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+ servings
the best vegan lasagna soup in a bowl

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



  • 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.


  • 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.