Vegan Lasagna Soup Recipe

If you love cozy, satisfying soups and classic Italian comfort food, this Vegan Lasagna Soup is about to become your new weeknight obsession. Imagine all the familiar flavors of creamy, saucy lasagna—tomatoes, garlic, tender noodles—in one bowl, ready in just 30 minutes. It’s hearty, wholesome, and entirely plant-based, so let’s dive right in!

Ingredients You’ll Need

Vegan Lasagna Soup keeps things simple: every ingredient is essential and expertly chosen to create rich layers of flavor and color. From the veggies to the seasoning, each one brings something extra special to your bowl.

• Olive oil: Adds a round, flavorful base and helps soften the vegetables without burning them.
• Onion, carrot & celery: This classic trio (a mirepoix!) lays down sweet, savory, and aromatic hug-in-a-bowl flavor.
• Garlic: Doubles down on the savory scent and gives you that unmistakable Italian vibe.
• Dried oregano & basil: These herbs sing with tomato and make this soup taste unmistakably “lasagna.”
• Tomato paste: Amps up the umami and deep tomato richness without needing hours to simmer.
• Canned chopped tomatoes: Adds juicy, tangy body to the broth.
• Courgette (zucchini): For a pop of color and a touch of tender green freshness.
• Canned green lentils: These bring heartiness and protein, making your soup a full meal (no need for vegan sausage!).
• Vegetable stock: The “soup” part—choose a really tasty stock for the best result.
• Lasagna sheets (or Mafalda Corta): Breaking up classic lasagne sheets gives that signature bite and looks so fun in every spoonful.
• Baby spinach: Adds brightness and color right at the end—healthy and beautiful!
• Salt & pepper: Essential for balancing all those gorgeous flavors.

Variations

One of the greatest joys of Vegan Lasagna Soup is just how easy it is to make it your own. Have fun swapping in different greens, experimenting with pasta shapes, or making it gluten-free or extra protein-packed—whatever fits your taste and pantry!

• Go Gluten-Free: Use gluten-free lasagna sheets or your favorite small gluten-free pasta shapes for a fantastic allergy-friendly twist.
• Switch Up the Beans: No lentils in the cupboard? Use cannellini or butter beans for an equally hearty, creamy finish.
• Spice It Up: Add a pinch of chili flakes or a swirl of vegan pesto to the bowl for a subtle heat or fresh zing.
• Extra Veggies: Throw in chopped mushrooms, bell peppers, or kale for even more color, flavor, and nutrition.

How to Make Vegan Lasagna Soup

Step 1: Sauté the Base Aromatics

Start by heating olive oil in a large Dutch oven or stockpot over medium heat. Add the diced onion, carrot, and celery, then cook for about 5 minutes while stirring occasionally. You want the veggies to soften and smell lovely without browning—you’re building the first layer of flavor that makes this soup so irresistible.

Step 2: Add Garlic and Herbs

Stir in your chopped garlic, dried oregano, and basil. Sauté for one minute, just until everything gets fragrant and the herbs bloom in the oil. This little step makes sure every spoonful is deeply herby and aromatic.

Step 3: Build the Tomato Base

Next, add the tomato paste and let it cook for another minute—stirring well so it caramelizes a bit. Then pour in the canned tomatoes, diced courgette, drained lentils, and vegetable stock. Give it a good stir to combine all the goodness. Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes, letting everything mingle and the broth deepen in flavor.

Step 4: Add Pasta

Now for the fun part! Break up your lasagna sheets into “rustic” bite-sized pieces (or use Mafalda pasta), stir these into the soup, and let it cook for another 10 minutes until they’re just al dente. Stir occasionally, and don’t be afraid to splash in a little more stock if your soup starts to get too thick—the pasta loves to soak it up.

Step 5: Finish with Greens and Seasoning

Finally, add the baby spinach and let it wilt in the hot broth for a minute or two. Taste and season your Vegan Lasagna Soup generously with salt and black pepper. Grab your bowls—it’s ready to serve!

How to Serve Vegan Lasagna Soup

Garnishes

To make your Vegan Lasagna Soup irresistible, finish each bowl with a handful of fresh basil, a sprinkle of vegan parmesan or nutritional yeast, and maybe an extra drizzle of olive oil. Cracked black pepper or a few chili flakes on top are welcome too!

Side Dishes

This soup loves company—think warm, crusty garlic bread, a simple mixed greens salad tossed in balsamic, or even a roasted veggie platter for extra color and crunch.

Creative Ways to Present

Serve Vegan Lasagna Soup in oversized mugs or rustic bowls for a cozy feel, or layer it into a wide, shallow dish and crown with fresh herbs and a breadstick. For gatherings, set up a soup bar with bowls of toppings so everyone customizes their own!

Make Ahead and Storage

Storing Leftovers

Let the soup cool, then transfer to airtight containers and refrigerate for up to 4 days. If you know you’ll have leftovers, consider cooking the pasta separately and adding it to individual servings to avoid mushy noodles.

Freezing

Vegan Lasagna Soup freezes beautifully, though the pasta will soften a bit with freezing. For best texture, freeze the soup base without the pasta and add freshly cooked noodles when reheating. Frozen soup keeps for up to 3 months.

Reheating

Gently reheat leftovers on the stovetop over low heat, adding extra broth as needed to restore the soupiness. If reheating from frozen, thaw in the refrigerator overnight then warm up slowly and add your fresh or reserved cooked pasta at the end.

FAQs

Final Thoughts

There’s just something magical about a big, fragrant bowl of Vegan Lasagna Soup—cozy, wholesome, and seriously delicious. I can’t wait for you to give it a try and see how quickly it becomes a new favorite in your home. Happy cooking (and slurping)!

Print