Our Vegan Lasagna Soup is a one-pot meal that the whole family will love. Packed with Italian flavors, this deconstructed lasagna can be made in less than 30 minutes, making it a perfect meal for a busy weekday night.
This has been a staple recipe in our family for quite a while now. It's easy to make, uses healthy ingredients and we all love it, so a win-win.
When we made the recipe for the blog, we made a big batch for our family in Ireland so that after the photo shoot, we could all enjoy the meal. When we told them about lasagna soup, they all reacted a bit funny. They weren't sure if they were going to like a deconstructed lasagna converted into a one-pot soup.
After trying the first of this delicious meal spoonful, everyone was absolutely satisfied with the meal, and all the plates were finished in no time! So family-approved, we guarantee this one-pot lasagna soup is a keeper and perfect to introduce into your weekday meal plans.
What is Lasagna Soup?
Just as it sounds, Lasagna Soup is a deconstructed lasagna that has been made into a soup. With more broth and tomato sauce and letting the pasta cook in the sauce itself, this one-pot meal is a delicious and easy soup for the whole family.
Our Vegan Lasagna Soup recipe is made with the same ingredients that you would need to make a traditional Lasagna. Pasta, juicy tomatoes, herbs, veggies, and a creamy sauce or vegan bechamel to finish the dish.
Our Lasagna Soup is:
- A one-pot meal
- Comfort food
- Family and toddler-friendly
- Easy to prepare
- Perfect for a busy weekday
- Rich and creamy
- A Fall and Winter soup
How to prepare the best Lasagna Soup
Making a Lasagna soup is way easier than making a classic lasagna. You won't need an oven, or to make layers. All you need is a big cast-iron pot or non-stick pot, lasagna-shaped pasta, and some delicious ingredients to make the perfect dinner.
- Plant-based protein. Lasagna is a meaty dish, so it´s lasagna soup. For our vegan version of this recipe, we used vegan minced free meat from Beyond Meat. There are plenty of vegan meat alternatives that can be used to make this dish. For example, the walnut and cauliflower mixture we use for our Vegan Bolognese would work perfectly for this dish too. Other options are minced and baked tofu, brown lentils, lightly seasoned TVP, mushrooms, or even minced veggie balls.
- Lasagna-shaped pasta. For a proper lasagna soup, you´ll need the right pasta. You can use lasagna sheets if you break them into small pieces with your hands, or even easier, use a pasta called Mafalda Corta. It's pasta shaped into lasagna sheets but way smaller. Delicious and super convenient when making this recipe. Our favorite brand to use is Garofalo Pastas.
- Fresh veggies. The veggies needed for our lasagna soup are the basic veggies you would add to a traditional lasagna: Yellow onion, garlic, carrot, and celery with the addition of spinach. Feel free to add more veggies to your taste such as mushrooms, zucchini, aubergine, red peppers, etc.
- Italian herbs. We like using different fresh herbs that we have in our garden such as fresh basil, sage, and oregano. You can as well use dry herbs or Italian seasoning blend.
- Canned Tomatoes. For this recipe, we like combining chopped tomatoes with passata. The combination of these two gives your soup the perfect consistency. Try getting good-quality Italian canned tomatoes.
- Umami-rich ingredients. One reason why the whole family loves this soup is that you get a balanced, delicious flavor with each spoonful. To make our soup umami-rich we use nutritional yeast (yeast flakes), smoked paprika, tomato paste, maple syrup, and vegetable stock.
- Vegan Cream. To finish this delicious dish, you'll need a delicious vegan cream. We use heavy soy cream but you can use oat cream, cashew cream, coconut milk, or even vegan ricotta. If you want to add a thicker cream, you can check our Vegan Bechamel. It goes really well on this lasagna soup, making it feel like a proper lasagna.
Easy Step-by-Step Method
This one-pot meal cannot get much easier, it will be ready in six simple steps.
- Heat some olive oil in a large pot to medium temperature and add the finely chopped onion, garlic, carrot, and celery. Leave cooking for a couple of minutes until the onion softens.
- Add finely chopped fresh Italian herbs, dried herbs, or Italian seasoning. Keep cooking for a few minutes.
- Add tomato paste, smoked paprika, yeast flakes, and a few tablespoons of water to keep the ingredients from sticking to the pot or cooking too fast. Simmer for 2-3 minutes.
- Add the plant-based protein, in this case, minced free meat. Combine well with the rest of the ingredients.
- Add the tomato passata and chopped tomatoes, maple syrup, salt and pepper, and vegetable stock. Mix well and leave simmering for 2 minutes.
- Add the pasta, partially cover the pot and leave simmering for 10 minutes or until the pasta is cooked. When the pasta is nearly cooked, you can add the spinach and adjust it with salt and pepper if needed.
Before serving, add vegan cream or vegan bechamel on the top, chili flakes if you like a spicy touch, and some more fresh herbs to taste. You can as well add vegan cheese or more yeast flakes.
A family favorite recipe
When our kid and toddler is happy with a healthy meal that it's as well easy to prepare using simple ingredients, we call it a family favorite.
Our vegetarian Lasagna Soup recipe is a family favorite for different reasons, but mainly because most people love pasta and hearty soups. A combination of both makes for a perfect dinner. Our minestrone soup is quite similar to this meal but somehow lighter.
A good lasagna soup is creamy, rich, hearty, filling, satisfying and just packed full of delicious flavors. When the pasta is cooked to perfection, this dish just checks all the boxes!
Which pasta should you use for Lasagna Soup?
For a proper lasagna soup, you'll need the right pasta, but there are a few options you can choose from:
Our favourite option, Garofalo Mafalda Corta. This type of pasta is shaped like a lasagna sheet but way smaller. To us, this is just the perfect type of pasta for this dish.
Lasagna sheets or noodles break into smaller pieces. If you have already lasagna sheets at home, you can of course use them. Simply break them into smaller pieces with your hands before cooking them in the soup.
Other types of pasta such as Cavatappi, Campanelle, Shells, or any type of pasta will absorb the sauce well and will not overcook easily.
Variations to our Vegan Lasagna Soup Recipe
- Make it spicy. We keep this one-pot meal mild, as we cook it for the whole family, but if you enjoy your food with a bit of heat, add some chili flakes or chili powder while cooking the meal.
- Add pulses. You can add to this recipe kidney beans, chickpeas, white beans, red lentils, or brown lentils. All delicious and healthy options go into this meal.
- Add different veggies. I can think of many delicious veggies to add to this soup. Even if our recipe was kept simple, don't hesitate to add more to it: Zucchini, red pepper, aubergine, mushrooms, broccoli, or cauliflower.
- Make it vegetarian. We are a vegetarian family, but for some recipes, we like keeping them vegan. Cheese and cream sound good but it´s too heavy and lactose doesn't really like us! If you want to add regular cheese and heavy cream, go for it!
- Make it gluten-free. Change the pasta for a gluten-free noodles or pasta option or rice, and you can enjoy this meal without gluten.
FAQ and Tips
- What can I use instead of Vegan Minced Protein? You can use finely chopped mushrooms, our vegan alternative for Bolognese sauces made with cauliflower and walnuts, TVP, brown lentils, or minced tofu.
- Can I make this Vegan Lasagna Soup ahead? Yes. We recommend transferring the lasagna soup to a container once is cooked as the cast-iron pot will stay warm and the pasta will eventually overcook. You can as well freeze this soup before you add any vegan cream to it.
- To avoid overcooked pasta, turn the heat off when the pasta is al dente as it will keep cooking for a couple of minutes in the hot tomato sauce. If you are using a dutch oven, transfer the lasagna soup when ready to the serving bowls or if you are serving this dish later, transfer to another pot as the cast-iron pot will stay warm and the pasta will stay cooking.
- Can I make this recipe in a slow cooker? Yes, you can use your crockpot to make this delicious vegan lasagna soup. Damn Delicious explains how to make sure your Lasagna soup comes out perfect using the slow cooker.
Vegan Lasagna Soup
- 1 tablespoon olive oil
- 1 yellow onion
- 4 garlic cloves
- 2 carrots
- 1 celery stick
- A handful of Italian fresh herbs or 1 tablespoon of dried herbs
- 1 tablespoon tomato paste
- 1 teaspoon sweet smoked paprika
- 1 tablespoon yeast flakes
- 200 g minced free meat (Beyond Meat)
- 400 g chopped canned tomatoes
- 500 g tomato passata
- 1 teaspoon maple syrup
- Salt and pepper
- 600 ml stock
- 200 g pasta lasagna noodle or Mafalda Corta
- A handful spinach
- Vegan Cream to top your soup
- Heat some olive oil in a big pot to medium temperature and add the finely chopped onion, garlic, carrot and celery. Leave cooking for a couple of minutes until the onion softens.
- Add finely chopped fresh Italian herbs, dried herbs or Italian seasoning. Keep cooking for a few minutes.
- Add tomato paste, smoked paprika, yeast flakes and a few tablespoons of water to keep the ingredients from sticking to the pot or cooking too fast. Simmer for 2-3 minutes.
- Add the plant-based protein, meat free mince. Combine well with the rest of the ingredients.
- Add the tomato passata and chopped tomatoes, maple syrup, salt and pepper and vegetable stock. Mix well and leave simmering for 2 minutes.
- Add the pasta, partially cover the pot and leave simmering for 10 minutes or until the pasta is cooked. When the pasta is nearly cooked, you can add the spinach and adjust with salt and pepper if needed.
- Before serving, add the vegan cream on the top.
|If you tried our recipe, please leave a comment or tag us on Instagram @Sixhungryfeet. We are always happy to see your creations!|