Vegan Lasagna Soup Recipe

If you’ve ever craved the cozy, comforting flavors of lasagna but wished it came together with less effort and in a warm, slurpable bowl, you’re about to fall in love. Vegan Lasagna Soup captures all the best parts of the classic Italian favorite — hearty veggies, fragrant herbs, robust tomatoes, and luscious creaminess — wrapped into a nourishing, plant-based soup the whole family will adore. It’s perfect for weeknights, special gatherings, or anytime you want those familiar, soul-soothing lasagna vibes without layering and baking.

this Recipe

Ingredients You’ll Need

The magic of Vegan Lasagna Soup comes from simple, wholesome ingredients that meld into something so much greater than the sum of their parts. Each element adds its own unique flavor, texture, or pop of color to help create that unmistakable lasagna experience in a bowl.

• Olive oil: A rich base for sautéing that brings out the sweetness in your veggies.
• Yellow onion: Adds subtle sweetness and deep savory notes as it softens.
• Garlic: Imparts a classic Italian aroma and a savory boost throughout the soup.
• Zucchini: Lends freshness and a mild vegetal bite, keeping things light and colorful.
• Bell pepper: Adds natural sweetness and a gorgeous burst of color.
• Mushrooms: Deliver umami richness, grounding the soup with satisfying, earthy flavor.
• Dried oregano: Brings classic Mediterranean herbiness that tastes like lasagna should.
• Dried basil: Contributes a fragrant, slightly minty undertone that’s essential for Italian fare.
• Red pepper flakes (optional): For a gentle kick and just the right amount of heat.
• Crushed tomatoes (28-ounce can): Forms a robust, tangy base with authentic tomato “sauce” flavor.
• Vegetable broth: Infuses every bite with savory depth and helps the soup come together.
• Lasagna noodles: Broken into pieces, these create that nostalgic, chewy lasagna texture in every spoonful.
• Canned coconut milk (or any plant-based milk): Swirls in a fantastic creaminess and balances acidity.
• Nutritional yeast: Boosts cheesiness without dairy — a vegan flavor secret weapon!
• Salt and pepper: Essential for seasoning your soup to perfection.
• Fresh basil or parsley (for garnish): Brightens things up and adds fresh, herby flavor.
• Vegan ricotta or cashew cream (optional): Adds a luxurious, “cheesy” dollop for finishing flair.

How to Make Vegan Lasagna Soup

Step 1: Sauté the Onion and Garlic

Start by heating your olive oil in a big soup pot over medium heat. Toss in the diced onion and your minced garlic, and sauté for 3 to 4 minutes. This step unlocks a gorgeous foundation of sweet and aromatic flavors, making your kitchen smell absolutely divine and setting the stage for everything to come.

Step 2: Add the Veggies

Stir in the chopped zucchini, bell pepper, and sliced mushrooms. Cook for another 5 to 7 minutes, stirring regularly. Watch as the veggies soften, their colors becoming more vibrant and their flavors mingling harmoniously, building out the hearty vegetable core of your Vegan Lasagna Soup.

Step 3: Season and Simmer

Sprinkle in the dried oregano, basil, and (if you’re feeling bold) the red pepper flakes. Pour in the crushed tomatoes and the vegetable broth. Give it all a good stir, then bring the pot to a boil. Reduce the heat and let it gently simmer for 10 minutes, allowing all those Italian-inspired flavors to marry beautifully.

Step 4: Add the Noodles

Break your lasagna noodles into rough, bite-sized pieces and toss them into the simmering pot. Keep it uncovered and stir occasionally for 10 to 12 minutes, making sure the noodles don’t stick. They’ll soak up the tomato-rich broth and become perfectly tender, just like traditional lasagna layers.

Step 5: Creamy Finish

Pour in the coconut milk (or your favorite plant-based milk) and sprinkle in the nutritional yeast. Stir well until the soup becomes velvety and creamy, with a lovely, cheesy aroma. Now taste for salt and pepper, adjusting until every spoonful sings with flavor.

Step 6: Serve and Enjoy

Ladle your Vegan Lasagna Soup hot into bowls. For extra flair, add a generous spoonful of vegan ricotta or a swirl of cashew cream, and don’t forget to finish with a sprinkle of fresh basil or parsley. Each serving is a beautiful, hearty bowl of classic lasagna goodness—no layering or baking required!

How to Serve Vegan Lasagna Soup

Garnishes

Top your Vegan Lasagna Soup with a flourish of fresh basil or parsley for brightness and color. For the full lasagna effect, add a generous dollop of vegan ricotta or a drizzle of cashew cream right before serving. A pinch of extra nutritional yeast or a scatter of toasted pine nuts can make things extra special for guests!

Side Dishes

Serve this soup alongside a crisp green salad dressed with balsamic vinaigrette for freshness, or pair it with crusty vegan garlic bread for maximum comfort. Roasted vegetables or a simple antipasto platter turn your meal into an Italian-inspired feast.

Creative Ways to Present

You can serve Vegan Lasagna Soup in rustic bowls topped with a swirl of vegan cheese sauce, or go family-style with a big pot in the middle of the table and a basket of warm, seeded sourdough for dipping. For gatherings, consider ladling the soup into cute mugs for a fun, party-ready presentation.

Make Ahead and Storage

Storing Leftovers

Cool any leftover Vegan Lasagna Soup before transferring it to an airtight container. It keeps beautifully in the fridge for up to four days, making it a meal-prepper’s dream. The noodles may continue to soak up the broth, which creates an even heartier texture the next day!

Freezing

To freeze, portion the cooled soup into freezer-safe containers, ideally before adding any creamy garnish. It will stay fresh in the freezer for up to two months. When you’re ready to enjoy, let it thaw in the fridge overnight for best results.

Reheating

Warm your Vegan Lasagna Soup gently on the stovetop over medium-low heat, adding a splash of broth or plant-based milk to loosen it up since the noodles may have absorbed extra liquid. Stir well and re-season if needed. For single servings, a microwave works just fine!

FAQs

Can I make Vegan Lasagna Soup gluten-free?

Absolutely! Swap the regular lasagna noodles for your favorite gluten-free alternative and adjust the cooking time as needed. The rest of the soup is naturally gluten-free and still packed with incredible flavor.

What can I use instead of coconut milk?

Any unsweetened plant-based milk will work well—soy, almond, or oat milk are all good choices. If you want extra creaminess, try stirring in a bit of plain, unsweetened vegan yogurt or cashew cream.

How can I boost the protein in this soup?

Add 1 cup of cooked lentils, vegan sausage crumbles, or your favorite plant-based protein for a heartier, more filling bowl. Chickpeas also work wonderfully for a boost of fiber and protein.

Can I make this recipe oil-free?

Yes! Simply sauté your vegetables in a splash of vegetable broth or water instead of olive oil. The result is just as delicious and reduces the fat content, if that’s your goal.

Will the noodles get mushy if I store the soup?

Lasagna noodles do tend to keep absorbing broth as they sit, so the soup thickens and the noodles may soften more over time. If you prefer a thinner soup or firmer noodles, store the cooked noodles separately and add them when reheating.

Final Thoughts

Vegan Lasagna Soup might just be your new go-to comfort meal: nostalgic, nourishing, and practically guaranteed to put smiles around your table. Give it a try soon and share the love with friends and family—it’s fast, fun to make, and even more fun to eat!

Print