Hearty One-Pot Lasagna Soup (Printable Version)
A cozy blend of veggie ground, mushrooms, tomatoes, and spinach in a single pot.
# Ingredients Required:
→ Vegetables & Aromatics
01 -
1 medium onion
02 -
3 garlic cloves
03 -
4.938 ounces button mushrooms
04 -
2 cups fresh spinach
→ Pantry Items
05 -
1 tablespoon olive oil
06 -
2 tablespoons tomato paste
07 -
2 vegetable bouillon cubes
08 -
Italian seasoning, to taste
09 -
dried oregano, to taste
10 -
onion powder, to taste
11 -
0.5 teaspoon dried thyme
12 -
0.125 teaspoon ground black pepper
13 -
balsamic vinegar, to taste
14 -
3 2/3 cups canned diced tomatoes
15 -
3 cups water
→ Protein & Pasta
16 -
1.5 cups plant-based ground meat substitute
17 -
3.527 ounces lasagna sheets
# Guide to Cooking:
01 -
Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for approximately 5 minutes until lightly golden.
02 -
Add minced garlic, tomato paste, vegetable bouillon cubes, Italian seasoning, dried oregano, onion powder, dried thyme, and ground black pepper. Cook for an additional 1 to 2 minutes, stirring frequently.
03 -
Add plant-based ground meat substitute and sliced button mushrooms. Continue cooking until the mushrooms release most of their moisture, about 5 minutes.
04 -
Pour in the canned diced tomatoes, water, and add balsamic vinegar according to taste. Bring the mixture to a rolling boil.
05 -
Add broken lasagna sheets to the pot. Simmer for 8 to 10 minutes until noodles reach al dente texture.
06 -
Stir in fresh spinach leaves just before removing the pot from heat. Allow the residual heat to wilt the spinach.
# Extra Suggestions:
01 -
Adjust seasoning to personal preference. Garnish with fresh basil or parsley and optionally add a dollop of ricotta cheese for enhanced flavor.