If you follow me on Instagram, you know that aside from Faithful Plateful, I’m on the team of a plant-based coaching company called PlantWhys. We have several incredible meal guides for sale, and in one of them we have a recipe for lasagna soup that is a hit in the Plant Whys community. I’m sharing my version of that recipe today, and if you’d like even more easy, delicious recipes along with incredible community support (the most invalueable part!) go try it out for free on me! You can try one month of our membership for free with this link below. In addition to the great support group, you’ll get access to weekly how-to cooking videos, workout videos, live workshops once a month, an emotional eating reset course, weight loss challenge, and the most incredible free gift ever (a no-recipe cookbook to save you time cooking!). It’s pretty amazing! If you just want recipes, you can buy any of our Meal Guides here.
Dump-and-Go Soup Recipe
And now back to this soup. I love it because it’s a dump-and-go recipe. I put everything in my Instant Pot, set it for 5 minutes, then walk away. Once it’s cooked, add some lemon juice and spinach if you want, then enjoy!
It’s so easy, I even made a YouTube video of it for kids, so they can make dinner all by themselves! I’ve tweaked the recipe a bit since recording that video, but either version is still really good! Train your kids to make this meal for you!
I usually eat it the simple way, but if you want to be impressive, you can make the optional “beefy” tofu crumbles and plant-based parm to go with it.
However you make it, add some red pepper flakes on top and some fresh basil if you have any. Mmm! I serve this with steamed vegetables or a salad on the side and call it a meal! One really yummy meal.
The big, slurpy noodles are so yummy. I try to get organic whole wheat pasta so it doesn’t have folic acid and all those synthetic additivies, but any type will do.
It’s a bit high in sodium, but I’ve found that it just needs that much for optimal flavor. So maybe don’t eat a lot of other really salty foods that day if you’re worried about it.
You’ve got to try my Whole Food Plant Based Lasagna! The “ricotta” is so tasty!!
This is a favorite dump-and-go meal of ours! It's family-friendly, fit for company, and just so yummy! This is a large batch because we love leftovers for it. It's about 8 bowl fulls. You may want to half it if you don't want leftovers.
- 1 onion, minced
- 8 cloves garlic, minced
- 4 TBSP Italian seasoning (or 2 TBSP dried basil and 2 TBSP dried oregano)
- 1/4 tsp red pepper flakes
- 3 tsp salt
- 1 6-oz can tomato paste
- 1 cup red lentils
- 8 cups water (or vegetable broth and reduce salt by half)
- 1 32-oz jar marinara sauce (can also use 2 14-oz cans of tomato sauce or diced tomatoes)
- 10 lasagna noodles (any type), broken up
- 1/2 cup nutritional yeast
- 1 cup full-fat canned coconut milk
- 1 lemon, juiced (about 2 tablespoons lemon juice)
- 1 large handful spinach (optional)
- on top of your bowl if desired: more red pepper flakes, fresh basil, salt and pepper to taste
- 1 16-oz package extra-firm tofu
- 2 TBSP nutritional yeast
- 1 TBSP soy sauce (or tamari, etc)
- 1 tsp smoked paprika
- 3/4 cup almond flour
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp salt
Combine all the soup ingredients into the Instant Pot, except the spinach and lemon juice.
Set pressure cooker to 5 minutes, then let it sit for 15 more minutes until you flip the valve to release pressure. Remove lid and stir in spinach and lemon juice. Add salt and pepper to taste.
The soup thickens significantly as it cools and the noodles absorb more liquid. Stir in the tofu crumbles and sprinkle with plant-based parmesan if desired!
Saute the onion and garlic in a splash of water for about 5 minutes. Stir in all remaining ingredients EXCEPT lasagna noodles. Bring to a simmer and cook for 10 minutes.
After 10 minutes, stir in lasagna noodles, breaking them into about 4-5 pieces each. Cook for 7-10 minutes (or however long the package says to boil them). Stir frequently so they don't stick together.
To make optional "beefy" crumbles, stir nutritional yeast, smoked paprika, and soy sauce together. Then crumble in the tofu in and coat well. Spread onto a baking sheet and bake at 350 for 30-45 minutes, until crispy and golden brown.
Or, use an air-fryer at 370 degrees for 15-20 minutes, stirring until evenly cooked and dried out.
Stir tofu crumbles into soup at the very end before serving.
Over time, the lasagna noodles soak up a lot of liquid. To reheat, add some water and stir. Then microwave a bowl or heat it all on the stove.
If using gluten-free noodles, you may want to cook them separately and stir them in at the end. I haven't tried gluten-free, but I know they have a more delicate texture and may not do well in the Instant Pot or cooked for a long time on the stove.
Nutrition for 1/8 of the recipe, without tofu crubles or plant-based parm.