One-Pot Lasagna Soup
• Breaking lasagna noodles unevenly is fine and creates a rustic texture. • Soup thickens as it sits, so add extra broth when reheating if needed. • Lentils can replace plant-based ground for a higher-fiber option. Health Benefits: This soup provides plant-based protein and fiber that support satiety, gut health, and blood sugar stability. Tomatoes and mushrooms provide antioxidants that support immune and metabolic health, while spinach adds folate and micronutrients that support overall cellular function. The combination of fiber-rich legumes or plant proteins with complex carbohydrates helps promote steady energy and improved fullness.
1 steps, about 40 minutes
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01Heat olive oil in a large pot over medium heat. 2. Add onion and sauté for 4 to 5 minutes until softened. 3. Add garlic and cook for 1 minute until fragrant. 4. Stir in tomato paste, Italian seasoning, oregano, thyme if using, onion powder, and black pepper. Cook for 1 to 2 minutes. 5. Add plant-based ground and mushrooms, cooking until mushrooms release moisture and soften. 6. Pour in diced tomatoes, water or broth, and balsamic vinegar. Stir to combine. 7. Bring to a boil, then reduce heat and simmer for 10 minutes. 8. Add broken lasagna noodles and cook for 8 to 10 minutes until tender. 9. Stir in spinach and cook until wilted. 10. Taste and adjust seasoning before serving.
• Breaking lasagna noodles unevenly is fine and creates a rustic texture. • Soup thickens as it sits, so add extra broth when reheating if needed. • Lentils can replace plant-based ground for a higher-fiber option. Health Benefits: This soup provides plant-based protein and fiber that support satiety, gut health, and blood sugar stability. Tomatoes and mushrooms provide antioxidants that support immune and metabolic health, while spinach adds folate and micronutrients that support overall cellular function. The combination of fiber-rich legumes or plant proteins with complex carbohydrates helps promote steady energy and improved fullness.
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