If you love lasagna but don’t love the layering or long bake time, this vegan lasagna soup is for you.
It’s cozy, rich, tomatoey, and full of pasta and plant-based goodness.
All the flavors of classic lasagna, but in a bowl, and ready in under 45 minutes.
What You’ll Need
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (12 oz) package vegan Italian sausage, crumbled
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes
- 5 cups vegetable broth
- 8 lasagna noodles, broken into bite-sized pieces
- 1/4 cup unsweetened plant-based milk
- 1/2 cup vegan ricotta (store-bought or homemade)
- Fresh basil, for topping
Why I Love This Recipe
This soup came to life on a Sunday when I was craving lasagna but had zero energy to build layers. I threw everything into a pot, and boom—it was comforting, hearty, and somehow better than the real thing.
- All the lasagna flavor, none of the layering
- One pot = less mess
- Ready in under 45 minutes
- Feels fancy, but it’s secretly super easy
- Great for leftovers
Makes: 4 to 6 servings
Cook Time: 40 minutes
Macros (Per Serving – based on 6 servings)
Calories: 310
Protein: 14g
Carbs: 39g
Fat: 12g
Fiber: 5g
Why This Recipe Works (Quick Science)
Sautéing the aromatics first builds flavor fast, and the tomato paste adds depth and richness. Cooking the noodles right in the soup lets them absorb the broth and seasonings. Vegan sausage adds protein and umami without the meat, and a swirl of vegan ricotta gives that creamy, cheesy finish.
Common Mistakes
- Not breaking the noodles small enough—they need to be bite-sized to eat easily with a spoon
- Skipping the tomato paste—it makes the broth thick and lasagna-like
- Adding the plant milk too early—it can curdle in high heat, so always stir it in at the end
What to Serve With
- Crusty garlic bread or sourdough toast
- Simple green salad with balsamic vinaigrette
- Roasted broccoli or Brussels sprouts
- A glass of red wine or sparkling water with lemon
FAQ
Can I use gluten-free pasta?
Yes, just reduce the cooking time slightly and keep an eye on it so it doesn’t get mushy.
How long does it last?
Up to 4 days in the fridge, or freeze for up to 2 months.
Can I make it without vegan sausage?
Totally! Use lentils, mushrooms, or just load up on veggies.
Can I use pre-cooked noodles?
Yes, add them at the very end so they don’t overcook.
Make Ahead Tips
- Chop the onion and garlic up to 2 days ahead
- You can crumble and season the vegan sausage ahead of time and keep it in the fridge
- Make the soup base (without noodles and milk) and store it for 3 days—just reheat, add noodles and milk when ready
Let’s Make It!
Step 1: Sauté Onion and Garlic
Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 diced yellow onion and 3 minced garlic cloves. Cook for 5 minutes until soft and fragrant.
Step 2: Add Seasonings and Vegan Sausage
Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes (optional), 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir well, then crumble in the 12 oz vegan Italian sausage. Cook for 5–6 minutes until browned.
Step 3: Stir in Tomato Paste
Add 1 (6 oz) can of tomato paste to the pot and stir for 1 minute to coat everything evenly and deepen the flavor.
Step 4: Add Crushed Tomatoes and Broth
Pour in 1 (28 oz) can of crushed tomatoes and 5 cups vegetable broth. Stir well and bring to a gentle boil.
Step 5: Add Lasagna Noodles
Break 8 lasagna noodles into small bite-sized pieces and stir them into the soup. Simmer for 12–14 minutes, stirring occasionally, until noodles are tender.
Step 6: Stir in Plant Milk
Reduce heat and stir in 1/4 cup unsweetened plant-based milk to make the broth a little creamy. Don’t boil after adding.
Step 7: Serve with Ricotta and Basil
Ladle the soup into bowls. Top each bowl with 2 tablespoons of vegan ricotta and a few fresh basil leaves.
Leftovers & Storage
Store leftovers in airtight containers in the fridge for up to 4 days. The noodles will soak up more broth, so you may need to add a splash of water when reheating. It freezes well too—just leave out the ricotta until serving.
Now You Try!
This vegan lasagna soup is proof that comfort food can be easy, plant-based, and crazy satisfying. Make it this week, and let me know how it turned out in the comments—I’d love to hear what you added or swapped in!