Lazy Lasagna Soup
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
Can't get easier than this lazy lasagna soup. No layering required!
  • 10 lasagna noodles, broken in pieces (I used 1 280 g box of Tinkyada brown rice lasagna noodles)
  • 1 onion, chopped
  • 1 340 g pack Yves Veggie Ground Original
  • 3 garlic cloves, minced
  • 2 tsp dried oregano
  • 2 Tbsp fresh basil, chopped
  • 3 cups no salt added veggie or chicken broth
  • 1 26 oz (or 796 mL) can crushed tomatoes
  • 2 cups fresh spinach
  • 1 cup sliced mushroom
  • Pepper
  • Garlic powder
  • Worcestershire sauce (couple dashes)
  • Mozzarella cheese (for topping)
  1. In a large pot, add water and bring to a boil for the pasta noodles.
  2. Once the water is boiling, break up the lasagna noodles into small pieces. Cook until the noodles are almost soft (al dente). Drain and set aside.
  3. In a separate large pot, heat over medium and spray lightly with cooking spray.
  4. Add in the chopped onion and cook until they soften.
  5. Crumble in the veggie ground , chopped garlic and dried oregano.
  6. Saute until the onions are translucent and the veggie ground has browns a little.
  7. Add in the crushed tomatoes and broth.
  8. Season to taste with optional seasonings (pepper, garlic powder, worchestershire).
  9. If using, add in spinach and mushrooms and allow to all cook together for about 5 minutes.
  10. Add in the drained lasagna noodles and cook for 5 minutes more allowing all the flavors to come together.
Serving size: ⅙ of recipe Calories: 266 Fat: 1.8 g Saturated fat: 0 Carbs: 46 g Sugar: 5.7 g Sodium: 474 mg Fiber: 6.2 g Protein: 16.8 g
Recipe by Busy But Healthy at