Lasagna Soup with TVP Sausage Crumbles

Lately on Pinterest I’ve been seeing all kinds of pins of lasagna soup. Say what? I had never heard of such a thing. But it sure looked tasty.

I did some Googling and found a few recipes that looked good. I decided to veganize an omni recipe (this one, specifically), as none of the already vegan recipes were speaking to me.

This recipe involves making sausage crumbles out of TVP. If you wanted to, you could just use Gimme Lean sausage crumbles, but I’m cheap and had a lot of TVP on hand so I decided to go the DIY route. Normally I never cook things in oil (preferring to steam-fry with water), but this is one exception as I wasn’t sure the TVP crumbles would work right without a bit of oil. If you give it a try let me know how it works out!

Also, I feel like I should apologize for my pasta choice. Macaroni is what I had in my cupboard and so macaroni is what I used. In a perfect world I would of use farfalle.

Lasagna Soup with TVP Sausage Crumbles

Sausage crumbles:

  • 1/2 cup TVP
  • 1 tsp garlic powder
  • 1/2 tsp sage
  • 1/2 tsp ground fennel
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne
  • 1/2 cup boiling water
  • 2 tsp molasses
  • 2 tbsp soy sauce

Soup:

  • 3 tsp oil
  • 1 cup chopped onion
  • 4 garlic cloves, minced
  • 2 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 2 tbsp tomato paste
  • 1 16 oz can diced tomatoes (Trader Joe’s brand is BPA-free, FYI)
  • 2 bay leaves
  • 5 cups vegetable broth
  • 1 1/2 cups dried pasta, preferably farfalle
  • 1/2 cup fresh basil, chopped

1. First let’s make the TVP sausage crumbles. In a bowl combine the dry ingredients (TVP and spices). In a separate bowl, mix together wet ingredients (boiling water, molasses, and soy sauce). Pour the wet mixture into the dry ingredients and let sit 5 minutes.

2. While the TVP is soaking, heat up the oil in a pot over medium heat. Add TVP mixture and stir frequently. Cook 6 minutes or so. Add in onion and garlic and cook until onion is soft, around 6 minutes. Add oregano, red pepper flakes, and tomato paste. Cook 4 minutes, stirring often.

3. Add in tomatoes, bay leaves, and broth. Cover and simmer for 30 minutes.

4. Add in pasta and cook until el dente (amount of time is going to depend on what kind of pasta you use). When done, add in basil. Taste and adjust salt and pepper to suit your tastes.

 

Note: Don’t add the pasta until you are almost ready to eat. It will just get mushy and gross. If you wanted to make this in a slow cooker, I would make the TVP sausage crumbles separately, then add all ingredients EXCEPT the pasta. Cook the pasta separately and then add to the slow cooker when you are ready to eat.

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9 thoughts on “Lasagna Soup with TVP Sausage Crumbles

  1. Cool idea, this is the first I’ve heard of it, apparently I need to spend more time on Pinterest. Looks super filling, my kind of comfort food.

  2. That looks really nice and rich-tasting. I actually saw a lasagna soup recipe floating around last week and saved it to hopefully make sometime.

  3. Autumn says:

    Wow I’ve never heard of lasagna soup. Look yummy!

  4. Barb says:

    I’ve been seeing those too! I keep meaning to try one… I need to before the weather warms up too much and I no longer crave soup.

  5. Shirley says:

    Thrive makes a sausage TVP. I just opened a can I had bought and munched a few pieces from the can. Tastes like sausage to me. I have not cooked with this TVP but plan to within the next week. I did not like the Thrive beef TVP, but I think I don’t like the texture after rehydrating, so I think I’m going to experiment with skipping that step in the future.

  6. I know you’re on a haitus, but I thought I’d stop by and let you know that I nominated you for a versatile blogger award! which I posted about here: http://cookbookaficionado.wordpress.com/2012/04/09/newfoundland-toutons/

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