Lasagna Soup in a Pot
Tomato, peppers, and broken noodles. Lasagna without the layering, the oven, or the pan.
- calories
- 520
- weight
- 5.5 oz
- cal / oz
- 95
- protein
- 18 g
- serves
- 2, scales
- prep
- 5 min
- cook
- 20 min
- total time
- 25 min
- water
- 700 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Liquid fuel
- Campfire coals
- Car camping
- Basecamp
- Backpacking
- Winter / snow
- Vegetarian
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Olive oil | 2 tsp | dropper bottle |
|---|---|---|
| Dried onion flakes | 2 tbsp | |
| Dried bell pepper | 2 tbsp | green if you can find it |
| Garlic powder | 1 tsp | |
| Vegetable bouillon | 2 cubes or 2 tsp powder | |
| Tomato powder | 1/3 cup | stands in for both cans of tomato |
| Sun-dried tomatoes | 2 tbsp | chopped small, for texture |
| Salt | 1/2 tsp | |
| Crushed red pepper | 1/4 tsp | more if you want it hot |
| Lasagna noodles | 4 oz | whole wheat, snapped into bite-size shards |
| Dried basil | 1 tbsp | |
| Grated parmesan | 3 tbsp | the shelf-stable canister kind |
| Hard cheese | 2 oz | low-moisture mozzarella or provolone, diced |
Method
- Boil 700 ml of water. Drop in the onion, pepper, garlic powder, bouillon, sun-dried tomatoes, salt, and red pepper. Simmer five minutes to soften the vegetables.
- Whisk in the tomato powder. Work out the lumps before it thickens.
- Add the noodle shards. Simmer 10 to 12 minutes, stirring often so they do not weld to the bottom.
- Pull it off the heat. Stir in the basil, parmesan, and diced cheese until the cheese pulls into strings.
- Drizzle the oil over the top. Let it sit two minutes to thicken.
Lasagna is a casserole problem: layers, a pan, an oven, and a fridge full of ricotta. The soup version drops all of that and keeps the parts that actually carry the flavor — tomato, garlic, basil, and melted cheese. Broken noodles cook loose in the broth in about the same time the vegetables need, so it stays one pot and one boil.
The home recipe leans on two cans of tomato and fresh peppers. Tomato powder replaces both cans at a fraction of the weight, and dried peppers and onion rehydrate in the first five minutes of simmering. Fresh basil and shredded mozzarella are the two things that do not travel, so use dried basil and a hard low-moisture cheese instead. The canned parmesan is doing salt and body work here, not garnish.
Packing
Everything dry except the cheese goes in one bag; snapped noodles in a second so they do not grind the powders. Cheese travels in its own bag and is fine unrefrigerated for a few days in cool weather.
Variations
- A packet of pepperoni or a foil pouch of chicken stirred in at the end if you eat meat.
- Instant polenta in place of the noodles makes it gluten-free and thicker.
- Skip the cheese entirely and add a tablespoon of nutritional yeast for a dairy-free version.
https://domesticsuperhero.com/skinny-lasagna-soup