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
Sally
How do the dry red lentils cook to soft in that short amount of time? Or did I miss something?
Ela
Red lentils cook very fast! 🙂
Marta
It’s a very delicious dish! Even better on the next day. ❤️
Ela
That’s wonderful! Thanks for your feedback, Marta. 🙂
Barb Lougheed
This recipe looks great and I want to try it soon. I’d love your vegan ricotta recipe too.
Ela
Thanks, Barb! I hope you will give this soup a try. 🙂
Melissa
I would love to know your vegan ricotta recipe! I have yet to try making this soup but it sure looks good!
Ela
I will share it soon! 🙂
Kalia
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!!
Ela
Thanks for your feedback, Kalia. Yes, the lemon juice adds a nice flavor but is not a must. 🙂
Emma
I don’t usually like soup, this dish is way more hearty then I expected. an amazing comfort meal!
Ela
Glad you like this lasagna soup, Emma! Thanks for your great feedback! ❤️
Alisa
Trying this tonight! I want to use different noodles. Can you tell me how much to use?
Ela
Use the same amount in grams (150 g). 🙂
Kristie
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.
Ela
I am happy you and your family liked the recipe, Kristie! 🙂
Bianca
This soup looks so creamy and delicious! Should definitely try it! ? Lots of love, Bianca ❤️
Ela
I am sure you will love it! Enjoy, Bianca. 🙂
Ann
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!
Ela
Thank you, Ann! 🙂
Carrie
This looks amazing! My hubby is allergic To cashews. Could other nut butters be substituted? Thank you!
Ela
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).”
Monica
Can’t wait to make this! Yes! Please share the ricotta recipe.
Ela
Thank you, Monica! 🙂
lisbeth
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
Ela
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! 🙂
Karen Haworth
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!
Ela
Thanks for answering her question, Karen! I hope you will like the soup. 🙂
Caroline
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 …???
Ela
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. 🙂
Kat
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!!
Ela
Yay! I am so glad you both loved it. Thanks for your great feedback, Kat. 🙂
Annette
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!
Ela
That’s fantastic, Annette! I am so happy you and your teen daughter loved the recipe. 🙂
DeeRae
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!
Ela
That’s awesome! And very interesting to read about the addition of fennel! Thanks so much for your feedback, dear! 🙂
Nicole
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!
Ela
Aww, that makes me so happy, Nicole! Thanks so much for your kind feedback. 🙂
Angie
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!
Ela
That’s awesome! Thanks a lot for your fantastic feedback, Angie. 🙂
Kevin
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!
Ela
That’s wonderful! Thanks so much for your amazing feedback, Kevin. 🙂
Elsa
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.
Ela
Wow, that’s amazing! I am so glad you and your son enjoyed this lasagna soup. Thanks for your great feedback, Elsa! 🙂
Patti
Loved this and would also love to have your vegan ricotta recipe!
Ela
I am so glad you loved the lasagna soup, Patti! And thanks for your interest in the vegan ricotta recipe. 🙂
Lisa
Me too love new cheeze ideas. Less cashew products makes me happier!
Ela
Thanks for your feedback, Lisa! 🙂