Lasagne soup
- cook, lasagne, pasta, Recipe, soup, vegetarian, veggie
approx. 30 min.
Lasagne soup
Number of portions
- 0.333 Onion
- 0.333 Garlic clove
- 0.333 bunch of soup greens (carrot, parsnip, leek, celeriac)
- 100 g tempeh nature
- 1 Tbsp olive oil
- 1 tablespoon tomato paste
- 233.333 g chopped tomatoes
- 233.333 ml vegetable stock
- 40 g lasagne sheets
- 1 teaspoon Italian herbs
- 0.333 teaspoon sweet paprika
- 0.5 Tbsp brown sugar
- Salt, pepper
Description
No time for lasagna? - No problem! The lasagne soup can be prepared in no time at all and tastes delicious.
Preparation
Cut the vegetables, onion, garlic and tempeh into small cubes and sauté in a large pan with olive oil.
Add the tomato purée, tomato puree, vegetable stock and spices and simmer briefly.
Optional: Puree the sauce a little to make it creamier.
Break the lasagne sheets into pieces and add to the pan. Simmer on a low heat for about 15 minutes until the pasta sheets and vegetables are cooked.
