This vegan lasagna soup recipe blends a tasty tomato based broth with protein-dense red lentils and lasagne noodles for a pleasant and full soup. Serve it with a creamy dairy-free ricotta cheese topping, and you have a crowd-pleasing lasagna soup to wow.
Best of all, this delicious one pot pasta meal is ready in approximately 30 minutes and will surprise all family members - vegans, vegetarians, and meat lovers alike. Combine that with the fact that this recipe for lasagna soup is dairy-free, rich with plant-based protein, fiber, many nutrients, and is prepared nearly completely from pantry goods.
I typically double the recipe since this vegan lasagna soup tastes even better on day two and is excellent for impressing at dinner parties, potlucks, and as part of your holiday festivities.
If you’re searching for more easy and tasty recipe for lasagna soup, you may also appreciate this vegan pumpkin soup, roasted cauliflower soup, or hearty lentil stew!
The Ingredients
All you need is basic pantry-ingredients to create this creamy vegan lasagna soup.
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Aromatics: Fresh onion and garlic cloves plus oil for frying.
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Spices: Italian spice, onion powder, paprika, salt, black pepper. I also added nutritious yeast.
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Dried red lentils: Lentils are rich in dietary fiber, protein, polyphenols, and numerous vitamins and minerals. These include iron, magnesium, potassium, and B vitamins, which are excellent for blood pressure, cholesterol, and general heart health.
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Vegetable broth: You may use low-sodium vegetable broth.
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Plant-based milk or cream: Any is good, such as almond milk, cashew milk, oat milk, etc. For a particularly rich soup, try cashew cream, oat cream, or soy cream.
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Condiments: Tomato sauce (passata) and tomato paste.
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Lasagna noodles: Either standard or gluten-free lasagna pasta. Or use a different pasta form of your choosing.
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Cashew butter: Almond butter would work also, or use vegan sour cream instead.
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Lemon juice: Or use lime juice.
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Topping: Dairy-free ricotta or vegan mozzarella (optional).
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Fresh herbs to garnish (e.g. parsley).
For the entire ingredients list, measurements, comprehensive recipe procedure, and nutritional facts, see the recipe card below.
How To Make Vegan Lasagna Soup?
This soup is incredibly simple to prepare and all you need is one pot, a burner, and of course, all the ingredients to create the soup.
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First, rinse the red lentils under running water.
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Chop the onion and mince the garlic.
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Heat oil in a big saucepan and sauté the onion for around 3-4 minutes over medium heat. Add the garlic and sauté for a further one minute.
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Add all spices, the lentils, tomato sauce, cashew butter, and the vegetable broth. Stir with a whisk and bring the soup to a boil.
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Meanwhile, split the lasagna noodles into smaller pieces. Once the soup boils, add the lasagna noodles and simmer for approximately 9-10 minutes, or until the noodles are al dente.
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Finally, add the plant-based milk or cream, the lemon juice, and nutritional yeast, then turn off the heat.
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Taste and adjust the spices as required. I had to add additional salt and pepper. You may also add red pepper flakes or hot sauce for a hotter soup!
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Serve immediately and garnish with fresh herbs, such parsley. Enjoy!
Read Also: Art of Making Easy Lasagna Cups
Storage Instructions
Keep: Allow the soup to cool and keep any leftovers covered (or in airtight container/s) for 4-5 days in the refrigerator.
Freeze: If you wanted to freeze it, it’s easier to do so without the pasta (which gets mushy upon thawing) - however you may experiment with and without. Either way, refrigerate this vegan lasagna soup in an airtight, freezer-safe container for up to 3 months. Allow it to defrost in the fridge overnight before reheating.
Reheat: You will need to reheat it with extra vegetable broth or water, as the lasagne noodles will soak up a lot of the liquid.
To prevent soggy pasta: You may cook and store the spaghetti noodles separately from the broth, but, the soup will come out fairly thin.
What To Serve With Lasagne Soup?
You may have this vegetarian lasagna soup as a main, either alone or with a side of vegetables like broccoli, peas, or some sautéed greens.
I also prefer to serve it with bread, such baguette or even vegan cheesy garlic breadsticks. Alternatively, serve it in smaller servings as a substantial vegan side dish.
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