{Soup Series} TVP Lasagna Soup

 I was craving this soup and had some TVP in the pantry that I wanted to use up. Have you heard of TVP?

This is the kind I used. TVP stands for textured vegetable protein and it's a good substitute for ground beef.  It's shelf stable and when hydrated, becomes beef like in texture.  It takes on whatever seasonings you add to it so it's quite versatile.

Ingredients:

1/2 cup TVP (textured vegetable protein) crumbles, hydrated with 1/2 cup of broth

1/2 cup diced green pepper

1/2 cup diced onion

2 cloves garlic, minced

1 can  (15 oz) black beans, rinsed and drained

1 can (14.5 oz) diced tomatoes

2 cups marinara sauce

1 cup vegetarian sausage crumbles (I use Don't be a Piggy brand)

4 TBS nutritional yeast

4 cups vegetable broth

1/2 box Green Lentil Lasagna sheets (or noodles of choice)-broken up

1-2 tsp oregano

1 tsp garlic powder

1-2 tsp Italian seasoning

1/2 tsp crushed red pepper 

salt & pepper to taste

2 cups raw baby spinach

Optional Toppings: Cheeses of choice, fresh basil & more crushed red pepper flakes

To make:

• Start by hydrating the TVP in broth.  Set aside
• Water sauté green pepper, onions and garlic in a large pot until onions are translucent. 
• Add the black beans, tomatoes, marinara sauce, sausage crumbles, tvp, nutritional yeast, broth and seasonings. Stir to combine.
• Bring to a low boil an add the lasagna noodles. Let the soup come back up to a low boil. Turn down heat, place lid on pot and allow the soup to simmer until the noodles are cooked (about 20-25 minutes)
• Add spinach when ready to serve. Let it wilt into the soup. Taste for seasoning.
• Serve with optional cheeses and some fresh basil on top.
• Enjoy this comforting bowl of goodness!

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