This Vegan Lasagna Soup is everything you love about classic lasagna, all cozied up in a single bowl. It’s pure comfort: fragrant vegetables, hearty noodles, an herby tomato broth, and creamy vegan ricotta on top. The flavors are as satisfying as a homemade lasagna, but this soup comes together in just 35 minutes — without the fuss of layering or baking. Whether you’re serving a weeknight family dinner or looking to impress your friends, this plant-based twist on a classic is sure to become a new favorite!
Ingredients You’ll Need
Every ingredient in Vegan Lasagna Soup plays a starring role, bringing layers of flavor, texture, or color to each spoonful. With simple staples and a few special touches, this recipe shows how plant-based meals can be downright irresistible!
- 1 tablespoon olive oil: Essential for sautéing, this adds richness and helps build the foundation for flavor as you cook the veggies.
- 1 small onion (diced): Brings a mild sweetness and wonderful aroma that infuses the soup base.
- 3 garlic cloves (minced): Adds deep, savory notes that make every bite pop.
- 1 medium zucchini (diced): Offers color and a subtle earthy note while soaking up the tomato-rich broth.
- 1 cup sliced mushrooms: Delivers an umami depth and satisfying bite — don’t skip these!
- 1 red bell pepper (diced): Brightens the soup, adding a burst of sweetness and vibrant hue.
- 1 teaspoon dried basil: A classic Italian herb that anchors the dish with its unmistakable herbal aroma.
- 1 teaspoon dried oregano: Boosts the Mediterranean flavors you expect from lasagna.
- 1/2 teaspoon crushed red pepper flakes (optional): Adds a subtle heat if you crave a little kick.
- 1/2 teaspoon salt: Essential for balancing and highlighting all the other flavors.
- 1/4 teaspoon black pepper: A bit of spice that rounds out the soup’s profile.
- 4 cups vegetable broth: The liquid heart of the soup—makes it hearty instead of heavy.
- 1 can (14.5 oz) diced tomatoes: Brings juicy, bright bursts of tomato in every bite.
- 1 can (8 oz) tomato sauce: Thickens the base and deepens that classic, tangy-sweet flavor.
- 8 lasagna noodles (broken into pieces): The soul of the soup! Broken noodles make it fun, rustic, and slurp-worthy.
- 1/4 cup nutritional yeast: Delivers cheesy, savory undertones—vegan “Parmesan” in disguise!
- 1/2 cup unsweetened plant-based milk: Creamifies the broth without overpowering it.
- 1/2 cup vegan ricotta or tofu ricotta (for topping): Adds a luscious dollop that takes each bowl over the top.
- Fresh basil for garnish: A finishing touch that brings color and a fragrant pop.
How to Make Vegan Lasagna Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Once shimmering, toss in the diced onion and minced garlic. Let them cook for 2 to 3 minutes, stirring occasionally. As the kitchen fills with that unmistakable garlic-onion aroma, you’ll know the base of your Vegan Lasagna Soup is off to an amazing start!
Step 2: Add and Soften the Veggies
Next, add the diced zucchini, sliced mushrooms, and diced red bell pepper. Sauté for another 5 to 6 minutes, letting the veggies soften and release their flavors into the pot. You’re building layers of taste here, so don’t rush this step—let the vegetables get just tender and wonderfully fragrant.
Step 3: Season Boldly
It’s time to stir in the dried basil, oregano, red pepper flakes (if you like a bit of heat), salt, and black pepper. Stir and let the spices toast for a minute to bloom their flavors. This is where the classic Italian soul of the soup starts to shine through!
Step 4: Pour in the Liquids and Noodles
Carefully add the vegetable broth, diced tomatoes (with their juices), and tomato sauce. Increase the heat to bring everything to a gentle boil. Once bubbling, add your broken lasagna noodles. Give everything a good mix, reduce the heat, and let it all simmer for 10 to 12 minutes, or until the noodles are cooked tender but not mushy.
Step 5: Make it Creamy & Finish
Stir in the nutritional yeast and plant-based milk for that signature creamy, cheesy finish. Taste and adjust your seasonings as needed—more salt, pepper, or herbs if you want. Let the soup warm through for another minute or two so everything melds together beautifully.
Step 6: Serve and Enjoy
Ladle your piping-hot Vegan Lasagna Soup into bowls. Top each with a generous spoonful of vegan ricotta (or tofu ricotta) and scatter fresh basil leaves over the top. Grab your spoon and dive into that steamy, savory goodness—it really is lasagna in a bowl!
How to Serve Vegan Lasagna Soup
Garnishes
Don’t underestimate a good garnish! A swirl of vegan ricotta and a sprinkle of fresh basil add a creamy, aromatic finish that brings your Vegan Lasagna Soup to life. You could also try a dusting of vegan parmesan or a drizzle of olive oil for extra luxury.
Side Dishes
For a truly comforting meal, serve your soup alongside some crusty garlic bread or warm focaccia. A crisp green salad with a zesty vinaigrette can also balance the soup’s richness with refreshing crunch. These sides make your table feel like a full Italian feast.
Creative Ways to Present
To impress, ladle the soup into individual ramekins or wide mugs and nestle a wedge of garlic toast on top (almost like a French onion soup twist). You can also set up a “lasagna soup bar” with bowls of vegan cheese, chopped herbs, and roasted veggies so everyone customizes their bowl for fun and flavor.
Make Ahead and Storage
Storing Leftovers
Let leftover Vegan Lasagna Soup cool to room temperature, then store it in airtight containers in the fridge. The soup keeps beautifully for up to four days, though the noodles will soften further and soak up some extra flavor—so you’ll love the next-day leftovers!
Freezing
While you can freeze this soup, the noodles may get quite soft after thawing. If you’re planning ahead, freeze the soup base before adding the noodles, and cook a fresh batch of noodles when you reheat for best texture. The flavors only get better as it sits, so it’s excellent freezer fare for busy weeks.
Reheating
Reheat Vegan Lasagna Soup gently on the stovetop over low heat, adding a splash of broth or plant-based milk if it’s looking thick. Stir occasionally until heated through. If microwaving, cover loosely and heat in short bursts, stirring in between for even warmth.
FAQs
Can I make Vegan Lasagna Soup gluten-free?
Absolutely! Just use your favorite gluten-free lasagna noodles and ensure your vegetable broth is certified gluten-free. The rest of the recipe stays exactly the same—easy and delicious for everyone!
What’s the best plant-based milk for this soup?
Unsweetened almond, soy, or oat milk all work well. Choose an unflavored, unsweetened variety so the soup stays savory and true to classic lasagna flavors.
Can I add extra veggies or protein?
Definitely! Spinach, kale, or even cooked lentils are wonderful add-ins. Toss them in with the broth and noodles. Chickpeas or vegan sausage also make for a heartier meal if you want even more substance.
Will the noodles get mushy if I store the soup?
They will soften the longer the soup sits, but most people love that extra-soaked lasagna vibe! If you prefer firmer noodles, you can cook and store them separately, adding them to each bowl when serving leftovers.
Can I use regular lasagna noodles or do I need the oven-ready kind?
You can use regular dried lasagna noodles—just break them into bite-sized pieces before adding to the pot. Oven-ready noodles also work! Either way, simmer until tender for that slurpable lasagna experience.
Final Thoughts
I truly can’t wait for you to try this Vegan Lasagna Soup—it’s warm, saucy, and packed with feel-good flavors. If you love classic Italian comfort food but crave simplicity, this recipe is sure to win your heart (and your taste buds). Pour yourself a bowl, invite a friend, and savor every bite!
Print
Vegan Lasagna Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Lasagna Soup is a comforting and flavorful twist on traditional lasagna, packed with veggies and creamy plant-based goodness. It’s a one-pot meal that is perfect for a cozy dinner.
Ingredients
Vegetable Base:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 1 cup sliced mushrooms
- 1 red bell pepper, diced
Seasonings:
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Soup Base:
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 8 lasagna noodles, broken into pieces
- 1/4 cup nutritional yeast
- 1/2 cup unsweetened plant-based milk
For Topping:
- 1/2 cup vegan ricotta or tofu ricotta
- Fresh basil for garnish
Instructions
- Sauté Vegetables: In a large pot, heat olive oil and sauté onion and garlic. Add zucchini, mushrooms, and bell pepper.
- Season and Simmer: Stir in basil, oregano, red pepper flakes, salt, and pepper. Add broth, tomatoes, sauce, and noodles. Simmer until noodles are tender.
- Finish Soup: Stir in nutritional yeast and plant-based milk. Adjust seasoning.
- Serve: Ladle into bowls, top with vegan ricotta and basil. Enjoy hot!
Notes
- You can add spinach, kale, or lentils for extra nutrition.
- Leftovers can be stored in the fridge for up to 4 days; noodles will soften more over time.
- Gluten-free lasagna noodles can be used if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg
