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Lasagna Soup - Gluten Free and Plant Based

Lasagna Soup – Plant Based & Gluten Free

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  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 bowls of soup 1x
  • Category: Soup
  • Method: Cooking
  • Cuisine: Plant Based
  • Diet: Kosher


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.


Units Scale
  • 3 tablespoons garlic oil
  • 1 bunch green onion, sliced
  • 1/4 cup tomato paste
  • 1pound 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 
  • 89 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


  1. Heaty the oil in a large stock pot over medium/high heat.  Add the onion and cook for a few minutes until softened.
  2. Add the tomato paste and cooking stirring constantly until the paste turns a brick red color, around 2 minutes.
  3. 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.
  4. Use your hands to crush the tomatoes and add them to the pot along with the tomato juice from the can.  I wore gloves.
  5. Add the vegetable stock and bring the soup to a low boil over medium heat, stirring to combine.
  6. Add the lasagna noodles and cook al dente, around 10 minutes.  Add additional water/stock (if desired) if the soup is too thick.
  7. While the noodles are cooking stire together the ricotta, parmesan and mozzarella until combined.
  8. 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
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