This Vegan Lasagna Soup brings all the rich, herby comfort of classic lasagna into one cozy pot, ready in just 27 minutes. Tender broken lasagna sheets swim in a savory tomato broth with vegan mince, oregano, and garlic, topped with a swirl of creamy vegan cheese that melts right in. I first made this on a Tuesday night when I was craving lasagna but didn't have two hours to spare, and it's been my go-to ever since.
The best part? Everything cooks together in one large pot, so cleanup is a breeze. If you're looking for more quick dinner recipes that feel like a warm hug, this one delivers big time. It's got that same cozy energy as my Best Buffalo Chicken Pasta Recipe or Honey Mustard Chicken Salad Recipe or this Easy Hollandaise Sauce Recipe , but completely plant-based and just as satisfying.
Why You'll Love This Vegan Lasagna Soup
Quick and easy. You'll have this healthy Vegan Lasagna Soup on the table in under 30 minutes, making it perfect for busy weeknights when you need something fast but filling.
One-pot wonder. Everything cooks in a single large pot, which means less mess and fewer dishes to wash later. This is true vegan comfort food without the fuss.
Packed with flavor. The combination of vegan mince, aromatic herbs, rich tomato broth, and creamy vegan cheese creates layers of taste that rival traditional lasagna.
Family-friendly. Even picky eaters love this plant-based lasagna soup. The familiar flavors make it approachable, and the creamy topping adds that extra touch of indulgence.
Flexible and forgiving. You can customize it based on what you have in your pantry. It's one of those simple vegan soup recipes that adapts well to substitutions.
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Vegan Lasagna Soup Ingredients
Here's what goes into this cozy bowl of Vegan Lasagna Soup.
See Recipe Card Below This Post For Ingredient Quantities
Olive oil: Provides the base for sautéing and adds a subtle richness to the broth.
Onion: Finely chopped onion builds the savory foundation of the soup and sweetens as it cooks.
Garlic: Minced garlic brings that aromatic, warm flavor that makes the whole kitchen smell incredible.
Vegan mince (vegan ground): Adds hearty, meaty texture and soaks up all the flavors from the broth and herbs. You can also use lentils if you prefer.
Dried oregano: Classic Italian herb that gives the soup its signature lasagna flavor.
Dried thyme: Adds earthy depth and complements the tomato base beautifully.
Dried parsley: Brightens the overall flavor and adds a hint of freshness.
Flaky sea salt: Enhances all the other flavors and balances the sweetness of the tomatoes.
Sugar: A tablespoon of sugar cuts through the acidity of the tomatoes and rounds out the flavor.
Ground black pepper: Adds a gentle kick and warmth to each spoonful.
Chopped tomatoes: Canned tomatoes create the rich, tomatoey base of this vegan Italian soup. They break down into a luscious broth.
Tomato puree (tomato paste): Concentrates the tomato flavor and adds body to the soup.
Vegan broth or stock: Forms the liquid base and infuses the soup with savory depth. Vegetable broth works perfectly here.
Lasagna sheets: Broken into pieces, they cook right in the soup and thicken the broth as they soften. This is what makes it lasagna soup instead of just tomato soup.
Boiling water: Helps the lasagna sheets cook evenly and ensures they're fully submerged.
Vegan cream cheese (or Oatly Creme Fraiche): Swirled on top, this adds a creamy, tangy richness that mimics traditional lasagna's cheese layer.
Fresh parsley or basil: A fresh herb garnish adds color, brightness, and a pop of flavor right before serving.
How to Make Vegan Lasagna Soup
This easy Vegan Lasagna Soup comes together in just a few simple steps.
Heat the olive oil: Pour the olive oil into a large pot and warm it over medium heat until it shimmers slightly.
Sauté onion and garlic: Add the chopped onion and let it cook for 3 to 4 minutes, stirring occasionally, until it softens and turns translucent. Toss in the garlic and cook for another minute until fragrant.
Brown the vegan mince: Stir in the vegan mince and fry for 2 to 3 minutes, breaking it up with your spoon, until it's nicely browned and starting to smell savory.
Add herbs, tomatoes, and stock: Stir in the dried oregano, thyme, parsley, sea salt, sugar, black pepper, chopped tomatoes, tomato puree, and vegan broth. Bring everything to a gentle simmer and let it cook for 10 minutes, stirring now and then. Use your spoon to crush any larger tomato pieces so the broth stays smooth.
Add lasagna sheets: Break the lasagna sheets into quarters and drop them into the pot along with the boiling water. Make sure the pasta is submerged under the liquid. Cover the pot with a lid and let it simmer for 10 minutes, stirring occasionally, until the pasta is tender and the soup has thickened up a bit.
Serve: Ladle the hot soup into bowls and top each one with a generous dollop of vegan cream cheese or Oatly crème fraiche. Finish with a sprinkle of fresh parsley or basil for color and freshness.
Substitutions and Variations
Vegan mince: Swap it for cooked lentils, crumbled tofu, or even chickpeas for a different protein source. You could also use Impossible meat or another plant-based ground meat.
Lasagna sheets: If you don't have lasagna noodles, use broken-up fettuccine, pappardelle, or even small pasta shapes like shells or rigatoni.
Vegan cream cheese: Cashew cream, coconut cream, or even a swirl of blended silken tofu works beautifully as a dairy-free topping.
Broth: Use whatever vegan stock you have on hand—vegetable, mushroom, or even a miso-based broth for extra umami.
Add veggies: Toss in spinach, kale, zucchini, or bell peppers for extra nutrition and color. Stir them in during the last few minutes of cooking.
Make it spicy: Add a pinch of red pepper flakes or a splash of hot sauce if you like a little heat in your meatless lasagna soup.
Equipment For Vegan Lasagna Soup
Large pot: A sturdy pot with a lid is all you need to make this one-pot vegan recipe from start to finish. Make sure it's big enough to hold all the ingredients comfortably.
Storage and Reheating Tips
Refrigerator: Store leftover vegan lasagna soup in an airtight container in the fridge for up to 4 days. The pasta will continue to absorb liquid, so you may need to add a splash of broth when reheating.
Freezer: This soup freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw in the fridge overnight and reheat gently on the stovetop.
Reheating: Warm the soup over medium heat, stirring occasionally. Add a bit of water or vegan broth to loosen it up if it's too thick. You can also reheat individual portions in the microwave for 2 to 3 minutes.
Serving Suggestions
With crusty bread: Serve this creamy vegan lasagna soup with a thick slice of sourdough or garlic bread for dipping. The bread soaks up all that rich tomato broth.
Alongside a fresh salad: Pair it with a simple green salad dressed in lemon vinaigrette for a light, balanced meal. The crisp greens contrast nicely with the hearty soup.
Top with fresh herbs: A handful of fresh basil or parsley stirred in right before serving adds brightness and makes the whole bowl feel more vibrant.
Drizzle with olive oil: A swirl of good-quality olive oil on top adds richness and brings all the flavors together beautifully.
Expert Tips
Don't skip the sugar. That tablespoon of sugar balances the acidity of the tomatoes and makes the whole soup taste richer and more rounded.
Break the lasagna sheets evenly. Try to keep the pieces roughly the same size so they cook at the same rate. Smaller pieces work better for spooning.
Stir occasionally. Lasagna sheets can stick to the bottom of the pot, so give the soup a gentle stir every few minutes while it's simmering.
Taste and adjust. Before serving, taste the soup and add more salt, pepper, or herbs if needed. Everyone's palate is different, so adjust to your liking.
Let it rest. If you have time, let the soup sit for 5 minutes after cooking. The flavors meld together even more, and the pasta finishes absorbing the broth.
Use fresh herbs for garnish. Fresh parsley or basil on top makes a huge difference. It adds a pop of color and a burst of fresh flavor that contrasts with the rich, savory broth.
FAQ
How to make Vegan Lasagna Soup?
Start by sautéing onions and garlic in olive oil, then brown your vegan mince. Add herbs, canned tomatoes, tomato paste, and vegan broth, and let it simmer. Break lasagna sheets into pieces and cook them right in the soup until tender. Top with vegan cream cheese and fresh herbs before serving. It's that simple.
What are the common mistakes when making Vegan Lasagna Soup?
The biggest mistake is not adding enough liquid the lasagna sheets absorb a lot as they cook, so make sure they stay submerged. Another common issue is overcooking the pasta, which can make it mushy. Stir occasionally and check for doneness around the 10-minute mark. Also, don't skip the sugar; it really balances the acidity of the tomatoes.
What is a Vegan Lasagna Soup?
Vegan Lasagna Soup is a deconstructed version of traditional lasagna, where all the classic flavors tomato sauce, herbs, pasta, and creamy cheese come together in a comforting, spoonable bowl. Instead of layering and baking, everything simmers together in one pot. It's faster, easier, and just as delicious as the original.
What's the best broth to use in Vegan Lasagna Soup?
Vegetable broth is the most common choice and works beautifully for this vegan lasagna soup. If you want extra depth, try mushroom broth or a mix of vegetable and tomato broth. The key is to use a good-quality, flavorful broth since it forms the base of the soup. Homemade is great, but store-bought works perfectly too.
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Pairing
These are my favorite dishes to serve with Vegan Lasagna Soup
Vegan Lasagna Soup
Ingredients
- ½ tablespoon olive oil for sautéing
- 1 onion finely chopped
- 2 cloves garlic minced
- 300 g vegan mince also known as vegan ground meat
- 1 teaspoon dried oregano for seasoning
- ¼ teaspoon dried thyme for seasoning
- ½ teaspoon dried parsley for seasoning
- 1 teaspoon flaky sea salt for seasoning
- 1 tablespoon sugar to balance acidity
- ½ teaspoon ground black pepper for seasoning
- 1 x 400g can chopped tomatoes for the base of the soup
- 1 tablespoon tomato puree also known as tomato paste
- 700 ml vegan broth or stock for the soup base
- 8 lasagna sheets broken into quarters
- 120 ml boiling water to help soften lasagna sheets
- 4 tablespoons vegan cream cheese or Oatly creme fraiche, for topping
- Fresh parsley or basil for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Once hot, add the onion and cook for 3-4 minutes, or until it softens. Add the minced garlic and cook for an additional minute.
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Add the vegan mince (ground meat) and cook for 2-3 minutes, stirring occasionally, until browned.
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Stir in the dried oregano, thyme, parsley, salt, sugar, black pepper, chopped tomatoes, tomato puree, and vegan broth or stock. Bring to a simmer and cook for 10 minutes, stirring occasionally, and crushing any large tomato chunks with your spoon.
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Break the lasagna sheets into quarters and add them to the pot. Pour in the boiling water, ensuring the pasta is submerged. Cover the pot with a lid and let it simmer for 10 minutes, or until the pasta is al dente and the soup has thickened slightly.
- Ladle the soup into bowls and top with a dollop of vegan cream cheese or Oatly creme fraiche.
- Garnish each bowl with fresh parsley or basil before serving.
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