.
3. Stir in the diced tomatoes, fresh basil, and minced garlic. Cook 3–4 minutes to combine flavors.
4. Add the crushed tomatoes, nutritional yeast, thyme, onion powder, oregano, salt, and water or vegetable broth. Bring the mixture to a boil.
5. Add broken lasagna sheet pieces, stir to incorporate, then lower the heat, cover, and simmer for 20 minutes until the pasta is tender and the soup has thickened to your liking.
6. Serve hot and top each bowl with approximately 2 tablespoons of shredded mozzarella or vegan cheese so it melts into the soup. Add red pepper flakes for heat if desired.

1. Adjust the liquid amount to control soup consistency. For a thicker, heartier casserole-like texture, use less water or broth. For a brothy soup, increase the liquid.
2. If using vegan cheese, melting behavior varies by brand. If it doesn’t melt fully on the hot soup, briefly warm it in the microwave before adding.
3. Pulse-based lasagna sheets cook differently than traditional pasta; check doneness toward the end of the simmering time and add more liquid if needed.
4. To make this gluten-free and vegan, be sure to use certified gluten-free lasagna sheets and a vegan cheese or omit the cheese altogether.