Healthy Vegan Lasagna Soup Recipe | Easy Soup Dinner Recipe

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Imagine all the rich, comforting flavors of classic lasagna—but in a single, steaming bowl of soup. Thick, savory tomato broth, tender lasagna noodles, and a creamy swirl of dairy-free ricotta come together to create the ultimate cozy meal. This vegan lasagna soup is bursting with Italian herbs, hearty lentils for protein, and a depth of flavor that feels like a warm hug on a chilly day. It's everything you love about lasagna, but easier, faster, and just as satisfying!

Ingredients

For the Soup

✅ 1 tbsp olive oil
✅ 1 small onion, diced
✅ 3 cloves garlic, minced
✅ 1 medium carrot, diced
✅ 1 tsp dried oregano
✅ 1 tsp dried basil
✅ ½ tsp crushed red pepper flakes (optional, for heat)
✅ 1 can (28 oz) crushed tomatoes
✅ 1 can (14 oz) diced tomatoes
✅ 4 cups vegetable broth
✅ 1 cup water
✅ ¾ cup uncooked lentils (green or brown)
✅ 8–10 lasagna noodles, broken into bite-sized pieces
✅ Salt & black pepper, to taste

For the Vegan Ricotta

✅ ½ cup raw cashews (soaked in hot water for 15 minutes)
✅ ½ cup firm tofu
✅ 2 tbsp nutritional yeast
✅ 1 tbsp lemon juice
✅ 1 clove garlic
✅ Salt & pepper, to taste
✅ ¼ cup water, as needed for consistency

For Garnishing

✅ Fresh basil, chopped
✅ Vegan parmesan (store-bought or homemade)

Instructions

1️⃣ Sauté the Veggies: Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and garlic, cooking until soft and fragrant (about 5 minutes).

2️⃣ Build the Flavor: Stir in oregano, basil, and red pepper flakes. Let them toast for 30 seconds to bring out their full aroma.

3️⃣ Add the Tomatoes & Broth: Pour in the crushed tomatoes, diced tomatoes, vegetable broth, and water. Stir to combine.

4️⃣ Cook the Lentils: Add the lentils, bring the soup to a boil, then reduce heat and let simmer for 20–25 minutes, or until the lentils are tender.

5️⃣ Cook the Pasta: Add the broken lasagna noodles to the pot and continue simmering for 10 more minutes, stirring occasionally to prevent sticking. Season with salt and pepper to taste.

6️⃣ Make the Vegan Ricotta: While the soup simmers, blend soaked cashews, tofu, nutritional yeast, lemon juice, garlic, salt, and water in a food processor until creamy. Adjust seasoning as needed.

7️⃣ Serve & Garnish: Ladle the hot soup into bowls, dollop a spoonful of vegan ricotta on top, and sprinkle with fresh basil and vegan parmesan.

Tips for the Best Vegan Lasagna Soup

🍅 Thicker or Thinner? Add more broth for a soupier consistency or let it simmer longer for a thicker, stew-like texture.
🌿 Boost the Flavor: A splash of balsamic vinegar or red wine adds depth.
🍝 No Lentils? Use crumbled vegan sausage or white beans for protein.
❄️ Meal Prep Friendly: The soup thickens as it sits, so add extra broth when reheating.

Rich, hearty, and full of Italian comfort, this vegan lasagna soup is the perfect one-pot meal to warm your soul. One spoonful, and you’ll want to curl up with a big bowl again and again!