Vegan Lasagna Soup

This hearty one-pot meal is like a deconstructed lasagna, made with minimal effort and perfect for warming up on a chilly day.

The recipe is made with healthy ingredients and features tender lasagna noodles in a rich tomato sauce, making it a family favourite and go-to for busy weeknights. Plus, the recipe is entirely plant-based.

If you’re a fan of one-pot meals, this Vegan One Pot Pasta with Kale and Mushroom and Easy Minestrone Soup are also easy and delicious.

For more hearty soups like this, we love this Vegan Vegetable Barley Soup, Lemon Chickpea Orzo Soup and Sweet Potato Lentil Soup. If you’re in the mood for pasta, this Vegan Baked Ziti and Vegan Mushroom Bolognese are both lovely.

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 vegan 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

1. Gluten-Free Option: Use gluten-free lasagna noodles or replace lasagna with any gluten-free pasta such as chickpea pasta or brown rice pasta.
2. Spicy: For some kick, add up to 1 tsp red pepper flakes when you add the dried herbs.
3. 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.
4. Tomato Basil: Omit dried basil. Add 1 cup finely chopped fresh basil when you add the lasagna noodles.
5. 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.
6. 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.

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.