Imagine sinking your spoon into a warm bowl of Vegan Lasagna Soup, where each bite is a comforting blend of hearty flavors and rich textures. This dish captures the essence of lasagna but in a delightful soup form, melding tender noodles with layers of seasoned vegetables and velvety marinara sauce. The aroma wafts through your kitchen, making it impossible to resist.
Perfect for a cozy weeknight dinner or a gathering with friends, this recipe shines as a nourishing option that satisfies all cravings. Just picture yourself wrapping up a long day, craving something warm and inviting—you’ll find solace in this bowl of goodness.
What’s more, this Vegan Lasagna Soup comes together quickly, effortlessly filling your home with that beloved lasagna fragrance. In this article, you will discover the step-by-step instructions and tips to create this delightful dish in no time. Get ready to enjoy a wholesome meal that’s as easy to make as it is to love!
Why You’ll Love This Vegan Lasagna Soup
This hearty and satisfying dish is a comforting twist on classic lasagna, perfect for any meal occasion.
- Quick and easy to prepare — Ready in just 30 minutes, making it an ideal choice for busy weeknights.
- Comfort food delight — Rich, cheesy flavors in a warm soup will have you feeling cozy and satisfied.
- Kid-approved — With its familiar flavors and fun, slurpable texture, even picky eaters will enjoy it.
- One-pot meal — Enjoy minimal cleanup with everything cooked in a single pot, perfect for hassle-free cooking.
- Nutritious and wholesome — Packed with veggies and plant-based protein to keep you feeling full and energized.
- Ideal for meal prep — Make a big batch to enjoy throughout the week, saving time and effort on busy days.
- Diet-friendly — Naturally vegan and often gluten-free, catering to a variety of dietary needs.
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 large carrot (diced)
- 1 large zucchini (diced)
- 1 medium bell pepper (diced)
- 1 can (14 ounces) crushed tomatoes
- 4 cups vegetable broth
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- 2 cups lasagna noodles (broken into pieces)
For the Topping
- 1 cup vegan ricotta (store-bought or homemade)
- 1/2 cup nutritional yeast (optional, for a cheesy flavor)
- 1 tablespoon fresh parsley (chopped, for garnish)
Equipment Needed
- Large pot or Dutch oven (for cooking soup)
- Wooden spoon or spatula (for stirring)
- Cutting board (for chopping vegetables)
- Chef’s knife (for precision cutting)
- Measuring cups and spoons (for accurate ingredient measurement)
- Large ladle (for serving soup)
- Bowls (for serving individual portions)
- Blender or immersion blender (optional but helpful for a smoother soup texture)
- Oven-safe dish (optional for baking additional layers if desired)
How to Make Vegan Lasagna Soup
Prepare the Broth
- Heat olive oil. In a large pot, heat 2 tablespoons of olive oil over medium heat for about 2 minutes until it shimmers.
- Sauté onions and garlic. Add 1 chopped onion and 4 minced garlic cloves. Cook for about 3-4 minutes, stirring frequently, until the onions become translucent.
- Add carrots and celery. Stir in 2 chopped carrots and 2 chopped celery stalks. Cook for another 5 minutes until they soften slightly.
Add the Remaining Ingredients
- Pour in the broth. Add 6 cups (1.4 liters) of vegetable broth and 1 can (15 ounces) of crushed tomatoes. Stir well to combine.
- Season the soup. Add 1 tablespoon of dried Italian seasoning, 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir to incorporate the flavors.
- Bring to a boil. Increase heat to high and bring the mixture to a boil. Once boiling, reduce heat to a simmer and let it cook for 10 minutes.
Add Lasagna Noodles and Spinach
- Break the noodles. Take 8 ounces of lasagna noodles and break them into pieces. Add them to the pot and stir well.
- Cook the noodles. Simmer for an additional 10-12 minutes or until the noodles are tender but not mushy, stirring occasionally to prevent sticking.
- Add spinach. Stir in 4 cups of fresh spinach and cook for another 2-3 minutes until the spinach wilts.
Finish and Serve
- Prepare the cashew cream. In a blender, combine 1 cup of soaked cashews, ¼ cup of nutritional yeast, 2 tablespoons of lemon juice, and a pinch of salt. Blend until smooth and creamy.
- Serve the soup. Ladle the soup into bowls, swirl in the cashew cream, and top with fresh basil if desired. Enjoy immediately!
Tips for the Best Vegan Lasagna Soup
- Layer flavors carefully — Sauté garlic and onions for a rich base before adding your broth for deeper flavors.
- Choose the right noodles — Use gluten-free or whole grain lasagna noodles, breaking them into smaller pieces to ensure even cooking throughout the soup.
- Don’t skimp on seasoning — Taste and adjust the seasoning as you go. Fresh basil, oregano, and chili flakes add a lovely depth, so don’t be shy!
- Use quality vegetable broth — A good-quality broth enhances the overall taste; opt for low-sodium varieties to control saltiness.
- Make it creamy with cashew cream — Blend soaked cashews with water for a delicious dairy-free option to stir in for added richness.
- Perfect for meal prepping — Make a big batch and store leftovers in individual portions; the flavors develop even more overnight!
Variations to Try
- Spicy kick — Add diced jalapeños or crushed red pepper flakes for a fiery version.
- Mushroom medley — Incorporate a mix of mushrooms for an earthy flavor that complements the other ingredients.
- Cheesy twist — Sprinkle nutritional yeast throughout the cooking process for a cheesy taste without the dairy.
- Green goodness — Stir in fresh spinach or kale during the last few minutes of cooking for an extra dose of nutrients.
How to Store Vegan Lasagna Soup
Room Temperature: Vegan Lasagna Soup should not be stored at room temperature for more than 2 hours to ensure food safety.
Refrigerator: Store in an airtight container for up to 5 days. Make sure the soup is cooled to room temperature before sealing the container to prevent condensation.
Freezer: This soup freezes well. Divide into portions, and transfer to freezer-safe containers or zip-top bags, removing as much air as possible. It will maintain its best quality for up to 3 months.
How to Reheat
For microwave reheating, warm for 2-3 minutes, stirring halfway through. Alternatively, heat on the stovetop over medium heat for about 5-7 minutes until warmed through. If using the oven, cover with foil and bake at 350°F for 15-20 minutes.
Make-Ahead Tips
Prepare the soup base in advance and store it in the refrigerator. You can also chop all vegetables ahead of time and store them separately for quick assembly when needed.
Nutrition Information
Estimated values per serving. Nutrition may vary based on ingredients used.
| Serving Size | 1 bowl (about 1.5 cups) |
| Calories | 320 kcal |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Carbohydrates | 54g |
| Fiber | 10g |
| Sugar | 7g |
| Protein | 14g |
| Sodium | 600mg |
Frequently Asked Questions
Can I use a different type of pasta for this vegan lasagna soup?
Yes, you can use any short pasta such as penne or fusilli. Just adjust the cooking time according to the package instructions.
Can I make this recipe gluten-free?
Absolutely! Simply substitute regular pasta with gluten-free pasta and ensure that your vegetable broth is certified gluten-free as well.
How should I store leftover vegan lasagna soup?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months for longer storage.
Can I double this recipe for a larger crowd?
You can easily double this recipe! Just ensure you have a large enough pot to accommodate the increased ingredients and adjust your cooking time as necessary.
Why did my soup turn out too watery?
If your soup is too watery, it might be due to the type of broth used or if the vegetables released excess moisture. You can simmer it longer to allow some of the liquid to evaporate, thickening the soup.
What’s a good side to serve with vegan lasagna soup?
This soup pairs well with a fresh green salad or some crusty garlic bread for a hearty meal. You could also serve it with vegan cheese on the side if desired.
Can I make this soup in advance?
Yes, you can prepare the soup ahead of time. Once cooked, cool it completely before refrigerating or freezing. Just reheat it gently on the stovetop before serving.
Ready to Make Vegan Lasagna Soup?
There you have it — a comforting and delicious Vegan Lasagna Soup that’s perfect for a cozy family dinner or a quick weeknight meal. This recipe not only satisfies your cravings for classic flavors but is also incredibly easy to prepare, making it a win for both experienced and novice cooks.
We invite you to give it a try and let us know how your version turns out! Drop a comment below with your thoughts and ratings, and be sure to share this delightful recipe with friends and on social media. Don’t forget to save or bookmark it for those chilly evenings when a warm bowl of soup is just what you need!