If you’re craving all the comforting, layered goodness of lasagna but in a cozy, slurpable form, the Vegan Lasagna Soup Recipe is going to be your new best friend. This vibrant, hearty soup brings together every classic lasagna flavor—from robust tomatoes and fragrant herbs to tender courgettes and leafy spinach—without the fuss of assembling layers or baking. It’s a speedy, satisfying meal that fills your kitchen with warmth and your bowl with pure plant-based joy.
Ingredients You’ll Need
Gathering these simple, nourishing ingredients is the first step toward creating a flavorful and colorful Vegan Lasagna Soup Recipe. Each one plays an essential role, whether it’s building the soup’s rich tomato base, adding texture through tender veggies, or infusing that unmistakable Italian aroma with herbs.
- Olive oil: provides a silky, rich base for sautéeing the veggies and unlocking their flavors.
- Onion, carrot, and celery: classic soffritto that forms the soup’s aromatic foundation and adds subtle sweetness and crunch.
- Garlic: delivers a punch of fragrance and robust depth.
- Dried oregano and basil: essential Italian herbs that bring authentic lasagna flavor to the broth.
- Tomato paste and canned chopped tomatoes: create the heart of the soup with concentrated, tangy tomato richness and body.
- Courgette (zucchini): adds fresh, tender veggie bites that balance the acidity.
- Canned green lentils: a protein-packed ingredient that brings earthy notes and a meaty texture.
- Vegetable stock: the flavorful liquid that ties everything together in a luscious broth.
- Baby spinach: wilts into the soup for color, nutrition, and mild sweetness.
- Uncooked lasagna sheets or Mafalda Corta pasta: broken into bite-sized pieces, they mimic traditional lasagna noodles and soak up all the delicious broth.
- Salt and pepper: to season perfectly and bring out all the flavors.
How to Make Vegan Lasagna Soup Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a Dutch oven over medium heat. Add the diced onion, carrot, and celery, gently cooking until they become tender and just start to soften. This step unlocks their natural sweetness and creates a delicious base that gives the soup its comforting personality.
Step 2: Add the Flavorful Ingredients
Next, stir in finely chopped garlic along with the dried oregano, basil, and tomato paste. Cook them for a minute or two until the aromas bloom in your kitchen—this is where the flavor really starts to build, giving the soup that unmistakable Italian essence.
Step 3: Combine Tomatoes, Courgette, Lentils, and Stock
Pour in the canned chopped tomatoes, the fresh courgette chunks, and the drained green lentils. Then add the vegetable stock, bringing the entire mixture up to a boil. Once boiling, reduce the heat and let it simmer gently, allowing all the ingredients to marry and develop a rich, layered taste.
Step 4: Add the Pasta
Now it’s time for the star starch. Toss in the broken lasagna sheets or Mafalda Corta pasta pieces directly into the simmering soup. Simmer until the pasta turns perfectly al dente, soaking up those saucy, tomato-herb flavors without becoming mushy.
Step 5: Finish with Baby Spinach and Season
Finally, stir in the baby spinach leaves and cook just until they wilt, adding a fresh pop of green color and subtle sweetness. Taste and season with salt and pepper as needed. Ladle it into bowls and prepare for a soul-warming experience.
How to Serve Vegan Lasagna Soup Recipe
Garnishes
To really elevate this soup, consider topping your bowl with fresh basil leaves, a sprinkle of nutritional yeast for a cheesy touch, or even a drizzle of good-quality olive oil. Crispy vegan garlic croutons on top add a delightful crunch that contrasts beautifully with the tender pasta and lentils.
Side Dishes
This soup shines brightly on its own, but pairing it with a crisp, peppery arugula salad or some crusty whole-grain bread can make your mealtime feel even more celebratory. A simple lemon vinaigrette on the salad will cut through the richness and add brightness to the plate.
Creative Ways to Present
For an informal gathering, serve the soup in small cups or mason jars for easy, on-the-go comfort food. Layer it with vegan ricotta or dollops of cashew cream in clear bowls to mimic traditional lasagna layers in a pretty, playful way. Presentation is a chance to make this humble soup feel extra special.
Make Ahead and Storage
Storing Leftovers
Store any leftover Vegan Lasagna Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even more satisfying.
Freezing
You can freeze this soup successfully, but since the pasta will absorb a lot of liquid, it’s best to undercook it slightly before freezing. Freeze in portion-sized containers for up to 3 months. When thawing, add a splash of vegetable stock or water if the soup has thickened too much.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. Adding a little extra vegetable broth can refresh the texture, especially if the pasta has thickened the soup. Avoid microwaving at high heat to preserve the delicate flavors and textures.
FAQs
Can I substitute the lentils with another protein?
Absolutely! While green lentils are ideal for their texture and flavor, you can swap them for brown lentils, chickpeas, or even white beans to suit your taste or pantry. Just adjust cooking times accordingly.
Is it necessary to use lasagna sheets, or can I use other pasta?
Lasagna sheets are traditional and give the soup its namesake texture, but any short pasta like Mafalda Corta, broken fusilli, or small shells will work wonderfully. Just ensure they cook to al dente and don’t overcook during reheating.
How spicy is this soup? Can I add heat?
This Vegan Lasagna Soup Recipe is mild and comforting by default, but you can definitely add a pinch of chili flakes or a dash of hot sauce if you love a little kick. Adding spice layers nicely with the herbs without overpowering the dish.
Can I make this recipe gluten-free?
Yes! Simply swap out the lasagna sheets for gluten-free pasta or use gluten-free lasagna noodles broken into pieces. Double-check that your vegetable stock is gluten-free too.
What’s the best way to enhance the flavor without adding animal products?
Use quality dried herbs, a rich tomato paste, and a good vegetable stock to create deep, savory notes. Nutritional yeast sprinkled on top adds a delicious cheesy hint that’s totally plant-based.
Final Thoughts
This Vegan Lasagna Soup Recipe is a brilliant, heartwarming way to enjoy all the flavors of classic lasagna without the fuss. Whether you’re cozying up on a cold evening or looking for a quick, nourishing meal, this soup checks every box. Give it a try, and soon it might just become your go-to comfort food for every season.
Print
Vegan Lasagna Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This Vegan Lasagna Soup is a hearty and comforting dish that combines the classic flavors of lasagna in a warm, nourishing soup. Featuring vegetables, lentils, and broken lasagna sheets, it’s an easy-to-make, nutritious, and satisfying meal perfect for vegan and plant-based diets.
Ingredients
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 2 large garlic cloves, finely chopped
- 1 medium courgette (zucchini), cut into 1/2 inch pieces
- 100 g (3.5 oz) baby spinach
Herbs & Sauces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon tomato paste
- 1 x 400 g (14 oz) can chopped tomatoes
Legumes & Pasta
- 1 x 400 g (14 oz) can green lentils
- 200 g (7 oz) lasagna sheets, uncooked, broken into bite-size pieces (or Mafalda Corta pasta)
Liquids & Seasonings
- 1.5 litres vegetable stock
- Salt and pepper to taste
Instructions
- Saute Vegetables: Heat the olive oil in a Dutch oven or large pot over medium heat. Add the diced onion, carrot, and celery, and saute until they begin to soften, about 5-7 minutes.
- Add Flavor: Stir in the chopped garlic, dried oregano, dried basil, and tomato paste. Cook for another 1-2 minutes until the mixture is fragrant and the tomato paste darkens slightly.
- Combine Ingredients: Add the canned chopped tomatoes, diced courgette, drained green lentils, and vegetable stock to the pot. Stir to combine and bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce the heat to low and let the soup simmer gently for about 10 minutes to allow flavors to meld and vegetables to soften.
- Add Pasta: Stir in the broken lasagna sheets or Mafalda Corta pasta. Cook uncovered until the pasta is al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
- Finish Soup: Add the baby spinach and cook just until wilted, about 2 minutes. Season the soup with salt and pepper to taste. Serve hot and enjoy your comforting vegan lasagna soup.
Notes
- Use gluten-free pasta or lasagna sheets if a gluten-free version is needed.
- For added protein, consider adding cooked chickpeas or tofu cubes.
- Adjust the thickness of the soup by varying the quantity of vegetable stock to your preference.
- To save time, use pre-chopped frozen vegetables if desired.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
