Cozy Crockpot Vegan Lasagna Soup

There’s nothing better than coming home to a warm bowl of soup that smells like lasagna—especially when your crockpot did all the work.

This Cozy Crockpot Vegan Lasagna Soup is everything you love about lasagna, but way easier.

It’s hearty, comforting, packed with flavor, and makes your kitchen smell amazing all day.

It’s got tender pasta, rich tomato flavor, creamy cashew “cheese,” and all the cozy vibes.

Just throw everything into the crockpot and let it do its thing.

Why I Love This Recipe

I’ve made this vegan lasagna soup more times than I can count. It’s my go-to when I want something hearty but don’t want to mess with a ton of dishes. I still get that classic Italian flavor, without having to layer noodles or use the oven. Plus:

You can prep it in 15 minutes
It uses pantry staples
It’s totally dairy-free but still creamy
It’s cozy, rich, and satisfying

I first made this on a rainy Sunday when I didn’t want to cook but really wanted comfort food—and it turned into one of my all-time favorite meals.

What You’ll Need

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon tomato paste
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can fire-roasted diced tomatoes
1/2 cup dry brown or green lentils, rinsed
6 cups vegetable broth
8 lasagna noodles, broken into pieces
1/2 cup unsweetened plain plant milk (like almond or oat)
1/4 cup raw cashews (soaked in hot water for 15 minutes, then drained)
1 tablespoon nutritional yeast
1 teaspoon lemon juice
Fresh basil, chopped (for garnish)

Pro Tips

Break the lasagna noodles into bite-size pieces before cooking so they’re easier to eat
Soak your cashews in hot water ahead of time for a smoother cream
Don’t add the noodles until near the end or they’ll get mushy
Taste and adjust salt at the end—some broths are saltier than others
Stir the soup before serving to mix the creamy cashew swirl all through it

Tools Needed

Crockpot (oval, 6-quart is ideal)
Cutting board & knife
Blender or food processor
Measuring cups and spoons
Large spoon for stirring
Small bowls for prepping ingredients

Substitutions and Variations

Swap lentils for canned white beans (add them in the last hour)
Use gluten-free lasagna noodles if needed
Add spinach or kale in the last 10 minutes for extra greens
For more heat, add extra crushed red pepper
Don’t like cashews? Use store-bought vegan ricotta or coconut cream

Make Ahead Tips

You can make the whole soup (minus noodles) 1-2 days ahead and store in the fridge. Just add the noodles and reheat on the stove or crockpot.
The cashew cheese can be made 3 days ahead and kept in an airtight container in the fridge.

How to Make Cozy Crockpot Vegan Lasagna Soup

Step 1: Sauté the aromatics

In a small pan over medium heat, heat 1 tablespoon olive oil. Add 1 diced onion and 3 minced garlic cloves. Sauté for 4–5 minutes until soft and fragrant.

Step 2: Add seasonings and tomato paste

Add 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon tomato paste. Stir and cook for another minute.

Step 3: Add to crockpot with tomatoes, lentils, and broth

Transfer the onion mixture to the crockpot. Add 1 (28-ounce) can crushed tomatoes, 1 (14.5-ounce) can fire-roasted diced tomatoes, 1/2 cup rinsed lentils, and 6 cups vegetable broth. Stir well.

Step 4: Cook on low for 6–7 hours

Cover and cook on low for 6–7 hours until lentils are tender.

Step 5: Make the cashew cream

In a blender, combine 1/4 cup soaked cashews, 1/2 cup unsweetened plant milk, 1 tablespoon nutritional yeast, and 1 teaspoon lemon juice. Blend until smooth and creamy.

Step 6: Add noodles

With 30 minutes left, stir in 8 broken lasagna noodles. Cover and cook until noodles are tender.

Step 7: Stir in cashew cream

Once noodles are soft, stir in the creamy cashew sauce. Let it warm through for 5–10 minutes.

Step 8: Serve

Ladle soup into bowls and top with fresh chopped basil. Serve hot!

Leftovers and Storage

Store leftovers in the fridge for up to 4 days in an airtight container
The noodles will soak up some broth, so add a splash of water when reheating
You can freeze the soup (without noodles) for up to 2 months

Servings and Cook Time

Makes: 5–6 servings
Cook time: 6.5 to 7 hours (mostly hands-off!)

Macros (Per Serving, Approximate)

Calories: 310
Protein: 13g
Fat: 7g
Carbs: 48g
Fiber: 10g

Why This Recipe Works (Quick Science)

Lentils give the soup body and protein without needing meat
Tomato paste and two types of tomatoes add deep flavor and texture
Cashews and plant milk blend into a rich, creamy swirl that mimics cheese without dairy
Broken lasagna noodles cook right in the broth, soaking up flavor without extra pots

Common Mistakes

Adding noodles too early – they’ll get mushy and overcooked
Not soaking cashews – unsoaked cashews won’t blend smooth
Not stirring before serving – the cream needs to be mixed in for full flavor
Too much salt upfront – wait until the end to adjust seasoning

What to Serve With

Garlic bread or a crusty baguette
A big green salad with balsamic dressing
Roasted broccoli or Brussels sprouts
Vegan Caesar salad

FAQ

Can I use canned lentils?
Yes, add them in the last hour since they’re already cooked.

What kind of noodles work best?
Regular or oven-ready lasagna noodles, broken into pieces.

Can I make this on the stove instead of crockpot?
Totally! Simmer it in a big pot for about 45 minutes, then add noodles and cook until soft.

Is this soup spicy?
Not really, but you can leave out the red pepper flakes if you want it extra mild.

Final Thoughts

This Cozy Crockpot Vegan Lasagna Soup is proof that comfort food doesn’t have to be complicated. It’s simple, filling, and packed with flavor. Perfect for meal prep, cold nights, or lazy Sundays.

Give it a try and let me know how it turned out! Drop a comment below with any questions or how you switched it up—I’d love to hear what you think!