This creamy vegan lasagna soup is flavorful, hearty, comforting, and ready in 30 minutes! Prepare this one-pot pasta recipe as a delicious weeknight dinner; your family will ask for seconds!
Comforting One Pot Vegan Lasagna Soup
I have a soft spot for comforting fall/winter style meals like cream of mushroom soup, Mexican pinto bean soup, and red lentil dahl. After all, there’s nothing better than digging into a creamy, cozy, and satisfying dish – even better when pasta is involved!
This lasagna soup recipe combines a flavorful tomato based broth with protein-dense red lentils and lasagne noodles for a satisfying and filling soup. Serve it with a creamy dairy-free ricotta cheese topping, and you have a crowd-pleasing lasagne soup to impress.
Best of all, this comforting one pot pasta recipe is ready in about 30 minutes and will astound all family members – vegans, vegetarians, and meat eaters alike. Combine that with the fact that this lasagne soup recipe is dairy-free, packed with plant-based protein, fiber, several nutrients, and is made almost entirely from pantry staples.
I often double the recipe as this vegan lasagna soup tastes even better on day two and is perfect for impressing at dinner parties, potlucks, and as part of your holiday celebrations.
If you’re looking for more simple and delicious vegan soup/stew recipes, you may also enjoy this vegan pumpkin soup, roasted cauliflower soup, or hearty lentil stew!
The Ingredients
All you need is simple pantry-ingredients to make this creamy vegan lasagna soup.
- Aromatics: Fresh onion and garlic cloves + oil for frying.
- Spices: Italian seasoning, onion powder, paprika, salt, black pepper. I also added nutritional yeast.
- Dried red lentils: Lentils are rich in dietary fiber, protein, polyphenols, and several vitamins and minerals. These include iron, magnesium, potassium, and B vitamins, which are beneficial for blood pressure, cholesterol, and overall heart health.
- Vegetable broth: You can use low-sodium vegetable broth.
- Plant-based milk or cream: Any is fine, such as almond milk, cashew milk, oat milk, etc. For a very rich soup, use cashew cream, oat cream, or soy cream.
- Condiments: Tomato sauce (passata) and tomato paste.
- Lasagna noodles: Either regular or gluten-free lasagna pasta. Or use a different pasta shape of your choice.
- Cashew butter: Almond butter might work too, or use vegan sour cream instead.
- Lemon juice: Or use lime juice.
- Topping: Dairy-free ricotta or vegan mozzarella (optional).
- Fresh herbs to garnish (e.g. parsley).
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How To Make Vegan Lasagna Soup?
This soup is super easy to make and all you need is one pot, a stove, and of course, all the ingredients to make the soup.
- First, rinse the red lentils under running water.
- Chop the onion and mince the garlic.
- Heat oil in a large pot and sauté the onion for about 3-4 minutes over medium heat. Add the garlic and sauté for a further one minute.
- Add all spices, the lentils, tomato sauce, cashew butter, and the vegetable broth. Stir with a whisk and bring the soup to a boil.
- Meanwhile, break the lasagna noodles into smaller pieces. Once the soup boils, add the lasagna noodles and cook for about 9-10 minutes, or until the noodles are al dente.
- Finally, add the plant-based milk or cream, the lemon juice, and nutritional yeast, then turn off the heat.
- Taste and adjust the seasonings as needed. I had to add more salt and pepper. You can also add red pepper flakes or hot sauce for a spicier soup!
- Serve immediately and garnish with fresh herbs, like parsley. Enjoy!
Storage Instructions
Store: Allow the soup to cool and store any leftovers covered (or in airtight container/s) for 4-5 days in the refrigerator.
Freeze: If you wanted to freeze it, it’s better to do so without the pasta (which becomes mushy upon thawing) – though you can experiment with and without. Either way, store this vegan lasagna soup in an airtight, freezer-safe container for up to 3 months. Allow it to thaw in the fridge overnight before reheating.
Reheat: You will need to reheat it with more vegetable broth or water, as the lasagne noodles will soak up a lot of the liquid.
To avoid soggy pasta: You can cook and store the pasta noodles separately from the broth, however, the soup will turn out rather thin.
What To Serve With Lasagne Soup?
You can enjoy this vegetarian lasagna soup as a main, either alone or with a side of veggies like broccoli, peas, or some sautéed greens.
I also like to serve it with bread, like baguette or even vegan cheesy garlic breadsticks. Alternatively, serve it in smaller portions as a hearty vegan side dish.
FAQs
Can I use brown lentils?
Technically, yes, but they require a longer cooking time, so you would need to increase the amount of water/broth accordingly.
Can I use canned lentils?
You can, however, you will need to reduce the vegetable broth slightly, otherwise, the soup might turn out too thin.
Do I have to use lasagna pasta?
Even though this soup is called “lasagna soup”, you don’t have to use lasagna noodles. Any other shaped pasta variety (regular or gluten-free) is fine too!
Can I make this one pot lasagna soup in a crockpot / slow cooker?
Yes! Add all ingredients except the pasta and toppings to your slow cooker and stir to combine. Set the crockpot to high, cover it, and let everything simmer for about 2 hours, or until the lentils are tender. Then, break the lasagna noodles into smaller pieces and add them to the soup. Continue to simmer until the pasta is tender. Serve in bowls, top with dairy-free ricotta and garnish with parsley. Enjoy!
More Vegan Soup Recipes
- The Best Vegan Lentil Soup
- Creamy Pasta Soup
- Thai Curry Coconut Soup
- Best Vegan Potato Soup
- Easy Tomato Pasta Soup
- Vegan Broccoli Cheese Soup
- Creamy Veggie Stew
- Vegan French Onion Soup
- Vegan White Bean Soup
- Easy Vegan Tortilla Soup
- Pasta e Ceci
If you try this one pot vegan lasagna soup recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Vegan Lasagna Soup
Video
Ingredients
- ½ tbsp oil
- 1 small onion diced
- 4 garlic cloves minced
- 1 ½ tsp Italian seasoning
- 1 tsp onion powder
- ½ tsp paprika
- 1 ¼ tsp sea salt or less/more to taste
- Black pepper to taste
- ½ cup (105 g) dried red lentils
- 5 cups (1200 ml) low-sodium vegetable broth or water
- ½ cup (120 ml) dairy-free milk or cream
- ½ cup (120 ml) tomato sauce (passata)
- 1 tbsp tomato paste
- 6 (150 g) lasagna noodles broken into pieces (you can use gluten-free noodles)
- ¼ cup nutritional yeast
- ⅓ cup (80 g) cashew butter (see notes)
- 1 tbsp lemon juice
- Red pepper flakes (optional)
- Vegan ricotta or mozzarella to garnish (optional)
- Fresh herbs (e.g. parsley) to garnish
Instructions
- You can watch the video in the post for visual instructions.In a sieve, rinse lentils under running water, set aside.
- Chop the onion and mince the garlic.
- Heat oil in a large pot and sauté the onion for about 3-4 minutes over medium heat. Add the garlic and sauté for a further one minute.
- Add all spices (Italian seasoning, onion powder, paprika, sea salt, black pepper), the lentils, tomato sauce, tomato paste, cashew butter, and the vegetable broth. Stir with a whisk and bring to a boil.
- Meanwhile, break the lasagna noodles into smaller pieces. Once the soup boils add the lasagna noodles and cook for about 9-10 minutes or until the noodles are al dente.
- Finally, add the plant-based milk (or cream), the lemon juice, and nutritional yeast. Turn off the heat.
- Taste and adjust the seasonings. Add more salt, pepper, Italian herbs as needed. You can also add red pepper flakes or hot sauce for a spicier soup!
- Serve immediately and garnish with fresh herbs and vegan ricotta cheese. Enjoy!
- The soup will thicken over time, as the noodles will absorb a lot of the liquid. Simply add more vegetable broth if you want to eat leftovers the next day. Store covered in the fridge for up to 4-5 days.
Notes
- Cashew butter: You can use any other nut butter of your choice (for example, almond butter). Vegan sour cream is fine too!
- Nutrition facts are for 1 of 4 servings (1/4 of the recipe)
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
I haven’t made this yet but am ranking it a 5/5 because it sounds and looks so delicious. One question: I’m allergic to nuts so what can I use instead of cashew butter? Thank you.
Yes, no problem at all 😊
You can replace the cashew butter with a seed butter like sunflower seed butter or tahini, both work really well and keep the soup creamy. Another good option is vegan sour cream or even a thick soy cream if you tolerate soy.
The cashew butter is mainly there for creaminess and a bit of richness, not for structure, so these swaps won’t affect how the soup turns out. Enjoy, and I hope you love it once you make it! 💚
My co-worker made this for a library program today and everyone loved it. It is delicious!
That makes me so happy to hear, thank you so much for sharing this. I love that it was served at a library program too. So glad everyone enjoyed it.
I have made this recipe so many times and everyone I make it for absolutely loves it!
That makes me so happy! 🙂
So good!!! Instead of cashew butter I used a cashew cream mixed in the blender quick. And I added a bit of fennel, oregano and basil in addition to the Italian seasoning. Very flavourful!
That sounds amazing! 😍 Love the idea of using those extra herbs — fennel and basil must have added such a wonderful depth of flavor. So glad you enjoyed it! 💚
absolutely delicious 😋 doesn’t look very appealing but the flavour more than makes up for it! will be making again
So glad you loved the soup, Toni. Thanks for your feedback! 🙂
DELICIOUS!!!! This is the second recipe we’ve tried from your site and we love them both! Even my mom, that is in her late 80’s and has always been a very picky eater, loves this. She’s been struggling for multiple years trying to stay vegan. .So thankful to finally find some really good vegan recipes!
Thank you!
That’s such a lovely message, Kim, thank you so much for sharing it! I’m especially happy to hear that even your mom enjoys the recipes. It means a lot to know they’re helping her stick with a vegan lifestyle in a way that actually tastes good. Happy cooking! 💚🌱
my lasagna is already broken ( it came from the store that way unfortunately) It’s really hard to tell what 6 noodles would look like.. any suggestions on weight or measure?
Hi Trudy, it’s 150 g as listed in the recipe. 😊 Hope you enjoy the lasagna!
I’m sorry. I didn’t even notice that 😆
thank you for the response.
Hi! I’ve made this before and it was delicious.
So you think it would work if I used macaroni instead of lasagna sheets?
Hi Dafna! So glad you loved it the first time — and yes, you can absolutely use macaroni instead of lasagna sheets in this recipe! Here’s what to keep in mind:
– Macaroni cooks faster than broken lasagna sheets. Depending on the type, it might only need 7–8 minutes to become al dente. So just keep an eye on the texture and stir frequently, as small pasta shapes can stick more easily.
– The soup might thicken a bit faster, since macaroni has more surface area and absorbs liquid more quickly.
– Add the macaroni after the lentils have cooked for a few minutes, so they don’t overcook.
– Keep a bit of extra broth handy to loosen it up if it thickens too much, especially when reheating leftovers.
Let me know how it turns out!
Hello,
OMg! Thank goodness for someone that can cook Vegan Lasagna Soup. It was and is so good. I have made it twice and tonight will be my third time. What an awesome recipe. Thank you!
Becky 🥣🍜
Hi Becky! 😊 Aww, thank you so much for the lovely message! I’m so happy to hear you’re loving the Vegan Lasagna Soup — and already making it for the third time?! That totally makes my day! 🥰
Enjoy your cozy bowl tonight, and thanks again for trying the recipe!
Big hugs,
Ela
Sooooo good!!
Yay! So glad you loved it! 😊
This is so delicious! Easy and delicious, 2 of my favorite things!
So happy you love it! Easy and delicious is the best combo, right? 😊💕
Delicious! I’ve made this is in the slowcooker as well as added whatever veg I’ve had on hand. It always turns out awesome!
That’s so great to hear! I love how versatile this recipe is – adding different veggies always makes it even better. Thanks for sharing your version, and I’m glad it turns out awesome every time! 😊
can I make this in an instant pot?
Hi Adriana, here’s how I would adapt this vegan lasagna soup for the Instant Pot:
Instructions:
Sauté – Turn on the Sauté mode and heat the oil. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another minute.
Add Base Ingredients – Stir in Italian seasoning, onion powder, paprika, salt, black pepper, lentils, tomato sauce, tomato paste, cashew butter, and vegetable broth. Mix well.
Pressure Cook – Add the broken lasagna noodles, stir, and seal the lid. Set to High Pressure for 5 minutes. Once done, allow a 5-minute natural release, then carefully quick release the rest of the pressure.
Final Touches – Stir in the plant-based milk (or cream), lemon juice, and nutritional yeast. Let it sit for a couple of minutes to thicken.
Taste & Adjust – Add more salt, pepper, Italian herbs, or red pepper flakes if desired.
Serve & Garnish – Ladle into bowls and top with vegan ricotta, fresh herbs, or more nutritional yeast.
Tip: The soup thickens as it sits. Add more broth when reheating if needed.
Enjoy your easy, delicious Instant Pot lasagna soup! 😍
Thank you so much for your quick, and thorough response. I’ll let you know how it goes!🤞
You’re so welcome! 😊 I’m excited to hear how it turns out—fingers crossed it’s perfect! 🤞
This recipe is on constant rotation at my house! I have to double the recipe every time because my boys will eat it all up! Thanks for the great recipe!
That’s so good to hear, Kari! 🙂
Wow! great recipe! I will definitely make it again!
Hi Amy, I am so glad you like the lasagna soup. Thanks for your comment and rating. 🙂