This bowl of creamy lasagna soup has comfort food written all over it. It has everything you LOVE about lasagna in one yummy bowl! The perfect meal for a big family gathering or a simple weeknight dinner. It might just become your new fall staple!
Easy Vegan Creamy Lasagna Soup
Product
Artichoke & Herb
Servings
1 Serving
Total Time
30 Mins
This bowl of creamy lasagna soup has comfort food written all over it. It has everything you LOVE about lasagna in one yummy bowl! The perfect meal for a big family gathering or a simple weeknight dinner. It might just become your new fall staple!
Ingredients
- 2 tbsp olive oil
- ⅓ cup diced onion
- 340 g vegan ground beef
- 2 tsp Italian seasoning
- 2 237mL cans tomato soup
- 1 cup non-dairy milk
- 2 cups vegetable broth
- 6 dry lasagna noodles
- salt, to taste
- chopped parsley, for topping
-
80g Nuts For Cheese™ Artichoke & Herb
Directions
- In a medium pot or dutch oven over medium heat warm olive oil. Once warm, add diced onion and cook for 5-7 minutes or until lightly golden, stirring frequently.
- Crumble in the vegan ground beef alternative and cook, stirring a couple times, for an additional 5 minutes. Add Italian seasoning and stir.
- Add your favourite canned tomato soup along with non-dairy milk and vegetable broth – stir to combine. Cover with lid and bring to a boil.
- Once boiling, break lasagna noodles into small pieces and add to the soup. Cook with the lid partially ajar for about 10 minutes, or until al dente.
- Taste the soup and add salt to your preference. If the soup is looking a little thick, you can add an additional ¼ cup of water until you get your desired consistency.
- Serve immediately with a sprinkle of fresh parsley and topped with a generous amount of Artichoke & Herb.
