Print

Vegan Lasagna Soup Recipe

Vegan Lasagna Soup Recipe
Print Recipe

4.9 from 24 reviews

This Vegan Lasagna Soup recipe captures all the flavors of traditional lasagna in a comforting, bowl-friendly format. Loaded with vegetables, noodles, and a creamy coconut milk base, this dairy-free soup is a hearty and satisfying meal.

Ingredients

Units Scale

Soup:

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 zucchini, chopped
  • 1 bell pepper, diced
  • 1 1/2 cups mushrooms, sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups vegetable broth
  • 8 lasagna noodles, broken into pieces
  • 1 cup canned coconut milk or any plant-based milk
  • 2 tablespoons nutritional yeast
  • Salt and pepper to taste

Garnish:

  • Fresh basil or parsley for garnish
  • Vegan ricotta or cashew cream for topping (optional)

Instructions

  1. Heat olive oil: In a large pot over medium heat, sauté onion and garlic until softened.
  2. Add vegetables: Stir in zucchini, bell pepper, and mushrooms; cook until tender.
  3. Season: Add oregano, basil, red pepper flakes, tomatoes, and broth; simmer.
  4. Add noodles: Stir in lasagna noodles; cook until tender.
  5. Finish: Mix in coconut milk, nutritional yeast, salt, and pepper.
  6. Serve: Garnish with herbs and vegan ricotta or cashew cream.

Notes

  • For added protein, stir in 1 cup of cooked lentils or vegan sausage crumbles.
  • Adjust broth for desired consistency.

Nutrition

Find it online: https://easy-tapas-recipes.com/vegan-lasagna-soup-recipe/