Vegan Lasagna Soup
If you love lasagna but don’t feel like layering noodles and baking a whole pan, this vegan lasagna soup is the perfect fix. It has all the cozy flavors you love—rich tomato sauce, tender noodles, and creamy dairy-free cheese—but it comes together in one pot. It’s way easier than traditional lasagna and just as tasty. Plus, it’s super comforting on a chilly night or when you just want something hearty and filling.
This soup is made with simple plant-based ingredients like crushed tomatoes, Italian herbs, veggies, and broken lasagna noodles. You can keep it classic or mix in your favorite add-ins like spinach, mushrooms, or lentils for extra goodness. It’s also great for meal prep—just store leftovers in the fridge and warm them up when you’re hungry.
If you love tomato-based soups like this, you have to check out this French-inspired minestrone soup!
This vegan lasagna soup has all the cozy, cheesy flavor of lasagna without the hassle. It’s easy to make in one pot, packed with veggies, and perfect for a warm and hearty meal!
- All the Lasagna Flavor, Way Less Work. No need to layer noodles or turn on the oven, just toss everything in one pot and let it simmer. You still get that rich, savory tomato sauce and Italian flavor without all the effort.
- One-Pot Wonder. Everything cooks in one pot, so cleanup is a breeze. It’s perfect for busy weeknights or when you just want something simple and satisfying.
- Comfort Food Vibes. Warm, hearty, and packed with cozy flavors—it’s basically a hug in a bowl. Perfect for chilly nights or when you need a little pick-me-up.
- Great for Leftovers. It tastes even better the next day, so it’s awesome for meal prep. Just store it in the fridge and reheat for a quick and tasty lunch or dinner.
- Family-Friendly and Crowd-Pleasing. Even non-vegans will love it! It’s filling, flavorful, and a guaranteed hit at the dinner table.
Key Ingredients and Substitutions
Of course, you can certainly make your own marinara sauce and vegan ricotta from scratch. But we know you’re busy and we’re all about keeping our recipes here at World of Vegan as simple as possible. So we’ve included two main hacks that will save you time in the kitchen: using a store-bought marinara sauce and cheese.
Ingredient Hack 1: Use Your Favorite Marinara Sauce
The marinara sauce is key to this recipe, so it’s important to use a flavorful sauce you love. Using your favorite store-bought tomato marinara sauce will also save you cooking time, and it will also spare you from needing so many ingredients.
It’s so easy to just pour in the marinara, which is already perfectly flavored and spiced. You only need a very short time to sauté the veggies and then cook the pasta. But, if you have extra time, you can certainly make your own homemade marinara sauce from scratch!
Ingredient Hack 2: Add Your Favorite Vegan Ricotta or Cheese (Optional)
You can absolutely skip the cheese altogether in this recipe—it’s just added as a fun garnish. If you have you heart set on vegan ricotta, you can save time buying purchasing a store-bought vegan cheese.
You can use a wide variety of cheeses for this vegan lasagna soup, just like with any lasagna. A soft vegan cheese, such as ricotta or creamy mozzarella, is the most similar to the classic version. But you could also use vegan cheddar shreds or dairy-free slices instead.
If you’re using a soft cheese, just scoop a dollop of cheese onto your bowl of soup when serving. If you’re using shredded cheese, add the shreds to the soup bowl when it’s nice and hot so it gets melty and gooey.
How To Make This Italian Noodle Soup
Making vegan lasagna soup is super easy and all done in one pot. You’ll cook the veggies, add the broth and noodles, then let it simmer into a warm, cheesy, and cozy meal!
Step 1: Sauté the Veggies – Heat the oil in a large pot. Cook the onions and garlic for 2 minutes, then add the bell pepper and mushrooms and sauté for about 10 minutes.
Step 2: Add Broth and Sauce – Pour in the vegetable broth and marinara sauce. Bring everything to a gentle boil.
Then, Step 3: Cook the Pasta – Stir in the pasta, reduce the heat, and simmer until the noodles are cooked through. Stir often and follow the pasta package directions for the best texture.
Finally, Step 4: Finish and Serve – Stir in the spinach and basil to wilt, then season with salt and pepper. Ladle into bowls, top with vegan cheese, and garnish with extra basil if you like!
Serving Tips and Suggestions
Want to take your vegan lasagna soup to the next level? These easy tips and tasty topping ideas will make every bowl extra cozy and full of flavor!
- Swap In Your Favorite Veggies – Any veggies that you’d put in a regular lasagna will work great in this soup! Instead of bell pepper and mushrooms, you could add zucchini noodles, eggplant, air-fryer squash, carrots, roasted sweet potato, etc.
- Step It up With Vegan Beefy Crumbles – Add some vegan ground beef to the onions, garlic, and veggies when they’re sautéing. This will create a more classic lasagna taste, as well as more substance and plant protein. Just cook the vegan beef crumbles according to the package directions and continue the recipe from there!
- Serve with Crusty Bread – Dip a slice of crusty, herby bread into the soup to soak up all that tasty broth. Garlic bread is an especially great match!
- Toss in Some Greens – Stir in baby spinach, kale, or arugula at the end of cooking. It adds extra nutrients and a fresh touch without changing the flavor too much.
- Make It Spicy – If you like a little heat, add red pepper flakes or a dash of hot sauce. It gives the soup a fun kick and warms you up even more!
FAQs
Leftover vegan lasagna soup is super easy to store! Just let it cool down, then pour it into an airtight container. Keep it in the fridge for up to 4–5 days. If the noodles soak up too much liquid, you can add a splash of water or broth when reheating.
If you eat gluten-free, you don’t have to miss out on this recipe. You can make this recipe completely gluten-free by using gluten-free lasagna noodles. You can use any option you like, including brown rice pasta, corn pasta, chickpea pasta, lentil pasta, and much more. Here’s a roundup (and taste-test) of some common gluten-free pasta options.
You can absolutely swap out the lasagna noodles for any shape of pasta that you like such as bow tie pasta, penne, etc. It all tastes the same in the end, so use whatever pasta shape you’d like!
You sure can! For longer storage, freeze it for up to 2 months—just thaw it in the fridge overnight before warming it up on the stove or in the microwave.
More Vegan Italian Dishes
If you make this Vegan Lasagna Soup recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
Vegan Lasagna Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced into small chunks
- 1 cup mushrooms, diced into small chunks
- 4 cups low-sodium vegetable broth
- 2 cups tomato marinara sauce
- 5 sheets lasagna noodles, broken up into bite-sized chunks
- 2 cups baby spinach
- ½ cup fresh basil, finely chopped
- salt and pepper to taste
- vegan cheese for serving, such as ricotta, optional
Instructions
- Heat the oil in a large pot. Add the onions and garlic and saute for 2 minutes.
- Add the bell pepper and mushrooms and saute for another 10 minutes.
- Add the vegetable broth and the marinara sauce and bring the soup to a boil.
- Once the soup is gently boiling, add the pasta and then reduce to a simmer. Cook the soup until the pasta is cooked through. The time will vary depending on the type of pasta you chose so cook according to package directions and taste for doneness. Stir frequently.
- Once the pasta is cooked, add the spinach and basil and stir to wilt.
- Add salt and pepper to taste.
- Ladle the soup into a bowl and add vegan cheese and garnish with fresh basil if desired.
Video
Notes
Nutrition
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Leave a Comment
So delicious. It appears to be very simple. Thank you for sharing this recipe. I will definitely give it a shot.
Absolutely delicious!! I skipped the peppers and spinach and added some vegan beef crumbles. Seriously yummy and easy. My favorite kind of recipe. Hubby is SO excited to bring it to work tomorrow.
I love this recipe, when I made the typical lasagna and saw this one I was super excited to dig into it. I am so making it this weekend
YUM! I cannot wait to dive in on this recipe! It looks loaded with flavor!
My husband loves both lasagna and soup, so this is the perfect combination of the two! I imagined it would be more like a smoothie that tasted like lasagna, but it’s 1000x better than that! Not only does the broth have such a creamy, savory flavor, but adding a small amount of broken up lasagna noodles just adds the BEST texture! Add some garlic bread and a salad and you’ve got yourself the most luscious lunch ever!
This is one of my all-time favorite vegan soup recipes—I make it all the time! I love mixing up what I add in. Sometimes I crumble in tofu. Sometime I add in Italian style Tofurky sausages sliced up. Sometimes I add in veggie ground beef. And sometimes I enjoy it plain without any meaty add-ins.
What a brilliant concept and also so much easier to make than a traditional lasagna! YUM!