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This creamy vegan lasagna soup is flavorful, hearty, comforting, and tasty! The pasta soup recipe is easy to make and can be prepared in one pot! It’s a delicious weeknight dinner and perfect for the whole family.
One-Pot Vegan Lasagna Soup
If you are a pasta lover and a soup fan, you will love this vegan lasagna dish as much as I do. You know, I love creamy soups so much and I could probably never say no to pasta. So let’s find out why this lasagna soup is a must for cold fall and winter nights:
- It’s a one-pot meal which saves dishes
- The soup is thick, flavorful, and satisfying
- It’s simple, vegan, and wholesome
- The soup is ready in 30 minutes
- Creamy pasta, do I need to say more?!
How To Make A Vegan Lasagna Soup?
This soup is quite easy to make and all you need is one pot, a stove, and of course, all the ingredients to make the soup:
- Rinse lentils under running water.
- Chop the onion and garlic.
- Heat oil in a large pot and sauté the onion for about 3-4 minutes over medium heat. Add garlic and sauté for a further one minute.
- Add all spices, the lentils, tomato sauce, cashew butter, and the vegetable broth or water. 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 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.
Red Lentils
I made this lasagna soup twice in two days (for recipe testing purposes). The first time, I didn’t include lentils and the soup turned out pretty thin and watery. Then I made it again with the addition of red lentils and it made such a huge difference!!! The vegan lasagna soup turned out rich, creamy, thick, and very delicious.
Lentils are amazing, they contain so many nutrients and furthermore lots of plant-based protein. I love adding them to savory meals because they make it not only healthier but also more delicious!
Easy Lasagna Soup With Simple Ingredients
This vegan lasagna soup contains the following ingredients:
- Onion
- Garlic cloves
- Oil
- Italian seasoning
- Onion powder
- Paprika
- Sea salt
- Black pepper
- Dry red lentils
- Water or vegetable broth
- Plant-based milk or cream
- Tomato sauce (passata)
- Tomato paste
- Lasagna noodles (you can use gluten-free noodles)
- Nutritional yeast
- Cashew butter
- Lemon juice
- Vegan ricotta or mozzarella (optional)
- Fresh herbs to garnish
Find the exact measurements below in the recipe card!
Vegan Ricotta
I made some recipe testing recently and tried out a vegan ricotta cheese. The base of the recipe is chickpeas and almond flour. Most vegan ricotta recipes include cashews or almonds but I tried to keep it as simple as possible. The result turned out very delicious, my boyfriend was delighted and asked for more.
Please comment below if you want me to share the recipe with you on my blog in the future. Of course, you can use store-bought vegan ricotta or any other cheese of choice (for example vegan mozzarella) to garnish your delicious vegan lasagna soup. 🙂
This Lasagna Soup Is:
- Vegan (dairy-free)
- Can be made gluten-free if you use gluten-free noodles
- Hearty
- Creamy
- Satisfying
- Flavorful
- Comforting
- A great weeknight dinner
- Ready in about 30 minutes
- Easy to make with simple ingredients
Should you give this vegan pasta soup a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! 🙂
If you like pasta dishes, definitely also check out the following delicious healthy vegan recipes:
- Pumpkin Pasta Bake
- Vegan Lasagna Roll Ups
- Creamy Pasta Soup
- Easy Vegan Pasta Salad
- Roasted Red Pepper Pasta
- Vegan Pasta Bake
- Spinach Pasta Sauce
- Vegan Baked Ziti
- Thai Curry Coconut Soup
- Peanut Butter Noodles
- Vegan Mac And Cheese
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) dry red lentils
- 5 cups (1200 ml) water or vegetable broth
- 1/2 cup (120 ml) plant-based 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
- In a sieve, rinse lentils under running water, set aside.
- Chop the onion and garlic.
- Heat oil in a large pot and sauté the onion for about 3-4 minutes over medium heat. Add 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 or water. 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. 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 5 days.
Notes
- You can use any other nut butter of choice (for example almond butter). I had the best result with cashew butter though.
- Nutrition facts are for 1 of 4 servings (1/4 of the recipe)
Nutrition
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Loved this and would also love to have your vegan ricotta recipe!
I am so glad you loved the lasagna soup, Patti! And thanks for your interest in the vegan ricotta recipe. 🙂
Me too love new cheeze ideas. Less cashew products makes me happier!
Thanks for your feedback, Lisa! 🙂
I love soup and I love lasagna! When I realized you had read my mind, I ran over to the kitchen and started pulling ingredients out. I did substitute meatless crumbles for the lentils and added chopped spinach and kale and it turned out amazing! My son and I nearly finished the whole pot. Thank you for this recipe and for all your creativeness especially when I’m feeling uninspired.
Wow, that’s amazing! I am so glad you and your son enjoyed this lasagna soup. Thanks for your great feedback, Elsa! 🙂
Absolutely delicious and smells wonderful! I love anything creamy and pasta the recipe was so simple to follow and the payoff is just amazing I’m definitely making this again sometime soon!
That’s wonderful! Thanks so much for your amazing feedback, Kevin. 🙂
Delicious and loved by our whole family! Seasonings were spot on … I added kale and served it with almond milk ricotta! The cashew butter was a perfect ingredient… Thanks for a great recipe!
That’s awesome! Thanks a lot for your fantastic feedback, Angie. 🙂
I made this soup today and it was delicious!!! So filling and a great comfort food on a chilly Pennsylvania day. I plan to make the chocolate chip pumpkin bread tomorrow. I love that you put the notes at the bottom with possible ingredient substitutions. You are my #1 recipe website!
Aww, that makes me so happy, Nicole! Thanks so much for your kind feedback. 🙂
I loved this recipe and so did my husband! Tasted very much like lasagna. I added a little more Italian seasoning and also some fennel. I love the authentic flavor that fennel gives lasagna and it was the perfect pop to this soup. Moving this one up to one of my favorite vegan meals!
That’s awesome! And very interesting to read about the addition of fennel! Thanks so much for your feedback, dear! 🙂
This soups is the real deal! I used quinoa noddle so it’s also gluten free. It tastes so good you think it’s like hamburger helper! My teen daughter even liked it and that’s saying something! I just relooked at the ingredients because I can’t believe it’s healthy. I might try adding a few veggies next time but otherwise it was a hit! Loved the lentils!
That’s fantastic, Annette! I am so happy you and your teen daughter loved the recipe. 🙂
Absolutely delicious! My newly plant based boyfriend found this recipe and we both never had lasagna soup before so we weren’t sure what to expect. But it ended up being SO yummy! We added a bit of shredded vegan cheddar on top. Thanks for this!!
Yay! I am so glad you both loved it. Thanks for your great feedback, Kat. 🙂
My husband has an allergy to tree nuts . Any substitute you can recommend for the cashew butter? I suppose I can always make it without that ingredient , but …???
Hi Caroline, you could use sesame seed butter (tahini) but it has a slightly bitter taste. Another option would be sunflower seed butter. You can, of course, leave it out but the soup won’t be as creamy then. 🙂
can you use no bake lasagna noodles i.e. there is a great green lentil pasta that comes in no bake lasagana noodels..have used in oven and are great….and if you use almond butter instead of cashew is there a difference in thickness and is almond milk ok? thanks
Hello Lisbeth! I never heard of no-bake lasagna noodles, so I cannot tell you if it will work. You can use almond butter instead of cashew butter, there shouldn’t really be a difference. Almond milk is fine! 🙂
I think you mean no boil noodles. I would say they should work, just add a bit less liquid. You can always add more if you need to. Easy to add not so easy to take out later! Can’t wait to try this soup. Already made veggie chili for tonight. Maybe tomorrow…thanks Ela for all the amazing recipes!
Thanks for answering her question, Karen! I hope you will like the soup. 🙂
Can’t wait to make this! Yes! Please share the ricotta recipe.
Thank you, Monica! 🙂
This looks amazing! My hubby is allergic To cashews. Could other nut butters be substituted? Thank you!
Hi Carrie! Yes, and it’s actually mentioned in the recipe notes. 🙂
“You can use any other nut butter of choice (for example almond butter).”
OOOO, this looks so good! Will pin to try later this week. Would also love a vegan cheese alternative. We don’t do nuts due to hubby’s health issues… thanks so much!
Thank you, Ann! 🙂
This soup looks so creamy and delicious! Should definitely try it! 😍 Lots of love, Bianca ❤️
I am sure you will love it! Enjoy, Bianca. 🙂
My whole family really liked it, and that’s saying a lot with picky 8 and 12 year olds! Forgot I was out of nutritional yeast and it was still good, can’t wait to try it as written.
I am happy you and your family liked the recipe, Kristie! 🙂
Trying this tonight! I want to use different noodles. Can you tell me how much to use?
Use the same amount in grams (150 g). 🙂
I don’t usually like soup, this dish is way more hearty then I expected. an amazing comfort meal!
Glad you like this lasagna soup, Emma! Thanks for your great feedback! ❤️
This soup is amazing.
Is the lemon juice for the cashew part or what is the purpose of the lemon juice?
Didn’t have cashew butter so I blended 1 cup veggie broth with one cup cashews then added 1/2 for the cashew butter part and the rest where it says plant based milk or cream.
Thank you for this recipe!!
Thanks for your feedback, Kalia. Yes, the lemon juice adds a nice flavor but is not a must. 🙂