I had some dental work done today so soup and noodles are really the only thing I can handle today so I made lasagna soup.
Luckily, it’s soup season!! ?
2 tbsp extra virgin olive oil oil
8oz portabella mushrooms, gills removed
28oz canned diced tomatoes
1/3 cup basil, chopped
2 garlic cloves, minced
28oz canned crushed tomatoes
2 tbsp nutritional yeast
1 tsp dry thyme
1 tsp onion powder
1/2 tsp salt (or to taste)
1-2 cups water or vegetable broth (see note)
6 lasagna sheets, broken into small pieces
shredded vegan mozzarella cheese, divided (you can also use regular cheese)
Gently clean the dirt off the mushroom and chop them very small.
Heat the olive oil in a large soup pot. Add the chopped mushrooms and cook over medium high heat for 8-10 minutes, stirring often
Add the diced tomatoes, basil and garlic and continue cooking for 3-4 minutes. Add the crushed tomatoes, nutritional yeast, thyme, onion powder, salt and water bring to a boil. Add the lasagna sheet pieces and stir well. Reduce the heat and simmer, covered, for 20 minutes
Serve the soup hot, and sprinkle cheese on top
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