If you love everything about lasagna but want something easier, this vegan lasagna soup is the answer. It has all the familiar flavors—rich tomato broth, tender
Plus, it’s easy to customize with your favorite veggies and plant-based proteins. Make a big pot once and enjoy it for days.
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Why This Recipe Works
This soup captures classic lasagna flavors in a simpler, one-pot format. The broth is tomato-forward with Italian herbs, garlic, and a touch of umami for depth.
Broken lasagna
It’s designed to be flexible. You can use lentils or vegan sausage, gluten-free pasta, or extra veggies without losing the vibe. Topping each bowl with a dollop of vegan ricotta and fresh basil gives you that creamy, layered feel—no oven required.
Best of all, it’s hearty enough to satisfy vegans and non-vegans alike.
The textures—brothy, creamy, and slightly chewy—make it feel like a true comfort meal.
Ingredients
- Olive oil
- Yellow onion
- Carrots
- Celery
- Garlic
- Tomato paste
- Crushed tomatoes
- Vegetable broth
- Dried Italian seasoning
- Dried basil
- Red pepper flakes
- Soy sauce or tamari
- Balsamic vinegar
- Bay leaf
- Lasagna
noodles - Baby spinach or kale
- Cooked lentils or vegan Italian sausage
- Unsweetened plant milk or vegan cream
- Salt and black pepper
- Fresh basil
- Vegan ricotta (store-bought or homemade)
- Vegan
parmesan or nutritional yeast
Step-by-Step Instructions
Sauté the aromatics. Heat the olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes until softened and slightly golden.
Add garlic and tomato paste. Stir in the garlic and cook 1 minute until fragrant. Add tomato paste and cook another 1–2 minutes, stirring, to caramelize it slightly.
Build the broth. Pour in the crushed tomatoes and vegetable broth. Add the Italian seasoning, dried basil, red pepper flakes, soy sauce, balsamic vinegar, and bay leaf. Bring to a gentle boil. Reduce the heat and simmer for 10 minutes to let the flavors meld. Taste and adjust salt as needed.
Add the
Stir in greens and protein. Add the spinach or kale and cooked lentils or vegan sausage. Simmer 2–3 minutes until greens wilt and everything is heated through.
Finish the soup. Remove the bay leaf. For extra richness, stir in plant milk or vegan cream. Add black pepper and more salt to taste. Stir in chopped fresh basil.
Serve. Ladle into bowls. Top with a generous spoonful of vegan ricotta, more basil, and vegan
Storage Instructions
- Refrigerator Store in an airtight container for 3–4 days. The
noodles will continue to absorb liquid, so add some broth or water when reheating. - Freezer For best results, freeze the soup without
noodles for up to 3 months) Cook freshnoodles separately when reheating. - Reheating Heat in a pan on the stove over medium heat, adding broth to restore a soup-like consistency. Microwave in 60–90 second bursts, stirring between intervals.
- Meal prep tip Keep cooked
noodles separate and combine portions right before eating to maintain ideal texture.
Benefits of This Recipe
- Weeknight-friendly No layering or baking—just one pot and simple steps.
- Balanced and filling Protein from lentils or vegan sausage, carbs from
noodles , fiber from veggies and greens. - Customizable Swap veggies, change the protein, or adjust seasonings with ease.
- Comforting flavor Tomato, garlic, basil, and a creamy topping mimic classic lasagna.
- Budget-conscious Uses pantry staples like pasta, canned tomatoes, and broth.
Pitfalls to Watch Out For
- Overcooked
noodles They can turn mushy. Check early and often, and remove from heat when just al dente. - Too thick Pasta absorbs liquid as it sits. Keep extra broth on hand and thin as needed.
- Under-seasoning Tomato-based soups need enough salt and acid. Taste and adjust with salt, pepper, and a touch more balsamic vinegar if it tastes flat.
- Skipping the tomato paste step Lightly caramelizing the tomato paste adds depth. Don’t rush it.
- Clumpy
noodles Stir frequently after adding pasta to prevent sticking.
Substitutions
- Gluten-free Use gluten-free lasagna
noodles or any short gluten-free pasta. Keep an eye on the cooking time. - High-protein Add more lentils, crumbled extra-firm tofu, or a chickpea-based pasta.
- Low-carb Replace half the
noodles with zucchini ribbons or hearts of palm “noodles.” Add near the end to avoid overcooking. - Mushroom-forward Sauté sliced cremini or portobello with the aromatics for a meaty texture and umami.
- Creamier version Blend 1 cup of the soup with soaked cashews and return to the pot, or stir in more vegan cream at the end.
- Herb twists Swap basil for oregano and thyme, or finish with a squeeze of lemon and fresh parsley.
Final Thoughts
Vegan lasagna soup gives you everything you want from lasagna with a fraction of the effort. It’s cozy, flexible, and satisfying, whether you’re feeding a family or meal prepping for the week. Once you make it, this one-pot classic will become a regular in your cold-weather rotation—and probably beyond.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society. This is a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
Vegan Lasagna Soup
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 ribs celery diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- 6 cups vegetable broth plus more as needed
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- ¼ teaspoon red pepper flakes optional
- 1 tablespoon soy sauce or tamari
- 1 teaspoon balsamic vinegar
- 1 bay leaf
- 10–12 lasagna noodles broken into bite-size pieces
- 3–4 cups baby spinach or kale roughly chopped
- 1½–2 cups cooked lentils or vegan Italian sausage
- ½ cup unsweetened plant milk or vegan cream optional, for creaminess
- Salt and black pepper to taste
- ½ cup fresh basil chopped (plus more for serving)
- vegan ricotta for serving (store-bought or homemade)
- vegan parmesan or nutritional yeast for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes until softened and slightly golden.
- Stir in garlic and cook 1 minute until fragrant. Add tomato paste and cook 1–2 minutes to caramelize slightly.
- Pour in crushed tomatoes and vegetable broth. Add Italian seasoning, basil, red pepper flakes, soy sauce, balsamic vinegar, and bay leaf. Bring to a gentle boil, then reduce heat and simmer 10 minutes.
- Stir in the broken lasagna noodles. Simmer, stirring often, until noodles are al dente, about 10–12 minutes. Add more broth as needed if the soup thickens too much.
- Stir in spinach or kale and lentils or vegan sausage. Simmer 2–3 minutes until greens wilt and everything is heated through.
- Remove the bay leaf. Stir in plant milk or vegan cream if using. Add black pepper and more salt to taste, then fold in chopped fresh basil.
- Ladle into bowls. Top each with vegan ricotta, extra basil, and vegan parmesan or nutritional yeast. Serve hot.
Notes
- Storage: Store in an airtight container for 3–4 days. Add a little broth or water when reheating.
- Freezing: Freeze soup (without noodles) for up to 3 months. Add freshly cooked noodles when reheating.
- Meal Prep Tip: Keep cooked noodles separate and combine portions before serving for best texture.
- Make it gluten-free: Use gluten-free lasagna noodles or short pasta.
- Make it creamier: Blend 1 cup of soup with soaked cashews or stir in more vegan cream before serving.
FAQ
Can I use a different pasta shape?
Yes. Broken lasagna
What’s the best vegan ricotta?
Use a store-bought almond or tofu-based ricotta, or make a quick version by blending firm tofu with lemon juice, olive oil, garlic powder, salt, and a handful of fresh basil until creamy.
How do I keep the soup from getting too acidic?
Balance is key. The soy sauce adds umami, and a small amount of balsamic rounds out the acidity. You can also stir in a teaspoon of sugar or maple syrup if your tomatoes are very acidic.
Can I make this in a slow cooker?
Yes, with a tweak. Cook the base (aromatics, tomatoes, broth, spices) on Low for 4–6 hours. Add
Is it okay to cook the pasta separately?
Absolutely. This helps control texture and keeps leftovers from absorbing too much broth. Add the cooked pasta to each bowl, then ladle the hot soup over it.
How can I make it spicier?
Add more red pepper flakes, or stir in a spoonful of Calabrian chili paste or harissa. Adjust to your heat preference.
What can I use instead of soy sauce?
Tamari or coconut aminos are great alternatives. You can also add a teaspoon of miso paste for similar umami depth.
