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Vegan Lasagna Soup

Vegan Lasagna Soup
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Vegan Lasagna Soup is a warm and comforting bowl capturing the rich, layered flavors of traditional Italian lasagna in a nourishing, plant-based soup. Packed with veggies, protein-rich lentils or crumble, pasta, and aromatic herbs, finished with creamy vegan cheese, it’s perfect for cozy dinners or meal prep.

Ingredients

Scale

Base Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced

Soup Broth & Flavorings

  • 1 (14.5 oz) can diced tomatoes with juices
  • 6 cups vegetable broth
  • 1 cup red lentils or 1 cup plant-based crumble
  • 2 teaspoons fresh basil, chopped
  • 2 teaspoons fresh oregano, chopped
  • Salt and pepper to taste

Pasta

  • 1 ½ cups broken lasagna-style pasta or other small broken noodles

Creamy Finish

  • ½ cup cashew cream or vegan ricotta

Optional Garnishes and Variations

  • Red pepper flakes or diced jalapeños (for spicy kick)
  • Kale, spinach, or Swiss chard (added near end)
  • Almond-based cheese or nutritional yeast (alternative cheesy flavor)
  • Gluten-free pasta or spiralized zucchini noodles (for gluten-free version)
  • Finely chopped mushrooms (alternative to lentils for umami texture)

Instructions

  1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, celery, and carrots. Sauté until vegetables are soft and fragrant, about 5-7 minutes, building the flavor base for the soup.
  2. Add Tomatoes and Broth: Pour in the diced tomatoes with their juices and the vegetable broth. Stir well to combine, then bring the mixture to a gentle simmer allowing the flavors to meld.
  3. Incorporate Lentils and Herbs: Add red lentils or plant-based crumble. Season with fresh basil, oregano, salt, and pepper. These ingredients add heartiness and infuse signature Italian herb aromas.
  4. Cook the Pasta: Add broken lasagna-style pasta or other noodles directly into the simmering soup. Cook until pasta is tender, about 10 minutes, stirring occasionally to prevent sticking and ensure even cooking.
  5. Stir in Creamy Vegan Cheese: Gently fold in cashew cream or vegan ricotta off the heat to introduce a luscious, smooth texture. Taste and adjust seasoning as needed. Serve warm.

Notes

  • Use fresh basil and oregano to keep flavors bright and vibrant.
  • Don’t overcook the pasta; add it last and monitor for perfect al dente texture.
  • Red lentils partially dissolve, thickening the soup naturally while adding protein.
  • Sauté vegetables first to unlock depth and richness early in cooking.
  • Stir in vegan cheese alternatives off the heat to maintain creamy texture without curdling.
  • Store leftovers in airtight containers refrigerated for 3-4 days; flavors improve with time.
  • Freezes well for up to 3 months in freezer-safe containers.
  • Reheat gently on stovetop, adding broth or water if too thick.

Nutrition

Keywords: vegan soup, lasagna soup, plant-based, Italian soup, comfort food, gluten free, healthy soup, one pot meal

Find it online: https://recipesbykaeli.com/vegan-lasagna-soup/