Creamy Vegan Lasagna Soup | Easy 1-Pot Pasta Soup Recipe

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:

1. It’s a one-pot meal which saves dishes
2. The soup is thick, flavorful, and satisfying
3. It’s simple, vegan, and wholesome
4. The soup is ready in 30 minutes
5. 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

Author: Michaela Vais

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.

4.95 from 34 votes

Print Recipe Pin Recipe

Prep Time 12 mins

Cook Time 18 mins

Total Time 30 mins

Course Dinner, Soup

Cuisine American, Italian

Servings 4

Calories 337 kcal

Ingredients

 

1x2x3x

• 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 Facts

Vegan Lasagna Soup

Amount per Serving

Calories

337

% Daily Value*

Fat

 

13

g

20

%

Carbohydrates

 

35

g

12

%

Fiber

 

6.7

g

27

%

Sugar

 

4.5

g

5

%

Protein

 

17

g

34

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is an estimate and has been calculated automatically

Tried this recipe?Mention @elavegan and tag #elavegan

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