If you’re craving the cozy, delicious flavors of classic Italian lasagna but want something lighter and quicker, this Vegan Lasagna Soup Recipe is an absolute game-changer. It captures all the rich tomatoey, herb-infused goodness of lasagna in a comforting bowl of soup, layered with tender veggies and perfectly cooked broken lasagna noodles. Whether it’s a chilly evening or you simply want to enjoy a warm, plant-based meal, this soup will quickly become one of your favorite weeknight dishes to make again and again.
Ingredients You’ll Need
This Vegan Lasagna Soup Recipe calls for simple, wholesome ingredients that come together to create a symphony of flavors and textures. Each component plays a vital role, from the fresh veggies adding vibrant color and crunch to the herbs that infuse the broth with classic Italian aromas.
- 8 oz lasagna noodles: Broken into pieces, they provide that familiar texture and chew reminiscent of traditional lasagna layers.
- 1 tbsp olive oil: For sautéing veggies and adding a smooth, fruity foundation to the soup.
- 1 onion, diced: Delivers sweetness and depth of flavor when lovingly sautéed.
- 3 cloves garlic, minced: Adds that warm, fragrant punch that’s essential in Italian dishes.
- 1 red bell pepper, diced: Gives a mild sweetness and bright red pops of color.
- 1 zucchini, diced: Adds a subtle earthiness and soft texture that melds beautifully in the soup.
- 1 carrot, diced: Brings natural sweetness and a gentle crunch.
- 1 tsp dried oregano: Classic herb that enhances the Italian flavor profile.
- 1 tsp dried basil: Offers a hint of peppery, sweet aroma essential to the soup’s character.
- 1/2 tsp dried thyme: Adds subtle earthiness and complexity.
- 1 can (14.5 oz) diced tomatoes: Forms the rich, tangy tomato base.
- 4 cups vegetable broth: Keeps it savory and nourishing.
- 1 cup marinara sauce: Intensifies the tomato flavor with herbs and garlic.
- Salt and pepper, to taste: Enhances all the natural flavors and balances the soup.
- Fresh basil leaves, chopped, for garnish: Adds a fresh burst of color and aroma just before serving.
- Vegan ricotta or cashew cream, for topping (optional): A creamy finish that makes each bowl feel indulgent.
How to Make Vegan Lasagna Soup Recipe
Step 1: Sauté the Aromatics and Veggies
Start by heating olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until they become fragrant and translucent. This simple step builds the flavorful base you’ll want for every spoonful of soup.
Step 2: Add the Diced Vegetables
Next, toss in the red bell pepper, zucchini, and carrot. Let them cook for about 5 to 7 minutes until they soften just a bit but still retain their lovely texture. These veggies not only add delicious bites but also bring a beautiful range of colors to your soup.
Step 3: Season With Herbs
Sprinkle in the dried oregano, basil, and thyme. Stir everything together and cook for another minute so the herbs release their aroma. This layering of spices adds depth and the classic Italian profile that’s signature to this Vegan Lasagna Soup Recipe.
Step 4: Build the Tomato Broth
Pour in the canned diced tomatoes, vegetable broth, and marinara sauce. Stir well, then season with salt and pepper to your liking. Bring the mixture to a boil before reducing the heat to let it gently simmer for 15 to 20 minutes. This slow simmer melds the flavors into a rich, hearty broth.
Step 5: Cook the Lasagna Noodles
While the soup simmers, cook the broken lasagna noodles separately in boiling water as per the package instructions until just al dente. Drain and set them aside—this step keeps the pasta perfectly tender without getting mushy in the soup itself.
Step 6: Combine and Serve
When ready to serve, divide the cooked noodles into bowls. Ladle the hot, flavorful soup over them and top with chopped fresh basil. If you want to add a creamy touch, a dollop of vegan ricotta or cashew cream is heavenly. Grab a spoon and dive into this warm hug of a meal!
How to Serve Vegan Lasagna Soup Recipe
Garnishes
Fresh basil leaves are a must—they add a vibrant herbal note and a splash of color that brightens each bowl. For extra creaminess, a spoonful of vegan ricotta or cashew cream will turn every bite into a creamy, decadent experience without any dairy.
Side Dishes
Serve this soup with a crisp green salad dressed simply with lemon and olive oil to contrast the soup’s richness. Crusty vegan garlic bread or toasted baguette slices are perfect companions for dipping, soaking up every last drop of that luscious broth.
Creative Ways to Present
For a fun dinner party idea, serve the soup in mini ramekins or espresso cups as a starter. You could also layer the noodles and soup together in clear glass mugs, showing off the colorful veggies and noodles for a stunning presentation that’s Instagram-worthy.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Vegan Lasagna Soup Recipe in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3 days, making it a fantastic option for quick lunches or dinners throughout the week.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or bags, leaving some space for expansion. When stored properly, it can last up to 3 months in the freezer. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens too much after refrigeration or freezing, add a splash of vegetable broth or water to loosen it up. Avoid reheating noodles directly in the microwave for extended periods to keep them from getting too mushy.
FAQs
Can I use gluten-free noodles in this Vegan Lasagna Soup Recipe?
Absolutely! Gluten-free lasagna noodles work just as well. Just make sure to cook them according to the package instructions, as cooking times can vary.
What can I use if I don’t have vegan ricotta or cashew cream?
You can skip the topping altogether or use a dollop of store-bought vegan sour cream, plain unsweetened vegan yogurt, or even some nutritional yeast for a cheesy flavor boost.
Is this soup spicy?
This Vegan Lasagna Soup Recipe is mild and comforting by default, but you can easily add crushed red pepper flakes or a dash of hot sauce if you want some heat.
Can I make this soup in a slow cooker?
Yes, sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 4-6 hours. Add cooked noodles right before serving to prevent them from getting mushy.
How can I make this soup more protein-rich?
Adding cooked lentils, white beans, or crumbled tofu will boost the protein content and make this soup even heartier while keeping it vegan.
Final Thoughts
I can’t recommend this Vegan Lasagna Soup Recipe enough if you’re looking for an easy, comforting meal full of bold Italian flavors without the fuss of layers or baking time. It’s satisfying, loaded with wholesome veggies, and perfect for sharing with loved ones on any day you need a little extra warmth and happiness in a bowl. Give it a try and watch it become a staple in your kitchen rotation!
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Vegan Lasagna Soup Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A hearty and comforting Vegan Lasagna Soup that brings all the classic flavors of lasagna into a warm, savory soup. Packed with vegetables, herbs, and broken lasagna noodles in a rich tomato broth, this soup is perfect for a cozy meal and topped with fresh basil and optional vegan ricotta for extra creaminess.
Ingredients
Vegetables and Herbs
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 carrot, diced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- Fresh basil leaves, chopped, for garnish
Liquids and Sauces
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup marinara sauce
- 1 tbsp olive oil
Pasta
- 8 oz lasagna noodles, broken into pieces
Additional
- Salt and pepper, to taste
- Vegan ricotta or cashew cream, for topping (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until fragrant and translucent, about 3-5 minutes.
- Cook Vegetables: Add diced red bell pepper, zucchini, and carrot to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened but still hold their shape.
- Add Herbs: Stir in dried oregano, dried basil, and dried thyme, and cook for another minute to release their aromas.
- Add Liquids and Simmer: Pour in the diced tomatoes, vegetable broth, and marinara sauce. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15-20 minutes, stirring occasionally to meld the flavors.
- Cook Noodles: While the soup simmers, cook the broken lasagna noodles in boiling salted water according to the package instructions until al dente. Drain and hold aside.
- Assemble Soup Servings: Divide the cooked lasagna noodles among serving bowls. Ladle the hot vegetable and tomato soup over the noodles evenly.
- Garnish and Serve: Top each bowl with chopped fresh basil leaves and a dollop of vegan ricotta or cashew cream if using. Serve immediately and enjoy the comforting flavors of your Vegan Lasagna Soup.
Notes
- Use gluten-free lasagna noodles if you require a gluten-free version.
- Adjust the vegetable broth quantity slightly if you prefer a thinner or thicker soup consistency.
- Vegan ricotta can be made at home with tofu or cashews, or purchased from stores.
- For more protein, add cooked lentils or beans into the soup while simmering.
- Leftovers store well in the refrigerator for up to 3 days; noodles may absorb some broth, so consider storing noodles separately.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
