If you love the cozy, nostalgic flavors of classic lasagna but wish you could skip all the fuss, this Vegan Lasagna Soup is about to become your new favorite comfort food. Every spoonful is packed with hearty lasagna noodles, rich tomato broth, tender veggies, and creamy plant-based goodness. This one-pot wonder satisfies those big Italian food cravings while being totally dairy-free, wonderfully easy, and bursting with fresh color and flavor. The best part? It comes together in barely more than half an hour, all with everyday ingredients you’ll love.
Ingredients You’ll Need
To make this Vegan Lasagna Soup, you only need simple, pantry-friendly staples. Each ingredient brings something special to the dish—whether it’s essential flavor, creaminess, or a pop of color.
- Olive oil: Sautés everything to silky-soft perfection and adds a rich Mediterranean base.
- Yellow onion: Forms the savory, aromatic backbone of the soup.
- Garlic: Adds a mouthwatering depth and that signature Italian aroma.
- Red bell pepper: Lends gentle sweetness and vibrant color to every bowl.
- Zucchini: Softens into tender bites and adds freshness.
- Dried oregano: Brings those classic Italian herby notes that make lasagna irresistible.
- Dried basil: Infuses the broth with sweet, fragrant layers.
- Crushed red pepper flakes (optional): For just the right touch of heat and excitement—totally adjustable!
- Salt: Balances flavors and brings out the best in the veggies and tomatoes.
- Tomato paste: Deepens color and intensifies tomato richness.
- Crushed tomatoes: Creates that luscious, full-bodied base for the soup.
- Vegetable broth: Adds savory undertones and keeps the soup comforting and satisfying.
- Lasagna noodles: Broken into pieces for rustic charm and noodle-to-broth ratio perfection.
- Coconut milk or cashew cream: Adds dreamy creaminess without a hint of dairy.
- Nutritional yeast: Imparts a subtle, cheesy flavor that makes everything taste more indulgent.
- Fresh spinach: Stirred in at the end for nutrients and a burst of green.
- Fresh basil (for garnish): Provides an aromatic finish and that extra-pretty flourish.
How to Make Vegan Lasagna Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a big, heavy-bottomed pot over medium heat. As soon as it shimmers, toss in your diced onion and let it gently cook until it turns soft and translucent—usually 3 to 4 minutes. This base sets the stage for all the hearty flavors that follow.
Step 2: Add Vegetables
Stir in the minced garlic for an instant hit of mouthwatering aroma, then tumble in the diced red bell pepper and zucchini. Sauté these together for another 4 to 5 minutes. The peppers will lightly sweeten, the zucchini will soften, and everything will become gloriously fragrant and colorful.
Step 3: Season and Bloom the Tomato Paste
Sprinkle in your dried oregano, dried basil, crushed red pepper flakes if using, and salt. Stir it all well so those herbs release their oils. Next, add in the tomato paste. Let it cook for one minute—it should darken slightly and coat the veggies, adding powerful, concentrated tomato intensity.
Step 4: Build the Broth
Pour in the crushed tomatoes and vegetable broth to create that classic lasagna base. Give it a good stir, scraping up any tasty bits off the bottom of the pot. Bring everything up to a gentle boil so the flavors meld and the soup gets hearty.
Step 5: Add the Lasagna Noodles
Once the pot is bubbling, gently break the lasagna noodles into chunky, rustic pieces and drop them into the broth. Turn down the heat to a simmer. Cook for about 10–12 minutes, stirring occasionally, until the noodles are just tender and taste perfectly al dente. The soup will start to thicken as the noodles release their starches.
Step 6: Make It Lusciously Creamy
Reduce the heat and stir in your coconut milk or homemade cashew cream for a rich, velvety texture. Scatter in the nutritional yeast, which will melt right in, giving the soup an extra-cheesy undertone (without the cheese!). Finally, add the chopped spinach and cook for 2 more minutes, just until it wilts and brightens.
Step 7: Taste and Finish
Give your Vegan Lasagna Soup a taste and adjust the seasoning if needed—you might want a pinch more salt or pepper. Ladle into big bowls and top each with a generous handful of fresh basil for that punchy, herby finish that will remind you of traditional lasagna night.
How to Serve Vegan Lasagna Soup
Garnishes
This soup truly shines with a little something extra on top. Pile on torn fresh basil leaves for a fragrant, garden-fresh finish, add a swirl of dairy-free ricotta or mozzarella, and don’t be shy with a crack of black pepper or a sprinkle of vegan parmesan if you have it—each garnish adds its own pop of bright flavor and color.
Side Dishes
Vegan Lasagna Soup absolutely loves a rustic companion. Serve it with crusty sourdough or garlic bread for dunking, a simple arugula salad with lemon vinaigrette, or even roasted broccoli tossed with a pinch of chili flakes. The soup’s cozy richness is just begging for crisp, fresh sides to keep things lively.
Creative Ways to Present
Impress guests by ladling Vegan Lasagna Soup into wide, shallow bowls so all the noodle ribbons and veggie bites are on glorious display. Or, try layering the hot soup over a scoop of vegan ricotta in each bowl for a surprise creamy center. For family-style, set out a toppings bar—bowls of chopped basil, extra nutritional yeast, and toasted pine nuts—and let everyone customize their perfect bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Lasagna Soup keeps beautifully in the fridge for up to four days. Store it in an airtight container, and you’ll find the flavors actually deepen and become richer overnight. If the noodles soak up too much broth, just add a splash of vegetable broth or water before reheating.
Freezing
To freeze, let the soup cool completely, then ladle into freezer-safe containers, leaving a bit of space for expansion. Keep in mind that the noodles can soften further when frozen, so for the very best texture, you might want to freeze the soup before adding the noodles and pop them in fresh when you reheat.
Reheating
Warm leftover Vegan Lasagna Soup on the stovetop over medium-low, stirring occasionally. If it’s thickened, add a touch more broth or water until it reaches your ideal consistency. It also reheats perfectly in the microwave—just cover loosely to avoid splatters and stir halfway through.
FAQs
Can I use gluten-free lasagna noodles?
Absolutely! Vegan Lasagna Soup works beautifully with your favorite gluten-free noodles. Just check the cooking time on the package, as some gluten-free pasta can cook faster or become softer more quickly than traditional wheat noodles.
What can I use instead of coconut milk or cashew cream?
If you want to skip coconut or cashew, try blending silken tofu with a splash of water for a creamy effect, or use store-bought vegan creamers. Just make sure the flavor is neutral to let the tomato and herb notes shine.
Do I have to use nutritional yeast?
You don’t have to, but nutritional yeast is what brings that lightly cheesy, savory depth to Vegan Lasagna Soup. If you omit it, the soup will still be delicious, just a bit less reminiscent of classic lasagna.
Can I add more protein?
Definitely! Vegan sausage, lentils, or even a handful of white beans stir in effortlessly, making the soup even heartier. Just add cooked options when you pour in the broth so the flavors all marry together.
Is this soup kid-friendly?
For sure! Just leave out the crushed red pepper flakes for sensitive palates. Kids love the fun, broken noodles and creamy, tomatoey flavor—plus, you can sneak in extra veggies for bonus nutrition.
Final Thoughts
Honestly, I can’t wait for you to curl up with a steaming bowl of Vegan Lasagna Soup. It’s simple yet soulful, endlessly comforting, and every spoonful tastes like a hug from Nonna—without the dairy or fuss. Try it for your next weeknight dinner and see for yourself just how crave-worthy and cheerful soup night can be!
Print
Vegan Lasagna Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegan
Description
This Vegan Lasagna Soup is a hearty and flavorful twist on traditional lasagna, packed with vegetables, herbs, and a creamy coconut milk base. It’s a comforting one-pot meal that’s perfect for a cozy night in.
Ingredients
Soup:
- 1 tbsp olive oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 zucchini (diced)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional)
- 1/4 tsp salt
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth
- 8 lasagna noodles (broken into pieces)
Creamy Finish:
- 1/2 cup canned coconut milk or cashew cream
- 2 tbsp nutritional yeast
Finishing Touches:
- 1 cup fresh spinach (chopped)
- fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until softened.
- Add garlic, bell pepper, and zucchini, cook for 4–5 minutes.
- Stir in oregano, basil, red pepper flakes, and salt.
- Add tomato paste and cook for 1 minute.
- Pour in crushed tomatoes and broth, bring to a boil.
- Add lasagna noodles, simmer for 10–12 minutes.
- Stir in coconut milk, nutritional yeast, spinach, cook for 2 minutes.
- Adjust seasoning, serve in bowls, garnish with basil.
Notes
- For a creamier texture, blend 1/2 cup soaked cashews with 1/2 cup water until smooth and use in place of coconut milk.
- Add vegan sausage or lentils for extra protein.
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