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:
This was soo delicious I will be making this again for sure thank you. I top it with basil which I’m obsessed with
Sounds great! Happy you liked it, Ashley. 🙂
Excellent!!
Flavorful, creamy and savory soup.
I added a handful of greenery.
Thanks for the idea and recipe.
Awesome! You are very welcome, Mirta. 🙂
This is so easy and so delicious! And I had everything on hand. I think if I wasn’t making it for the kids I would add a little spinach too.
I leave out the onion and garlic. Tonight I doubled the recipe with the exception I used a little less water. I also didn’t add plant milk or lemon because I forgot. . And to be honest you could leave out the milk and cashew butter and it would still be really good.
Happy to hear you like it! 🙂
Hi Michaela and Hello from Canada 🙂
This was so good – thank you. You are going to laugh when you hear what I did with your recipe. I really wanted to make this but the only GF lasagna noodles (I’m allergic to wheat) my store carries taste like cardboard (based on a previous fail) so I used GF macaroni, LOL. Next time I’ll plan in advance and see if I can find a different brand of lasagna noodles but, even so, this was so good. I totally skipped the cashew butter because of my allergies. I added about 1/4 tsp of red pepper flakes and a little bit of frozen spinach for some green colour and extra nutrition. This dish was good and hearty on this chilly winter’s night here.
Aww, thanks for sharing, Katherine! I am glad you still liked it. 🙂
Love this recipe! I so love the creative use of lentils as a thickener. My husband makes this (sometimes a double batch!) for me to eat during the week at work and I am so excited to eat it every day. And it does smell just like lasagna when I reheat it! Thank you for this awesome recipe!!!
That’s wonderful, Megan! Thanks for your amazing feedback. 🙂
A delicious quick dinner to warm up your day! Thank you, Ela.
You are very welcome, Jesi. 🙂
Just made this and it is delicious!
So glad you like the soup, Mary. 🙂
I tried today and its amazing. So good for rainy and cold days.
Hi Márcio, I am glad it turned out great! Thanks for your feedback. 🙂
I did it, but I had two problems, one with the Italian herbs, to me they are bland no matter the dish and with the plant milk that turn my meals sweet (it is unsweetened, but still tasty). Which is why I used adobo and other seasoning to make it more savory. I did not use any oil and neither the cashew butter. I added a little potato, it was perfect like a cream. Definitely would make it again, but without the Italian spices and using the adobo. But great recipe in general.
I didn’t have any cashew butter, so I used vegan sour cream!
Delicious!!
So glad it turned out delicious! Thanks for your feedback, Fiona. 🙂
very flavorful and savory! I used almond butter, oatmilk and sprinkled Adobe in as well since I had some on hand. my husband (absolutely not vegan, but also will eat anything) like it and said it tastes like lasagna!
That’s awesome, Sydney! Thanks for your great feedback. 🙂
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. 🙂
I don’t live at a high elevation and found the same thing happened. Lentils take at least 20 minutes to cook. I’ve edited my recipe to show this and also put the ingredients in the order in which I use them. Other than that – so yummy 🙂
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. 🙂