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.
Equipment
- Large soup pot or Dutch oven
- Blender or food processor (for the ricotta)
- Ladle and wooden spoon
- Knife and cutting board
Ingredients
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
Instructions
Saute the Veggies:
- Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 2–3 minutes until fragrant.
- Stir in zucchini, bell pepper, and mushrooms. Cook until softened, about 5–7 minutes.
Add Seasoning & Tomato Base:
- Mix in oregano, basil, paprika, red pepper flakes, salt, and pepper. Stir in tomato paste and cook for 1 minute.
- Pour in crushed tomatoes and vegetable broth. Stir well to combine.
Add Noodles & Lentils:
- Bring the soup to a boil. Add the broken lasagna noodles and lentils.
- Reduce heat to medium-low and simmer uncovered for about 15–20 minutes, or until the noodles are tender.
Prepare the Vegan Ricotta:
- While the soup simmers, blend the soaked cashews, nutritional yeast, lemon juice, garlic powder, salt, and water until smooth and creamy.
- Adjust consistency with more water if needed.
Assemble & Serve:
- 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
Tried this recipe?Let us know how it was!