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Lasagna Soup

10 minutes
25-30 minutes


OZO® Plant-Based Ground 12 Oz.
Large yellow onion, chopped (yield 1½ cups) 1 Onion
Olive oil 3 Tablespoons
Garlic cloves, minced 4 Cloves
Crushed tomatoes 24 Oz. Can
Tomato paste 2 Tablespoons
Italian seasoning 2½ Teaspoons
Kosher salt 1 Teaspoon
Ground black pepper ½ Teaspoon
Red pepper flakes ¼ Teaspoon
vegetable broth 6 Cups
Lasagna noodles, broken into pieces 8 Oz.
Kale, stems removed, roughly chopped 2 Cups
Whole milk Ricotta cheese 10 Oz.
Parmesan cheese, grated 4 Oz.
Fresh basil, chopped ½ Cup
Plant-based Ground


Step 1
In an 8-quart pot over medium heat, add ground, onion, and oil.
Step 2
Cook until onions are tender and internal temperature reaches 165°F, breaking it up with a spatula as it cooks, about 5-7 minutes.
Step 3
Add garlic and cook for an additional minute.
Step 4
Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes, and cook an additional minute.
Step 5
Pour in vegetable broth, turn heat to high, and bring to boil.
Step 6
Stir in lasagna noodles and kale, reduce heat to medium, and cook, stirring occasionally, until noodles are al dente.
Step 7
In a small mixing bowl, stir together Ricotta and Parmesan.
Step 8
Divide soup between bowls, add a dollop of the cheese mixture and sprinkle fresh basil over the top of each, serve immediately!

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