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close up of vegan lasagna soup in a bowl
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Vegan Lasagna Soup

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

Ingredients

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 Facts
Vegan Lasagna Soup
Amount per Serving
Calories
406
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
10
%
Sodium
 
969
mg
40
%
Potassium
 
670
mg
19
%
Carbohydrates
 
57
g
19
%
Fiber
 
6.7
g
27
%
Sugar
 
4.5
g
5
%
Protein
 
19
g
38
%
Vitamin A
 
339
IU
7
%
Vitamin C
 
8
mg
10
%
Calcium
 
115
mg
12
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.