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
Alice
This recipe is amazing! I made it for dinner twice this week and doubled the recipe the second time. My husband loves it!! It has been perfect because I have all the ingredients in my pantry. Thank you so much!!!
Ela
So glad you loved it! 🙂
Colleen
This was really good. We have made it twice. But it does not really remind me of lasagna soup – more like stroganoff or goulash. Sometimes we add vegan meatballs to it. Next time we might leave out the noodles and serve it over mashed potatoes with nut loaf.
Ela
So glad you like the recipe, Colleen! And these are definitely some yummy serving suggestions. 🙂
Evie
Wow, this was divine! I made the following substitutions baseed on taste and what was in the cupboards.
Instead of X, I used _______
Lasagna sheets > Mafaldine Corte Pasta
Plant-based milk > Coconut Milk
Lemon juice > Balsamic vinegar
Paspassa > Chopped tomatoes
I also added the following
– Cayenne pepper
– A drop of maple syrup
– Chopped zucchini
– Chopped red bell pepper
This will be a staple in my house for sure! Thank you <3
Evie
*Passata
Ela
You are welcome, Evie! I am glad it turned out delicious. 🙂
Anastasia
This was one of the greatest things I have made in a long time. I used coconut milk and it was unbelievable. I can’t get over how delicious my dinner was, definitely another keeper! Thank you so much for this amazing recipe!
Ela
Aww, that’s awesome, Anastasia! I am so glad you loved the recipe. 🙂
Helen
May I ask what you used the coconut milk for? Do you mean when the ingredients call for a diary free milk?
Ela
Hi Helen, the recipe calls for plant-based milk or cream and Anastasia chose coconut milk. 🙂
Jessica
This is my new favourite recipe! It’s so delicious and I didn’t even have vegan ricotta. My mom loved it too. Thank-you so much for the amazing recipe. I didn’t make the lasagna noodles small enough, and I might try a different kind of pasta next time ????
Ela
Sounds wonderful! I am so glad you enjoyed the recipe, Jessica. 🙂
Thuva
Delicious! So good!! Can you post a similar tasting recipe that goes in the oven? This was so yummy, one of faves now!
Ela
Do you mean a vegan lasagna? Check out my vegan lasagna rolls: https://elavegan.com/vegan-lasagna-roll-ups/ 🙂
Amber
Loved the recipe. Soup is filling, creamy and with robust flavor. I added coconut milk as my plant based milk option, may have made it creamier.
Ela
Sounds great, Amber! I am so glad you loved the recipe. 🙂
T. Christie
IM in love! My new favorite recipe. I don’t cook soup for my sick friends because I’m not really good, I want to them to get better not sicker hehehe. This came out wonderful enough that I will happily make for myself ALOT and share with friends. I’m allergic to tomatoes so I substituted tomatoes paste with sweet potato. I added Gardein ground meat to give my meat eating hubby the meat feel and he loved it also. Love your recipes always flavorful and simple for even me a not so good cook.
Ela
Aww, thanks so much for your wonderful feedback! I am so glad it turned out delicious! 🙂
Kamila
This lasagna soup is amazing! I love that I didn’t have to spend an hour chopping and cutting a bunch of different veggies, yet the flavors are outstanding in this simple recipe. Can’t wait to make this again!
Ela
That’s awesome, Kamila! I am so glad it turned out great. 🙂
Kaddi
Love this!!!
I’m from Germany and when I first read the list of ingredients I thought, wow this is pretty much, but then I noticed I had everything at home except 3 ingredients. I love that you explain every step in such a detail and my boyfriend and I were overwhelmed by the outcome. It’s delicious and really simple to cook. Thank you!
Ela
That’s awesome, Kaddi! I am so glad you and your boyfriend loved this soup! Thanks for your kind feedback. 🙂
Amber s
I LOVE this recipe! However, has anyone made this in an instant pot? Curious to know how they made it! Thanks!
Ela
So glad you love it, Amber! 🙂
Laura
Delicious!
I tweaked it a little due to what I had on hand but it was excellent! Thank you!
Ela
You are very welcome, Laura! I am glad you liked the recipe. 🙂
Hilary
My boyfriend and I loved this soup! So cheesy and delicious. We finished the whole pot for dinner 🙂
Ela
I am so glad you both loved the soup! Thanks for your great feedback, Hilary! 🙂
Alex
Would you recommend dressing this then can just add noodles later?
Ela
You need to cook the noodles in the soup, otherwise, the soup will be too thin.
Carmela
I’d love your vegan ricotta recipe
Ela
Thanks for your interest, Carmela. I will definitely share it soon. 🙂
Melissa
So many thoughts!!! Very excited to try this and will let you know how it goes. I love your recipes and this one seems so easy even my husband could make it ???? still want to attempt your sweet potato pizza but I am a little intimidated ????????
Ela
I hope you will love it as much as I do! 🙂
Suzanne
Can’t wait to try this and would love to have the vegan ricotta recipe please.
Ela
Thank you, Suzanne! 🙂
LouAnn
Love love this recipe! Can’t tell you how many times I have made this and every single time everyone loves. Just found your creamy pasta soup and can’t wait to make that! I’m sure it will be fabulous. So far every recipe of yours I have tried has been amazing!!!! Thanks so much for sharing !!!
Ela
Sounds absolutely amazing! Thanks for your great feedback, LouAnn! 🙂
Kimberly
This is the first recipe of yours that I have tried, and it is AMAZING!!! I didn’t even add the vegan cheese–just the ingredients listed, and I used almond butter because that is what I had on hand. I had my doubts about using dry lentils without soaking them overnight, but they were perfect. I get the feeling that I will be making this pretty frequently from now on!
Ela
I am so glad you liked the recipe, Kimberly! 🙂