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Lasagne Soup

Lasagne Soup


For the soup:

  • 425 g chopped tomatoes (canned)
  • 30 g of tomato concentrate
  • 5 sun-dried tomatoes in oil (50 g)
  • 220 g (1 bunch) of cherry tomatoes
  • 1 bottle of olive tomato sauce
  • 1 head of onion (cleaned 123 g)
  • 2 cloves of garlic (cleaned 12 g)
  • 3 tablespoons olive oil (24 g)
  • Himalayan salt,
  • black pepper,
  • basil,
  • rosemary,
  • oregano
  • 2 tablespoons of salt-free seasoning (20 g)
  • 50 g of Mill & Folks Pea Protein Granules
  • smoke aroma

For the dough:

To serve:

  • a few spoonful of sugar-free coconut yogurt vegetable cheese


Fry the chopped onion in olive oil, add the garlic, the cherry tomatoes and the sun-dried tomatoes. Stir them well. Pour the tomato sauce, some water (I added up to 3 liters), smoke aroma and season. Mix the ingredients for the pasta, roll the dough out very thin on a dry surface, and slice it to your liking. Add the pasta to the soup and the pea protein granules and cook for another 2-3 minutes, counting from when it begins boiling again. Serve according to taste, we suggest adding a small spoonful of sugar-free yoghurt as decoration!

Lasagne Soup

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