Meatless Lasagna Soup
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.
Ingredients
- 4 links Impossible Italian Sausage
- 1 tbsp olive oil
- 1/2 Red onion
- 67 oz Traditional Pasta Sauce
- 4-6 cups Vegetable broth
- Salt
- Pepper
- 1-2 tbsp Sugar
- 8-10 Traditional Lasagna Pasta (broken into pieces)
Topped with
- Ricotta Cheese
- Chopped Basil
- Parmesan Cheese
Instructions
- 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.
Notes
-Store any leftover lasagna soup (covered in the refrigerator for 3-4 days).
-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.
-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.
Tried this recipe?Let us know how it was!