If you’ve ever wished you could enjoy all the cozy comfort of classic lasagna without the fuss or dairy, this Vegan Lasagna Soup Recipe is going to be your new go-to. Imagine diving into a bowl rich with tender lasagna noodles swimming in a robust, herb-infused tomato broth packed with vibrant veggies and warm spices. It’s the perfect way to savor every lasagna flavor and texture with none of the heavy lifting, making this soup an absolute hug in a bowl for any chilly day or whenever you crave that heartwarming Italian taste.
Ingredients You’ll Need
Getting started on this Vegan Lasagna Soup Recipe is a breeze thanks to the simple, wholesome ingredients that bring the dish to life. Each one plays a crucial role—from the chewy lasagna noodles providing that authentic pasta feel to the medley of vegetables that add freshness, color, and nutrition. The herbs and tomato base tie everything together with beautiful aroma and flavor.
- Lasagna noodles (8 oz, broken into pieces): These pieces offer the perfect pasta texture, soaking up the soup’s savory broth.
- Olive oil (1 tbsp): A splash of richness to sauté the aromatics and veggies smoothly.
- Onion, diced (1): Adds sweetness and depth once softened in the pot.
- Garlic, minced (3 cloves): Brings that irresistible pungency and flavor punch.
- Red bell pepper, diced (1): For a touch of natural sweetness and vibrant color.
- Zucchini, diced (1): Adds gentle texture and a subtle green freshness.
- Carrot, diced (1): Provides a mild sweetness and lovely bright orange hue.
- Dried oregano (1 tsp): Classic Italian herb to amplify the soup’s aroma.
- Dried basil (1 tsp): Infuses the broth with that signature Mediterranean flair.
- Dried thyme (1/2 tsp): Adds an earthy undertone balancing the tomato’s acidity.
- Diced tomatoes (1 can, 14.5 oz): The heart of the broth, rich and flavorful with natural sweetness.
- Vegetable broth (4 cups): Creates that comforting soup base with plenty of liquid to simmer.
- Marinara sauce (1 cup): Delivers an extra layer of tomatoey goodness and texture.
- Salt and pepper, to taste: Enhances all the flavors and balances the seasoning.
- Fresh basil leaves, chopped: Brightens the finished dish with freshness and beautiful green flecks.
- Vegan ricotta or cashew cream (optional): For a creamy topping that mimics traditional lasagna cheese delightfully.
How to Make Vegan Lasagna Soup Recipe
Step 1: Sauté the aromatics
Begin by warming up your olive oil in a large pot over medium heat. Toss in the diced onion and minced garlic and let them cook until they become fragrant and translucent. This step creates the flavorful foundation for the soup, releasing sweet and savory notes that will infuse the broth later on.
Step 2: Add the vegetables
Now stir in the diced red bell pepper, zucchini, and carrot. Let them cook together for about 5 to 7 minutes until they soften just enough to tenderly meld with the broth while still holding their shape. These veggies add natural sweetness, body, and a vibrant palette to your soup bowl.
Step 3: Season with herbs
Sprinkle in the dried oregano, basil, and thyme. Give everything a good stir and cook for another minute so the herbs can awaken their essential oils and release a heavenly aroma. This is when the soup truly starts smelling like a comforting hug from Italy.
Step 4: Add liquids and simmer
Pour in the diced tomatoes, vegetable broth, and marinara sauce. Season with salt and pepper to your liking, then bring the pot to a boil. Once bubbling, reduce the heat and allow it to simmer gently for 15 to 20 minutes. Stir occasionally as the flavors deepen and blend into a luscious tomatoey broth.
Step 5: Cook the noodles
While the soup simmers, cook the broken lasagna noodles according to package directions until just al dente. Drain them carefully and set aside. Keeping the noodles separate until serving prevents them from overcooking and absorbing too much liquid.
Step 6: Combine and serve
When everything is ready, spoon the cooked noodles into serving bowls and ladle the hearty soup over top. This method ensures every bite has that lovely balance of pasta soaking in a rich, flavorful broth.
How to Serve Vegan Lasagna Soup Recipe
Garnishes
The final flourish makes all the difference! Garnishing your Vegan Lasagna Soup Recipe with chopped fresh basil leaves adds a bright burst of color and freshness that complements the rich broth perfectly. For a creamy twist, a dollop of vegan ricotta or cashew cream elevates the experience, lending a silky texture that mirrors the indulgence of traditional lasagna cheese without the dairy.
Side Dishes
This soup is hearty enough to shine on its own, but pairing it with crusty garlic bread or a light green salad provides lovely textural contrast. The crunch of toasted bread is perfect for dipping, while a salad adds a refreshing crispness to round out your comforting meal.
Creative Ways to Present
Try serving the soup in individual bread bowls for a fun, rustic twist that impresses guests and makes the meal feel extra special. Or layer the cooked noodles and soup in clear glass mugs for a modern visual punch that showcases every colorful ingredient like edible art.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Vegan Lasagna Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors continue to marry beautifully, making it even tastier the next day.
Freezing
This soup freezes wonderfully. Let it cool completely then transfer to a freezer-safe container. Freeze for up to 2 months and thaw overnight in the fridge before reheating.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally. You might want to add a splash of vegetable broth or water if it has thickened too much. Add fresh noodles when reheating to keep the best texture, or cook noodles fresh to serve alongside.
FAQs
Can I use gluten-free noodles for this Vegan Lasagna Soup Recipe?
Absolutely! Gluten-free lasagna noodles or any small pasta shapes work well. Just make sure to cook them according to their package instructions and watch the cooking time carefully to avoid mushiness.
Is it okay to omit the vegan ricotta topping?
Yes, the soup is delicious even without it. The vegan ricotta or cashew cream adds creaminess, but it’s entirely optional — your soup will still be flavorful and comforting without it.
Can I add other vegetables?
Feel free to customize! Mushrooms, spinach, or kale make great additions that add nutrition and varied texture while complementing the Italian-inspired flavors beautifully.
How spicy is this Vegan Lasagna Soup Recipe?
It’s very mild by default, but you can elevate the heat by adding a pinch of red pepper flakes or a dash of hot sauce while cooking or at the table.
Can I prepare this soup in advance for a dinner party?
Definitely! You can make the soup base a day ahead and refrigerate it. Cook the noodles fresh just before serving to maintain perfect texture and enjoy a stress-free hosting experience.
Final Thoughts
There’s something truly special about a recipe that feels like a warm, familiar hug and fits perfectly into a busy lifestyle. This Vegan Lasagna Soup Recipe delivers on all that and more, bringing together comforting flavors and nourishing ingredients in a way that’s easy to make and endlessly satisfying. Whether you’re new to vegan cooking or a seasoned plant-based foodie, this soup is guaranteed to become a favorite you’ll want to share again and again.
Print
Vegan Lasagna Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This comforting Vegan Lasagna Soup combines the hearty flavors of classic lasagna with a warm, brothy soup base. Loaded with fresh vegetables, aromatic herbs, and broken lasagna noodles, it’s a perfect plant-based meal that’s both satisfying and easy to prepare in just 45 minutes.
Ingredients
Soup Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 carrot, diced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup marinara sauce
- Salt and pepper, to taste
Pasta
- 8 oz lasagna noodles, broken into pieces
Garnish
- Fresh basil leaves, chopped, for garnish
- Vegan ricotta or cashew cream, for topping (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Cook Vegetables: Add diced red bell pepper, zucchini, and carrot to the pot. Cook for 5-7 minutes until the vegetables begin to soften but still retain some texture.
- Add Herbs: Stir in dried oregano, basil, and thyme. Cook for an additional minute to release their flavors.
- Simmer Soup Base: Pour in the diced tomatoes, vegetable broth, and marinara sauce. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low and let simmer gently for 15-20 minutes to blend the flavors, stirring occasionally.
- Cook Noodles: While the soup simmers, cook the broken lasagna noodles according to package instructions until al dente, usually around 8-10 minutes. Drain the noodles and set aside.
- Assemble and Serve: Divide the cooked noodles evenly among serving bowls. Ladle the hot soup over the noodles to combine.
- Garnish and Enjoy: Top each bowl with chopped fresh basil leaves and a dollop of vegan ricotta or cashew cream if desired for extra creaminess. Serve immediately and enjoy your cozy Vegan Lasagna Soup.
Notes
- For a gluten-free version, substitute lasagna noodles with gluten-free pasta.
- You can add other vegetables like mushrooms or spinach for extra nutrients.
- If you prefer a thicker soup, reduce the amount of vegetable broth or simmer longer.
- Vegan ricotta or cashew cream adds creaminess but can be omitted for a lighter soup.
- This soup keeps well refrigerated for up to 3 days and can be reheated gently on the stovetop.
