If you’re looking for the ultimate cozy, one-pot dinner, Vegan Lasagna Soup has to be on your must-try list. Imagine all the nostalgic, saucy flavors of classic lasagna—savory tomatoes, aromatic herbs, creamy cheese—transformed into a warm, slurpable bowl that just happens to be totally plant-based. This is comfort food made wonderfully simple and weeknight-friendly, with a medley of vibrant veggies and ribbons of noodle goodness in every spoonful. Plus, it’s incredibly easy to customize, so you can make this vibrant vegan lasagna soup your own any night of the week!
Ingredients You’ll Need
The magic of Vegan Lasagna Soup is how it transforms a handful of humble ingredients into something absolutely irresistible. Every item here has a purpose—building depth of flavor, adding texture, or lending a fresh pop of color. Let’s dig into what you’ll need and why you’ll love each ingredient:
- Olive oil: Adds richness and helps sauté the veggies to build flavor right from the start.
- Yellow onion: Gives a wonderful sweet base that anchors the entire soup.
- Garlic: Essential for depth—a must in any Italian-inspired dish!
- Red bell pepper: Adds juicy sweetness and beautiful color.
- Zucchini: Brings tender texture and extra greens for freshness.
- Dried oregano: Classic Italian seasoning for that herby, savory kick.
- Dried basil: Rounds out the aromatic flavors; every lasagna needs basil!
- Crushed red pepper flakes (optional): For a gentle heat if you’re in the mood for a little zing.
- Tomato paste: Intensifies the tomato flavor and adds thickness.
- Crushed tomatoes: The soul of the soup—use a good-quality can for best results.
- Vegetable broth: Infuses every bite with savory, umami depth while keeping it light.
- Water: Adjusts the consistency, making the soup hearty but not too thick.
- Lasagna noodles: Broken up for fun, rustic bites that soak up all that flavor.
- Coconut milk (or plant-based milk): Provides a creamy texture and rich mouthfeel.
- Vegan ricotta or tofu ricotta: That signature creamy-tangy finish—don’t skip it!
- Nutritional yeast: Mimics the cheesy flavor and adds B vitamins.
- Salt and pepper: Essential for balancing and elevating all the flavors.
- Fresh basil or parsley: Sprinkled on top for a hit of brightness and fresh aroma.
How to Make Vegan Lasagna Soup
Step 1: Sauté the Vegetables
Start your Vegan Lasagna Soup by heating olive oil in a large soup pot over medium heat. Toss in the chopped onion and sprinkle in a little salt. Let it cook for about five minutes until the onion becomes soft and just translucent—this step creates a flavorful base. Next, stir in the minced garlic, diced red bell pepper, and zucchini. Sauté everything together for another five minutes to help the veggies release their sweetness and deepen the flavor.
Step 2: Add the Herbs and Tomato Paste
Time for that signature Italian aroma! Sprinkle in the dried oregano, basil, and (if you want a little kick) the crushed red pepper flakes. Add the tomato paste, then stir thoroughly. Let this cook for a minute or two—this helps the tomato paste caramelize slightly, which adds a savory richness to your Vegan Lasagna Soup.
Step 3: Build the Brothy Base
Pour in the crushed tomatoes, vegetable broth, and a cup of water. Give everything a big stir, scraping up any bits from the bottom of the pot for extra flavor. Turn up the heat and bring the mixture to a gentle boil. You’ll already see the soup building those comforting lasagna flavors!
Step 4: Add the Lasagna Noodles
Now for the star of the show! Break the lasagna noodles into cozy, bite-size pieces—don’t worry about perfect shapes, the rustic look is part of the charm. Stir them into the bubbling broth. Reduce the heat to a steady simmer and cook for 12 to 15 minutes, stirring occasionally, until the noodles are tender but not mushy. They soak up lots of flavor and make every bite super satisfying.
Step 5: Finish with Creaminess
Once the noodles are just right, pour in the coconut milk or your favorite unsweetened plant-based milk. Add a generous pinch of salt and pepper, then let the Vegan Lasagna Soup simmer for another 2–3 minutes, stirring gently. The result: a silky, creamy soup that tastes decadent but is 100 percent dairy-free.
Step 6: Garnish and Serve
Remove the pot from heat. Ladle your soup into bowls and top each with a spoonful of vegan ricotta or tofu ricotta, a dusting of nutritional yeast, and a flurry of fresh basil or parsley. Each bowl is a beautiful, soul-soothing homage to the classic lasagna!
How to Serve Vegan Lasagna Soup
Garnishes
A steaming bowl practically begs for toppings! Dollop with creamy vegan ricotta or tofu ricotta, then shower on some nutritional yeast for cheesy depth. A handful of torn basil or fresh parsley amps up the aroma and brings a magazine-worthy finish. For heat lovers, a tiny pinch of extra red pepper flakes is always welcome.
Side Dishes
For the ultimate cozy meal, serve your Vegan Lasagna Soup with slices of crusty garlic bread—perfect for dipping and soaking up that savory broth. Pair it with a crisp green salad tossed in a tangy vinaigrette for balance, or add balsamic-glazed roasted vegetables for extra heartiness.
Creative Ways to Present
Turn weeknight dinner into a special event! Try serving Vegan Lasagna Soup in wide, shallow bowls or fun soup mugs for a casual gathering. Garnish with fresh herbs tableside for a make-your-own vibe. Or, set up a “lasagna soup bar” where everyone can top their bowl with their favorite plant-based cheeses or croutons.
Make Ahead and Storage
Storing Leftovers
Store any leftover Vegan Lasagna Soup in a sealed container in the refrigerator for up to four days. The flavors meld beautifully as they sit, making the next-day bowl even more delicious! If the soup thickens, just add a splash of broth or water to loosen it up when serving.
Freezing
Need make-ahead magic? Absolutely! Freeze cooled Vegan Lasagna Soup in freezer-safe containers for up to three months. For best texture, you might want to freeze the soup without the noodles and add fresh pasta when reheating. Either option works for future meal-prep wins.
Reheating
Reheat Vegan Lasagna Soup gently on the stove over medium heat, stirring often and adding extra broth if needed to reach your preferred consistency. You can also microwave individual portions for a speedy meal—just cover and heat in short bursts, stirring in between, for even warming.
FAQs
Can I make Vegan Lasagna Soup gluten-free?
Absolutely! Just swap regular lasagna noodles for your favorite gluten-free version. All the other ingredients are already gluten-free, so you’ll have a hearty, safe meal for everyone around the table.
What can I use instead of vegan ricotta?
If you don’t have vegan ricotta on hand, a quick tofu ricotta (blending tofu with lemon, garlic, and nutritional yeast) works perfectly. Even a swirl of plain, unsweetened vegan yogurt can add creaminess in a pinch.
How can I add more protein to the soup?
Stir in a can of rinsed lentils or cubes of your favorite vegan Italian sausage during the simmering step. These additions make Vegan Lasagna Soup extra filling and deliciously hearty.
Can I prep this Vegan Lasagna Soup in advance?
You sure can! Prep all your veggies and even make the full soup ahead of time—just store the noodles and soup separately, then combine and reheat when ready to serve for the best texture.
Does coconut milk taste strong in the soup?
Nope! The coconut milk mainly provides wonderful creaminess, and its flavor blends right in with the bold tomato, herb, and garlic notes. You can also choose another mild plant milk if preferred.
Final Thoughts
Whether you’re a longtime vegan or just craving an easy, soul-warming bowl of comfort, Vegan Lasagna Soup is ready to become a weeknight hero in your kitchen. It’s everything you love about lasagna, made delightfully simple. Give it a try—you’ll see how completely irresistible a spoonful can be!
Print
Vegan Lasagna Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This hearty Vegan Lasagna Soup is a comforting and flavorful twist on traditional lasagna, with all the classic flavors in a delicious, easy-to-make soup form. Perfect for a cozy family dinner or meal prep.
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon tomato paste
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 cup water
- 8 lasagna noodles, broken into bite-sized pieces
- 1/2 cup canned coconut milk or any unsweetened plant-based milk
Toppings:
- 1/2 cup vegan ricotta or tofu ricotta
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Sauté onion until soft, about 5 minutes. Add garlic, red bell pepper, and zucchini; cook for another 5 minutes.
- Add Seasonings: Stir in oregano, basil, red pepper flakes, and tomato paste. Cook for 1-2 minutes.
- Cook Soup: Pour in crushed tomatoes, vegetable broth, and water. Bring to a boil. Add lasagna noodles, reduce heat, and simmer for 12-15 minutes until noodles are tender.
- Finish Soup: Stir in coconut milk, season with salt and pepper. Simmer for 2-3 minutes.
- Serve: Ladle into bowls, top with vegan ricotta, nutritional yeast, and herbs. Serve warm.
Notes
- Use gluten-free lasagna noodles for a gluten-free version.
- For added protein, stir in cooked lentils or vegan sausage.
- Store leftovers in the fridge for up to 4 days; add a splash of broth to reheat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 360
- Sugar: 9g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
