Warm up with our hearty Vegan Lasagna Soup, a delicious and comforting twist on a classic favorite that’s easy to make and vegan-friendly. This delightful soup captures all the rich flavors of traditional lasagna with layers of savory tomato, tender noodles, hearty vegetables, and creamy cashew-based ricotta, perfect for cozy nights and satisfying meals. It’s an ideal way to enjoy lasagna in a lighter, quicker, and nourishing bowl full of plant-based goodness.

Why You’ll Love This Recipe

Ultimate Comfort: Cozy and warm, this soup satisfies those soul-soothing cravings just like classic lasagna.
Easy to Prepare: One pot and simple steps make this a go-to recipe for beginner and busy cooks alike.
Vegan-Friendly Ingredients: Completely plant-based, perfect for vegans and those looking to eat more plants.
Flavor-Packed: Layers of herbs, spices, and creamy textures keep every spoonful bursting with taste.
Customizable: Adjust ingredients easily to fit your own dietary needs or preferences.

Ingredients You’ll Need

The beauty of this Vegan Lasagna Soup is in its simple yet vibrant ingredients. Each component brings texture, flavor, or color that makes this dish come alive—whether it’s the robust tomatoes, fragrant herbs, or the creamy vegan ricotta that makes it so indulgent.

Olive oil: Adds richness and helps gently sauté the veggies to develop deep flavor.
Onion and garlic: Build the aromatic base that brings warmth and savoriness.
Diced tomatoes: Provide a fresh, tangy, and vibrant tomato flavor essential to lasagna.
Vegetable broth: Creates the perfect savory liquid base for the soup.
Lasagna noodles: Chop and cook them in the broth for that familiar texture.
Cashews: Soaked and blended to make creamy vegan ricotta full of richness without dairy.
Fresh basil and Italian seasoning: Infuse classic lasagna herbs for an authentic taste.
Mushrooms and spinach: Offer umami depth and bright green freshness to every bite.
Salt and pepper: Balance and enhance all the flavors perfectly.

Variations for Vegan Lasagna Soup

This recipe is wonderfully adaptable, letting you make it your own based on what you enjoy or have on hand. Feel free to experiment with additions, substitutions, or ingredient swaps to suit your palate or dietary needs.

Gluten-Free Version: Swap traditional noodles with gluten-free pasta or gluten-free lasagna sheets.
Extra Veggie Boost: Add zucchini, bell peppers, or carrots for more color and nutrients.
Spicy Kick: Toss some crushed red pepper flakes or diced jalapeños to add heat.
Cheesy Twist: Sprinkle nutritional yeast on top for extra cheesy, nutty flavor without dairy.
Protein Power: Include cooked lentils or white beans for added plant-based protein and texture.

Why Vegan Lasagna Soup is Perfect Comfort Food

How to Make Vegan Lasagna Soup

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot over medium heat, then add diced onions and minced garlic. Cook until soft and fragrant, about 3-5 minutes, creating an inviting base for your soup.

Step 2: Build the Tomato Base

Add diced tomatoes, vegetable broth, and Italian seasoning to the pot. Stir well and bring everything to a gentle boil, letting those tomato flavors meld beautifully while you prep the rest.

Step 3: Cook the Vegetables and Noodles

Stir in chopped mushrooms and spinach, allowing them to soften. Break lasagna noodles into bite-sized pieces and add them to the pot. Simmer until the noodles are tender but still hold some bite.

Step 4: Prepare the Vegan Ricotta

While the soup simmers, blend soaked cashews with lemon juice, garlic powder, salt, and a little water until smooth and creamy. This creates a luscious dairy-free ricotta that mimics traditional lasagna’s richness.

Step 5: Combine and Serve

Swirl spoonfuls of vegan ricotta into each bowl of soup before serving, or stir it into the pot for a creamy consistency throughout. Garnish with fresh basil for a fragrant finish.

Pro Tips for Making Vegan Lasagna Soup

Soak Cashews Overnight: Soft cashews blend much smoother, giving creamier vegan ricotta.
Use Fresh Herbs: Fresh basil and oregano deliver a more vibrant and authentic flavor.
Control Noodle Texture: Add noodles toward the end to avoid them becoming mushy.
Simmer Gently: Keep the soup at a low simmer for the best melding of flavors without breaking noodles apart.
Adjust Thickness: If too thick, add more broth; if too thin, cook uncovered for a few minutes to reduce.

How to Serve Vegan Lasagna Soup

Garnishes

Fresh basil leaves, a sprinkle of nutritional yeast, or a drizzle of good quality olive oil beautifully elevate the presentation and taste.

Side Dishes

Pair this soup with crusty vegan garlic bread or a crisp green salad for a complete, satisfying meal.

Creative Ways to Present

Serve in rustic bowls with vegan ricotta dolloped on top and a sprig of basil for a cozy, inviting look sure to impress family or guests.

Make Ahead and Storage

Storing Leftovers

Keep leftover Vegan Lasagna Soup in an airtight container in the fridge for up to 4 days, making it perfect for easy lunches or dinners.

Freezing

This soup freezes well in portioned containers. Freeze for up to 3 months and thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove or microwave, stirring occasionally, and add a splash of water or broth if the soup has thickened in the fridge.

FAQs

Is Vegan Lasagna Soup gluten-free?

Traditional recipes use lasagna noodles which contain gluten, but you can easily substitute with gluten-free pasta or noodles to make a gluten-free version.

Can I make this soup oil-free?

Absolutely, you can skip the olive oil or replace it with vegetable broth to sauté the onions and garlic for an oil-free option.

How long does the soup take to prepare?

From start to finish, this Vegan Lasagna Soup typically takes about 30-40 minutes, making it a quick and satisfying meal.

Can I use store-bought vegan ricotta instead of cashew ricotta?

Yes, store-bought vegan ricotta is a good shortcut if you want to save time, but homemade gives you fresh creaminess and control over the flavor.

Is it possible to make this soup thicker?

Yes, simply add more noodles or let the soup simmer uncovered for a few extra minutes to reduce the broth and thicken naturally.

Final Thoughts

If you’re craving comforting flavors but want a lighter, plant-based meal, give this Vegan Lasagna Soup a try. It’s rich, vibrant, and bursting with all the lasagna goodness you love, served in a warm, easy bowl. Perfect for chilly nights or anytime you want a hug in a bowl!

Vegan Lasagna Soup

Print Recipe

Warm up with this hearty Vegan Lasagna Soup, a delicious and comforting plant-based twist on classic lasagna. Featuring layers of savory tomato, tender noodles, hearty vegetables, and creamy cashew-based ricotta, this easy one-pot soup delivers all the rich flavors you love in a lighter and quicker bowl. Perfect for cozy nights and nourishing meals with customizable options for gluten-free and extra veggies.

Author: Judy
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Appetizers
Method: Simmering
Cuisine: Italian-inspired
Diet: Vegan, Gluten Free (with substitutions)

Ingredients

Scale

Sauté Base

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced

Tomato Base

1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 teaspoon Italian seasoning

Vegetables and Noodles

1 cup mushrooms, chopped
2 cups fresh spinach
3–4 lasagna noodles, broken into bite-sized pieces (or gluten-free pasta for GF version)

Vegan Ricotta

1 cup raw cashews, soaked (preferably overnight)
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon salt
1–2 tablespoons water (to blend)

Seasoning & Garnish

Fresh basil leaves (for garnish)
Salt and pepper, to taste

Instructions

Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and minced garlic. Cook until soft and fragrant, about 3-5 minutes, to build a warm, savory base for the soup.
Build the Tomato Base: Add diced tomatoes, vegetable broth, and Italian seasoning to the pot. Stir well and bring to a gentle boil, allowing the tomato flavors to meld as you prepare the remaining ingredients.
Cook the Vegetables and Noodles: Stir in chopped mushrooms and fresh spinach, letting them soften. Break lasagna noodles into bite-sized pieces and add to the pot. Simmer until noodles are tender but still slightly firm, about 8-10 minutes.
Prepare the Vegan Ricotta: While the soup simmers, blend the soaked cashews with lemon juice, garlic powder, salt, and enough water to create a smooth and creamy ricotta-like texture.
Combine and Serve: Swirl spoonfuls of vegan ricotta into individual bowls or stir into the pot for a creamier soup. Garnish with fresh basil leaves and season with salt and pepper to taste. Serve warm.

Notes

Soak cashews overnight for the creamiest vegan ricotta.
Use fresh herbs like basil and oregano for authentic flavor.
Add noodles toward the end of cooking to avoid mushiness.
Simmer soup gently to meld flavors without breaking the noodles.
Adjust soup thickness by adding more broth or simmering uncovered.
For gluten-free, substitute noodles with gluten-free pasta or lasagna sheets.
Add extra veggies such as zucchini, bell peppers, or carrots for more nutrition.
Optional spicy kick: add crushed red pepper flakes or jalapeños.
Boost protein by adding cooked lentils or white beans.
Sprinkle nutritional yeast for a cheesy flavor without dairy.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 280
Sugar: 6g
Sodium: 550mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 8g
Cholesterol: 0mg

Keywords: vegan lasagna soup, plant-based lasagna, vegan soup, easy vegan dinner, gluten-free soup, cashew ricotta, comforting vegan meal