Easy Vegan Lasagna Soup Recipe

Easy Vegan Lasagna Soup Recipe

Lasagna soup is one of the most unique type of soups in my opinion, because it combines rich lasagna flavors with a soupy flavor into one. It is even much better that this one is vegan and healthier. Before I discovered lasagna soup, I used to think lasagna was strictly something you cook with an oven or just the traditional way, didn’t realize that it could be made to be more fun.

I love how this soup feels like a full meal all on its own. The lentils add protein, the noodles make it filling, and the vegetables give it freshness.

If you’re cooking for family or friends, something I can guarantee is they’d love lasagna soup especially when you follow this recipe I’ll be sharing with you. No one misses the meat or cheese, and the bright tomato flavor makes every bite satisfying. You can add spinach or kale if you want more greens, or use gluten-free noodles if that’s what you prefer. There are many ways to tweak and make this vegan lasagna soup fit your tastebuds.

At this point, we might as well go straight into the recipe proper.

Easy Vegan Lasagna Soup Recipe

This is the easiest vegan lasagna soup recipe you'll see anywhere else, it is easy to follow but produces the most comforting result.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings: 6 Servings

Course: Main Course

Cuisine: Italian, Vegan

Calories: 320

Ingredients Equipment Method Nutrition

Ingredients

  

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For the Soup:

• 2 tablespoons olive oil
• 1 medium onion diced
• 3 cloves garlic minced
• 1 medium zucchini diced
• 1 red bell pepper chopped
• 1 ½ cups cremini mushrooms sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes optional
• Salt and black pepper to taste
• 2 tablespoons tomato paste
• 1 can 28 oz crushed tomatoes
• 4 cups vegetable broth
• 8–10 lasagna noodles broken into bite-sized pieces
• 1 can 15 oz lentils drained and rinsed (or use white beans)

For the Vegan Ricotta Topping:

• 1 cup raw cashews soaked in hot water for 15 minutes, then drained
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon salt
• 3–4 tablespoons water as needed for blending

Optional

• a handful of spinach or basil for added color and nutrients

To Serve:

• Fresh basil chopped
• Vegan parmesan optional

Equipment

• Large soup pot or Dutch oven
• Blender or food processor (for the ricotta)
• Ladle and wooden spoon
• Knife and cutting board

Method

 

Saute the Veggies:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 2–3 minutes until fragrant.
2. Stir in zucchini, bell pepper, and mushrooms. Cook until softened, about 5–7 minutes.

Add Seasoning & Tomato Base:

1. Mix in oregano, basil, paprika, red pepper flakes, salt, and pepper. Stir in tomato paste and cook for 1 minute.
2. Pour in crushed tomatoes and vegetable broth. Stir well to combine.

Add Noodles & Lentils:

1. Bring the soup to a boil. Add the broken lasagna noodles and lentils.
2. Reduce heat to medium-low and simmer uncovered for about 15–20 minutes, or until the noodles are tender.

Prepare the Vegan Ricotta:

1. While the soup simmers, blend the soaked cashews, nutritional yeast, lemon juice, garlic powder, salt, and water until smooth and creamy.
2. Adjust consistency with more water if needed.

Assemble & Serve:

1. Ladle the hot lasagna soup into bowls. Top each serving with a dollop of vegan ricotta, fresh basil, and vegan parmesan (if using).

Nutrition

Calories: 320kcal

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