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–+ servings
Easy Vegan Lasagna Soup Recipe

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
Cook Time 35 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: Italian, Vegan
Calories: 320
Ingredients Equipment Method Nutrition

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

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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