If you love cozy bowls of comfort but crave a new twist on Italian classics, you absolutely need to try Vegan Lasagna Soup. It’s everything you adore about hearty, cheesy lasagna—think fragrant tomato broth, savory lentils, tender noodles, and all those classic Italian herbs—served up with the ease of your favorite weeknight soup. Perfect for warming up a chilly evening, this dish transforms the undeniable charm of lasagna into a one-pot wonder that’s naturally plant-based and utterly satisfying.
Ingredients You’ll Need
The beauty of Vegan Lasagna Soup lies in its simple yet perfectly balanced ingredients. Each element has a unique job to do, whether it adds body, flavor, or that irresistible richness that tastes like it slow-simmered all day.
- Olive oil: That golden drizzle acts as the aromatic base, helping sauté and soften your aromatics for a robust, savory foundation.
- Yellow onion (diced): Provides classic sweetness and depth to the broth, laying down the essential flavor groundwork.
- Garlic (minced): Lends bold, aromatic character that boosts all the other Italian flavors in the pot.
- Red bell pepper (chopped): Adds a pop of color and subtle sweetness, making the soup taste as vibrant as it looks.
- Zucchini (chopped): Offers mellow earthiness and a tender bite, absorbing all the herby, tomato-rich flavors.
- Dried oregano: A signature Italian herb that brings in that nostalgic lasagna aroma we all crave.
- Dried basil: Pairs beautifully with tomatoes, lending fresh, sweet, and slightly peppery undertones.
- Crushed red pepper flakes (optional): For a gentle kick, these deepen warmth and excitement in each spoonful.
- Tomato paste: Think of this as an intense flavor booster—it magnifies that beloved tomato base.
- Crushed tomatoes (28 ounces): This is your soup’s soul! It delivers robust, tangy body and bright color.
- Vegetable broth: Keeps the soup perfectly slurpable while layering in savory undertones.
- Lasagna noodles (broken): The noodle pieces soak up all the saucy flavor, offering chewy comfort in every bite.
- Lentils (drained and rinsed): Heartiness alert! Lentils add satisfying protein and make this soup a full meal.
- Unsweetened plant-based milk: Softens the acidity and lends a dreamy, creamy finish.
- Nutritional yeast: The “cheesy” secret to pushing this soup firmly into lasagna territory, no dairy needed.
- Salt and pepper: The must-have finishers to make every flavor sing.
- Fresh basil and vegan ricotta (for topping, optional): Layer even more freshness or creamy indulgence just before serving.
How to Make Vegan Lasagna Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a big, sturdy soup pot over medium heat. Add the diced onion and cook until it becomes translucent and fragrant—about 3 to 4 minutes. This easy first step lays a flavorful base for the soup and builds anticipation for what’s to come.
Step 2: Add Veggies and Herbs
Stir in the garlic, red bell pepper, and zucchini, letting them mingle and soften for about 5 more minutes. Sprinkle in the oregano, basil, and (if you like a little heat) the crushed red pepper flakes. Dot the mix with tomato paste, then sauté everything for a minute or two. This step unlocks the full aroma of the herbs, making your kitchen smell like a cozy Italian trattoria.
Step 3: Build the Tomato Broth
Pour in your can of crushed tomatoes and the vegetable broth. Gently stir, scraping any flavor bits from the bottom. Crank up the heat to bring everything to a rolling boil, letting those Italian flavors meld beautifully. This forms the deeply satisfying heart of your Vegan Lasagna Soup.
Step 4: Add Lasagna Noodles
Once your aromatic tomato broth is bubbling, scatter in the broken lasagna noodles. Reduce the heat to a lively simmer and cook uncovered for 10 to 12 minutes, stirring occasionally so the noodles don’t stick. Watch as the soup thickens and those noodle pieces turn perfectly tender.
Step 5: Stir in Lentils and Creamy Elements
When the noodles have softened, it’s time for the final flavor-makers! Stir in the drained lentils, plant-based milk, and nutritional yeast. Let the Vegan Lasagna Soup simmer for 2 to 3 minutes more. Taste and add salt and pepper until it’s just right for you. These final ingredients bring a luxuriously creamy mouthfeel and a delicious “cheesy” depth that will have everyone asking for seconds.
How to Serve Vegan Lasagna Soup
Garnishes
Spoon your piping-hot Vegan Lasagna Soup into bowls and get creative! A generous sprinkle of fresh basil adds a garden-bright finish, while a dollop of vegan ricotta brings creaminess not to be missed. For a fun touch, top with a crack of black pepper or a dusting of extra nutritional yeast.
Side Dishes
This soup is already hearty, but a crisp green salad dressed with lemon and olive oil makes the perfect light contrast. Don’t forget a hunk of crusty bread or warm garlic knots for dunking—the ideal match for catching all that tomato-rich broth left in your bowl.
Creative Ways to Present
Vegan Lasagna Soup is just as at home in a rustic soup mug as it is in a deep pasta bowl. Try layering your favorite steamed greens in the bottom before ladling in the soup, or serve with roasted vegetables on the side for a truly show-stopping spread. For family-style fun, set out all the garnishes and let everyone add their own toppings.
Make Ahead and Storage
Storing Leftovers
Let any leftover Vegan Lasagna Soup cool completely before transferring to airtight containers. It’ll happily keep in your fridge for up to four days, and the flavors only get better with time. If you’re planning to store a large batch, consider keeping extra noodles separate and adding them fresh before serving for best texture.
Freezing
This soup freezes beautifully for those meal-prep wins! Ladle cooled Vegan Lasagna Soup into freezer-safe containers (leaving a bit of space on top for expansion), then freeze for up to three months. If you’re extra particular about noodle texture, freeze the soup without noodles and add them in after reheating.
Reheating
To reheat, simply pour the soup into a pot and warm gently over medium heat, stirring occasionally. Add a splash more broth or plant-based milk if it has thickened too much in the fridge. Or, use the microwave—just be sure to cover loosely and stir halfway through for even heating.
FAQs
Can I use gluten-free noodles in Vegan Lasagna Soup?
Absolutely! Just swap in your favorite gluten-free lasagna noodles and keep an eye on the texture—they often cook a bit quicker, so start checking for doneness early.
What can I use instead of lentils?
Chickpeas, white beans, or even crumbled vegan sausage make excellent substitute proteins if you don’t have lentils on hand or simply want to switch things up.
Can I add extra veggies to this recipe?
Definitely! Spinach, kale, mushrooms, or even carrots all cook up nicely in the savory tomato broth—just toss them in towards the end so they retain their color and bite.
How do I make Vegan Lasagna Soup creamier?
For an extra-creamy version, blend a cup or two of the finished soup (before adding the noodles), then return it to the pot. You’ll get a thick, velvet-textured base without any added dairy.
Is Vegan Lasagna Soup good for meal prep?
It’s fantastic for meal prep! The soup is filling, keeps well in the fridge or freezer, and reheats beautifully, making it a dream to enjoy throughout a busy week.
Final Thoughts
I can’t think of a cozier, more crowd-pleasing way to enjoy all the flavors of lasagna than with a big, steaming bowl of Vegan Lasagna Soup. It’s nourishing, simple, and delivers all the nostalgic comfort you didn’t know you were missing. Give it a try—you’ll want to make it again and again!
Print
Vegan Lasagna Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This Vegan Lasagna Soup is a comforting and flavorful twist on traditional lasagna, packed with vegetables, lentils, and a rich tomato broth. It’s a hearty and satisfying plant-based meal that’s perfect for chilly days.
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1 red bell pepper (chopped)
- 1 zucchini (chopped)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon tomato paste
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 8 lasagna noodles (broken into bite-sized pieces)
- 1 can (15 ounces) lentils (drained and rinsed)
- 1/2 cup unsweetened plant-based milk
- 1/4 cup nutritional yeast
- Salt and pepper to taste
Toppings:
- Fresh basil
- Vegan ricotta
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.
- Stir in garlic, red bell pepper, and zucchini, and cook for 5 minutes.
- Add oregano, basil, red pepper flakes, and tomato paste. Cook for 1–2 minutes.
- Pour in crushed tomatoes and vegetable broth. Bring to a boil.
- Add broken lasagna noodles. Simmer for 10–12 minutes until noodles are tender.
- Stir in lentils, plant-based milk, and nutritional yeast. Simmer for another 2–3 minutes.
- Season with salt and pepper. Serve hot, garnished with fresh basil and vegan ricotta.
Notes
- Feel free to add spinach or kale for extra greens.
- For a creamier soup, blend part of it before adding the noodles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 8g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg
