Get ready for a crave-worthy comfort dish with all the cozy vibes of classic lasagna, but in an easy one-pot format! Vegan Lasagna Soup brings everything you love about Italian cuisine—rich tomato flavors, hearty veggies, perfectly tender noodles, and creamy, “cheesy” touches—in a bowl. It’s weeknight-friendly, deeply satisfying, and just as welcoming at a family table as it is for a solo meal on the couch. If you’ve been searching for a flavorful way to level up your plant-based dinners, this soup is about to become your new favorite.
Ingredients You’ll Need
The magic of Vegan Lasagna Soup comes from everyday pantry and fridge staples, thoughtfully combined to layer flavors and textures in each spoonful. Each ingredient is simple, but together, they create a deliciously rich and colorful soup you’ll come back to again and again.
- Olive oil: Use for sautéing; it creates a flavorful base and brings out the aromas of your vegetables.
- Yellow onion: Adds natural sweetness and depth; dice it small so it melts right into the soup.
- Garlic: Essential for savory warmth—don’t be shy; three cloves add just the right punch.
- Zucchini: Brings a mild, creamy texture and a pop of color.
- Red bell pepper: For vibrant color and a subtle bite of sweetness.
- Mushrooms: They add an earthy, umami foundation that mimics the heartiness of traditional lasagna.
- Dried oregano: Classic Italian herb that rounds out tomato-based soups.
- Dried basil: Lifts everything with its bright, herbal notes.
- Red pepper flakes (optional): For gentle heat—add more or less to taste.
- Salt: Brings out all the subtle flavors in your veggies and broth.
- Black pepper: For a bit of kick and aromatic warmth.
- Tomato paste: Concentrated tomato flavor makes the broth deeply savory.
- Crushed tomatoes: The heart of the soup’s rich, silky base.
- Vegetable broth: Builds body and depth—choose a low-sodium version if you prefer more control over salt.
- Lasagna noodles: Broken into pieces so every spoonful is slurpable lasagna goodness.
- Lentils: Offer protein, heartiness, and a gentle bite (canned makes this quick and easy).
- Nutritional yeast: Infuses a “cheesy” depth while keeping the soup totally dairy-free.
- Plant-based milk or vegan cream: Adds creaminess and balances acidity from the tomatoes.
- Fresh basil: For garnish—a must for freshness and visual appeal.
- Vegan ricotta or cashew cream (optional): A luscious finishing touch that will have everyone swooning.
How to Make Vegan Lasagna Soup
Step 1: Sauté Your Aromatics
Heat the olive oil in a large pot over medium heat. Once shimmering, add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until it’s softened and a little translucent. Stir in the garlic, and immediately relish that intoxicating aroma—it’s the first indicator of a flavor-packed Vegan Lasagna Soup to come!
Step 2: Add the Veggies
Now toss in the zucchini, red bell pepper, and mushrooms. Sauté everything together for another 5 to 6 minutes. The vegetables should soften and release their juices, adding body and subtle sweetness to your soup base. Don’t rush this step—the layers of flavor start to build now!
Step 3: Spice Things Up
Stir in the dried oregano, dried basil, red pepper flakes if you want a little heat, salt, and black pepper. Stir until the veggies are evenly coated and fragrant, letting the dried herbs release all their goodness into the mix.
Step 4: Tomato Paste Magic
Add the tomato paste and cook for 1 to 2 minutes while stirring constantly. This little extra step makes the paste richer and adds a lovely depth to your Vegan Lasagna Soup. It’s worth the minute or two!
Step 5: Simmer the Base
Pour in the crushed tomatoes and vegetable broth. Bring everything to a gentle boil, then immediately lower the heat so it simmers. This is the moment when those flavors start mingling and intensifying. Let it bubble gently while you get your pasta ready.
Step 6: Noodle Time
Break the lasagna noodles into bite-size pieces and throw them right into the simmering soup. Stir well to separate the pieces, and cook for 10 to 12 minutes, or until the noodles are perfectly al dente. There’s something incredibly satisfying about finding those lasagna noodle scraps in every scoop!
Step 7: Stir in the Comfort
Lower the heat, then stir in the drained lentils, nutritional yeast, and your choice of plant-based milk or vegan cream. Simmer for 5 more minutes—this is where Vegan Lasagna Soup becomes creamy, hearty, and oh-so-comforting. Taste and add more salt or pepper if you like.
Step 8: Serve and Swoon
Ladle the soup into bowls while it’s piping hot. Top with a sprinkle of fresh basil and a luscious dollop of vegan ricotta or cashew cream if you’re feeling fancy. Each spoonful is bliss!
How to Serve Vegan Lasagna Soup
Garnishes
For the prettiest (and tastiest) bowl, scatter freshly torn basil leaves over each serving. For extra decadence, spoon a swirl of vegan ricotta or a generous drizzle of cashew cream on top. A sprinkle of nutritional yeast adds a little cheesy sparkle. Even a quick grind of black pepper makes everything pop. Don’t forget a few chili flakes if you like a bit of heat!
Side Dishes
Vegan Lasagna Soup is totally satisfying on its own, but if you want a true Italian feast, serve with slices of toasted crusty bread or garlic rolls for dipping. A simple mixed greens salad tossed with balsamic vinaigrette is the perfect light, tangy counterpoint to the heartiness of the soup.
Creative Ways to Present
Get playful by serving the soup in wide, shallow bowls to show off those beautiful pasta pieces and veggies. You can also serve it family-style in a big Dutch oven at the center of the table, letting everyone ladle their own. If you’re entertaining, try mini bowls or mugs as cute appetizers for a dinner party—you’ll win hearts before the main course even starts!
Make Ahead and Storage
Storing Leftovers
Let your Vegan Lasagna Soup cool completely before transferring to airtight containers. Store in the fridge for up to four days. The flavors actually deepen and intensify as it sits, so your leftovers will be just as delicious (if not even better) the next day!
Freezing
If you want to keep soup on hand for busy weeks, let it cool, then ladle into freezer-safe containers, leaving some space for expansion. It freezes well for up to three months. Just note that the noodles may soften a bit upon thawing, but the soup will remain hearty and delicious.
Reheating
Gently reheat refrigerated or thawed Vegan Lasagna Soup on the stovetop over medium heat, stirring occasionally and adding a splash of broth or plant milk if it thickens too much. For single servings, you can microwave in a covered bowl, stirring halfway through, until steaming hot.
FAQs
Can I use gluten-free noodles in Vegan Lasagna Soup?
Absolutely! Substitute your favorite gluten-free lasagna noodles and cook them right in the soup just as you would with regular noodles. Just keep an eye on texture, as some types may cook a bit faster.
What can I use instead of lentils?
If you don’t have lentils, cooked chickpeas or white beans work beautifully. They’ll give a lovely, creamy texture and keep the soup high in protein and totally satisfying.
Can I use a different blend of veggies?
Definitely! Feel free to swap in spinach, kale, carrots, or whatever’s in your fridge. Just aim for about the same total volume of veggies to keep the soup balanced and hearty.
Is it possible to make Vegan Lasagna Soup oil-free?
Yes, you can sauté the aromatics in a splash of vegetable broth instead of olive oil. The soup will still be flavorful and comforting, just with a bit less richness.
How do I make it creamier without vegan cream?
Unsweetened plant-based milk works well, but if you want extra richness, add a tablespoon of raw cashew butter or blended silken tofu for a dreamy texture and a subtle, creamy finish.
Final Thoughts
Honestly, few things feel as homey and crowd-pleasing as a steamy bowl of Vegan Lasagna Soup. Whether you’re a lasagna lover, a soup fan, or just after a foolproof plant-based weeknight meal, this recipe will win you over. So break out your biggest spoon and get cozy—you’re about to discover your new favorite comfort food!
Print
Vegan Lasagna Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This Vegan Lasagna Soup is a hearty and flavorful twist on traditional lasagna, perfect for a cozy night in. Packed with vegetables, lentils, and savory seasonings, this plant-based soup is sure to satisfy your comfort food cravings.
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1 medium zucchini (diced)
- 1 red bell pepper (chopped)
- 1 cup mushrooms (sliced)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 6 cups vegetable broth
- 8 lasagna noodles (broken into pieces)
- 1 (15-ounce) can lentils (drained and rinsed)
- 2 tablespoons nutritional yeast
- ½ cup unsweetened plant-based milk or vegan cream
- fresh basil (for garnish)
- vegan ricotta or cashew cream (optional, for serving)
Instructions
- Heat the olive oil: In a large pot over medium heat, sauté the onion until softened.
- Add vegetables: Stir in garlic, zucchini, bell pepper, and mushrooms; cook until tender.
- Season the soup: Add oregano, basil, red pepper flakes, salt, and pepper; mix in tomato paste.
- Cook the soup: Pour in crushed tomatoes and broth, bring to a boil, then simmer. Add noodles and cook until tender.
- Final touches: Stir in lentils, nutritional yeast, and plant-based milk; simmer to heat through. Adjust seasoning, serve hot with basil and optional ricotta or cashew cream.
Notes
- You can substitute lentils with chickpeas or white beans.
- Add spinach or kale for extra greens.
- For a gluten-free version, use gluten-free lasagna noodles.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 8g
- Sodium: 640mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg
