vegan lasagna soup is so perfect for the times when you want the comfort of lasagna without all the effort. all the elements of lasagna transformed into a cozy bowl of soup.
the inspiration
Lasagna soup has been a viral recipe on the internet for a few years now. There is nothing new about it. However, I still wanted to share my recipe for it. There are tons of ways and variations on how to make it, so always do what you like.
I know a lot of us want quick and cozy weeknight dinners and this is just that! The soup comes together in just about 30 minutes. It is filled with flavor and so great for when you want something comforting.
As an Italian-American, I was a bit resistant to lasagna soup at first. However, I am glad I tried it and gave it a chance!
the ingredients
- Lasagna Sheets: of course to make our vegan lasagna soup we need lasagna sheets. You can use any ones you like. I also saw adorable lasagnetti pasta which would be perfect here. If you are gluten free you can use gluten-free lasagna sheets, or substitute for any gluten free pasta you like.
- Vegan Ground Beef: use any vegan ground beef substitute you like. You can use Impossible, Beyond Meat, Abbott’s Butcher, or another brand. You can also make my Homemade Vegan Ground Beef recipe. Finally, for another option you can use crumbled tofu, crumbled tempeh, brown lentils or red lentils, or chopped mushrooms.
- Onion: to add flavor to the soup.
- Garlic: to add flavor to the soup.
- Spinach: to add some nutrients and greens to the soup. You can use chopped kale if you like too.
- Olive Oil: to help saute the onion and garlic.
- Marinara Sauce: to add the richness of the sauce to our soup. I like to use Rao’s.
- Seasonings: you can add in any seasonings you like. I keep it rather simple with salt, black pepper, garlic powder, and onion powder.
- Tofu Ricotta: adding a dollop of tofu ricotta right on top adds creaminess and dimension to the soup.
- Vegan Mozzarella: this goes directly into the soup to add flavor to the broth. You can also add it on top before serving the soup.
making the soup
I believe you will love how easy it is to make this vegan lasagna soup. It truly comes together so quickly and has such amazing flavor. There aren’t that many steps which I feel makes it perfect for weeknight dinners.
- In a medium-sized pot sauté the chopped garlic and onion over medium low heat until fragrant. Then, add in the vegan ground beef and continue to cook until browned.
- Pour in the water and marinara sauce. Bring the pot to a rolling boil over high heat.
- Use your hands to break up the lasagna sheets into pieces. About 4 or 5 pieces per sheet.
- Add in the broken lasagna noodles, spinach, and vegan mozzarella. Cook for 10 minutes at medium low heat. Until the pasta is soft, spinach wilted, and vegan cheese melted into the soup.
- Taste the soup and add in any seasonings you like. I also like to add in about 1 tablespoon of agave to enhance the overall flavor of the soup.
soup variations
As I said there are so many ways one could make this soup. So, here are some extra ideas for making the soup. However, it truly came out delicious as-is!
- Make it herby! If you have some extra basil hanging around or just love the taste add it into the soup while it cooks. It will add in extra flavor. You can also garnish with fresh herbs like basil or oregano. You can also add in dry oregano or dry parsley if you like those flavors.
- Make it creamy! Make a simple vegan half & half and add it into the soup. It will add a nice creamy element. You can also just make a simple cashew cream as well.
- Make it veggie-filled! You can always add in more veggies like fresh tomatoes, broccoli, kale, peas, zucchini, carrots, white beans, chickpeas. Whatever you like the options are endless.
- Make it extra cheesy! You can add in things like vegan parmesan store-bought or homemade, nutritional yeast, or just extra vegan mozzarella.
- Add in spices! You can use red pepper flakes, an Italian seasoning blend, or anything else you like to add to your soups.
more cozy soup recipes
why you’ll love this vegan lasagna soup
When I was younger we all did sports, had after school activities, and there was so much going on. My mom always cooked us dinner and now being an adult I know how hard it is sometimes to think of all of the elements of a meal. This soup is great because we are getting plant protein, carbs, veggies, and fat while being delicious.
It comes together quickly and packs in amazing flavor. I tried to keep my recipe simple but you can always add in more ingredients if you want. It is great to customize and it will keep well in the fridge or freezer.
vegan lasagna soup faq
The recipe is nut free. However, it does contain gluten and soy. You can make it soy free depending on what vegan meat you pick and not making the vegan ricotta. It can be made gluten free with gluten free pasta.
In the fridge. You can also freeze it.
In the fridge it will last up to 5 days. You can freeze for up to 2 months.
You can either reheat on the stove or in the microwave.
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Vegan Lasagna Soup
Ingredients
- ½ tablespoon light olive oil
- ¼ Vidalia onion chopped
- 2 to 3 garlic cloves chopped
- 1 (12 ounce) package vegan ground beef
- 1 cup tomato sauce
- 6 cups water
- 5 lasagna sheets broken into pieces
- 3 ounces spinach
- ¾ cup vegan mozzarella
- Optional: 1 tablespoon agave
- Garlic powder, onion powder, salt, and black pepper to taste
- 1 batch tofu ricotta
Instructions
- In a medium-sized pot, heat the olive oil over medium-low. Sauté the garlic and onion until fragrant, about 2 to 3 minutes.
- Add the vegan ground beef and cook until browned, breaking it up as it cooks, 5 to 7 minutes.
- Pour in the water and marinara sauce. Increase heat to high and bring to a rolling boil.
- Break the lasagna sheets into 4 to 5 pieces each and add them to the pot. Stir in the spinach and vegan mozzarella.
- Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally, until the pasta is tender, the spinach is wilted, and the cheese has melted into the broth.
- Taste and adjust seasoning. I also like to add in the agave to balance out the flavor.
- Ladle into bowls and top each serving with a generous dollop of vegan ricotta.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea. The nutritional information is for 1 serving of the soup (520g) with a dollop (40g) of the vegan ricotta.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
Nutrition
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
Excellent. Simple and flavorful, this is a perfect weekday soup that feels special.
First time eating/making lasagna soup. Was so Delish! And easy recipe. I used Italian seasoning and then salt and pepper on the side to season
glad to hear you enjoyed