Vegetarian Lasagna Soup

WARNING: Incredibly healthy and delicious! So if you’re a skeptic and think all things healthy should taste like crap, go away. I’ll keep this secret to myself.

Makes a huge portion. Great for sharing. And giving to friends. Which I had to do because I ate it for 3 days straight, lunch and dinner, and still had plenty left over.

That’s ok. I’ll still make it again. It was that good.

Adapted from this recipe:


  • 8-12 oz package of italian sausage seitan/vegetarian sausage
  • 2 medium onions, diced
  • 1 cup egg plants, diced
  • 1+ cup yellow squash, diced
  • 1+ cup green squash, diced
  • 2 cloves garlic, minced
  • 2 tbs tomato paste
  • 1 28oz can crushed tomatoes, w/ basil
  • 5- 6 cups chicken stock
  • 1 tbs oregano
  • ½ tsp red pepper flakes
  • 1 tsp fennel seeds
  • 1 tbs white sugar
  • fusilli pasta, cooked
  • low fat ricotta
  • mozzarella
  • shredded parmesan
  • cooking oil of your choice
  1. Heat oil in a 5qt dutch oven or pot. Brown sausage and break it up into small pieces with your spatula. Remove and set aside.
  2. In remaining oil (adding more if necessary), saute onions until just soft. Add garlic, eggplant, and squash and saute another ~3 min.
  3. Then add sausage back in along with all the spices, sugar, tomato paste, canned tomatoes, and chicken stock. Bring to a boil then reduce to a simmer. Stir, cover, and let it simmer for ~1 hour.
  4. Spoon cooked pasta into a bowl, fill and cover with the soup, top with a big spoonful of ricotta, slices of mozzarella, and a generous sprinkle of parmesan. Set under broiler until cheese melts and browns. Serve.

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