Go Back
–+ servings
close up on a bowl of vegan lasagna soup topped with chopped basil, vegan mozzarella, and vegan ricotta cheese.
Print Recipe
5 stars (2 ratings)

Vegan Lasagna Soup

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Soup
Cuisine: Italian-inspired
Servings: 8 servings
Calories: 322kcal
Author: Nora Taylor

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

US Customary - Metric

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

  1. 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.
  2. 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.

Nutrition

Serving: 1of 8 servings | Calories: 322kcal | Carbohydrates: 36g | Protein: 16g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1150mg | Potassium: 607mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1944IU | Vitamin C: 11mg | Calcium: 91mg | Iron: 4mg