Vegan Lasagna Soup
Warm up with this easy vegan lasagna soup! A hearty, one-pot comfort meal packed with flavor, veggies, and dairy-free creaminess.
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.