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the best vegan lasagna soup in a bowl
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Vegan Lasagna Soup

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.
Course Dinner, Soup
Cuisine American, Italian
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 4

Ingredients

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 Calories from Fat 117
% Daily Value*
Fat 13g20%
Carbohydrates 35g12%
Fiber 6.7g27%
Sugar 4.5g5%
Protein 17g34%
* Percent Daily Values are based on a 2000 calorie diet.