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Lasagna Soup

November 18, 2012 by epicureanvegan

Lasagna Soup -- Epicurean VeganWell this was unexpected. So earlier this afternoon, I was reading though the 131 blog entries from my Google blog reader (after being out of town for a while) and came across this recipe from That Was Vegan? I immediately bookmarked it. Then I realized I had hungry he-gans to feed and not much to work with. I wasn’t planning on going to the store until tomorrow. Anyhow, it was love at first read . . . even though I didn’t have all the ingredients for the original recipe, I figured I could make it work with what I had. I even borrowed a can of diced tomatoes from my good friend (and neighbor). (Thanks, Jessie)! You don’t have to use lasagna noodles, but if you’re like me, chances are, you’ll have an opened box of lasagna noodles leftover from a bygone (yet fabulous) lasagna. This is the perfect soup to use those rogue noodles! I added a couple of Field Roast sausages and made some other alterations and it came out fantastic. Try this with some diced zucchini or mushrooms for some variety.

Lasagna Soup -- Epicurean Vegan

INGREDIENTS:
1 C onion, diced
3 cloves garlic, minced
2 Field Roast sausages, Italian variety
1 Tbs olive oil
2-1/2 tsp dried oregano
3/4 tsp red pepper flakes
1 tsp dried rosemary
28-oz can fire roasted diced tomatoes
9-10 lasagna noodles
7 C water
1 vegetable bouillon cube
1/2 C spaghetti sauce
2 bay leaves
1-1/2 Tbs dried basil
Salt and pepper, to taste
Daiya cheese

DIRECTIONS:
In a large soup pot, heat the olive oil, garlic, Field Roast, and onion.

Lasagna Soup -- Epicurean Vegan

Cook for 5 minutes, or until the onions are tender.

Lasagna Soup -- Epicurean VeganAdd the oregano, red pepper flakes, and rosemary; stir to combine. Add the diced tomatoes (juice and all), spaghetti sauce, 6 cups of water (you may want to add more later), the two bay leaves, dried basil, and the bouillon (I chopped it up first); bring to a boil, reduce heat, and simmer for 10 minutes. Season with salt and pepper.

Lasagna Soup -- Epicurean VeganBreak up the lasagna noodles and add to the pot. Let simmer 10-12 minutes, or until the pasta is cooked (you may need to add more water). Remove the bay leaves and serve with a sprinkle of Daiya cheese. Enjoy!

Lasagna Soup
 
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Well this was unexpected. So earlier this afternoon, I was reading though the 131 blog entries from my Google blog reader (after being out of town for a while) and came across this recipe from That Was Vegan? I immediately bookmarked it. Then I realized I had hungry he-gans to feed and not much to work with. I wasn't planning on going to the store until tomorrow. Anyhow, it was love at first read . . . even though I didn't have all the ingredients for the original recipe, I figured I could make it work with what I had. I even borrowed a can of diced tomatoes from my good friend (and neighbor). (Thanks, Jessie)! You don't have to use lasagna noodles, but if you're like me, chances are, you'll have an opened box of lasagna noodles leftover from a bygone (yet fabulous) lasagna. This is the perfect soup to use those rogue noodles! I added a couple of Field Roast sausages and made some other alterations and it came out fantastic. Try this with some diced zucchini or mushrooms for some variety.
Author: Epicurean Vegan
Ingredients
  • 1 C onion, diced
  • 3 cloves garlic, minced
  • 2 Field Roast sausages, Italian variety
  • 1 Tbs olive oil
  • 2-1/2 tsp dried oregano
  • ¾ tsp red pepper flakes
  • 1 tsp dried rosemary
  • 28-oz can fire roasted diced tomatoes
  • 9-10 lasagna noodles
  • 7 C water
  • 1 vegetable bouillon cube
  • ½ C spaghetti sauce
  • 2 bay leaves
  • 1-1/2 Tbs dried basil
  • Salt and pepper, to taste
  • Daiya cheese
Directions
  1. In a large soup pot, heat the olive oil, garlic, Field Roast, and onion.
  2. Cook for 5 minutes, or until the onions are tender.
  3. Add the oregano, red pepper flakes, and rosemary; stir to combine. Add the diced tomatoes (juice and all), spaghetti sauce, 6 cups of water (you may want to add more later), the two bay leaves, dried basil, and the bouillon (I chopped it up first); bring to a boil, reduce heat, and simmer for 10 minutes. Season with salt and pepper.
  4. Break up the lasagna noodles and add to the pot. Let simmer 10-12 minutes, or until the pasta is cooked (you may need to add more water).
  5. Remove the bay leaves and serve with a sprinkle of Daiya cheese. Enjoy!
3.5.3226

 

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Filed Under: Dinners, Soups Tagged With: daiya, fast and easy, Field Roast, lasagna, lasagna soup, vegan soup

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Comments

  1. Barb@ThatWasVegan? says

    November 19, 2012 at 8:01 am

    LOVE IT! Especially the addition of Field Roast 🙂

  2. narf77 says

    November 21, 2012 at 12:51 pm

    My last lasagne was almost soup :(. This might have saved the day 🙂

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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