This delicious vegan lasagna soup recipe is quick and easy to make in one pot for a healthy meal that’s perfect for satisfying a lasagna craving any night of the week.

Bowl of lasagna soup with diced zucchini and mushroom.

About the Recipe

Enjoy a bowl of comfort with this vegan lasagna soup, a delicious twist on traditional lasagna.

This hearty one-pot meal is like a deconstructed lasagna, ready in 45 minutes 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.

It’s easy to customize too. You can add extra veggies, vegan cheese or pair it with garlic bread for the full lasagna experience. This recipe is sure to be on repeat this soup season!

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

Visual list of ingredients for making a kale lentil soup.
  • 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-by-Step Instructions

Onion and garlic cooking in a large soup pot.

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.

Mushroom and zucchini cooking in a large soup pot.

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

Salt, tomato paste and herbs added to a pot of cooked diced vegetables.

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

Tomato soup with diced vegetables cooking in a large soup pot.

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

Lasagna soup cooking in a large soup pot.

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.

A bowl of lasagna soup topped with basil, pepper ricotta.

Recipe FAQs

Can I make lasagna soup in advance?

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

How should I store lasagna 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.

Can I freeze lasagna soup?

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.

How can I make Instant Pot lasagna soup?

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!

Ladle in a large pot of tomato lasagna soup.

Did you try this recipe? I’d love to hear about it! Click here to leave a review.

Save This Recipe Form

Want to save this recipe?

Enter your email below & I’ll send it straight to your inbox. Plus you’ll get new recipes from me every week!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bowl of lasagna soup.

Vegan Lasagna Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 6
  • Category: Soup
  • Cuisine: American
  • Diet: Vegan
Save Recipe


The best vegan lasagna soup – you’ll love this for a hearty and delicious one-pot meal perfect for satisfying a lasagna craving any night of the week.


  • 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 28oz 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


  1. 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. 
  2. Add Veggies: Add the chopped mushrooms and zucchini and cook for an additional 5 minutes, stirring often.
  3. Add Tomato Paste and Seasonings: Add tomato paste, dried herbs and salt and sauté for an additional 2 minutes, stirring often.
  4. Add Liquids and Simmer: Add them crushed tomatoes and vegetable stock and bring to a simmer for 10 minutes. 
  5. 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.
  6. Serve: Serve right away with fresh cracked black pepper, torn fresh basil and tofu ricotta. 


If you are planning to make this ahead of time, cook the noodles separately and add them when you are ready to eat. The noodles will continue to absorb liquid once cooked. 

If you have a vegan parmesan cheese or mozzarella cheese you like, those also work well for toppings.


  • Serving Size: 1/6th of recipe
  • Calories: 191
  • Sodium: 800 mg
  • Fat: 5 g
  • Carbohydrates: 33 g
  • Fiber: 4 g
  • Protein: 6 g