This vegan lasagna soup is cozy, hearty, and loaded with everything you love about lasagna—just way easier and quicker to make.
It’s all the comfort of lasagna in a bowl, but without the layering or baking.
The tomato-rich broth, tender noodles, and creamy, cheesy topping are a full-on flavor bomb.
You just simmer, scoop, and serve.
Perfect for chilly nights or when you’re craving something super satisfying without a ton of work.
What You’ll Need
- 2 tbsp olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, quartered and sliced
- 1 cup mushrooms, chopped
- 1½ tsp salt
- 1 tsp dried oregano
- ½ tsp dried basil
- ¼ tsp red pepper flakes (optional)
- 1 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 6 cups vegetable broth
- 8 oz lasagna noodles, broken into 2-inch pieces
- 1 cup vegan ricotta (store-bought or homemade)
- Fresh basil, for topping
- Black pepper, to taste
Why I Love This Recipe
This is one of those meals I keep coming back to—especially on a weeknight when I want something filling but not fussy. It’s like a warm hug in a bowl. I’ve shared this with friends, brought it to potlucks, and it always disappears fast.
- No layering, no baking—just one pot!
- Deep lasagna flavor in under an hour
- Super satisfying and fully plant-based
- Easy to make ahead
- Leftovers taste even better
Makes
4 to 6 servings
Time
Ready in 45 minutes
Macros (per serving, approx. based on 6 servings)
- Calories: 330
- Carbs: 48g
- Protein: 9g
- Fat: 11g
- Fiber: 6g
Why This Recipe Works (Quick Science)
The secret is in the way the noodles cook in the soup. As they simmer, they release starch, which helps naturally thicken the broth, making everything feel creamier. Adding tomato paste early gives a deeper, slow-cooked flavor in less time. And topping with vegan ricotta right before serving adds that classic lasagna richness without needing to bake anything.
Common Mistakes
- Not stirring the noodles: They can stick together or to the bottom—give them a good stir after adding.
- Overcooking the noodles: They’ll keep cooking in the hot soup, so pull them off heat right when they’re tender.
- Adding ricotta too early: It’s best as a topping. If stirred in too soon, it breaks down in the heat.
What to Serve With
- A crusty slice of garlic bread
- Side salad with balsamic dressing
- Roasted veggies like Brussels sprouts or broccoli
FAQ
Can I make it gluten-free?
Yes! Just swap in gluten-free lasagna noodles.
Is it spicy?
Not really, but you can leave out the red pepper flakes to make it milder.
Can I freeze this soup?
You can, but the noodles might get a little soft when reheated. If freezing, consider cooking and adding the noodles fresh later.
Can I use different noodles?
Totally! Fusilli, bowtie, or even shells work great—just keep the broken pasta bite-sized.
Make Ahead Tips
- You can chop all the veggies ahead and keep them in the fridge for 2 days.
- The soup (without noodles) can be made ahead and frozen. Add noodles when reheating for best texture.
- The vegan ricotta can be made up to 5 days in advance and stored in the fridge.
How to Make Vegan Lasagna Soup
1. Sauté the Veggies
Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 4 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Sauté for 5–7 minutes, stirring often, until the veggies are softened and starting to brown.
2. Add Mushrooms and Zucchini
Add 1 cup chopped mushrooms and 1 sliced zucchini. Sauté for another 5 minutes, until they soften and reduce in size.
3. Season and Add Tomato Paste
Stir in 1½ tsp salt, 1 tsp dried oregano, ½ tsp dried basil, ¼ tsp red pepper flakes (optional), and 1 tbsp tomato paste. Cook for 1–2 minutes, stirring constantly, until the tomato paste darkens a bit.
4. Add Crushed Tomatoes and Broth
Pour in 1 can (28 oz) crushed tomatoes and 6 cups vegetable broth. Stir to combine, bring to a boil, then lower heat and let simmer for 10 minutes.
5. Add the Noodles
Add 8 oz broken lasagna noodles to the pot. Simmer for 10–12 minutes, stirring occasionally, until the noodles are just tender.
6. Taste and Adjust
Taste the soup and adjust seasoning with more salt or pepper if needed. Let it sit for a couple minutes to thicken slightly.
7. Serve with Ricotta and Basil
Ladle the soup into bowls. Top each bowl with a big spoonful of vegan ricotta, a sprinkle of fresh basil, and cracked black pepper.
Pro Tips
- Break the lasagna noodles into bite-size pieces before cooking so they’re easier to eat.
- Don’t skip the tomato paste—it really boosts the depth of flavor.
- Stir the soup often after adding noodles so they don’t clump or stick to the bottom.
- Let the soup rest 5 minutes before serving—it thickens and the flavor deepens.
- Use a good quality vegan ricotta or make your own with cashews or tofu for a creamy finish.
Tools You’ll Need
- Large soup pot
- Wooden spoon
- Ladle
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Soup bowls for serving
Substitutions and Variations
- Pasta: Use any short pasta instead of broken lasagna noodles.
- Veggies: Add spinach, kale, or bell peppers.
- Ricotta: Sub with a swirl of vegan cream cheese or a cashew-based creamy topping.
- Make it spicy: Add more red pepper flakes or a splash of hot sauce.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. The soup will thicken overnight—add a splash of water or broth when reheating. Best reheated gently on the stove. You can freeze it, but the noodles may get softer when thawed.
Final Thoughts
This vegan lasagna soup is a total go-to when you want all the flavor of lasagna without the effort. It’s warm, satisfying, and perfect for batch cooking. I hope you love it as much as I do. If you give it a try, leave a comment below and let me know how it went—or if you put your own spin on it!