Vegan Lasagna Soup
Have you ever craved lasagna but didn’t want to spend hours in the kitchen? Say hello to Vegan Lasagna Soup! This dish is a cozy, one-pot wonder that brings all the comfort of lasagna without the fuss. It’s perfect for chilly nights or busy days when you need something hearty and quick. Plus, it’s 100% vegan, packed with flavor, and easy to whip up.
What Makes Lasagna Soup Special?
Picture this: all the goodness of lasagna—think rich tomato sauce, tender noodles, and cheesy toppings—but in a warm, slurpable bowl. That’s lasagna soup! It’s a deconstructed take on the classic dish, making it faster to cook than layering a traditional lasagna.
For vegans, it’s a dream come true. You get those familiar, comforting flavors without any dairy or meat. Best of all, it’s simple enough for anyone to make, even if you’re new to cooking.
Ingredients You’ll Need
Here’s everything to gather before you start. Measurements are exact, and I’ve added swaps where you can mix things up.
- 1 tablespoon olive oil
- 1 onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color works)
- 1 zucchini, diced (about 1 ½ cups)
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth (if you don’t have it, water or mushroom broth works)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (skip if you don’t like spice)
- Salt and pepper to taste
- 8 lasagna noodles, broken into small pieces (about 2-inch chunks)
- 1 cup vegan ricotta cheese (or make your own with cashews—see below)
- ¼ cup nutritional yeast
- Fresh basil leaves for garnish (a small handful)
Substitutions
- No vegetable broth? Use water or mushroom broth for a savory twist.
- Out of vegan ricotta? Blend 1 cup cashews with 1 tablespoon lemon juice and ¼ cup water until smooth.
- Switch up the veggies! Try spinach, mushrooms, or carrots instead of zucchini or bell pepper.
Most of these items are easy to find. Check your pantry for staples like olive oil and spices. Vegan ricotta and nutritional yeast might be in the health food aisle—or make your own ricotta with cashews if you’re feeling crafty!
How to Make Vegan Lasagna Soup
Ready to cook? Follow these steps. They’re clear and simple, with times and tips to guide you.
- Heat the oil. Grab a large pot and pour in 1 tablespoon olive oil. Set it over medium heat until the oil shimmers, about 1 minute.
- Cook the onion. Add the diced onion. Stir it now and then. Cook until it’s soft and see-through, around 5 minutes.
- Add garlic. Toss in the minced garlic. Stir for 1 minute until it smells amazing—don’t let it burn!
- Sauté the veggies. Drop in the diced bell pepper and zucchini. Cook them for 5 to 7 minutes, stirring a few times, until they soften up.
- Pour in tomatoes and broth. Add the crushed tomatoes and 4 cups vegetable broth. Stir everything together so it mixes well.
- Season it. Sprinkle in the basil, oregano, red pepper flakes (if you want), salt, and pepper. Stir again. Turn the heat to high and bring it to a boil.
- Add noodles. When it’s boiling, lower the heat to a simmer (medium-low). Toss in the broken lasagna noodles. Cook for 10 to 12 minutes until they’re tender but not mushy.
- Mix the topping. While the soup cooks, grab a small bowl. Combine the vegan ricotta and nutritional yeast. Stir until it’s creamy.
- Serve it up. Ladle the hot soup into bowls. Add a big spoonful of the ricotta mix on top. Finish with a few fresh basil leaves.
That’s it! Your kitchen will smell like an Italian dream, and you’ll have a steaming bowl ready in about 30 minutes.
Tips and Tricks for the Best Soup
Want to take your soup to the next level? Try these ideas. They’re simple but make a big difference.
- Break noodles small. Snap the lasagna noodles into 1- or 2-inch pieces. It’s easier to scoop with a spoon that way.
- Make it creamy. Stir in a splash of coconut milk or cashew cream at the end for a richer texture.
- Balance the taste. If the tomatoes are too sharp, add a teaspoon of sugar or a drizzle of balsamic vinegar.
- Keep noodles firm. Don’t overcook them. Aim for al dente—soft but with a little bite.
- Boost protein. Mix in cooked lentils or crumbled tofu for extra staying power.
I once forgot to break the noodles and ended up with giant pieces that were tough to eat. Trust me—smaller is better!
Fun Variations to Try With Vegan Lasagna Soup
This recipe is super flexible. Change it up to suit your taste or whatever’s in your fridge.
- Add greens. Toss in a handful of spinach or kale in the last 2 minutes of cooking. It’s a nutrition boost!
- Switch veggies. Use mushrooms or eggplant instead of zucchini for a new flavor.
- Go gluten-free. Swap lasagna noodles for gluten-free ones if you need to.
- Turn up the heat. Add more red pepper flakes or a chopped jalapeño for spice lovers.
- Get cheesy. Sprinkle vegan mozzarella on top and broil for 1 minute until it melts.
For a fun twist, serve it in small ramekins with a cheesy topping. It looks fancy but takes no extra work!
How to Store Vegan Lasagna Soup Leftovers
Got extra soup? Here’s how to save it.
- In the fridge: Pour it into an airtight container. It’ll keep for up to 3 days. Reheat on the stove over medium heat until warm, about 5 minutes. Or microwave a bowl for 1 to 2 minutes.
- In the freezer: Let it cool first. Then, put it in freezer-safe containers or bags. Leave a little space at the top—it expands when frozen. Store for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating tip: If it gets too thick, add a splash of water or broth while warming it up.
I love having leftovers for a quick lunch. It tastes just as good the next day!
Why You’ll Love This Recipe
This soup checks all the boxes. It’s easy—perfect for beginners or busy nights. It’s healthy, with veggies and plant-based goodness. And it’s delicious, with flavors that warm you up from the inside out. I’ve made it dozens of times, and it never gets old. The best part? You can tweak it however you like. It’s your soup, your rules!
Let’s Talk About the Process
Cooking should feel fun, not stressful. That’s why I broke this down into clear steps. Starting with the onion and garlic builds a flavor base. Adding veggies keeps it fresh and colorful. The tomatoes and broth make it hearty, while the noodles soak up all that goodness. The ricotta topping? It’s the creamy finish that ties it all together.
Make It Your Own
Don’t be afraid to play with this recipe. Maybe you’ve got half a bag of spinach sitting around—throw it in! Or you love garlic? Add an extra clove. Cooking is about what makes you happy. I’ve tried it with different noodles, like penne, when I ran out of lasagna sheets. It worked like a charm. What will you try?
Give It a Go!
Ready to try this Vegan Lasagna Soup? I’m so excited for you to taste it! It’s one of my favorites, and I bet it’ll win you over too. Grab your pot, gather your ingredients, and get cooking. Then come back and tell me how it went. Did you love it? Did you change anything? Drop a comment below—I’d love to chat about it. Happy cooking!
Vegan Lasagna Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion diced (about 1 cup)
- 3 cloves garlic minced
- 1 bell pepper diced (any color works)
- 1 zucchini diced (about 1 ½ cups)
- 1 can 28 ounces crushed tomatoes
- 4 cups vegetable broth if you don’t have it, water or mushroom broth works
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes skip if you don’t like spice
- Salt and pepper to taste
- 8 lasagna noodles broken into small pieces (about 2-inch chunks)
- 1 cup vegan ricotta cheese or make your own with cashews—see below
- ¼ cup nutritional yeast
- Fresh basil leaves for garnish a small handful
Instructions
- Heat the oil. Grab a large pot and pour in 1 tablespoon olive oil. Set it over medium heat until the oil shimmers, about 1 minute.
- Cook the onion. Add the diced onion. Stir it now and then. Cook until it’s soft and see-through, around 5 minutes.
- Add garlic. Toss in the minced garlic. Stir for 1 minute until it smells amazing—don’t let it burn!
- Sauté the veggies. Drop in the diced bell pepper and zucchini. Cook them for 5 to 7 minutes, stirring a few times, until they soften up.
- Pour in tomatoes and broth. Add the crushed tomatoes and 4 cups vegetable broth. Stir everything together so it mixes well.
- Season it. Sprinkle in the basil, oregano, red pepper flakes (if you want), salt, and pepper. Stir again. Turn the heat to high and bring it to a boil.
- Add noodles. When it’s boiling, lower the heat to a simmer (medium-low). Toss in the broken lasagna noodles. Cook for 10 to 12 minutes until they’re tender but not mushy.
- Mix the topping. While the soup cooks, grab a small bowl. Combine the vegan ricotta and nutritional yeast. Stir until it’s creamy.
- Serve it up. Ladle the hot soup into bowls. Add a big spoonful of the ricotta mix on top. Finish with a few fresh basil leaves.