Vegan Lasagna Soup
on Oct 17, 2023, Updated Feb 08, 2025
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This vegan lasagna soup recipe is easy to make in one pot in 45 minutes for a wholesome delicious meal that’s perfect for satisfying a lasagna craving any night of the week.

This hearty one-pot meal is like a deconstructed lasagna, made with minimal effort and perfect for warming up on a chilly day.
For more hearty soups like this, we love this Vegan Enchilada Soup. Vegan Vegetable Barley Soup, Lemon Chickpea Orzo Soup and Sweet Potato Lentil Soup.
Ingredient Notes

- Olive Oil: Swap for water or broth for an oil-free recipe.
- Mushrooms: If you don’t like mushroom, it’s ok to leave these out or substitute another veggie like bell peppers or carrot. You can use any mushrooms such as shitake, white or cremini mushrooms or a mixture for more depth of flavor. Extra mushrooms? Use them in this wild rice mushroom soup or vegan mushroom risotto.
- Dried Herbs: If you want to swap for fresh herbs, use 1/4 cup finely chopped fresh herbs to replace each 1 tsp of dried. You could also substitute 1 tbsp Italian seasoning for the basil, oregano and thyme.
- Crushed Tomato: You can use any tomato pasta sauce, canned crushed tomato or canned diced tomatoes.
- Broth: Any homemade or store-bought carton broth, vegetable stock or cube vegetable broth works.
- Lasagna Noodles: You can use white, whole grain or gluten-free lasagna noodles. Just note cooking time on the packaging and adjust accordingly if needed. You can also substitute any other pasta shape, such as rotini or bows like in this vegan minestrone soup.
- Tofu Ricotta: You can use my quick and easy tofu ricotta recipe or use any store-bought vegan ricotta or regular ricotta that you like for an optional topping. Mozzarella or cashew parmesan cheese are also yummy!
Please see the recipe card at the end of the post for the full ingredient list with measurements.
Variations & Additions
- Gluten-Free Option: Use gluten-free lasagna noodles or replace lasagna with any gluten-free pasta such as chickpea pasta or brown rice pasta.
- Spicy: For some kick, add up to 1 tsp red pepper flakes when you add the dried herbs.
- Extra Veggies: Add 1 cup died carrot, cauliflower or red bell pepper with the zucchini and mushroom or stir in 3-4 cups baby spinach or chopped kale at the end. To add frozen spinach, add it when you have about 5 minutes cooking time left.
- Tomato Basil: Omit dried basil. Add 1 cup finely chopped fresh basil when you add the lasagna noodles.
- Adding Sausage: Brown your choice of vegan sausage crumbles or sliced Italian sausage before add the onion or in a separate pan. Stir it back in at the end and heat through.
- Adding Beans Or Lentils: Mix in 1 can of kidney beans, navy beans or chickpeas at the end. For lentils, you can add 1/2 cup red lentils, green lentils or brown lentils when you add the liquids or stir in canned lentils at the end. You may need some additional liquid if added dry lentils.
How to Make Vegan Lasagna Soup

Step 1: Heat the oil in a large pot or dutch oven over medium heat, then add the onion and garlic with a pinch of salt and cook for 3-4 minutes, stirring occasionally.

Step 2: Add the mushroom and zucchini and cook for another 5 minutes, stirring often.

Step 3: Add the tomato paste, dried herbs and salt, mix well and cook for about 2 more minutes, stirring often.

Step 4: Add the crushed tomato and vegetable broth and bring it to a light simmer. Simmer for about 10 minutes.

Step 5: Add the broken lasagna noodles and cook for about 10 minutes until the noodles are cooked al dente. Remove the pot from the heat.
Tip: Break the lasagna sheets into 1-2-inch strips before adding to the soup so they’re more manageable to eat.
Serve right away with toppings like fresh basil, tofu ricotta and fresh cracked black pepper.

Recipe FAQs
If you plan to prepare this soup ahead of time, I recommend cooking the noodles separately closer to when you are ready to serve, as they will continue to soften the longer they sit in the soup and become mushy.
Prepare the lasagna soup according to the recipe but stop before adding the noodles. Allow it to cool down slightly before transferring it to an airtight container and storing in the fridge.
Cook the noodles separately just before serving and mix them in after reheating the soup
Allow the soup to cool down to room temperature. Then, transfer it to an airtight container. The soup can be refrigerated for up to 3-4 days. Reheat on the stovetop until heated through or in indivisual servings in the microwave.
Leave toppings off until serving.
Freezing is a great option for longer storing. However, lasagna noodles become mushy upon thawing, so consider freezing the soup without the noodles.
To freeze, cook the veggies and broth but stop before adding the noodles. Allow to cool then store in a freezer-safe container for up to 3 months.
Thaw the soup in the fridge overnight then bring it to a simmer on the stovetop. Cook the pasta separately according to package instructions and stir them in just before serving.
To make vegan lasagna soup in a pressure cooker, heat the oil on saute mode then add the onion and garlic.
Cook those for a few minutes, stirring often to avoid burning, then add the mushroom and zucchini and cook another few minutes. Turn off the heat and stir in the herbs, tomato paste and salt.
Add the remaining ingredients, mix well and cook on High Pressure for 3 minutes. Let the pressure release naturally for 10 minutes, then move the valve to release and remaining pressure and carefully open th elid.
Adjust the seasoning as needed with more salt, pepper or herbs, lemon. If needed, add a bit more broth to adjust the thickness. Enjoy your soup!
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Vegan Lasagna Soup
Ingredients
- 1 tbsp extra virgin olive oil, 15 g, use water or broth for an oil-free soup
- 1 medium white or yellow onion, diced (225 g)
- 4 garlic cloves, minced or crushed (20 g)
- 2 cup white or crimini mushrooms, diced (225 g)
- 2 small zucchini, diced (325 g)
- 2 tbsp tomato paste, 20 g
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp salt
- 1 28 oz can crushed tomato
- 5 cups of vegetable broth, 1000 ml
- 8 lasagna noodles broken into 1’ strips
For Topping
- fresh cracked black pepper
- fresh basil, chopped
- tofu ricotta or other ricotta cheese, optional
Instructions
- Saute Onion and Garlic: In a large pot over medium heat, heat the oil then add the onion, garlic and a pinch of salt and sauté until translucent, roughly 3-5 minutes.
- Add Veggies: Add the chopped mushrooms and zucchini and cook for an additional 5 minutes, stirring often.
- Add Tomato Paste and Seasonings: Add tomato paste, dried herbs and salt and sauté for an additional 2 minutes, stirring often.
- Add Liquids and Simmer: Add them crushed tomatoes and vegetable stock and bring to a simmer for 10 minutes.
- Add Pasta: Add broken lasagna noodles and cook for an additional 10 minutes. Check noodles to ensure they are cooked al dente. Taste and season accordingly with more herbs, salt and pepper, if needed.
- Serve: Serve right away with fresh cracked black pepper, torn fresh basil and tofu ricotta.
I made this for dinner this week and it was superb, especially with some fresh crusty bread. Leftovers did well for lunches too. Thanks and keep up the good work!
Thanks so much! Glad you enjoyed it.
Okay THIS was ah-mazing. We SWOONED over it – What a RAD soup. I will definitely be making this more. Thank you!
Thanks so much!!
Can this be frozen?
Yes it can. Let it cool completely then freeze in heavy duty freezer bags or a freezer-safe container. Thaw in the fridge before reheating. Note it does have pasta in it so the texture of that may be a bit different after freezing and thawing.
I made the vegan ricotta soup, my sister who isn’t vegan couldn’t believe how delicious the soup tested. I showed her your soup recipes and she definitely is going to make all of them for the cold months ahead.
Thank you Deryn for being so considerate of others.
Amazing! I’m so happy you enjoyed it! Let me know what else you try. Thanks!
Oh yum! This soup is so good! I did make the vegan ricotta to pair with it. Make this now people!
Thanks, Sarah! So happy you liked it!
One of the first recipes of yours I’ve tried and it is a keeper! So yummy.
Thanks for trying it, Kelly! I’m so glad you enjoyed.