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
- 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 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 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 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 information is an estimate and has been calculated automatically
Delicious after I got it right, but I think at elevation the recipe does not work as written. The lentils are crunchy when the noodles are done. So cook the lentils more first before adding the noodles if you live at elevation. Then it’s wonderful!
Thanks for your helpful feedback, Blaire. 🙂
My favorite recipe when I don’t have time to cook but I want something satisfying and tasty. I use whole grain pasta and 1 cup of lentils. They t
Sounds amazing! I am so glad you like this recipe. 🙂
I made this today, and both me and my 3 kids loved it. So delicious!!!
ragnhildnordrum.com
Happy you liked it! 🙂
Hi, I just have a question. Why do you add cashew butter to this recipe? I think it’s a lovely recipe but I prefer it without the cashew butter and just wondered if there was a reason that you added it or is it just because you like the flavour?
Hi Emma! It’s for the taste and because it makes the soup creamier! You can leave it out if you don’t like it.
This is an excellent and easy recipe. Substituted almond butter for the cashew butter and substituted about 3 tbsp of tomato paste/water for the tomato sauce, only because I did not have these ingredients on hand. Delicious comfort food. Really enjoying your recipes. Thank you!
Sounds awesome, Emily! I am glad it turned out so delicious. 🙂
Loved this recipe! It will be a regular go-to, especially when winter hits. Many thanks ????
Sounds awesome, Kara! I am so glad you like the recipe. 🙂
Absolutely amazing! Loved this recipe, so much nicer than I expected and it really does taste just like Lasagne! So impressed
I swapped cashew butter (as I don’t have any in, or a blender strong enough to make it) for plain hummus and it worked perfectly.
Can’t recommend enough!!
That’s awesome, Sophie! Such a great idea to use hummus. 🙂
Thanks for your feedback!
What a delicious recipe! It’s warm, comforting and perfect for a cold winter’s night. The flavors meld together perfectly! I’ve made it countless times and it’s always such a big hit! Thank you!
That’s awesome, Rebecca! I am so glad you enjoyed it. 🙂
Absolutely amazing. So much flavour and so easy & quick to make. Thanks so much for this!
Awesome! I am glad you enjoyed the recipe, Emily. 🙂