Vegan Lasagna Soup Recipe

If you’re looking for the coziest, most comforting dish that just happens to be plant-based, you have to try this Vegan Lasagna Soup! It’s got all the soul-warming flavors of classic lasagna—rich tomato, fragrant herbs, hearty veggies, and that craveable pasta goodness—just ladled up in a bowl, easy enough for any night of the week.

Ingredients You’ll Need

Making vegan lasagna soup is all about choosing a handful of humble ingredients with big personalities! Each one brings something special to the table—think depth, flavor, color, and, of course, that heartiness you crave from lasagna-inspired soup.

• Olive oil: The flavorful base for sautéing veggies and building richness right from the start.
• Onion, carrot, and celery: This classic soffritto trio creates an aromatic, savory backbone for your soup.
• Garlic: Essential for that inviting, garlicky kick that makes your kitchen smell heavenly.
• Dried oregano and basil: The signature Italian herbs—don’t skip these for authentic lasagna flavor!
• Tomato paste & chopped tomatoes: Tomato paste deepens the savoriness, while canned tomatoes add juicy, chunky texture.
• Courgette (zucchini): Adds freshness and color, soaking up all that herby broth.
• Green lentils (canned): For plant-based protein and a meaty bite—plus, they blend beautifully with the tomato broth.
• Vegetable stock: The flavorful liquid gold that ties the whole soup together.
• Lasagna sheets (uncooked), broken up, or Mafalda Corta pasta: This is your “noodle” fix; breaking up classic lasagna sheets is part of the fun!
• Baby spinach: Wilts perfectly at the end, adding pops of green and a boost of nutrients.
• Salt and pepper: Don’t forget to season to taste—it brings everything alive!

Variations

One of the best things about vegan lasagna soup is that it’s practically begging for your personal twist! Mix and match veggies, switch up the pasta, or up the plant-based protein to make it totally your own.

• Swap the pasta: Use whole wheat lasagna sheets, gluten-free noodles, or even short pasta shapes like fusilli or penne.
• Add extra veggies: Mushrooms, bell peppers, or kale are fantastic add-ins for extra color and nutrition.
• Change the protein: Substitute lentils with canned chickpeas or white beans if that’s what you’ve got on hand.
• Boost the creaminess: Stir in a homemade cashew cream or swirl in a dollop of dairy-free ricotta before serving.

How to Make Vegan Lasagna Soup

Step 1: Sauté the Flavor Base

Start by heating olive oil in a Dutch oven or large stock pot over medium heat. Add the onion, carrot, and celery, and cook for about 5 minutes. You’ll know it’s ready when everything softens slightly and your kitchen smells irresistible.

Step 2: Build up the Flavor

Stir in the chopped garlic, dried oregano, and basil and cook for another minute, letting the herbs wake up and the garlic become fragrant. Then add the tomato paste, and stir consistently for another minute to caramelize it and layer in extra savoriness.

Step 3: Add Tomatoes, Lentils, and Zucchini

Next, toss in the chopped tomatoes, diced courgette, drained lentils, and pour in your vegetable stock. Give everything a big stir, bring the soup to a gentle boil, then reduce to a simmer and cook for 5 minutes. This is where the flavors start mingling in the best way!

Step 4: Cook the Pasta

Stir in the broken lasagna sheets or your chosen pasta shapes and simmer for about 10 minutes, or until the noodles are just al dente. Don’t hesitate to add a bit more stock or water if your soup starts to thicken too much—pasta loves to soak up liquid.

Step 5: Add Spinach and Serve

Finally, toss in your baby spinach and stir until just wilted—this only takes a minute or so. Taste and add salt and pepper as needed. Ladle this gorgeous vegan lasagna soup into bowls and serve right away for the ultimate cozy meal!

How to Serve Vegan Lasagna Soup

Garnishes

Top your vegan lasagna soup with a shower of fresh basil, a sprinkle of nutritional yeast or vegan Parmesan, and a few extra cracks of black pepper. If you like a bit of heat, a pinch of red pepper flakes is fabulous too!

Side Dishes

Nothing beats a slice of toasted sourdough, garlic bread, or a crisp green salad alongside this soup. It’s party-perfect with herbed focaccia or even vegan cheese toasties for maximum comfort.

Creative Ways to Present

Serve vegan lasagna soup in rustic bowls with a swirl of dairy-free ricotta on top, or ladle it into mugs for a fun, casual gathering. Setting out a little DIY topping bar—crumbled vegan cheese, chopped herbs, toasted pine nuts—lets everyone personalize their bowl.

Make Ahead and Storage

Storing Leftovers

Let leftovers cool, then transfer to an airtight container and refrigerate for up to 4 days. The flavors deepen beautifully overnight, making it perfect for next-day lunches.

Freezing

This soup freezes well for up to 2 months! For best texture, consider freezing the soup without the pasta and cooking fresh noodles when reheating, as pasta can get a bit soft after thawing.

Reheating

Warm vegan lasagna soup gently on the stove over low heat or pop it in the microwave in short bursts, stirring in extra liquid if needed. If you’re adding fresh-cooked pasta, simmer a few minutes before serving.

FAQs

Final Thoughts

There’s something so comforting about a bowl of vegan lasagna soup—it’s the kind of food that makes you feel right at home. Give this recipe a try next time you want warmth, heartiness, and vibrant flavor in under 30 minutes. I think you’re going to fall in love with it!

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