Lasagna Soup: The Ultimate Vegan Comfort Bowl

It was a chilly Sunday afternoon when I first created this lasagna soup recipe. I was craving the cozy comfort of traditional lasagna but wanted something lighter and quicker. After experimenting with different plant-based ingredients to capture that rich, hearty lasagna flavor in soup form, I finally nailed it. This vegan lasagna soup has since become my most-requested recipe, even from my non-vegan friends who swear it tastes just like the real thing.

Why You’ll Love This Lasagna Soup

This isn’t just any soup – it’s all the magic of lasagna transformed into a soul-warming bowl that you can whip up in a fraction of the time. Here’s why this lasagna soup recipe will become your new favorite:

• Ready in just 30 minutes (versus traditional lasagna’s hours)
• One-pot wonder that minimizes cleanup
• Perfect for busy weeknights
• Easier than traditional lasagna but with all the flavor
• Great for meal prep
• Customizable to your taste
• Kid-friendly despite being veggie-packed

Essential Ingredients for Lasagna Soup

The Soup Base

• 1 onion, diced
• 4 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 cups vegetable broth
• 2 cans fire-roasted tomatoes
• 2 tablespoons tomato paste

The “Meat” Mixture

• 2 cups plant-based ground (I use Beyond Meat or Impossible)
• 1 cup finely chopped mushrooms
• 1 tablespoon Italian seasoning
• 1 teaspoon fennel seeds
• 1/2 teaspoon red pepper flakes

The Pasta and Toppings

• 8 oz lasagna noodles, broken into pieces
• Vegan ricotta mixture (recipe below)
• Fresh basil
• Vegan parmesan
• Extra virgin olive oil

Vegan Ricotta Mixture

• 1 block firm tofu, pressed
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon Italian herbs
• Salt and pepper to taste

Let’s talk about why these ingredients matter. The combination of plant-based ground and mushrooms creates that perfect “meaty” texture, while the fire-roasted tomatoes add a depth of flavor that makes this soup taste like it’s been simmering all day.

Step-by-Step Instructions for Lasagna Soup

Preparing the Base

1. In a large pot, sauté onion, carrots, and celery until softened (about 5 minutes).
2. Add garlic and cook until fragrant (30 seconds).
3. Add the plant-based ground and mushrooms, breaking up the “meat” with a wooden spoon.

Building the Soup

1. Once the “meat” is browned, add Italian seasoning, fennel seeds, and red pepper flakes.
2. Pour in the vegetable broth, fire-roasted tomatoes, and tomato paste.
3. Bring to a boil, then reduce to a simmer for 15 minutes.

Adding the Pasta

1. Add broken lasagna noodles to the simmering soup.
2. Cook until al dente (about 8-10 minutes).

Making the Ricotta

1. In a food processor, blend all ricotta ingredients until smooth.
2. Taste and adjust seasonings as needed.

Pro Tips for Perfect Lasagna Soup

After making this countless times, here are my essential tips:

Do’s

• Break lasagna noodles into bite-sized pieces before adding
• Make extra ricotta mixture for other uses
• Use fire-roasted tomatoes for best flavor
• Season generously

Don’ts

• Don’t overcook the pasta
• Avoid using no-boil lasagna noodles
• Don’t skip the fennel seeds (they’re key for that Italian sausage flavor)
• Never add the ricotta directly to the hot soup

Variations and Substitutions

This lasagna soup is wonderfully adaptable:

Protein Options

• Crumbled tempeh
• Lentils
• Seitan crumbles
• All mushroom version

Pasta Alternatives

• Gluten-free lasagna noodles
• Regular short pasta
• Zucchini noodles
• Chickpea pasta

Add-In Ideas

• Spinach or kale
• Roasted red peppers
• Sun-dried tomatoes
• Additional vegetables

Storage and Meal Prep

Store components separately for best results:

• Soup base: up to 5 days refrigerated
• Cooked pasta: up to 3 days
• Ricotta mixture: up to 5 days
• Freezes well without pasta

For meal prep:

• Make soup base ahead
• Store pasta separately
• Prepare ricotta mixture in advance
• Reheat gently on stovetop

Serving Suggestions

Transform your lasagna soup into a complete meal:

• Crusty garlic bread
• Simple green salad
• Roasted vegetables
• Fresh herb garnishes
• Additional vegan parmesan
• Drizzle of good olive oil

Lasagna Soup FAQ

Q: Can I make this in a slow cooker? A: Yes! Add everything except pasta and ricotta, cook 4-6 hours on low, add pasta in last 30 minutes.

Q: How do I prevent mushy pasta? A: Cook pasta separately if you plan to have leftovers.

Q: Is this freezer-friendly? A: Freeze the base without pasta and ricotta for up to 3 months.

Q: Can I make this gluten-free? A: Yes, simply use gluten-free lasagna noodles or pasta.

Q: How can I make it spicier? A: Add more red pepper flakes or include diced jalapeños.

This lasagna soup has become my go-to recipe for busy weeknights when I’m craving Italian comfort food but don’t have time for traditional lasagna. It’s proof that plant-based cooking can be both convenient and deeply satisfying. Give it a try, and let me know how it turns out in your kitchen!