If you’re craving cozy Italian comfort food but want something a little lighter and more playful, this Vegan Lasagna Soup Recipe is about to become your new favorite. Imagine all the hearty, nostalgic flavors of classic lasagna—savory tomato broth, tender noodles, and creamy richness—transformed into a one-pot, plant-based soup you can whip up in under 40 minutes. This recipe is perfect for busy weeknights, family gatherings, or anytime you want a nourishing bowl that feels like a warm hug. Let’s dive in!

Vegan Lasagna Soup Recipe - Recipe Image

Ingredients You’ll Need

What I love about this Vegan Lasagna Soup Recipe is how simple, humble ingredients come together to create a dish that’s so much greater than the sum of its parts. Each component plays a key role, delivering flavor, texture, and that signature Italian flair.

Olive oil: Adds richness and helps soften the veggies for a flavorful base.
Onion: Brings natural sweetness and depth to the soup’s foundation.
Garlic: Essential for that bold, aromatic Italian flavor—don’t skimp!
Zucchini: Offers freshness and a subtle bite, plus a pop of green in every spoonful.
Mushrooms: Add umami and a meaty texture that makes the soup extra satisfying.
Dried basil: Infuses the broth with classic Italian herb notes.
Dried oregano: Layers in earthiness and a familiar lasagna taste.
Red pepper flakes (optional): A little heat goes a long way, totally customizable.
Salt and black pepper: Balances and enhances all the other flavors.
Crushed tomatoes: The base of the broth, bringing bright acidity and body.
Tomato sauce: Adds a silky, concentrated tomato flavor.
Vegetable broth: Keeps everything light and gives the soup its cozy, sippable quality.
Lasagna noodles: Broken into pieces, they mimic lasagna sheets and soak up all that flavor.
Coconut milk or plant-based milk: Lends creaminess and a dairy-free richness.
Nutritional yeast: Delivers a cheesy, savory depth without any dairy.
Spinach or kale: Adds nutrients, color, and just-wilted greens for a fresh finish.
Fresh basil or parsley (optional): The perfect garnish for color and a burst of freshness.

How to Make Vegan Lasagna Soup Recipe

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot over medium heat. Add the diced onion and let it cook for 4–5 minutes, stirring occasionally, until it softens and becomes translucent. This is where the flavor magic begins—don’t rush this step, as it lays the foundation for the entire soup.

Step 2: Add the Veggies

Next, toss in the minced garlic, diced zucchini, and chopped mushrooms. Cook for another 5 minutes, stirring occasionally. The vegetables will start to soften and release their natural flavors, making the kitchen smell absolutely amazing.

Step 3: Season to Perfection

Sprinkle in the dried basil, dried oregano, a pinch of red pepper flakes if you want a little heat, plus salt and black pepper to taste. Stir everything together so the veggies are evenly coated with all those Italian herbs and spices.

Step 4: Build the Broth

Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Give everything a good stir, making sure to scrape up any flavorful bits from the bottom of the pot. Bring the mixture to a gentle boil—this is where the flavors really start to meld together.

Step 5: Add the Noodles

Break the lasagna noodles into bite-sized pieces and add them directly to the pot. Reduce the heat to a simmer and let the soup cook for 10–12 minutes, stirring occasionally to keep the noodles from sticking. Once the noodles are tender, you’re almost there!

Step 6: Finish with Creaminess

Stir in the coconut milk or plant-based milk along with the nutritional yeast. This gives the Vegan Lasagna Soup Recipe its signature creamy, cheesy depth—totally dairy-free. Then add the chopped spinach or kale and cook for another 2–3 minutes, just until the greens are wilted and vibrant.

Step 7: Taste and Serve

Give your soup a final taste and adjust the seasoning as needed. Ladle into bowls and garnish with fresh basil or parsley for that extra pop of color and flavor. Serve hot and enjoy every cozy bite!

How to Serve Vegan Lasagna Soup Recipe

Garnishes

A handful of fresh basil or parsley brings a beautiful burst of color and freshness. If you’re feeling fancy, a sprinkle of extra nutritional yeast or a dollop of vegan cream cheese on top makes each bowl feel extra special. Don’t forget a crack of black pepper for that classic Italian finish.

Side Dishes

This soup is hearty enough on its own, but I love serving it with crusty bread or garlic knots to soak up every last drop of broth. A simple arugula salad with lemon vinaigrette adds a refreshing, peppery contrast that brightens the meal.

Creative Ways to Present

Try serving the Vegan Lasagna Soup Recipe in big, shallow bowls for a rustic, bistro-style vibe. For parties or potlucks, ladle the soup into small mugs or heatproof jars so guests can mingle while they eat. You can even top each portion with a sprinkle of vegan mozzarella and broil for a few minutes for a melty, bubbly effect!

Make Ahead and Storage

Storing Leftovers

Leftover Vegan Lasagna Soup Recipe keeps beautifully in the fridge for up to four days. The flavors deepen overnight, making it even more delicious the next day. Store in an airtight container and expect the noodles to absorb some broth, creating an almost stew-like texture.

Freezing

This soup freezes well for up to three months. For best results, let the soup cool completely before transferring to freezer-safe containers. If you know you’ll be freezing most of it, consider undercooking the noodles slightly so they don’t get mushy when reheated.

Reheating

To reheat, simply pour the soup into a pot and warm over medium heat, stirring occasionally. Add a splash of vegetable broth or plant milk to loosen things up if it’s become too thick. You can also microwave individual portions for a quick, comforting meal.

FAQs

Can I use gluten-free noodles in this Vegan Lasagna Soup Recipe?

Absolutely! Just swap in your favorite gluten-free lasagna noodles and keep an eye on the cooking time, as gluten-free pasta can soften more quickly.

What’s the best plant-based milk for this recipe?

Canned coconut milk gives the soup a rich, creamy texture, but unsweetened almond, soy, or oat milk also work well. Just be sure to use an unflavored variety for the best results.

Can I add more vegetables?

Go for it! Bell peppers, carrots, or even chopped eggplant fit right into the mix. Just sauté additional veggies with the zucchini and mushrooms to ensure everything cooks evenly.

How can I make the soup even cheesier?

Try adding a spoonful of vegan cream cheese or a swirl of cashew cream at the end, or top each bowl with shredded vegan mozzarella before serving.

Does this Vegan Lasagna Soup Recipe work for meal prep?

It’s fantastic for meal prep! Portion the soup into containers and store in the fridge or freezer. Just add extra broth or plant milk when reheating to bring it back to your desired consistency.

Final Thoughts

If you’re looking for a soul-soothing, crowd-pleasing meal that’s as easy as it is delicious, you simply have to try this Vegan Lasagna Soup Recipe. It’s the kind of dish you’ll crave again and again—so grab a pot, gather your ingredients, and get ready to fall in love with lasagna all over again, one cozy bowl at a time!

Vegan Lasagna Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 13 reviews

Author: admin
Total Time: 35 minutes
Yield: 4–6 servings 1x
Diet: Vegan

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Description

This Vegan Lasagna Soup is a hearty, comforting one-pot meal that combines the rich flavors of traditional lasagna with the ease of a warming soup. Packed with vegetables, herbs, and dairy-free milk, it offers a nutritious, plant-based alternative that’s perfect for cozy dinners.

Ingredients

Scale

Vegetables and Aromatics

1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 medium zucchini, diced
1 cup chopped mushrooms
1 cup fresh spinach or kale, chopped

Herbs and Spices

1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste

Liquids and Sauces

1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
4 cups vegetable broth
1 cup canned coconut milk or unsweetened plant-based milk

Other Ingredients

8 lasagna noodles, broken into pieces
2 tablespoons nutritional yeast
Fresh basil or parsley for garnish (optional)

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Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until softened.
Cook Vegetables: Stir in the garlic, zucchini, and mushrooms, and cook for another 5 minutes until the vegetables begin to soften. Season with basil, oregano, red pepper flakes, salt, and black pepper.
Add Liquids and Bring to Boil: Pour in the crushed tomatoes, tomato sauce, and vegetable broth. Stir to combine and bring to a boil.
Add Noodles and Simmer: Add the broken lasagna noodles and reduce the heat to a simmer. Cook for 10–12 minutes, stirring occasionally, until the noodles are tender.
Finish Soup: Stir in the coconut milk and nutritional yeast. Add the spinach or kale and cook for another 2–3 minutes until wilted.
Adjust Seasoning and Serve: Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil or parsley if desired.

Notes

For extra richness, stir in a spoonful of vegan cream cheese or cashew cream.
Leftovers thicken as they sit—add a splash of broth or plant milk when reheating.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course, Soup
Method: Stovetop
Cuisine: Italian-Inspired