Vegan Lasagna Soup

This Vegan Lasagna Soup captures all the rich, herby flavors of classic lasagna in a cozy, one-pot bowl of comfort. Made with tender lasagna noodles, protein-packed lentils, and a rich tomato broth, it’s a wholesome twist that’s both nourishing and satisfying — without the need for dairy or meat.

Perfect for chilly evenings, meal prep, or anytime you crave a warm hug in a bowl. Plus, it’s easy to make and comes together in under an hour!

Ingredients (Serves 4–6)

For the Soup Base:

• 1 tbsp olive oil (or water for oil-free)

• 1 medium onion, finely chopped

• 3–4 garlic cloves, minced

• 2 medium carrots, diced

• 1 celery stalk, diced

• 1 tsp dried basil

• 1 tsp dried oregano

• ½ tsp thyme

• ½ tsp crushed red pepper flakes (optional)

• Salt & black pepper, to taste

Main Ingredients:

• 1½ cups dry green or brown lentils (or 1 can, drained & rinsed)

• 1 can (400g) crushed tomatoes

• 1 can (400g) diced tomatoes

• 2 tbsp tomato paste

• 6 cups vegetable broth (low-sodium preferred)

• 8–10 lasagna noodles, broken into bite-sized pieces

• 2 cups fresh spinach or kale (optional but recommended)

• 2 tsp balsamic vinegar (for brightness at the end)

Optional Toppings:

• Vegan ricotta or cashew cream

• Fresh basil or parsley

• Nutritional yeast or vegan parmesan

• Crushed red pepper

Instructions

1. Sauté the Aromatics

In a large soup pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for 5–6 minutes until soft and fragrant.

2. Add the Spices & Tomato Paste

Stir in the basil, oregano, thyme, red pepper flakes, and tomato paste. Cook for 2 minutes, letting the tomato paste darken slightly for extra flavor.

3. Pour in Tomatoes & Broth

Add the crushed tomatoes, diced tomatoes, and vegetable broth. Stir in the lentils if using dry. Bring the soup to a boil, then reduce heat and simmer for 25–30 minutes, or until lentils are tender. (If using canned lentils, add them in Step 5.)

4. Cook the Pasta

Once lentils are nearly done, stir in the broken lasagna noodles. Cook for another 10–12 minutes, stirring occasionally, until pasta is tender.

5. Add Greens & Finish

Stir in spinach or kale, and cook for another 2–3 minutes until wilted. Add balsamic vinegar, and adjust seasoning with salt and pepper.

6. Serve & Enjoy

Ladle soup into bowls. Top with a dollop of vegan ricotta or swirl of cashew cream. Garnish with basil or parsley and a sprinkle of nutritional yeast if desired.

Quick Vegan Ricotta (Optional but Delicious)

Blend the following until smooth:

• 1 cup firm tofu

• 1 tbsp lemon juice

• 2 tbsp nutritional yeast

• 1 garlic clove

• Salt to taste

• Splash of plant milk (for creaminess)

Tips & Storage

• Make Ahead: Soup thickens as it sits. Add a splash of broth when reheating.

• Storage: Keeps well in the fridge for 4–5 days. Freeze without the noodles for up to 2 months.

• Add Protein: Sub lentils with vegan sausage or chickpeas for variety.