The Crunchy Writer’s Lasagna Soup | Recipe

So you know that tomato sauce recipe from a month back? We need that for this one.


And it is a perfect one for the changing season. You know that amazing lasagna taste? It’s so comforting on a chilly day. It’s delicious, it’s comfort, but most of all, it’s… cheesy goodness.


Now, obviously, that’s not particularly vegan, but we can recreate the flavor in a vegan soup. And that’s more interesting anyway, right?


My suggestion is that you wait for a particularly cold day and make this for loved ones. It stores well for up to 2 days in the fridge, and can turn even the most meat-loving people over to the “dark side”!




  • 1 serving of tomato sauce (see other Crunchy Writer recipe)
  • 2 cups veggie stock
  • 1/2 cup mushrooms
  • 1 small to medium tomato, diced into chunks. Preferably peeled (broil tomato in oven, place in a bowl with clingwrap overtop, and leave alone for 10 minutes to peel it easily). See the tomato sauce recipe for detailed instructions on how to do this!
  • 1 cup spinach
  • 1/2 cup noodles (can be broken up lasagna noodles, or regular pasta, as it yields the same flavor)
  • 1 serving of vegan cheese (I personally use Daiya Sharp Cheddar Vegan Cheese)
  • Salt and pepper to taste
  • 1 tsp paprika
  • 1 tsp cumin


jennifer mendez, maryland freelance writer




  1. First add mushrooms into a pot, with the peeled and diced tomato.
  2. Add salt, pepper, paprika and cumin.
  3. Cook over medium heat for 10 minutes, to soften the mushrooms and bring out their natural liquid.
  4. Add veggie stock and tomato sauce.
  5. Add noodles and stir.
  6. Continue cooking for five minutes before covering with lid and turning heat down to low.
  7. Cook for 15-20 minutes, until the noodles are cooked through.
  8. Take soup off the stove, add spinach, and cover for 3 minutes.
  9. Serve soup and top with your choice of vegan cheese.


Yields 1 serving.