Lasagna Soup

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Lasagna Soup

Lasagna Soup                                               

Serves: 6-8  • Total Time: 30 minutes • FODMAP Rating: high
This soup is fast and yummy and is soon to be a family favorite. It tastes just like a creamy tomato soup with the added benefit of lentils and nutritional yeast!

1 onion chopped
4 to 5 cloves garlic
2 teaspoons Italian seasoning
1 teaspoon onion powder
½ teaspoon paprika 
1 teaspoon salt
2 tablespoons tomato paste or more to taste
½ cup red lentils
5 cups vegetable broth 
1 cup marinara or any tomato-based sauce
6 lasagna noodles, add more to preference 
¼ cup nutritional yeast
½ cup canned coconut milk, shake well 
Add after: 
1 tablespoon lemon juice
a handful or shredded spinach or kale
pepper to taste


1.Add everything (except the greens and lemon juice) to a large saucepan or pot on the stovetop and cook until noodles and lentils are ready or cook in the pressure cooker for about 5 minutes and let it naturally release for 15 minutes before manually releasing it.
2.Add the lemon juice and greens to wilt before serving.

*Don’t forget to preload on vegetables before you eat!
*Gluten-Free: Find a gluten-free lasagna noodle or legume-based lentil pasta; or swap for preferred pasta variety of choice in a different shape other than lasagna or omit completely and eat it with some gluten-free crusty bread
*FODMAP Swaps: Keep onion and garlic to under 1 teaspoon and increase as tolerated or check out swaps in the introduction of the meal guide; use light canned coconut milk


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