Lasagna Soup is the cure for the autumn drears that I need NOW! Easy comfort food in a single pot. Fall can be the most beautiful season. The trees are sporting their colorful adornment before the leaves dance off until the spring. The days can be beautifully crisp and clear, making walks in forest preserves a delight. OR, it can be grey, dreary and damp like it has been this whole week, making getting out of bed a major achievement.
These are the days that make me hunker down, burying my head in a good book with a pot of delicious soup bubbling on the stove. This easy Lasagna Soup gives me everything I need to conquer the drears. And it can be vegan or beefy and cheesy or something in between, made with ground turkey. With just a few swaps (included below) this comforting soup can make anyone happy. I mean, who doesn’t love a good lasagna – in a fraction of the time?!
I love a good lasagna and my mother made one of the best. But even with the no-boil lasagna pasta now available, it’s still a bit of a production. This soup won’t replace lasagna when I have the time and inclination to make it, but it definitely gives me a lot of that satisfaction in a much easier, quicker format.
When deciding to make this soup, I checked out a bunch of different recipes. It’s one of those things that wasn’t there a week ago and now is EVERYWHERE. Since most of the ingredients are pantry staples, it’s the kind of thing that can be made without a run to the grocery store. And thanks to the pandemic, don’t most of us have great pantries and a few things like ground beef, turkey or vegan crumbles in our freezers?
So if you are ready to rise above the autumn drears or simply just want a bowl of warming comfort, give this a try.
Servings: 4 to 6
1 Tablespoon of EVOO
1 large yellow onion, peeled and medium diced
2 to 4 garlic cloves (I use 4), peeled and minced
4 cups of broth (Vegan, chicken or beef)
2 Tablespoons tomato paste
24-ish ounces of marinara sauce OR 24 to 28 ounces of diced tomatoes (preferably fire-roasted)
1.5 teaspoons each: dried oregano, basil, onion powder
1 teaspoon dried thyme
1 teaspoon kosher salt or to taste
1/4 teaspoon freshly cracked black pepper or to taste
1 Tablespoon balsamic vinegar)
13 ounces (390 g) soy veggie crumbles or vegan ground “meat” or 1 pound of ground beef or turkey
About 3 cups of roughly diced fresh mushrooms (button, baby bellas or cremini (They lend umami and great mouthfeel, especially if you are going with the vegan version.)
8 to 10 ounces of dried lasagna or Gigli pasta
About 2 big handfuls of fresh spinach (Optional but recommended) or thawed frozen spinach with extra liquid squeezed out
If you are not making this vegan, you can add a dollop of ricotta cheese or parmigiana before serving.
Ribbons or torn fresh basil leaves or chopped flat-leaf parsley
A few chili flakes if you want this spicier
Heat the oil in a large, heavy pot over medium high heat. Add the onion and sauté until just becoming golden, about 7 minutes. If the onion seems to be sticking you can add a splash of water or red wine to deglaze.
Once the onion is golden, add the garlic, tomato paste and spices and cook for 1 to 2 minutes more. (If using, you could also add the chili flakes here instead of as a garnish.)
Next add the ground meat or meat substitute along with the mushrooms, if using and cook for about 5 minutes or until much of the mushroom moisture evaporates. The mushrooms add a “meatiness” of their own. My mushrooms were very fresh and actually had almost no additional moisture, so I cooked them down enough to just begin to soften.
Add the marinara sauce or canned tomatoes, vinegar and the broth. Bring everything to a boil and then add the noodles. Cook for 8 to 10 minutes or until the noodles are al dente. Stir in the spinach until wilted, if using. Remove from the heat, garnish and enjoy! A great crusty garlic bread or focaccia and some nice red wine wouldn’t go amiss.
This recipe will produce a wonderful cross between a thick soup and a saucy pasta. If you have left-overs, you likely will need to add some liquid when you go to reheat it. We are not vegan so I did serve the soup with some real cheese. However, I have been googling and there are a number of pretty simple recipes for all kinds of vegan cheeses should you wish to go that route and they are not readily available in your local stores. Some are made with cashews and others with soy milk. Some day, simply out of curiosity, I may try one or two.
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