Looking for a comfort meal that can be made in one-pot using pantry staples? Our Vegan Lasagna Soup is one of those fall recipes you'll want to keep on rotation. Packed with vegan protein, Italian flavors, and fresh veggies, this unique take on the classic Lasagna makes for a hearty and cozy dinner.
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.
This Lasagna soup recipe was one of the first recipes we posted on our blog back in 2020. We just slightly improved the recipe with a few twists these last years, and it is still one of our favorite fall and winter one-pot meals. Our kids simply love it, and every time we make it for other family members or friends, they always ask for the recipe to make it at home.
I first made this recipe in Ireland, looking for something hearty, cozy, and filling. I was breastfeeding Luca at the time and always felt very hungry. After making this recipe and trying it, I knew it had to be posted on the blog, so here you have one of my favorite soup recipes for you to try, love, and include in your weekly menu!
Ingredients
Plant-based protein. Lasagna is a meaty dish, so it´s lasagna soup. For our vegan version of this recipe, we used vegan minced protein from Beyond Meat. There are plenty of vegan meat alternatives that can be used to make this dish. For example, the crumbled tofu we use to make our Tofu Bolognese would work perfectly for this dish, too. Other options are minced and baked tofu, tempeh, 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 also use dry herbs or an 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. If you need to substitute yeast flakes, we have some vegan alternatives for nutritional yeast that can help you.
Vegan Cream. To finish this delicious dish, you'll need a delicious vegan cream. We use heavy soy cream, but you can also 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.
Cooking Method
This one-pot meal cannot get much easier; it will be ready in seven 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 it 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 also add vegan cheese or more yeast flakes.
Vegan Lasagna Soup
Ingredients
- 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
- 7 oz minced free meat (Beyond Meat)
- 14 oz chopped canned tomatoes
- 17 oz tomato passata
- 1 teaspoon maple syrup
- Salt and pepper
- 2 ½ cup stock
- 7 oz pasta lasagna noodle or Mafalda Corta
- A handful spinach
- Vegan Cream to top your soup
Instructions
- 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.1 tablespoon olive oil, 1 yellow onion, 4 garlic cloves, 2 carrots, 1 celery stick
- Add finely chopped fresh Italian herbs, dried herbs or Italian seasoning. Keep cooking for a few minutes.A handful of Italian fresh herbs
- 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.1 tablespoon tomato paste, 1 teaspoon sweet smoked paprika, 1 tablespoon yeast flakes
- Add the plant-based protein, meat free mince. Combine well with the rest of the ingredients.7 oz minced free meat (Beyond Meat)
- Add the tomato passata and chopped tomatoes, maple syrup, salt and pepper and vegetable stock. Mix well and leave simmering for 2 minutes.14 oz chopped canned tomatoes, 17 oz tomato passata, 1 teaspoon maple syrup, Salt and pepper, 2 ½ cup stock
- 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.7 oz pasta, A handful spinach
- Before serving, add the vegan cream on the top.Vegan Cream to top your soup
Newsletter
Nutrition
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
Our favorite option for this recipe is 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.
Another option is using Lasagna sheets or noodles broken into smaller pieces.
Other types of pasta, such as cavatappi, Campanelle, Shells, or any type of pasta, will also absorb the sauce well and will not overcook easily.
You can use finely chopped mushrooms, our vegan alternative for Bolognese sauces made with cauliflower and walnuts, TVP, brown lentils, or minced tofu.
Yes. We recommend transferring the lasagna soup to a container once it 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.
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.
Elle says
I didn’t make this as written, but it was great inspiration for a really delicious meal, thank you!
Laura says
Thank you Elle!
Christina says
I saw this recipe pop up on my timeline and decided to try it. All the adults loved it (each had 2 bowls!!) So good!
Laura says
Thank you Christina!
Brooke says
This was delicious! We made it on Sunday for quick lunches through the week. It was simple to make, required common ingredients, and was easy to modify to satisfy the whole family!
Laura says
Thank you Brooke!
Chris says
Made this for my vegan boyfriend yesterday. He absolutely loved it! It was really nice and easy to make. I hope to see more recipes like this!
Laura says
Thanks a lot Chris, glad you enjoyed the recipe, we make it quite often at home, always a winner!
Kate says
Made this for dinner last night, turned out amazing! I will definitely be making it again.
Crystal says
I recently bought some plant-based mince on impulse, and was wondering what to do with it when I stumbled upon this recipe. I don’t typically cook with meat alternatives, and my kids (6 & 9) were skeptical when I told them my plan. But all doubt instantly dissolved when I set the pot on the table and they got a view of this beautiful soup. They inhaled their portions in no time flat, and even came back for seconds (and thirds). It was a huge hit. Thanks so much for this wonderful recipe! I’ll definitely be making it again.
Laura says
Thank you Crystal for taking the time to leave such a lovely review! Our toddler loves this recipe too, it's super easy to make and everyone loves it at home so it's a win win!
Ellyn says
I made this yesterday and I'm delighted with it. I substituted chopped mushrooms for the fake meat and they worked beautifully. I'm really grateful for this recipe. I know it will be one of my stand-by dishes now - easy to make and really, really delicious.
Laura says
Thank you Ellyn, so happy you liked it!
Brenda says
Are the yeast flakes nutritional yeast?
Laura Arteaga says
Hi Brenda, yes, same thing 🙂
Donna Billing says
I made this tonight for dinner. Made a double batch because of the size of the passata container. So glad I did, it is absolutely delicious and even my vegie hating hubby loved it. Definitely going to make this again.
Laura says
Thank you Donna, really happy you enjoyed the recipe!
MICHELLE SAUNDERS says
Just made this for dinner! Instead of doing the cream at the end I mixed in some vegan mozzarella and parmesan and WOWOWOWOWOW this is DELICIOUS and will become a staple recipe in our house! *chef's kiss*
Laura says
Thank you Michelle, adding some vegan cheese sounds yummy!
Jessica Buck says
Made this Lasagna soup tonight, It was super easy and a hit with the family! The boys asked if we can have it again really soon!
Laura says
Thank you Jessica! My kids love it too 🙂