Sometimes you just want a warm, hearty, one pot soup. Something that’s rich, filling and feels like a hug for dinner. Lasagna Soup is just that soup. I made mine gluten free and plant based so that everyone in the family can enjoy it during a meat or dairy meal. Plant Based = Pareve.
Lasagna Soup is pretty adaptable as well. While the original The Spruce Eats recipe is definitely not kosher, combining milk and meat, and contains ingredients that I prefer not to use, I was able to adapt it changing ingredients to make it everyone friendly.
Making Lasagna Soup
The original Lasagna Soup looked incredibly delicious, however there were a few basic ingredients that had to be changed in order to make it dietarily friendly.
The meat and cheese issue a.k.a meat + dairy = not Kosher
Theoretically, this soup could be made acceptable according to kosher standards by just substituting the cheese for plant based cheese or the meat with plant based meat. I decided to make the whole recipe plant based by using a pound package of Beyond Burger with plant based ricotta, parmesan and mozzarella.
This way, the soup is pareve and can be eaten at any gender meal – dairy or meat. Feel free to commit to meat or dairy if you like, but if you’re keeping Kosher pick a lane.
Making Lasagna Soup gluten free
It’s important to understand that gluten free noodles don’t act exactly the same way as glutenous ones. They tend to be thicker and starchier and as a result the soup may be on the thicker side when going gluten free. The noodles are actually cooked in the soup as opposed to being added after cooking. At first the soup won’t seem terribly concentrated, but as it cooks the noodles will expand and starch will thicken it.
One option is to add a little more stock/water to the soup. I liked it more stew-like so didn’t end up adding additional liquid but that would be up to you.
I also used 9-ounces of noodles instead of 8-ounces as the original recipe specifies. The package was 9-ounces and I just threw the whole thing in and called it a day.
My nemesises: Fresh Garlic and Onions
Garlic and yellow onions hate me.
As a result I have a tendency to substitute garlic oil and green onion in a significant number of my recipes. That doesn’t mean that you have to. The original recipe calls for a yellow onion and three garlic cloves. Feel free to use them. I ended up using 3 tablespoons of garlic oil and a bunch of green onion instead. It was delicious with the substitutions, but if garlic and onions are your BFF’s, use them.
Here’s the recipe for Lasagna Soup
As with any recipe on Kosher Everyday, feel free to make this recipe your own. For example, the recipe calls for canned whole tomatoes. You can use fresh ones if you like. As stated previously if you have a personal love affair with fresh onion and garlic use them! You are the executive chef in your kitchen!
Sometimes you just want a warm, hearty, one pot soup. Something that’s rich, filling and feels like a hug for dinner. Lasagna Soup is just that soup. I made mine gluten free and plant based so that everyone in the family can enjoy it during a meat or dairy meal.
This recipe is based upon the Lasagna Soup recipe from The Spruce Eats. Ingredients have been changed to accommodate dietary needs.
- 3 tablespoons garlic oil
- 1 bunch green onion, sliced
- 1/4 cup tomato paste
- 1–pound plant based ground beef
- 3/4 fine sea salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1 (28-ounce) can whole tomatoes
- 6 cups vegetable stock, plus additional if necessary
- 8–9 ounces lasagna noodles (gluten-free), roughly broken
- 8 ounces plant based ricotta
- 1/4 cup shredded plant based parmesan
- 1/2 cup shredded plant based mozzarella
- 1/4 cup fresh basil leaves, to serve
- Heaty the oil in a large stock pot over medium/high heat. Add the onion and cook for a few minutes until softened.
- Add the tomato paste and cooking stirring constantly until the paste turns a brick red color, around 2 minutes.
- Add the ground beef, salt, pepper, red pepper flakes, oregano, and rosemary, and cook, breaking up the meat with a wooden spoon, until browned and cooked through. The plant based beef may take a little longer to brown than traditional beef might.
- Use your hands to crush the tomatoes and add them to the pot along with the tomato juice from the can. I wore gloves.
- Add the vegetable stock and bring the soup to a low boil over medium heat, stirring to combine.
- Add the lasagna noodles and cook al dente, around 10 minutes. Add additional water/stock (if desired) if the soup is too thick.
- While the noodles are cooking stire together the ricotta, parmesan and mozzarella until combined.
- Ladle the lasagna soup into bowls and top with a dollop of the ricotta mixture and a few basil leaves.
I have a tendency to substitute garlic oil and green onion in a significant number of my recipes. That doesn’t mean that you have to. The original recipe calls for a yellow onion and three garlic cloves. Feel free to use them. I ended up using 3 tablespoons of garlic oil and a bunch of green onion instead. It was delicious with the substitutions, but if garlic and onions are your BFF’s, use them.
You can use fresh tomatoes instead of canned if you prefer.
Whole tomatoes add great texture, but a 28-ounce can of tomato puree or sauce will work too.
Theoretically, this soup could be made acceptable according to kosher standards by just substituting the cheese for plant based cheese or the meat with plant based meat.
- Serving Size: 1 bowl
- Calories: 337
- Sugar: 4.1 g
- Sodium: 935.7 mg
- Fat: 14.8 g
- Saturated Fat: 3.1 g
- Carbohydrates: 31.7 g
- Fiber: 3.5 g
- Protein: 20.1 g
- Cholesterol: 11.9 mg
Keywords: Lasagna Soup, Soup, Plant Based, Gluten Free, Dairy Free, Meat Free, Vegetarian, Pareve, Dinner
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