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This vegan lasagna soup puts everything you love about your favorite vegan lasagna in a rich and cozy soup. No baking or layering required—just a big spoon!
1-Hour Easy and Comforting Vegan Lasagna Soup
There really is no better comfort food than vegan lasagna. Layers of noodles, tomato sauce, veggies, and vegan cheese baked together until gooey–what’s not to love?
This vegan lasagna soup recipe has everything you love about classic lasagna–tender noodles, tomato sauce, Italian flavors, and more–in one convenient and delicious bowl of soup!
What makes this meal so special is that it’s all about convenience. Instead of spending time preparing each lasagna layer and carefully assembling it before baking, all you have to do is toss everything in a pot and let it do its thing for less than an hour! There’s no assembly or long bake times needed.
With the most addictive savory flavors and no shortage of comfort in every bowl, creamy lasagna soup is a must-have on your weekly dinner menu. And when you’re running low on time, get a head start by making it in the slow cooker or quickly throwing it together in the Instant Pot. Both methods give you flavorful results without the headache!
Looking for more comforting vegan soups to try? Check out our Vegan Matzo Ball Soup, Spicy Lentil Soup, and Creamy Vegan Tomato Basil Soup.
The Ingredients and Substitutes
The hug-in-a-bowl of a meal is made with most of the vegan lasagna classics, such as:
Silken tofu makes the soup nice and creamy, plus it adds a boost of protein. However, if you’d rather not use it, replace it with a can of full-fat coconut milk or 1 cup of cashew cream instead.
What Else Could I Add to Vegan Lasagna Soup?
- Vegan ground beef: Saute your favorite store-bought vegan ground “beef” in the pot before adding the veggies.
- Vegan Italian sausage: Slice up a few store-bought vegan Italian sausages and throw them in the pot for extra ‘meatiness’!
- Greens: Throw in a handful of fresh or frozen baby spinach leaves or kale (check out this guide to kale) at the end.
- Vegan cheese: Stir vegan parmesan or vegan mozzarella into the soup or sprinkle some on top before serving.
- Nutritional yeast: A few heaping tablespoons of nutritional yeast will give the soup a delicious salty-cheesy flavor. Check out this guide to nutritional yeast.
- Beans and legumes: Stir in a can or two of white beans, chickpeas, kidney beans, or red lentils for more protein.
- Tofu ricotta: A dollop of this tofu ricotta on top would be the perfect finishing touch.
How to Make Vegan Lasagna Soup
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: Place the carrots, celery, onion, and garlic in a food processor.
Step 2: Process the veggies until they’re finely chopped.
Step 3: Warm the oil in a large pot over medium-high heat. Once hot, add the chopped vegetable mixture and cook until softened.
Step 4: Stir the mushrooms, salt, pepper, Italian seasoning, and tomato paste into the pot.
Stir in a splash of water if the veggie mixture looks dry at any point.
Step 5: Add the marinara sauce, red pepper flakes, water, and bouillon cubes, then cover and heat to a boil.
Step 6: Reduce the heat to a simmer and cook the soup for 10 minutes.
Step 7: Turn off the heat and stir in the broken lasagna noodles. Cover the pot and let them sit until they’re soft.
If the noodles are still raw after 15 minutes, continue resting the soup until they’re fully cooked. Don’t turn the heat back on or else the noodles will turn to mush!
Step 8: Stir the block of silken tofu into the soup and break apart the small chunks.
Step 9: Serve the hot lasagna soup in bowls garnished with fresh basil. Enjoy!
FAQs
For a ‘set it and forget’ meal, throw all the ingredients (except the pasta and tofu) into your slow cooker. Place the lid on top and cook on High for 4 to 6 hours or on Low for 6 to 8 hours. Stir in the lasagna noodles during the last 30 minutes of cooking, then stir in the silken tofu right before serving.
Yes! Cook the chopped veggies in the pot using Sauté mode. Once they’re soft, add the rest of the ingredients (except the tofu) and cook on High for half of the recommended pasta cook time per the package instructions. Release the pressure and then stir in the chunks of silken tofu.
Most store-bought dry pasta and lasagna noodles are made from semolina flour and water, making them vegan-friendly. But just to be on the safe side, read the ingredients list on the box of noodles to make sure they do not contain eggs.
I haven’t tried making this vegan lasagna soup recipe with no-boil noodles but they should work just as well.
Pro Recipe Tips
- Avoid soggy lasagna noodles: The noodles will soften as they sit in the soup, so if you want to keep them firm, cook them in a separate pot of boiling water. Also, store them in their own airtight container. You can stir them into the soup right before serving.
- If you’re using gluten-free noodles: Cook them to al dente (tender with a slight bite) in a pot of boiling water. They’re more likely to fall apart if cooked in the soup.
Serving Suggestions
Just one bowl of vegan lasagna soup will fill you up and warm you from head to toe. For a well-rounded dinner, you can pair it with:
- Bread and salad: This vegan Caesar salad and vegan focaccia are a perfect pairing for lasagna soup!
- Sandwiches: Pair each bowl with a hearty tempeh sandwich, this spicy-ish buffalo tofu sandwich, or this Italian-inspired vegan bagel sandwich with pesto.
- Cooked veggies: You can’t go wrong with a side of roasted crispy potato wedges, roasted brussels sprouts, roasted cherry tomatoes, or curried butternut squash.
Storage Instructions
Once it’s cool, transfer the leftover lasagna soup to an airtight container and store it in the fridge for up to 3 days. If you cooked the lasagna nodules separately, keep them in their own container to prevent them from becoming soggy.
You can also freeze vegan lasagna soup for up to 3 months. Wait for the leftovers to cool before placing them in an airtight container and freezing. Thaw the leftovers in the fridge overnight before reheating.
To reheat, warm the leftover soup in a pot on the stove or quickly zap it in the microwave, stirring every 30 seconds, until it’s heated through.
Vegan Lasagna Soup
Ingredients
- 2 carrots, chopped
- 2 celery ribs, chopped
- 1 yellow onion, chopped
- 4 garlic cloves
- 2 tablespoons of olive oil
- 1 pint of button mushrooms, diced
- ½ teaspoon of salt
- ½ teaspoon of pepper
- 2 teaspoons of Italian seasoning
- 3 tablespoons tomato paste
- 1 (24-ounce) jar of marinara sauce
- ¼ teaspoon of red pepper flakes
- 6 cups of water
- 2 vegetable bouillon cubes
- 9 lasagna noodles, broken into pieces
- 1 (12-ounce) package of silken tofu
- ¼ cup of fresh basil, chopped, for garnish
Instructions
- Place the carrots, celery, onion, and garlic in a food processor. Pulse until finely chopped, but not completely pureed.
- In a large pot over medium-high heat, heat the oil. Add the vegetable mixture and cook for 5 minutes, occasionally mixing. Add the mushrooms, salt, pepper, Italian seasoning, and tomato paste. Mix well, cover, and cook for 5 minutes occasionally mixing to prevent burning. The mushrooms should release liquid. If not, add a splash of water. Saute for 5 minutes.
- Add the marinara sauce, red pepper flakes, water, and bouillon cubes. Cover with the lid and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.
- Turn off the heat, add the broken lasagna noodles, cover with the lid, and allow it to sit undisturbed for 15 minutes.
- Uncover, and taste one noodle for doneness. If they are still raw, cover with the lid and allow the soup to sit for 5 minutes or until the pasta is fully cooked without turning on the heat. This will ensure the pasta does not get overcooked and become mush.
- When the pasta is finished, add in the block of silken tofu. Gently using a spoon, break apart the tofu into small chunks.
- Serve hot garnished with basil.
Notes
- Avoid soggy lasagna noodles: The noodles will soften as they sit in the soup, so if you want to keep them firm, cook them in a separate pot of boiling water. Also, store them in their own airtight container. You can stir them into the soup right before serving.
- If you’re using gluten-free noodles: Cook them to al dente (tender with a slight bite) in a pot of boiling water. They’re more likely to fall apart if cooked in the soup.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Love how easy this lasagna soup is to whip up!