Vegan Lasagna Soup

4.50 from 2 votes

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!

Prep Time15

Cook Time40

Total Time55

Course: Soup

Cuisine: American

Diet: Vegan

Servings: to 6

Calories: 458kcal

Author: Toni Okamoto

Equipment

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.

Video

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