This soup delivers the bold, familiar taste of lasagna without the layering or long baking time. It’s easy to prepare, packed with wholesome ingredients, and completely dairy-free. The combination of herbs, tomatoes, and pasta creates a deeply comforting dish, while its one-pot simplicity makes cleanup a breeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil onion, chopped garlic, minced carrots, diced zucchini, chopped crushed tomatoes tomato paste vegetable broth lasagna noodles, broken into pieces dried oregano dried basil salt black pepper red pepper flakes unsweetened plant-based milk or vegan cream nutritional yeast fresh spinach fresh parsley
Directions
Heat olive oil in a large pot over medium heat.
Add chopped onion and cook until softened, then stir in garlic.
Add carrots and zucchini, cooking for a few minutes until slightly tender.
Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
Add crushed tomatoes, vegetable broth, oregano, basil, salt, pepper, and red pepper flakes. Bring to a boil.
Add broken lasagna noodles and cook according to package instructions until tender.
Reduce heat and stir in plant-based milk or vegan cream along with nutritional yeast.
Add fresh spinach and let it wilt in the hot soup.
You can add mushrooms or lentils for extra heartiness and depth of flavor. Swap spinach for kale if you prefer a sturdier green. Use gluten-free pasta if needed. For a richer taste, stir in cashew cream or top with vegan ricotta.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta may absorb liquid, so add extra broth or water when reheating on the stovetop. Reheat over medium heat until warmed through, stirring occasionally. This soup can be frozen, but for best texture, cook and store the pasta separately if planning to freeze.
FAQs
Can I make this soup ahead of time?
Yes, but for best results, cook the pasta separately and add it when reheating.
What type of pasta works best?
Broken lasagna noodles give the most authentic feel, but any short pasta works well.
How do I make it creamier?
Add more plant-based milk, cashew cream, or a dollop of vegan ricotta.
Can I freeze vegan lasagna soup?
Yes, but it’s best to freeze without the pasta to avoid it becoming too soft.
Is this soup gluten-free?
It can be made gluten-free by using gluten-free pasta.
Can I add protein to this recipe?
Yes, lentils, beans, or plant-based ground meat are great additions.
What greens can I use instead of spinach?
Kale, Swiss chard, or even arugula can be used.
Why are my noodles too soft?
They may have been overcooked or absorbed too much liquid during storage.
Can I make this oil-free?
Yes, sauté vegetables in a bit of broth instead of oil.
How do I enhance the flavor?
Adding more herbs, garlic, or a splash of balsamic vinegar can deepen the taste.
Conclusion
Vegan Lasagna Soup is a comforting, flavorful twist on a classic dish, offering all the richness of lasagna in an easy, one-pot format. It’s hearty, customizable, and perfect for cozy meals that don’t require hours in the kitchen
This Vegan Lasagna Soup is a hearty, comforting one-pot meal packed with rich tomato flavor, tender pasta, and wholesome plant-based ingredients. It delivers all the classic taste of lasagna in a cozy, dairy-free soup that’s easy to make and perfect for busy weeknights.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4–6 servings
Category:Soup
Method:Stovetop
Cuisine:Italian-Inspired
Diet:Vegan
Ingredients
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, diced
1 zucchini, chopped
1 can (400g) crushed tomatoes
2 tbsp tomato paste
4 cups vegetable broth
8 lasagna noodles, broken into pieces
1 tsp dried oregano
1 tsp dried basil
Salt, to taste
Black pepper, to taste
1/4 tsp red pepper flakes (optional)
1/2 cup unsweetened plant-based milk or vegan cream
1/4 cup nutritional yeast
2 cups fresh spinach
Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and sauté until softened, then stir in garlic.
Add carrots and zucchini, cooking for a few minutes until slightly tender.
Stir in tomato paste and cook for 1–2 minutes to enhance flavor.
Add crushed tomatoes, vegetable broth, oregano, basil, salt, pepper, and red pepper flakes. Bring to a boil.
Add broken lasagna noodles and cook according to package instructions until tender.
Reduce heat and stir in plant-based milk or vegan cream and nutritional yeast.
Add fresh spinach and let it wilt in the soup.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh parsley.
Notes
Add mushrooms or lentils for extra heartiness and depth.Swap spinach with kale or Swiss chard for a sturdier texture.Use gluten-free pasta if needed.For extra creaminess, stir in cashew cream or top with vegan ricotta.For best storage results, cook pasta separately if planning to freeze.
