I love lasagna. For me it’s not just a dish, it’s a memory—a symbol of family dinners, cozy nights and being cared for. But as a vegan I’ve found myself missing the flavors of traditional lasagna. That’s when the lightbulb went off, what if I could turn my favorite lasagna into a soul warming soup? This vegan lasagna soup is more than food, it’s a hug in a bowl, a way to relive those cozy memories while staying true to myself. Let’s get started.
This recipe was born out of my love for hearty, nourishing meals that bring people together. It’s for anyone who craves that perfect balance of rich tomato sauce, tender pasta, and creamy goodness, but wants to enjoy it in a plant-based way. Trust me, once you try it, you’ll see why this soup has become my go-to comfort food.
What Is Vegan Lasagna Soup?
Vegan lasagna soup is lasagna in a bowl. It’s all the things you love about lasagna—rich tomato sauce, pasta, cheesy layers—just in a soup form. Perfect for when you want something warm and cozy but don’t have time to make a whole lasagna.
Why This Recipe Is a Hug?
Food is emotional, right? Food connects us to memories and feelings. For me, this soup is sitting at the dinner table with loved ones, sharing stories over a plate of lasagna. This soup is a love letter to those moments—easy to make but so full of flavor it feels like a labor of love.
Vegan or not, this soup is a reminder that comfort food can be comforting. Every bite is like a hug.
Ingredients That Make It Magical
Full detail of ingredients in recipe card below 👇
- Vegetable Broth: The base of the soup.
- Canned Tomatoes: Both crushed and diced for a rich, hearty base.
- Lasagna Noodles: Broken into bite-sized pieces for authenticity.
- Vegan Cheese or Cashew Cream: The “cheesy” element that ties it all together.
- Plant-Based Protein: Choose lentils, tofu crumbles, or vegan sausage.
- Fresh Vegetables: Onions, garlic, zucchini, and spinach for added nutrition.
- Herbs & Spices: Italian seasoning, basil, and a pinch of red pepper flakes for a flavor boost.
Step-by-Step Instructions
- Sauté the Aromatics: Heat olive oil in a large pot. Sauté onions and garlic until fragrant.
- Add the Veggies: Chop zucchini and cook for a few minutes.
- Pour in the Broth and Tomatoes: Stir in vegetable broth, tomato sauce, and diced tomatoes. Bring to a simmer.
- Season and Simmer: Add Italian seasoning, salt, and red pepper flakes. Let the soup simmer for 15-20 minutes.
- Cook the Noodles: In the pot add broken lasagna noodles and cook through.
- Add Spinach and Protein: Provide fresh spinach and your preferred plant-based protein. Cook for 5 more minutes.
- Finish with Creaminess: Stir in vegan cheese or cashew cream for a soft creamy texture.
If you want to Customizing Your Vegan Lasagna Soup
Make this recipe your own by experimenting with ingredients:
- Gluten-Free Option: Use gluten-free lasagna noodles.
- Extra Protein: Add cooked chickpeas or tempeh.
- More Veggies: Carrots, bell peppers, or mushrooms are great additions.
How to Make It Extra Creamy
For a super creamy texture, blend a portion of the soup before adding the noodles, or use coconut milk for a velvety finish. A dollop of vegan ricotta on top also takes it to the next level.
Tips for Perfect Vegan Lasagna Soup
- Adjust Consistency: Add more broth for a thinner soup or let it reduce for a thicker version.
- Don’t Overcook the Noodles: Add them last to avoid mushiness.
- Use Fresh Herbs: A sprinkle of fresh basil elevates the flavors.
Serving Suggestions
Pair your vegan lasagna soup with:
- Vegan Garlic Bread: For extra indulgence.
- Crusty Bread: Perfect for dunking.
- Simple Salad: A fresh green salad balances the richness of the soup.
Vegan Lasagna Soup
Description
Vegan lasagna soup isn’t just a recipe; it’s a bowl of love, warmth, and nostalgia. Whether you’re vegan or just love a good, hearty meal, this dish is guaranteed to become a staple in your kitchen. So grab your pot, gather your ingredients, and treat yourself to the comforting joy of vegan lasagna soup!
Ingredients
For the Soup Base:
For the Add-Ins:
For Creaminess:
For Garnish:
Instructions
-
Sauté the Aromatics: Heat olive oil in a large pot. Sauté onions and garlic until fragrant.
-
Add the Veggies: Chop zucchini and cook for a few minutes.
-
Pour in the Broth and Tomatoes: Stir in vegetable broth, tomato sauce, and diced tomatoes. Bring to a simmer.
-
Season and Simmer: Add Italian seasoning, salt, and red pepper flakes. Let the soup simmer for 15-20 minutes.
-
Cook the Noodles: In the pot add broken lasagna noodles and cook through.
-
Add Spinach and Protein: Provide fresh spinach and your preferred plant-based protein. Cook for 5 more minutes.
-
Finish with Creaminess: Stir in vegan cheese or cashew cream for a soft creamy texture.
Servings 6
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1g5%
- Sodium 680mg29%
- Total Carbohydrate 42g15%
- Sugars 10g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage Instructions:
- Reheat: Reheat on the stovetop over low heat, adding a splash of vegetable broth if needed.
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze the soup base (without noodles) for up to 3 months. Thaw and add freshly cooked noodles when reheating.
