Vegan Lasagna Soup - Crowded Kitchen (2024)

This vegan lasagna soup is one of the coziest possible dinner recipes you can imagine! With a hearty tomato broth, plant-based ground "beef", tender lasagna noodles and a dollop of creamy vegan ricotta for topping, every bite is absolutely delicious. Way easier to make than regular lasagna, ready in about 45 minutes and perfect for a weeknight.

🥣 Why We Love This Recipe

• Easy and weeknight friendly: this vegan lasagna soup is ready in just about 45 minutes, with very little hands on prep time. Plus, you probably already have most of the ingredients in your pantry!
• You'd never know this soup is vegan! Seriously, our whole family (even the non-vegans) couldn't believe this didn't contain any meat or dairy. It's SO good, and really satisfies cravings for something a bit more hearty.
• Hearty, filling and cozy: this vegan lasagna soup is exactly what I want to cozy up with on a cold winter night.
• So much easier than regular lasagna: don't get me wrong, I love making lasagna, but with all of the layering and cooking separate components, it can be a bit time consuming. This vegan lasagna soup is way easier to make and perfect for any skill level!
• Easy to make gluten free: simply sub in your favorite gluten free lasagna noodles and be sure to use GF plant-based meat.

🍅 Ingredients

Here's what you'll need to make this vegan lasagna soup:

📋 Ingredient Notes

• Plant-based meat: to keep this recipe simple, we used a plant-based ground "beef" substitute. We used Impossible Foods ground meat in this recipe, but you can use just about any brand you'd like.
  • If you don't like meat substitutes/don't have access to any, lentils and/or more mushrooms are a great substitute. You can cook about ¾ cup of dry lentils separately before adding to the finished soup. Alternatively, add the dry lentils to the soup when you add in the broth and let them cook in the broth.
• Diced tomatoes: We used petite diced tomatoes in this vegan lasagna soup so that you don't end up with too many big pieces of tomato.
• Lasagna noodles: to keep this recipe gluten free, use your favorite gluten free lasagna noodles. You can also use pretty much any pasta variety in this recipe – feel free to use shells, elbows or anything else you have on hand.
• Vegetable broth: feel free to use regular or low sodium. If you want to make your own from scratch using leftover vegetable scraps, check out this recipe.
• Mushrooms: standard white button mushrooms are great in this vegan lasagna soup. Cremini mushrooms are also a great choice.
• Ricotta: there are plenty of vegan options from different brands, so use whichever you prefer. (We used Kite Hill in this recipe!) Same goes for the other cheeses.

🔪 Step-by-step Instructions

(1) Cook lasagna noodles in salted water according to package directions. Drain and use kitchen shears to cut each noodle into four pieces.

(2) While the noodles are cooking, add olive oil to a large pot over medium heat. Add the onions and garlic and sauté for 5-6 minutes, stirring occasionally.

(3) Stir in the mushrooms and cook until softened, about 5-7 minutes. Add in the meat and cook, breaking apart with a wooden spoon, until browned.

(4) Stir in tomato paste, basil, oregano, thyme, salt, pepper, and red pepper flakes.

(5) Add vegetable broth and both cans of diced tomatoes. Bring soup to a boil, then reduce heat to low and simmer for 20-30 minutes.

(6) Add in lasagna noodles and fresh parsley and continue cooking for an additional 5-10 minutes.

(7) Stir together ricotta, mozzarella, and parmesan in a bowl.

Serve soup with a dollop of ricotta mixture on top (or stir it in).Top with more fresh parsley and red pepper flakes. Enjoy!

💭 Expert Tips and FAQs

• Wait to add the lasagna noodles until the end: If you add them to the soup too early, they will get very soggy and fall apart as the soup cooks.
• Ricotta topping: you can either serve the ricotta as a dollop on top of the finished soup, or feel free to stir it in for a creamier soup. I personally prefer it on top so I can get a little with each bite. So delicious!
• Storage:store leftovers in an airtight container for 4-5 days. Reheat in the microwave or on stovetop.
• Freezer:let the soup cool completely before transferring to a freezer safe container. You can freeze for up to 6 months. Defrost in the refrigerator overnight, then heat in a pot over low until fully warmed.

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