Easy Tofu Lasagna Soup (One-Pot, 45 Minutes)

Quick Facts:
Time: ~45 minutes • Yield: 4–6 servings • Skill: Easy • Method: One-pot stovetop • Diet: Vegetarian (DF/GF adaptable)

Introduction

Lasagna Soup brings everything you love about a saucy, cheesy pan of lasagna into a simple pot you can ladle any night of the week. Here, crumbled tofu simmers with carrots, kale, tomatoes, and herbs for a nourishing, high-protein base. The flavor rides the line between bright and cozy: tomato-forward with oregano, thyme, basil, and a soft richness once you add a creamy scoop on top. The texture is spoonable and satisfying—curly noodles, tender vegetables, and just-chewy bits of tofu. This recipe is perfect for families, meal prep, and anyone who wants a balanced bowl without complicated steps. It’s also flexible: swap in different vegetables, use gluten-free pasta, or change up the finishers to match your mood.

Love these flavors? You’ll find more riffs in our Lasagna Soup recipes.

Why You’ll Love It

• Weeknight-easy: 45 minutes, clear steps.
• Flexible: use the veg you have; noodles can be cooked separately.
• Balanced flavor: tomato brightness with herb warmth.
• Great leftovers: stays hearty; add broth to refresh.

All the cozy, cheesy flavors of lasagna — in a hearty, spoonable one-pot soup. With crumbled tofu, vegetables, and lasagna noodles in a tomato-herb broth, it’s comforting, flexible, and perfect for weeknights.

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Course: Main Course, Soup

Cuisine: Italian-inspired, Vegetarian

Calories: 310

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 1 Tbsp olive oil
• 4 cloves garlic, minced
• 2 cups diced carrots
• 1 cup diced parsnips (or potato)
• 2 tsp dried oregano
• 2 tsp dried thyme
• 2 tsp dried basil
• 14–16 oz extra-firm tofu, crumbled
• 2 cups chopped kale, stems removed
• 2 cups canned diced tomatoes (with juices)
• 1/4 cup tomato paste
• 5 cups vegetable broth (plus more as needed)
• 8 lasagna noodles (or short pasta)
• 1/2 cup ricotta (or dairy-free alternative)
• 1/2 cup finely grated parmesan (optional)
• Fresh basil or parsley, chopped
• Salt and pepper, to taste

Equipment

• Dutch oven or 5-qt soup pot Even heat distribution
• wooden spoon For stirring during simmering
• ladle To serve the soup
• Colander For draining noodles
• Small prep bowl For organizing herbs and spices

Method

 

1. Press tofu briefly with a towel, then crumble into pea-to-bean-sized pieces. Set aside.
2. Heat olive oil in a large pot. Add garlic, carrots, parsnips, oregano, thyme, and basil. Sauté for about 5 minutes until fragrant.
3. Add crumbled tofu and cook for another 5 minutes to evaporate moisture and pick up browned bits.
4. Add kale, diced tomatoes, tomato paste, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
5. Meanwhile, cook noodles separately in salted boiling water until al dente (8–10 minutes). Drain and drizzle with a bit of oil to prevent sticking.
6. To serve, portion cooked noodles into bowls. Ladle soup over the noodles and top with ricotta, parmesan, fresh herbs, and black pepper.
7. Taste and adjust seasoning. Add broth if too thick or a spoon of tomato paste if too thin.

Nutrition

Calories: 310kcalCarbohydrates: 35gProtein: 20gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 620mgPotassium: 780mgFiber: 6gSugar: 8gVitamin A: 6200IUVitamin C: 22mgCalcium: 290mgIron: 4mg

Notes

Store noodles and soup separately to maintain texture. Add broth when reheating if soup thickens. Make it dairy-free with vegan ricotta, and gluten-free using GF pasta. Cook noodles separately for best results.

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Ingredients

• 1 Tbsp olive oil
• 4 cloves garlic, minced
• 2 cups diced carrots
• 1 cup diced parsnips (or potato)
• 2 tsp dried oregano
• 2 tsp dried thyme
• 2 tsp dried basil
• 14–16 oz extra-firm tofu, crumbled
• 2 cups chopped kale, stems removed
• 2 cups canned diced tomatoes (with juices)
• ¼ cup tomato paste
• 5 cups vegetable broth (plus more as needed)
• 8 lasagna noodles (or short pasta)
• ½ cup ricotta (or dairy-free alternative)
• ½ cup finely grated parmesan (optional)
• Fresh basil or parsley, chopped
• Salt and pepper

What each ingredient does:
Olive oil: bloom aromatics • Garlic/carrot/parsnip: sweet base • Dried herbs: classic lasagna notes • Tofu: protein and texture • Kale: color and nutrients • Tomatoes + paste: body and tang • Broth: volume and seasoning • Lasagna noodles: signature feel • Ricotta/parm: creamy, salty finish • Herbs: fresh lift.

Pro tip: Cook noodles separately to keep broth clear and prevent breakage—stir into bowls when serving.

Substitutions & Swaps

• Aromatics: onion or leek can join or replace garlic.
• Protein: white beans or lentils if tofu isn’t your preference.
• Veg: spinach, zucchini, mushrooms, or green beans.
• Starch: short pasta shapes or gluten-free noodles.
• Dairy/fats: use dairy-free ricotta; or finish with a swirl of olive oil and lemon.

Budget/time savers: bagged chopped kale; pre-diced mirepoix; boxed broth; no-boil noodles cooked separately.

Equipment Notes
A sturdy Dutch oven or 5-qt soup pot conducts heat evenly. A wooden spoon withstands simmering and won’t scrape enamel. A ladle makes serving easy. Use a colander for noodles and a small prep bowl for measuring herbs so they hit the oil evenly.

For different noodles, toppings, and broths, browse our soup recipes.

Step-by-Step

1. Crumble tofu: Press briefly with a towel, then crumble to pea-to-bean size. This mix of sizes becomes “meaty.”
2. Sauté base (5 min): Warm olive oil; add garlic, carrots, and parsnips with oregano, thyme, and basil. Stir until glossy and fragrant.
3. Add tofu (5 min): Stir in tofu and cook to drive off moisture and pick up browned bits.
4. Build broth (20 min): Add kale, diced tomatoes, tomato paste, and broth. Bring to a boil; reduce to a steady simmer. Cook uncovered until the vegetables are tender and flavors meld.
5. Boil noodles separately (8–10 min): Salt the water; cook to al dente; drain and toss with a drizzle of oil to prevent sticking.
6. Assemble bowls: Portion noodles into bowls. Ladle hot soup over top. Finish with ricotta, parmesan, basil, and black pepper.
7. Taste and adjust: Salt balances the tomato; add a splash of broth if too thick or a spoon of tomato paste if too thin.

Doneness cues: broth glossy and slightly thick; vegetables fork-tender; noodles al dente.

Make-Ahead, Storage & Reheating

• Make-ahead: Prep diced veg and crumble tofu 1 day ahead.
• Fridge: 3–4 days; store noodles and soup separately for best texture.
• Freeze: Up to 3 months—freeze soup without noodles; add fresh noodles when serving.
• Reheat: Gentle simmer; add a splash of broth or water to loosen. Stir in fresh herbs and dollops after heating.

How to Lighten / Make It Creamy

• Lighten: Use more kale and carrots; reduce oil slightly; keep the ricotta as a small garnish.
• Creamy: Stir in a spoon of ricotta right before serving or blend ½ cup of hot soup and return to the pot for silkiness.

Toppings, Garnishes & Finishes
Crunch: garlic croutons or toasted walnuts.
Fresh: basil, parsley, or lemon zest.
Tang/Heat: red pepper flakes, a squeeze of lemon, or a splash of red wine vinegar.
A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Think simple greens with lemon and olive oil, garlic bread, or roasted broccoli. For drinks, try sparkling water with citrus or a crisp white.

Scaling the Recipe

To double, use a larger pot and cook noodles in separate batches. Cool large batches quickly in shallow containers. To halve, keep herb amounts generous so the flavor doesn’t drop.

Nutrition & Dietary Notes

Tofu brings complete protein; kale and tomatoes add fiber, vitamins, and minerals. Contains gluten unless you use gluten-free pasta. Dairy is optional via toppings.

Troubleshooting

• Soup too thick? Add broth and stir; noodles absorb liquid.
• Not tomato-y enough? Add a spoon of tomato paste and simmer 5 minutes.
• Under-seasoned? Salt, then a splash of lemon or vinegar, then basil.
• Noodles too soft? Keep them separate next time and add to bowls just before serving.

FAQs

• Can I use frozen or precut ingredients? Absolutely—precut mirepoix or frozen kale cut the prep time.
• Best veg swaps? Zucchini, mushrooms, spinach, and bell peppers all shine here.
• How do I keep it from drying out on reheat? Add broth; re-season with salt and acid.
• Can I make it dairy-free or gluten-free? Use dairy-free ricotta and gluten-free noodles cooked separately.
• How long does it keep or freeze? 3–4 days refrigerated; freeze (without noodles) up to 3 months.

Variations

• Lemony Herb: Add zest and juice of a lemon and chopped dill or parsley.
• Spicy Chipotle: Stir in chipotle paste; finish with a touch of lime.
• Creamy Parmesan: Swirl in grated parmesan and a splash of cream.

Chef Notes / Test Kitchen Tips

Sweat the aromatics long enough to sweeten before adding tomatoes; that small browning step keeps the soup from tasting flat. Keep noodles separate if you plan for leftovers. Expect total time around 45 minutes for a relaxed cook.

Conclusion

This isn’t just easy—it’s the weeknight path to everything you love about lasagna in a single pot. You’ll get balanced flavor, satisfying protein, and the kind of leftovers that make tomorrow better. Save the pin, rate the recipe after you cook, and share how you topped your Lasagna Soup so others can riff, too.