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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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