Lasagna Soup — Cozy, Reliable, Weeknight-Ready (High-Protein Tofu Crumbles)

Quick Facts:
Time: ~1 hour • Yield: 6 servings • Skill: Easy • Method: One-pot + baked tofu crumbles • Diet: Vegetarian, DF-optional

Introduction

Lasagna Soup is the answer when you crave the comfort of layered pasta but need dinner that fits a real life schedule. Instead of browning meat, we’ll season and bake crumbled tofu until it’s savory, chewy, and golden, then simmer it with tomatoes, herbs, and broken lasagna noodles for the coziest bowl. The flavor lands exactly where you want it: bright tomato, Italian herbs, and a satisfying, spoonable texture with curled noodles and little meaty bits from the tofu. This version is perfect for weeknights, game days, or whenever you want the comfort factor without assembling a pan of lasagna. It’s family-friendly, great for meal prep, and packs serious plant protein so you stay full longer. Top your bowl with creamy dollops and basil and you’ve got everything you love about lasagna—no layering required.

If you’re into this cozy bowl, you’ll love our Lasagna Soup recipes and even more comforting soup recipes for busy nights.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing.
• Flexible: swap what’s in your fridge and still win dinner.
• Balanced flavor: tangy tomatoes, savory herbs, a hint of chili.
• Great leftovers: reheats beautifully for quick lunches.

Lasagna Soup — Cozy, Reliable, Weeknight-Ready (High-Protein Tofu Crumbles)

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• Author: Lily
• Total Time: 60 minutes
• Yield: 6 servings
• Diet: Vegetarian

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Description

A cozy, weeknight-friendly lasagna soup built around deeply golden baked tofu crumbles for satisfying plant protein. Broken lasagna noodles simmer in a bright tomato broth with Italian herbs, onion, and garlic, creating all the layers you love—just in spoonable form. Finish with creamy dollops and basil for a comforting bowl that reheats beautifully and adapts to whatever’s in your fridge.

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Ingredients

• 1 block (12 oz) extra-firm tofu, crumbled

• 2 Tbsp nutritional yeast

• 1 Tbsp soy sauce or tamari

• 1 Tbsp olive oil

• 1 tsp chili powder

• ½ tsp garlic powder

• Pinch smoked element (optional)

• 1 Tbsp olive oil (for soup)

• 1 yellow onion, chopped

• 4 cloves garlic, minced

• 6 cups vegetable broth

• 1 (28 oz) can crushed tomatoes

• 1 tsp dried oregano

• 1 tsp dried basil

• 10 lasagna noodles, broken into pieces

• Salt & pepper to taste

• Optional toppings: creamy mozzarella-style dollops, parmesan-style topping, fresh basil

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Instructions

1. Season the tofu (5 min): Combine crumbled tofu with nutritional yeast, soy sauce, olive oil, chili powder, and garlic powder. Coat evenly.

2. Bake to chewy-golden (35–45 min): Spread on a lined sheet pan; bake, stirring occasionally, until golden and crisp-edged.

3. Start the soup base (5 min): Sauté onion and garlic in olive oil until translucent and lightly browned.

4. Build the broth (10 min): Add broth, crushed tomatoes, oregano, and basil. Bring to a lively simmer.

5. Cook the noodles (7–10 min): Add broken noodles, stirring often. Cook to al dente.

6. Finish (1–2 min): Fold in baked tofu. Add broth if thick.

7. Taste & adjust: Season with salt, pepper, and chili. Rest 2–3 minutes; garnish with creamy dollops and basil.

Notes

• Use low-sodium broth to season accurately at the end.

• Add vegetables (spinach, mushrooms, zucchini) for extra volume.

• For creamy soup, stir in ricotta or blend ½ cup of the soup and return.

• For lighter soup, use part broth/part water.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: soup recipes
• Method: One-pot + baked tofu crumbles
• Cuisine: Italian-American

Ingredients

• 1 block (12 oz) extra-firm tofu, crumbled
• 2 Tbsp nutritional yeast
• 1 Tbsp soy sauce or tamari
• 1 Tbsp olive oil
• 1 tsp chili powder
• ½ tsp garlic powder
• Pinch smoked element (optional)
• 1 Tbsp olive oil (for soup)
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 6 cups vegetable broth
• 1 (28 oz) can crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 10 lasagna noodles, broken into pieces
• Salt & pepper to taste
• Optional toppings: small dollops of creamy mozzarella-style cheese, grated parmesan-style topping, fresh basil

What each ingredient does:
Tofu: hearty protein and chew • Nutritional yeast: savory backbone • Soy sauce: depth + salt • Olive oil: helps browning and bloom spices • Chili & garlic powder: warm flavor • Onion & fresh garlic: aromatic sweetness • Vegetable broth: body for the soup • Crushed tomatoes: tangy base • Oregano & basil: Italian profile • Lasagna noodles: classic texture • Toppings: creamy/cheesy finish and freshness.

Pro tip: Use low-sodium broth so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: sub shallot or leek for onion; add celery if you have it.
• Protein: crumbled tempeh or lentils also work; keep tofu for best “lasagna” chew.
• Veg: stir in spinach, zucchini, or mushrooms.
• Starch: any wide noodle works—mafalda corta, broken fettuccine, or gluten-free lasagna cooked separately.
• Dairy/fats: finish with a spoon of ricotta or a creamy mozzarella-style dollop; or keep it dairy-free with a drizzle of olive oil.

Budget/time savers: press tofu briefly, then bake crumbles while you start the soup; use pre-chopped onions/garlic; grab boxed broth.

Equipment Notes

A large Dutch oven (5–6 qt) or heavy pot keeps the simmer even. A sheet pan lined with parchment is ideal for baking tofu crumbles. Use a ladle and spoon for portioning. Ten-inch skillet is handy for quick herb blooms if you like. Parchment = easy cleanup; avoid overcrowding the tofu on the pan.

Step-by-Step

1. Season the tofu (5 min): Crumble tofu into a bowl; add nutritional yeast, soy sauce, olive oil, chili powder, garlic powder. Toss to coat—every piece should look lightly sauced. This ensures even browning.
2. Bake to chewy-golden (35–45 min): Spread tofu on a lined sheet in a single layer. Bake, stirring a couple of times, until crisped on the edges and golden. Small bits get darker—that mix of sizes creates meaty texture.
3. Start the soup base (5 min): Heat olive oil in a Dutch oven over medium-high. Sauté onion and garlic until translucent and just starting to brown—this sweetness balances the tomatoes.
4. Build the broth (10 min): Add vegetable broth, crushed tomatoes, oregano, and basil. Bring to a lively simmer so the herbs bloom and the sauce rounds out.
5. Cook the noodles (7–10 min): Stir in broken lasagna noodles. Keep them moving so they don’t clump. Cook just to al dente; they’ll continue to soften in hot soup.
6. Finish with protein (1–2 min): Fold in baked tofu crumbles. If the soup thickens too much (noodles and tofu absorb liquid), add splashes of broth to reach your perfect consistency.
7. Taste & adjust: Balance with salt as needed and a pinch more chili for warmth. Rest 2–3 minutes before serving. Garnish with creamy dollops and basil.

Doneness cues: noodles al dente with curled edges; broth gently thickened; tofu warmed through.

Make-Ahead, Storage & Reheating

• Make-ahead: Bake tofu crumbles 1–2 days ahead; store airtight in the fridge. You can also chop aromatics in advance.
• Fridge: 3–4 days. Noodles soften over time; still delicious.
• Freeze: Up to 3 months—freeze without noodles; add freshly cooked noodles when reheating.
• Reheat: Gentle stovetop simmer or microwave; revive with a splash of broth.

How to Lighten / Make It Creamy

• Lighten: Use part broth/part water; add extra vegetables (mushrooms, zucchini).
• Creamy: Stir in a spoon of ricotta or a small splash of evaporated milk off heat; or blend ½ cup soup and stir back in. If adding dairy, temper with a little hot soup so it stays silky.

Toppings, Garnishes & Finishes

Crunch: garlic croutons or toasted pine nuts.
Fresh: basil, parsley, or chopped scallions.
Tang/Heat: lemon squeeze, red pepper flakes, or a drizzle of chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm bread, a simple arugula salad with lemon, or roasted broccoli. For drinks: sparkling water with citrus or a light red.

Scaling the Recipe

To double, bake tofu on two sheets and simmer soup in an 8-qt pot; add noodles in batches to prevent sticking. To halve, use a smaller pot and 5 noodles; reduce simmer slightly to maintain body.

Nutrition & Dietary Notes

High in plant protein and fiber from tofu and tomatoes. Contains gluten from noodles unless you select gluten-free. Dairy optional via toppings.

Troubleshooting

• Too salty? Add splash of water/broth and a little unsalted tomato sauce; finish with lemon.
• Too bland? Pinch of salt + splash of vinegar + fresh basil.
• Too watery? Simmer uncovered to reduce or add a spoon of tomato paste.
• Overcooked noodles? Stir in a handful of fresh noodles cooked separately and more broth.

FAQs

Can I use frozen or precut ingredients? Yes—frozen chopped onions and garlic paste work; keep noodles separate until serving.
Best protein swaps? Tempeh or cooked lentils deliver similar body.
How do I prevent clumping noodles? Stir frequently during the first few minutes and keep a lively simmer.
Dairy-free or gluten-free? Use dairy-free toppings and gluten-free noodles cooked separately.
How long does it keep? 3–4 days refrigerated; freeze (without noodles) up to 3 months.

Variations

• Lemony Herb: Finish with lemon zest/juice and chopped dill + parsley.
• Spicy Chipotle: Stir in minced chipotle in adobo; balance with a touch of honey and lime.
• Creamy Parmesan: Finish with grated parmesan-style cheese and a splash of cream.

Chef Notes / Test Kitchen Tips

Baking the tofu until deeply golden is the one step that changes everything—texture, flavor, and how the crumbles hold up in broth. Salt in stages, and taste again after you add any acidic finish. Expect the soup to be done between 50–60 minutes including tofu bake and simmer.

Conclusion

This bowl works because it checks every busy-night box: simple steps, familiar flavors, and satisfying protein. Stash a portion for tomorrow—the flavors only get better—and add a splash of broth when reheating. If this Lasagna Soup earns a spot in your rotation, leave a rating, share a photo, and save the pin for your next cozy night in.

Craving more cozy bowls? Head to our soup recipes.