Red Lasagna Soup
Enjoy the flavors of lasagna in a soup that takes only minutes to come together.
Servings: 6 people
Equipment
- 1 pressure cooker
Mix the following for the tofu crumbles:
- 1 block firm tofu, crumbled
- 2 Tbsp. yeast flakes
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/4 tsp. liquid smoke
- 1 Tbsp. Braggs liquid aminos
- 1 Tbsp. olive oil
Bake at 350 for 30 minutes.
Meanwhile, combine the following ingredients in a pressure cooker:
- 6 cups water
- 1 can (28 oz) diced tomatoes
- 2 Tbsp. McKay's chicken seasoning
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. salt
- 1 Tbsp. olive oil
- 1–2 Tbsp. minced garlic
- 2-1/2 cups small shell pasta
Cook at high pressure for 5 minutes. Release pressure immediately and stir in tofu crumbles.
Notes
If you don't have an instant pot or other pressure cooker, saute vegetables in oil until tender. Add remaining ingredients and cook until noodles are tender.
You can replace the shell pasta with 10 uncooked lasagna noodles, broken into small pieces. The pieces will expand as they cook, so don't be afraid to break them up a lot.