Name: Vegan Lasagna Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-Inspired
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 3 cloves garlic, minced; 2 carrots, diced; 1 zucchini, diced; 1 cup mushrooms, chopped; 2 tbsp tomato paste; 1 (28 oz) can crushed tomatoes; 4 cups vegetable broth; 1 tsp Italian seasoning; 1/4 tsp red pepper flakes (optional); 8 oz lasagna noodles or mafalda pasta, broken into pieces; Salt and black pepper to taste; Vegan ricotta or cashew cream; Fresh basil or parsley; Vegan Parmesan (optional)

I love this Vegan Lasagna Soup because it delivers all the cozy, comforting flavors of classic lasagna in an easy, one-pot form. The rich tomato broth, tender pasta, and hearty vegetables make it feel filling and satisfying, while still being completely plant-based. It’s one of my favorite meals to make when I want comfort food without a lot of effort.

Why You’ll Love This Recipe

I like this recipe because it’s simple, nourishing, and perfect for busy days. I enjoy how everything cooks together in one pot, which makes cleanup easy. It has all the familiar lasagna flavors I crave, but in a lighter, spoonable version that feels warm and soothing. Vegan Lasagna Soup

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Olive oil
Onion
Garlic
Carrots
Zucchini
Mushrooms
Tomato paste
Crushed tomatoes
Vegetable broth
Italian seasoning
Red pepper flakes (optional)
Lasagna noodles or mafalda pasta
Salt
Black pepper

For serving
Vegan ricotta or cashew cream
Fresh basil or parsley
Vegan Parmesan (optional)

Directions

I start by heating olive oil in a large pot over medium heat. I add the chopped onion and cook it until soft, then stir in the garlic and let it become fragrant.

I add the carrots, zucchini, and mushrooms, cooking them until they soften slightly. I stir in the tomato paste and let it cook briefly to deepen the flavor.

Next, I pour in the crushed tomatoes and vegetable broth, then add the Italian seasoning, salt, black pepper, and red pepper flakes if I want heat. I bring everything to a gentle boil.

I break the lasagna noodles into smaller pieces and add them to the pot. I lower the heat and let the soup simmer until the pasta is tender, stirring occasionally so it doesn’t stick.

Once the soup is done, I taste and adjust the seasoning. I serve it hot with a dollop of vegan ricotta or cashew cream and finish with fresh herbs.

Servings And Timing

This recipe makes about 6 servings.
Preparation takes around 10 minutes, cooking time is about 30 minutes, and total time comes to roughly 40 minutes.

Variations

I sometimes add lentils or white beans for extra protein. When I want more greens, I stir in spinach or kale at the end. I also like adding a splash of balsamic vinegar for extra depth.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I add a little water or broth since the pasta absorbs liquid as it sits. I reheat it gently on the stovetop or in the microwave. Vegan Lasagna Soup

FAQs

Can I make this soup gluten-free?

I can use gluten-free lasagna noodles or any gluten-free pasta.

Does the pasta get too soft?

It softens over time, so I add extra broth when reheating.

Can I freeze vegan lasagna soup?

I can freeze it, but I prefer freezing it without the pasta and adding fresh pasta when reheating.

What can I use instead of vegan ricotta?

I like using cashew cream or blended tofu as a topping.

Is this soup spicy?

I find it mild, but I can easily add more red pepper flakes if I want heat.

Conclusion

I enjoy making Vegan Lasagna Soup because it’s comforting, flavorful, and easy to adapt. It gives me all the warmth of a classic lasagna with far less effort, and it’s a recipe I come back to whenever I want something cozy, hearty, and plant-based.