Looking for a hearty, comforting meal that satisfies your lasagna cravings without all the hassle? This Vegan Lasagna Soup is your answer! It’s like a warm hug in a bowl—featuring tender lasagna noodles, a rich tomato sauce, and creamy vegan cheese. Plus, it’s packed with plant-based protein and loaded with flavor, making it perfect for the whole family.
Ingredients & Substitutions
This Vegan Lasagna Soup uses simple, wholesome ingredients that are easy to find at your local grocery store or even in your pantry. Each ingredient plays a key role in building the hearty and comforting flavors of this dish:
Vegan Italian Sausages:
These sausages are perfect for adding a savory, meaty texture and a boost of flavor to the soup. If you’re looking for a healthier option or prefer a gluten-free version, swap them with brown or green lentils. These lentils provide a natural, earthy taste and are packed with plant-based protein, making the soup even more nutritious.
Cremini Mushrooms:
Known for their rich, umami flavor, these mushrooms add depth to the dish. If mushrooms aren’t your favorite, you can leave them out or substitute them with white beans, green lentils, or even crumbled tofu for extra texture.
Yellow Onion:
A foundational ingredient that infuses the soup with a natural sweetness as it cooks. If you’re out of yellow onions, you can use red onion or shallots for a slightly sharper flavor.
Garlic:
Freshly minced garlic is a must for creating layers of flavor in this soup. Its aromatic profile ties all the other ingredients together. For convenience, pre-minced garlic or garlic paste can be used, but fresh garlic is unbeatable!
Italian Seasoning Blend:
This classic mix of dried herbs like basil, oregano, thyme, and rosemary provides the signature Italian flavor that makes this soup so comforting. If you don’t have a ready-made blend, you can easily create your own using pantry staples.
Tomato Paste:
A small but mighty ingredient, tomato paste intensifies the rich tomato flavor of the soup. It’s essential for that deep, robust taste, so don’t skip it!
Marinara Sauce:
This serves as the tomato base of the soup. You can use a jarred marinara for convenience or prepare a homemade version for a personal touch. Look for a sauce with minimal added sugar and high-quality ingredients for the best results.
Vegetable Broth:
The liquid backbone of the soup, vegetable broth enhances the overall flavor while keeping the dish plant-based. For an extra savory kick, try using a chickenless broth or add a splash of soy sauce for added depth.
Lasagna Noodles:
The star of the show! These broken lasagna sheets mimic the texture and feel of classic lasagna in soup form. For dietary needs, substitute with gluten-free noodles, campanelle pasta, or even another pasta shape of your choice.
Cashew Cream:
This creamy addition brings richness to the soup without the need for dairy. You can make it at home by blending soaked cashews with water and a touch of lemon juice. Alternatively, use coconut milk, soy cream, or tofu ricotta for a creamy texture with subtle flavor differences.
Baby Spinach:
Adding fresh spinach not only boosts the nutritional value but also provides a pop of vibrant green color. If fresh spinach isn’t available, frozen spinach works just as well—just be sure to thaw and drain it before adding.
Vegan Mozzarella:
A finishing touch that melts beautifully into the soup, creating gooey, cheesy perfection. If you’re looking for alternatives, try vegan ricotta cheese or sprinkle a bit of nutritional yeast for a cheesy flavor without the melt.
Seasonings:
Salt, black pepper, and red chili flakes are essential to balance and enhance the flavor of the soup. Adjust these seasonings to your taste preferences. For a smoky twist, you could even add a pinch of smoked paprika.
With these versatile ingredients, this recipe ensures a comforting and delicious soup that’s easily adaptable to different dietary needs or personal tastes. Whether you want a protein-packed meal with lentils or a creamy soup using coconut milk, there’s plenty of room to customize this dish!
Helpful Tools to Make This Vegan Lasagna Soup Recipe
- Large Pot or Dutch Oven: Essential for cooking hearty soups like this one.
- Wooden Spoon: Perfect for stirring without scratching your pot.
- Food Processor: Useful for making homemade cashew cream.
- Sharp Knife: To chop vegetables and slice vegan sausage with ease.
- Airtight Container: Ideal for storing leftovers.
How to Make Vegan Lasagna Soup
Base Preparation
- Heat extra virgin olive oil in a large pot or Dutch oven over medium heat.
- Add crumbled vegan sausage, mushrooms, and diced yellow onion. Sauté for 4–5 minutes, stirring regularly.
- Stir in minced garlic, tomato paste, and Italian seasoning. Cook for an additional minute.
Cooking the Lasagna Soup
- Pour in the vegetable broth and marinara sauce. Bring the mixture to a gentle boil.
- Break the lasagna noodles into smaller pieces and add them to the pot.
- Cook for 7–9 minutes, until the noodles are tender but slightly undercooked (al dente).
Finishing Touches
- Stir in the cashew cream and cook for another 2–3 minutes.
- Add the baby spinach and ¾ cup of shredded vegan mozzarella. Season with salt, pepper, and chili flakes.
- Serve hot, topped with fresh basil leaves and a sprinkle of vegan cheese.
- Pair with garlic bread for the ultimate comfort meal!
Tips & Tricks for the Perfect Vegan Lasagna Soup
- Use gluten-free noodles if needed to make this dish more inclusive.
- Store leftover soup in an airtight container in the fridge for up to 3 days.
- Reheat gently over medium-low heat to preserve the creamy texture.
- Add nutritional yeast for extra cheesy flavor.
- For a thicker soup, let it simmer longer after adding the noodles.
FAQs
Yes, but leave out the noodles before freezing to prevent them from getting mushy. Add fresh noodles when reheating.
Absolutely! Cook the base on the sauté setting, then pressure cook the soup for 4 minutes before adding cream and spinach.
Yes, simply use gluten-free lasagna noodles or another pasta shape like campanelle.
Coconut milk, soy cream, or tofu blended with lemon juice work well.
Add a splash of soy sauce or maple syrup to balance the acidity of the tomato base.
Vegan Lasagna Soup Recipe (Easy One Pot)
Ingredients
Lasagna Soup
- 4 vegan Italian sausages, crumbled use 1 can brown lentils for a healthier choice
- 1 small pack cremini mushrooms, finely diced (230grams) Optional. Remove if you don't like mushrooms
- 1-2 tbsp extra virgin olive oil
- 1 small yellow onion, finely diced
- 3 cloves minced garlic
- 1 tbsp Italian seasoning
- 3 tbsp tomato paste
- 1 jar marinara
- 4 cups chickenless or veg broth
- 6-7 lasagna noodles or use 1 batch homemade and cut into triangles
- 1 cup cashew cream see notes
- 3 big handfuls baby spinach
- 1 cup shredded vegan mozzarella set ¼ cup aside for topping
- salt, pepper and red chili flakes to taste
Instructions
Base
- In a large dutch oven or pot on medium heat, add olive oil and crumbled vegan sausage, mushrooms and onion and cook for 4-5 mins. Stir regularly to avoid sticking.
- Next, add in the garlic, tomato paste and Italian seasoning and cook for 1 min stirring constantly.
Lasagna Soup
- Now add in the vegetable broth, and marinara and bring to a light boil.
- Break the lasagna noodles into bite sized pieces about 1-2 inches and add directly into the pot. If using homemade noodles, cut them into triangles. See photos above.
- Cook for about 7-9 mins or until noodles are just slightly undercooked.
- Now, add in the cashew cream and cook for another 2-3 mins.
- Add in the spinach and ¾ cup of the mozzarella cheese and season with salt, pepper and red chili flakes to taste.
- Serve with a little mozzarella, and fresh basil leaves if desired. Buon Appetito!
Video
Notes
Nutrition
Conclusion: Vegan Lasagna Soup
This delicious vegan lasagna soup recipe transforms a classic lasagna into an easy, one-pot meal. With tender lasagna noodles, rich tomato sauce, and creamy vegan cheese, it’s a comforting soup your whole family will love. Try it today and enjoy a hearty, plant-based dinner!
Wow this was so delicious!! Made this on the weekend and I found it was easier than a lasagna and flavour was banging! Also the leftovers! Turned into a delicious more creamy lasagna texture so even better than expected. Sometimes when I make vegan lasagna I find it dries out for reheats, but this did NOT! So this is 10/10 🔥 🍝 🔥
Wow, I’m so glad you loved it! It sounds like it was a huge hit. I’m especially happy to hear that the leftovers were even better – that’s always a bonus. And the fact that it didn’t dry out on reheating is a major win for vegan lasagna
This was super tasty a lot easier then making a lasagna and flavor was excellent!
Hi Andrea! Thank you so much for your kind words! I’m thrilled you found it easier and more flavorful than traditional lasagna. I’m always happy to hear when my recipes are enjoyed.
Loving the one pot dishes!! So easy to clean up and such a creative way to remake a classic recipe I added more tomato sauce to make it even more soupy. Thank you 😊
I’m so glad you loved the one-pot dish! I agree, they’re a lifesaver for easy cleanup. I love that you added more tomato sauce to make it extra soupy – sounds delicious! Thanks for trying the recipe.