Vegan Lasagna Soup will keep you warm and cozy on chilly winter days. It has all of the flavors of the classic comfort food dish in an easy to make soup! Serve it for lunch or a light dinner. This recipe is vegan with a gluten-free option.
Vegan Lasagna Soup
Lasagna has always been one of my favorite comfort food dishes. I always looked forward to lasagna night when I was little. My mom's lasagna was really basic: noodles, sauce, and mozzarella cheese. If there was a filling it was some kind of meat.
These days making lasagna requires layering noodles, sauce, vegetables, homemade ricotta, and whatever else I feel like throwing in. It's easy to do, but it does take some time. And then you have to wait for it to bake.
What if you want to enjoy the fruits of your labors sooner? That's where lasagna soup comes in. It has all of the flavors I love in a lasagna, but it's ready in a fraction of the time!
I created this recipe after realizing I had half a box of lasagna noodles in the pantry. I wanted to make a small loaf pan of lasagna, but I just kept putting it off. Soup to the rescue!
How to Make Vegan Lasagna Soup
This soup is easy to make!
- First you break the noodles into small bite-sized pieces and cook them according to the package directions.
- While the noodles are cooking you cook the onion in the oil in a large pot until it begins to brown, about 5 minutes
- Next you add the mushrooms and garlic and cook them for about 5 more minutes, or until the mushrooms begin to brown.
- Now you add the tomato paste, oregano, and sea salt and cook for 1 or 2 more minutes, or until the paste begins to darken.
- Then you add the vegetable stock and crushed tomatoes. You bring to a boil and then reduce the heat and let summer for about 10 minutes, or until the liquid reduces slightly.
- Finally, you stir in the noodles and basil and simmer your soup for 2 or 3 more minutes.
- Remove the soup from the heat and divide it among four bowls. Top each with the parmesan and ricotta, if you're using them.
How to Make this Soup Your Own
You can make some easy substitutions in this recipe to make it your own.
- Ricotta and parmesan are optional, but they really give the soup that lasagna flavor, so I recommend using them.
- If you don't want to make cashew ricotta, you can use store-bought. I like Kite Hill’s almond-based ricotta.
- And if you don't want to make your own walnut parmesan, you can also use store-bought. I love Follow Your Heart has delicious non-dairy parmesan.
- If you follow a gluten-free diet, make sure your lasagna noodles are gluten-free.
- Don't like mushrooms? No worries – you can use whatever veggies you do like! Try spinach, broccoli florets, or diced zucchini.
- If you're in the mood for something meatier than veggies, you can add veggie burger crumbles or ground seitan to your soup.
Vegan Lasagna Soup
- 10 lasagna noodles (about half of a 16-ounce box)
- 1 teaspoon neutral-flavored vegetable oil
- 1 small onion diced (about a cup)
- 3 cloves garlic minced
- 8 ounces crimini mushrooms sliced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- 2 cups vegetable stock
- 1 28-ounce can crushed tomatoes
- ½ cup fresh basil sliced
- 2 tablespoons Vegan Walnut Parmesan for serving, optional
- 1 cup Cashew Ricotta for serving, optional
- Break the noodles into small bite-sized pieces and cook according to the package directions. Drain and set aside until ready to use.
- In a large pot over medium-high heat, cook the onion in the oil for about 5 minutes, or until it begins to brown and becomes fragrant. Add the mushrooms and garlic, and cook for about 5 more minutes, or until the mushrooms begin to brown.
- Add the tomato paste, oregano, and sea salt and cook for 1 or 2 more minutes, or until the paste begins to darken.
- Add the vegetable stock and crushed tomatoes. Bring to a boil and then reduce the heat and let summer for about 10 minutes, or until the liquid reduces slightly.
- Stir in the noodles and basil and simmer for 2 or 3 more minutes.
- Remove from heat and divide the soup among four bowls. Top with the Walnut Parmesan and Cashew Ricotta, if using.
Originally posted November 27, 2017. Updated February 20, 2022.