It’s Savory Saturday, and I know how it feels when you’re craving a warm, comforting dish like lasagna but don’t have the time (or patience) to layer and bake. Enter: My Lasagna Soup, the ultimate solution for satisfying that craving with half the effort but all the flavor.
This soup is luscious, creamy and everything you love about lasagna—minus the time-consuming prep. Imagine a rich base infused with Italian herbs, tender spinach swirled in, roasted grape tomatoes, (while you prep soup) and a velvety cashew cream that brings it all together. Top it off with sautéed shiitake mushrooms for an umami punch and you’ve got a bowl of pure comfort.
Why You’ll Love It
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- Tomatoes & Spinach: Bright, tangy tomatoes balance perfectly with nutrient-packed spinach.
- Creamy Cashew Bliss: A dollop of cashew cream adds that indulgent, cheesy flavor we all love.
- Sautéed Shiitakes: These mushrooms take the flavor up a notch with their savory depth.
It’s hearty, satisfying and easy enough to whip up on a busy weeknight.
Tip: Serve it with a crusty piece of whole-grain bread or sprinkle on some fresh basil for a fancy, finishing touch!
I’ve attached the full recipe so you can dive right in and make your kitchen smell like an Italian trattoria. ♥️🍅
https://nuyunourish.com/lasagna-soup/
Give this recipe a try. and Let me know how it turns out on my Facebook, and feel free to share your photos and feedback!💚
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
