Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Vegan Lasagna Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 54 reviews

This Vegan Lasagna Soup is a hearty, comforting dish that combines the classic flavors of lasagna in a warm, nourishing soup form. Featuring plant-based ground meat, a medley of herbs, and a trio of vegan cheeses, this recipe offers all the richness of traditional lasagna but with a lighter, vegan-friendly twist. Perfect for cozy dinners or when you want a satisfying, meat-free meal that the whole family will enjoy.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 tablespoon minced garlic (about 2-3 cloves)
  • 8 ounces thinly sliced mushrooms
  • 12 ounces plant-based ground meat (such as Impossible beef)
  • 2 tablespoons tomato paste
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup fresh parsley, finely chopped
  • 4 cups vegetable broth
  • 2 (14.5-ounce) cans diced tomatoes

Lasagna Noodles & Cheese

  • 6-8 lasagna noodles
  • 8 ounces vegan ricotta
  • 1/2 cup shredded vegan mozzarella cheese
  • 1/4 cup grated vegan parmesan cheese

Instructions

  1. Heat and Sauté Aromatics: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  2. Cook Mushrooms and Plant-Based Meat: Add the sliced mushrooms to the pot and cook for 5-7 minutes until they release their moisture and begin to brown. Then add the plant-based ground meat, cooking and breaking it apart with a spoon until browned and heated through, roughly 5-6 minutes.
  3. Add Tomato Paste and Spices: Stir in 2 tablespoons of tomato paste, 2 teaspoons dried basil, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Cook for 1-2 minutes to let the spices bloom and deepen the flavor.
  4. Combine Broth, Tomatoes, and Parsley: Pour in 4 cups of vegetable broth and both cans of diced tomatoes (including juice). Stir in 1/3 cup finely chopped fresh parsley. Bring the mixture to a boil.
  5. Add Lasagna Noodles: Break the lasagna noodles into smaller pieces and add them to the boiling soup. Reduce heat to a simmer and cook uncovered for 10-12 minutes, stirring occasionally, until the noodles are tender.
  6. Finish with Vegan Cheeses: Once noodles are cooked, stir in 8 ounces of vegan ricotta cheese until creamy and well combined. Serve each bowl of soup topped with 1/2 cup shredded vegan mozzarella and 1/4 cup grated vegan parmesan cheese for a cheesy finish.
  7. Serve and Enjoy: Ladle the soup into bowls and garnish with additional fresh parsley if desired. Serve hot and enjoy a comforting bowl of vegan lasagna soup.

Notes

  • You can use any brand of plant-based ground meat or substitute with crumbled tofu or lentils for a different texture.
  • Adjust red pepper flakes for spice level preference or omit for no heat.
  • Lasagna noodles can be substituted with broken spaghetti or other pasta shapes if preferred.
  • To make it nut-free, verify the vegan cheeses or make homemade versions.
  • Leftovers store well in the refrigerator for up to 4 days and reheat gently on the stove.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-lasagna-soup-recipe/