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
Ingredients
- 1/2 tbsp oil
- 1 small onion diced
- 4 garlic cloves minced
- 1 1/2 tsp Italian seasoning
- 1 tsp onion powder
- 1/2 tsp paprika
- 1 1/4 tsp sea salt or less/more to taste
- Black pepper to taste
- 1/2 cup (105 g) dried red lentils
- 5 cups (1200 ml) low-sodium vegetable broth or water
- 1/2 cup (120 ml) dairy-free milk or cream
- 1/2 cup (120 ml) tomato sauce (passata)
- 1 tbsp tomato paste
- 6 (150 g) lasagna noodles broken into pieces (you can use gluten-free noodles)
- 1/4 cup nutritional yeast
- 1/3 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:
Thank you for posting this recipe! Do you think I could make this a day ahead or do you think the noodles will get soggy?
That is fine!
This has become my go-to cold weather potluck dish. I’ve brought it to parties with plenty of non-vegans and it’s one of the first dishes gobbled up.
So happy you like the recipe! 🙂
Absolutely delicious!
Do you think I could make this in a slow cooker if I just put everything in and cooked on high for 3-4 hours?
It might work, but I never tried it. 🙂
What is the cashew butter you use? The brand and where you get it would help! Thanks!
You can buy cashew butter in every health food store.
Fairly simple to make and my partner really likes it. Me too. Healthy! Love that the lentils are hidden.
Glad you both liked it. 🙂
I would LOVE to try this, but I’m allergic to cashews. What would be an equal substitute?
Hi, as mentioned in the post and in the recipe notes:
“Cashew butter: You can use any other nut butter of your choice (for example, almond butter). Vegan sour cream is fine too!”