High-Protein Lasagna Soup
This cozy, protein-packed lasagna soup has all the comforting flavors of traditional lasagna in an easy one-pot meal. Red lentils add plant-based protein and fiber, while chorizo crumble brings a savory, hearty finish.
Ingredients
- 1 tbsp olive oil
- 1 onion large, chopped
- 8 garlic cloves finely chopped
- 1/2 cup red lentils rinsed
- 6 cups vegetable broth
- 2 14.5 oz canned diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 10 lasagna noodles broken into bite-sized pieces
- 13.5 oz plant-based chorizo crumble
Instructions
- Heat the olive oil in a large soup pot over medium heat.
- Add the chopped onion and cook for 5–7 minutes, until softened.
- Stir in the garlic and red lentils and cook for 1 minute, stirring frequently.
- Pour in the vegetable broth and diced tomatoes. Bring the mixture to a boil.
- Add the oregano, basil, and broken lasagna noodles.
- Reduce heat to a gentle boil and cook for 12–15 minutes, or until the noodles and lentils are tender.
- Stir in the chorizo crumble during the last 2–3 minutes of cooking.
- Taste and adjust seasonings if desired. Serve hot.
Notes
For extra creaminess, stir in a dollop of plant-based ricotta before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb liquid as the soup sits, so you may need to add extra broth when reheating.
Nutrition
Calories: 168kcalCarbohydrates: 31gProtein: 5gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 721mgPotassium: 126mgFiber: 2gSugar: 3gVitamin A: 381IUVitamin C: 2mgCalcium: 25mgIron: 1mg
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