It’s been rainy and cold here in Lathrop, CA, and you know we are currently in that soup mode. This meatless lasagna soup is a huge hit with my family.
Meatless Lasagna Soup made with impossible Italian Sausage, two types of cheese, tomato sauce, and a few seasonings. The perfect easy dinner for those cold winter nights, or serve it during your holiday dinner.
Impossible Italian Sausage, made from plants, look and cook like any savory sausage. These nutrition-packed sausage links are an excellent source of plant protein. In addition, it contains 0 cholesterol and no added nitrates/nitrites. It is also 30% lower in total fat than regular pork sausage.
Why Lasagna Soup?
Make it ahead of time by preparing the meat and sauce. Then, wait to add the noodles. Next, store the soup in the refrigerator, and when ready to serve, add the remaining ingredients.
Like this Recipe? Check out other yummy recipes below:
- The Best and Crispy Shrimp Balls
- The Best Cookie Skillet With Ice Cream
- Thanksgiving with a Twist: The Best Seafood Boil
- The Best Mocktail For Thanksgiving
- The Best of Mom’s Classic Tuna Casserole
What to serve with Lasagna Soup?
If you are serving this as a starter for your holiday dinner, you can serve it on its own. But make sure to add a dollop of ricotta and parm cheese on top. If you plan to serve this as a main dish, pair it with dinner rolls, garlic bread, and a side salad.
Other Variations of Lasagna Soup:
Vegan Lasagna Soup: Omit the cheese, use dairy-free cheese, or make my tofu ricotta RECIPE HERE.
Meaty Lasagna Soup: If you don’t have any meat restrictions, feel free to use ground beef or ground pork.
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Meatless Lasagna Soup
- 4 links Impossible Italian Sausage
- 1 tbsp olive oil
- 1/2 Red onion
- 67 oz Traditional Pasta Sauce
- 4-6 cups Vegetable broth
- 1-2 tbsp Sugar
- 8-10 Traditional Lasagna Pasta (broken into pieces)
- Ricotta Cheese
- Chopped Basil
- Parmesan Cheese
- In a large pot, cook the impossible Italian sausage (remove the casing before cooking). Cook for about 4-5 minutes.
- Add the red onion, cook for about 2 minutes, then stir in the tomato sauce and vegetable broth.
- Bring to a boil. At this point, taste the sauce. Add salt and pepper, if needed. Finally, add sugar to balance the acidity.
- Add the lasagna noodles to the pot, reduce heat to medium, and cover for about 10-15 minutes. Stirring occasionally, and keep cooking until noodles are tender.
- Ladle the soup into serving bowls, add a dollop of ricotta cheese, garnish with chopped basil, and sprinkle some parmesan cheese.
-The sauce will slightly thicken; you can reheat the leftover in a pot, add vegetable broth, and add salt, pepper, and sugar to adjust the taste. Did you make this recipe? Please tag me on Instagram @melshealthybowl. Hashtag it #melshealthybowl.