There’s something incredibly comforting about a big, warm bowl of soup. But you know you’ve struck gold when that soup has all the cozy, savoury goodness of classic lasagna—without the layering, baking, or hours in the kitchen. Let me tell you, this vegan lasagna soup has quickly become one of my absolute favourite meals, and I’m so excited to share it with you!
My Little Love Story with This Soup
So, picture this: It was one of those grey, chilly evenings. I had just come home from work, totally drained, and the idea of cooking anything remotely complicated made me want to crawl under a blanket with a box of crackers. But my stomach was having none of that.
I wanted something hearty. Something warm. Something that felt like a hug in a bowl. And that’s when it hit me—what if I could take all the best parts of lasagna and turn it into a soup? No layering. No baking. Just one pot of comforting, delicious goodness.
And wow, did it deliver? I’ve been making this vegan lasagna soup ever since. It’s rich, satisfying, and comes together so quickly. Whether you’re new to vegan cooking or just looking for a new cozy favourite, this one’s for you.
What Is Vegan Lasagna Soup?
If you’ve never had it before, think of vegan lasagna soup as the lovechild of a hearty pasta dish and a rich tomato soup. It brings everything you adore about lasagna into a one-pot wonder. You only need one pot, which makes cleanup a breeze (you’re welcome!).
You still get that deliciously savoury tomato base, al dente pasta, and even creamy, cheesy elements in soup form. It’s everything your taste buds crave when you want comfort food, minus the effort.
Ingredients You’ll Need (and Love)
You don’t need anything fancy for this recipe. You already have most of it in your kitchen. Here’s what I use:
- Lasagna noodles (broken into bite-sized pieces)
- I go with low-sodium vegetable broth to have more control over the seasoning.
- Marinara sauce or crushed tomatoes (use your favourite brand or homemade)
- Vegan ground meat or lentils (both work great)
- Onion and garlic (non-negotiable flavour builders)
- Zucchini and mushrooms (adds a veggie boost)
- Italian seasoning, basil, oregano, red pepper flakes (for those classic lasagna vibes)
- Vegan ricotta or cashew cream (for creaminess at the end)
Optional toppings? Yes, please:
- Fresh basil
- Nutritional yeast
- Vegan mozzarella shreds
The best part? You can customize this. Don’t have zucchini? Use spinach. Prefer tofu over lentils? Go for it. This soup is super flexible.
How to Make Vegan Lasagna Soup (Step-by-Step)
Okay, let’s get into the nitty-gritty. Here’s how I make it, step by step:
1. Sauté the Aromatics
I start with a splash of olive oil in a big soup pot. Then go for the chopped onions. Once soft and golden, I add the garlic and let it cook for just a minute until fragrant.
2. Add the “Meaty” Stuff
Next, I toss in the vegan ground (or cooked lentils). I like to brown the vegan meat, giving the soup a richer flavour. If you’re using lentils, make sure they’re pre-cooked.
3. Veggie Time!
Now, I add the zucchini and mushrooms. They don’t need long to cook, just a few minutes until they soften up.
4. In Goes the Sauce and Broth
I pour in the marinara and the broth, stir it all together and add the spices: basil, oregano, Italian seasoning, and a pinch of red pepper flakes. Then, I bring it to a simmer.
5. Add the Noodles
This is my favourite part. I break up the lasagna noodles right into the pot. Cook until they’re just al dente—about 10-12 minutes. Stir occasionally so they don’t stick.
6. Creamy Finish
Right before serving, I swirl in a dollop of vegan ricotta or a splash of cashew cream. It makes the soup feel indulgent and silky.
Tips to Make It Even Better
You’ve got the basics down, but here are some of my favourite little tricks:
- Don’t overcook the noodles. They keep softening after the soup’s off the heat.
- Add a splash of broth when reheating. It thickens in the fridge.
- Fresh basil at the end = next level. Seriously, don’t skip it.
- Grate some vegan parmesan or sprinkle nutritional yeast on top. Yum.
- Make a double batch and freeze the extra (without noodles). Then add fresh pasta when reheating!
Why You’ll Fall in Love With This Soup Too
This recipe keeps pulling me back in, and here’s why:
- It’s easy. One pot, no fuss.
- It’s cozy. Like, wear-your-fuzziest-socks cozy.
- It’s kid-friendly and picky-eater-approved.
- It’s budget-friendly. Most of the ingredients are pantry staples.
- It’s nourishing. You’re getting fibre, protein, and a good dose of veggies.
Plus, it’s a crowd-pleaser. I’ve served this to vegans and non-vegans alike, and everyone goes back for seconds.
FAQs About Vegan Lasagna Soup
Can I make this ahead of time? Yes! Just store it in the fridge for up to 4 days. Add a bit of broth when reheating.
Can I freeze it? Totally. I recommend freezing it before you add the noodles and then cooking those fresh when you’re ready to eat.
What pasta works best? Traditional lasagna noodles are perfect, but any pasta works. Go with what you have.
Is it gluten-free? It can be! Just use gluten-free noodles and double-check your broth and sauce.
What if I don’t have vegan ricotta? Use cashew cream or even a spoonful of coconut milk. It all adds that lovely creaminess.
Final Thoughts – Give This Bowl a Try
If you’re anything like me, you want flavorful, easy meals that make you feel good from the inside out. This vegan lasagna soup checks all those boxes and more. It’s become a staple in my home and also found a permanent place in yours.
So grab your pot and ingredients, and let the magic happen. I promise you one spoonful, and you’ll be hooked.
I’d love to hear what you think if you try this recipe! Leave a comment, share your version, or tag me on social. Happy cooking, friend! 🍜
Vegan Lasagna Soup
Ingredients
- 8 lasagna noodles broken into bite-sized pieces
- 1 tablespoon olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 cup chopped zucchini
- 1 cup sliced mushrooms
- 1 cup cooked lentils or 1 package vegan ground meat
- 4 cups vegetable broth
- 2 cups marinara sauce or crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- Salt and pepper to taste
- 1/3 cup vegan ricotta or cashew cream for swirling in at the end
- Fresh basil vegan cheese shreds, or nutritional yeast for topping (optional)
Instructions
- Warm olive oil in a spacious pot on medium heat. Toss in the chopped onion and sauté for 3–4 minutes, allowing it to soften and release its sweetness. Stir in the garlic, cooking for an additional minute until fragrant and golden.
- Stir in the vegan ground or lentils, zucchini, and mushrooms. Cook for 5–7 minutes until the veggies are soft and the flavors combine.
- Add vegetable broth, marinara sauce, basil, oregano, Italian seasoning, red pepper flakes, salt, and pepper. Stir well and bring to a simmer.
- Break lasagna noodles into bite-sized pieces and add to the pot. Simmer for 10–12 minutes, stirring occasionally, until noodles are al dente.
- Turn off the heat and swirl in vegan ricotta or cashew cream. Ladle into bowls and top with fresh basil, vegan cheese, or nutritional yeast if desired.
Notes
- For a gluten-free version, use gluten-free lasagna noodles.
- Soup will thicken in the fridge—add more broth when reheating.
- For freezing: leave out the noodles and add them fresh when reheating.
- You can substitute other veggies like spinach, kale, or carrots if desired.
- Cashew cream is a great substitute for vegan ricotta. To make it, blend soaked cashews with lemon juice, garlic, and water.