Vegan Lasagna Soup

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Ever since I first discovered the comforting layers of a classic lasagna, I’ve been obsessed with translating that rich, savory experience into a warm, bowl-friendly version. That’s how my Vegan Lasagna Soup was born. It combines all the flavors I love—tomatoes, herbs, tender noodles, and creamy plant-based cheese—without ever feeling heavy or overwhelming. I wanted a recipe that could satisfy my lasagna cravings any day of the week, but in a quicker, lighter, and more versatile form.

You will love this recipe because it captures the essence of traditional lasagna while being completely plant-based. The broth is hearty yet not greasy, the noodles cook perfectly without sticking together, and the combination of herbs gives each spoonful a depth of flavor that’s truly irresistible. This soup proves that vegan cooking can be indulgent and comforting, all at the same time.

One of the best aspects of this Vegan Lasagna Soup is its versatility. You can easily swap vegetables depending on what’s in season or add your favorite plant-based protein, like lentils or chickpeas, to make it even heartier. It’s perfect for a cozy dinner, meal prep for the week, or even entertaining friends who may not typically eat vegan—it’s that universally satisfying.

Another reason to make this recipe is how affordable it is. With pantry staples like canned tomatoes, vegetable broth, lasagna noodles, and basic herbs, it comes together without breaking the budget. There’s no need for specialty ingredients, and you can easily customize the toppings with whatever you have on hand, from fresh basil to a sprinkle of nutritional yeast for that cheesy flavor.

Ingredients for Vegan Lasagna Soup

  • 1 tablespoon olive oil

  • 1 medium onion, finely chopped

  • 3 cloves garlic, minced

  • 2 medium carrots, diced

  • 2 celery stalks, diced

  • 1 red bell pepper, diced

  • 1 zucchini, diced

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1/2 teaspoon crushed red pepper flakes (optional)

  • 1 can (28 oz) crushed tomatoes

  • 4 cups vegetable broth

  • 6 no-boil lasagna noodles, broken into pieces

  • Salt and pepper, to taste

  • 1 cup unsweetened plant-based milk

  • 1/4 cup nutritional yeast (optional, for cheesy flavor)

  • Fresh basil or parsley, for garnish

This combination of simple, wholesome ingredients creates a soup that tastes rich and indulgent while remaining light, healthy, and completely vegan. Every bite feels like a hug in a bowl, making it a recipe you’ll want to return to time and time again.

How to Prepare This Recipe

Making Vegan Lasagna Soup is both quick and satisfying, and it doesn’t require complicated techniques or fancy equipment. The key is to build layers of flavor gradually, so each component contributes to a rich, comforting taste.

Step-by-Step Instructions

  1. Sauté the Aromatics
    Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Once hot, add the chopped onion and cook until it becomes translucent, about 4–5 minutes. Stir frequently to ensure it doesn’t brown too quickly. Next, add the minced garlic and cook for another minute, releasing its fragrant aroma.

  2. Cook the Vegetables
    Add the diced carrots, celery, red bell pepper, and zucchini to the pot. Sauté the vegetables for 5–6 minutes, stirring often. This step softens the vegetables and develops their natural sweetness, which forms the foundation of the soup.

  3. Season and Simmer
    Sprinkle in the dried oregano, dried basil, and crushed red pepper flakes if using. Stir to coat the vegetables evenly. Pour in the crushed tomatoes and vegetable broth, making sure all ingredients are fully submerged. Season with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes.

  4. Add the Noodles
    Break the no-boil lasagna noodles into bite-sized pieces and stir them into the simmering soup. Make sure they are fully covered by the liquid to cook evenly. Simmer for another 10–12 minutes, stirring occasionally to prevent sticking. The noodles will absorb the flavors from the broth, creating a hearty texture reminiscent of lasagna.

  5. Incorporate Creaminess
    Once the noodles are tender, stir in the plant-based milk and nutritional yeast. This step adds a creamy consistency without dairy, enhancing the rich flavor of the soup. Taste and adjust seasoning as needed, adding more salt, pepper, or herbs for extra depth.

  6. Serve and Garnish
    Ladle the soup into bowls and top with fresh basil or parsley for a bright, fresh finish. For added texture, sprinkle a little more nutritional yeast or your favorite vegan cheese alternative. Serve immediately for the best flavor and warmth.

Quick and Easy Tips

  • Use pre-chopped vegetables or a frozen vegetable mix to save time without sacrificing flavor.

  • If you prefer a smoother texture, lightly blend half of the soup before adding the noodles.

  • This soup keeps well in the fridge for 3–4 days and tastes even better the next day as the flavors meld together.

Customizable Options

  • Swap zucchini for spinach, kale, or mushrooms depending on what’s in season.

  • Add cooked lentils or chickpeas to increase protein content and make it more filling.

  • Adjust the spices to your taste; more red pepper flakes will add a pleasant kick.

Popular with Many People

Vegan Lasagna Soup is universally loved because it brings the comfort of classic lasagna into an easy-to-eat, one-pot meal. Families, meal preppers, and even non-vegans appreciate the satisfying flavors and hearty textures. Its combination of tender noodles, savory vegetables, and aromatic herbs makes it a go-to recipe for weeknight dinners and cozy gatherings alike.

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Vegan Lasagna Soup

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Vegan Lasagna Soup captures all the flavors of traditional lasagna in a comforting, one-pot meal. With tender noodles, savory vegetables, aromatic herbs, and creamy plant-based cheese, it’s perfect for a cozy dinner, meal prep, or serving friends and family.

  • Total Time: 45 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 can (28 oz) crushed tomatoes
  • 4 cups vegetable broth
  • 6 no-boil lasagna noodles, broken into pieces
  • Salt and pepper, to taste
  • 1 cup unsweetened plant-based milk
  • 1/4 cup nutritional yeast (optional)
  • Fresh basil or parsley, for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until translucent.
  2. Add minced garlic and cook for 1 minute, stirring constantly.
  3. Add carrots, celery, red bell pepper, and zucchini. Sauté for 5–6 minutes until vegetables are slightly softened.
  4. Stir in dried oregano, dried basil, and crushed red pepper flakes. Mix well to coat vegetables evenly.
  5. Pour in crushed tomatoes and vegetable broth. Season with salt and pepper. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
  6. Break lasagna noodles into bite-sized pieces and add to the pot. Ensure noodles are submerged. Simmer for 10–12 minutes, stirring occasionally.
  7. Stir in plant-based milk and nutritional yeast. Taste and adjust seasoning if needed.
  8. Serve hot, garnished with fresh basil or parsley.

Notes

Use frozen or pre-chopped vegetables to save prep time.

For a smoother soup, blend half of the mixture before adding noodles.

Store leftovers in the fridge for up to 4 days.

  • Author: Emily
  • Prep Time: 15
  • Cook Time: 30

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FAQs

1. Can I make this soup ahead of time?
Yes, Vegan Lasagna Soup can be prepared in advance. Store it in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop, adding a splash of vegetable broth or water if the noodles have absorbed too much liquid.

2. Can I freeze this soup?
You can freeze the soup, but it’s best to cook the noodles separately if you plan to freeze it. Noodles tend to become mushy after thawing. Store the broth and vegetables in a freezer-safe container for up to 2 months, and cook the noodles fresh when ready to serve.

3. Can I use gluten-free noodles?
Absolutely! Gluten-free lasagna noodles or any gluten-free pasta work well. Just adjust the cooking time according to the package instructions, as some gluten-free noodles may cook faster or slower than traditional pasta.

4. How can I make this soup spicier?
Add extra crushed red pepper flakes, a pinch of smoked paprika, or a dash of chili powder. You can adjust the heat to your preference without overpowering the other flavors.

5. Can I add other vegetables?
Yes, this soup is very versatile. Spinach, kale, mushrooms, or even eggplant can be added. Just make sure to adjust the cooking time depending on the vegetable’s texture to ensure everything is tender.

6. What can I use instead of nutritional yeast?
For a cheesy flavor, you can use a vegan parmesan alternative, a cashew cream, or simply omit it. The soup will still taste delicious and comforting.

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