My one-pot Vegan Lasagna Soup takes everything you love about lasagna and puts it in soup form! It’s a whole lot easier to make than a pan of lasagna and is ready in less than 30 minutes.
For more comforting vegan soups, check out my Instant Pot Butternut Squash Soup, Vegan Chicken Noodle Soup, Vegan Minestrone Soup, and Easy Vegan Potato Soup.
Chilly evenings call for a big bowl of this easy Vegan Lasagna Soup. Lasagna noodles and vegan ground beef swim in an Italian seasoned and marinara-infused tomato broth to make this epic one-pot comfort food. Top each bowl with a dollop of creamy dairy-free ricotta and plenty of vegan cheese, there you have it: a meal as good as my Best Vegan Lasagna in less than 30 minutes!
Why you’ll love this lasagna soup
- Everything you love about lasagna in a bowl of soup – Why painstakingly make lasagna from scratch when you can make this vegetarian lasagna soup instead? It’s just as cheesy, meaty, and well-seasoned as the real thing!
- An easy and indulgent one-pot recipe – Everything, from the vegan ground beef to the marinara broth, is cooked in one pot on the stove.
- Ready in less time than it takes to make lasagna – While the time it takes to make my 5-star Vegan Lasagna Recipe is well worth it, the 20-ish minute cook time for this vegan lasagna soup recipe is hard to resist.
How to make vegan lasagna soup
Find the complete recipe with measurements in the recipe card below.
Saute the diced onion and vegan ground beef in a large pot with olive oil for 5 minutes. Add the garlic and cook for 1 more minute.
Stir the marinara, tomato paste, broth, red chili flakes, oregano, and basil into the pot. Next, add the broken lasagna noodles and heat to a simmer. Reduce the heat and simmer until the noodles are cooked.
Stir in the spinach. Once wilted, ladle the soup into bowls and top with a dollop of vegan ricotta, mozzarella, and parmesan. Garnish with fresh chopped basil and/or vegan pesto, then enjoy!
Frequently asked questions
I like making lasagna soup with Beyond Meat or Impossible vegan ground “beef” because both are very meaty and flavorful. Feel free to use any shelf-stable or frozen vegan ground beef you like instead (no need to thaw it ahead of time).
If you’re not a fan of vegan meat substitutes, use pre-cooked green or brown lentils instead. Red lentils also work here (they’re softer and creamier than green/brown lentils) and can be simmered directly in the soup. Or use a mix of sliced mushrooms and lentils instead.
There’s lots of room for more vegetables here! Go ahead and saute mushrooms, zucchini, carrots, and/or squash alongside the onions in the pot.
Leftover vegetarian lasagna soup will stay fresh for 3 to 4 days. Once it’s cool, transfer the leftovers to an airtight container and store them in the fridge.
Keep in mind that the lasagna noodles tend to absorb the broth and become soggy as the soup sits. If you’re planning on making lasagna soup for meal prep, cook and store the noodles separately to keep them tender.
While it can be frozen, this isn’t the best option because the noodles will be very soggy. Thaw as much soup as you plan on eating in the fridge overnight, then reheat in a saucepan on the stove before serving with fresh toppings.
Vegan Lasagna Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion finely diced
- 16 ounces vegan ground beef I used Beyond
- 3 cloves garlic minced
- 24 ounces marinara sauce
- 2 tablespoons tomato paste
- 7 cups vegetable broth
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 9 lasagna noodles broken into bite sized pieces
- 3 cups baby spinach sliced or left whole
- salt + pepper to taste
Toppings
- 1 Recipe vegan ricotta or storebought (Kite Hill)
- vegan mozzarella shreds
- vegan parmesan cheese
- fresh basil chopped
Instructions
- In a large dutch oven or pot, warm the olive oil over medium-high heat. Add the diced onion and vegan ground beef and cook, stirring frequently and breaking up the "beef" until cooked, about 5 minutes.
- Add the garlic and cook for 1 more minute, stirring constantly.
- Add the marinara, tomato paste, broth, red chili flakes, oregano and basil. Stir everything together well.
- Now add the broken lasagna noodles to the pot and bring the soup to a simmer. Lower heat to medium-low and cook, stirring occasionally, until the noodles are cooked.
- Stir in the spinach and let it wilt. Add salt and pepper, to taste.
- Serve in bowls with a dollop of vegan ricotta, mozzarella and parmesan if desired. Sprinkle on a little fresh chopped basil as well. Enjoy!
Notes
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If you don’t want to use vegan meat, you can easily sub either cooked lentils, mushrooms, zucchini, carrots, squash or a mixture of all of these for the “beef”. Simply sauté with the onion and carry on.
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The lasagna soup will keep in the refrigerator for 3-4 days. It freezes quite okay, though the noodles will thicken and become a bit soggy.
