Best Ever Vegan Lasagna Soup Recipes To Try Today

There’s nothing quite like the comforting, rich flavors of lasagna, but sometimes you want something quicker, lighter, and perfect for a cozy night in. Enter the best ever vegan lasagna soup recipes—a delightful twist on the classic Italian favorite that brings all the hearty goodness right into a bowl.

This soup is packed with layers of flavor, from savory tomatoes and herbs to tender noodles and creamy vegan cheese. It’s ideal for vegans, vegetarians, or anyone craving a delicious, plant-based meal that’s both satisfying and nourishing.

Whether you’re a seasoned cook or a newbie in the kitchen, this recipe is straightforward, flexible, and perfect for meal prep or a family dinner. Plus, it’s a great way to sneak in extra veggies while indulging in that comforting lasagna taste.

So grab your ladle and let’s dive into a bowl of warm, cheesy, tomato-rich vegan lasagna soup that’s sure to become a staple in your recipe collection.

Why You’ll Love This Recipe

This vegan lasagna soup recipe is a game-changer for several reasons. First, it delivers all the classic lasagna flavors without the long baking time or the hassle of layering noodles and cheese.

Instead, you get a hearty, one-pot meal that’s ready in under an hour.

The soup is fully plant-based but incredibly rich and creamy, thanks to the use of cashew cream or store-bought vegan ricotta. It’s also packed with wholesome ingredients like lentils or mushrooms that add protein and texture, making it a balanced meal.

Plus, you can easily customize it with your favorite veggies or pasta shapes.

Whether you’re cooking for a crowd or just yourself, this recipe scales well and makes excellent leftovers. It’s a warm hug in a bowl that’s perfect for chilly days or whenever you need a bit of comfort food magic.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 8 ounces mushrooms, chopped (cremini or button)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 (28-ounce) can crushed tomatoes
• 4 cups vegetable broth
• 1 cup dried brown or green lentils, rinsed
• 6 lasagna noodles, broken into bite-sized pieces
• Salt and black pepper to taste
• 1/2 cup fresh basil, chopped
• 1 cup vegan ricotta or cashew cream (see note below)
• Vegan Parmesan cheese for topping (optional)

Equipment

• Large Dutch oven or heavy-bottomed pot
• Sharp knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander or sieve (for rinsing lentils)
• Blender or food processor (if making cashew cream)
• Ladle and soup bowls

Instructions

1. Heat the olive oil in your Dutch oven over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.
2. Add the garlic and mushrooms to the pot. Cook for another 5 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
3. Stir in the dried oregano, basil, and red pepper flakes (if using). Cook for 1 minute to toast the herbs and release their aroma.
4. Add the crushed tomatoes, vegetable broth, and lentils. Stir well to combine. Bring the mixture to a boil, then reduce heat and let it simmer, uncovered, for about 25 minutes or until the lentils are tender.
5. Season with salt and pepper according to your taste. Add the broken lasagna noodles and cook for another 10 minutes, stirring occasionally, until the noodles are al dente.
6. Remove the soup from heat and stir in the fresh basil. Ladle into bowls and top each serving with a dollop of vegan ricotta or cashew cream and a sprinkle of vegan Parmesan if desired.
7. Serve hot and enjoy the comforting, layered flavors of your vegan lasagna soup!

Tips & Variations

“For an extra creamy texture, blend a cup of the soup and stir it back into the pot before adding the noodles.”

• Make your own cashew cream: Soak 1 cup raw cashews in hot water for 15 minutes, drain, then blend with 1/4 cup water, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1 garlic clove until smooth.
• Swap lentils for vegan ground beef crumbles or finely chopped walnuts for a more meat-like texture.
• Use gluten-free noodles if you have dietary restrictions.
• Add more veggies: spinach, zucchini, or bell peppers work beautifully in this soup.
• For a spicy kick, increase the red pepper flakes or add a dash of hot sauce.
• Try different herbs: fresh thyme or rosemary can add complexity.

Nutrition Facts

Serving Suggestions

This vegan lasagna soup shines on its own but pairing it with a few sides can elevate your meal. Serve it with a slice of crusty garlic bread or Marzipan Challah for a sweet-savory contrast.

A fresh green salad with a zesty vinaigrette also complements the rich soup perfectly. For a fun twist, try serving alongside Kosher Sushi Salad to mix up your dining experience with light, crunchy textures.

And if you’re looking to make this meal part of a larger plant-based feast, try pairing it with a warm bread roll made from this Magic Dough Recipe for soft, pillowy bites.

Conclusion

Vegan lasagna soup is a brilliant way to enjoy all the cozy, layered flavors of traditional lasagna without the fuss. This recipe is perfect for busy weeknights, meal prepping, or when you simply crave something warm and comforting.

With wholesome ingredients and easy-to-follow steps, it’s accessible to cooks of all skill levels.

Its flexibility means you can tailor it to your taste buds, making it a versatile addition to your recipe box. Whether you’re vegan or just looking to add more plant-based meals to your diet, this soup is sure to become a favorite.

Don’t hesitate to explore more delicious recipes like Jamaican Minced Beef Recipes or the sweet and soft Lump Of Coal Recipe to round out your culinary repertoire. Happy cooking!

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