This creamy vegan lasagna soup is a warm hug in a bowl! Packed with tasty veggies, noodles, and a smooth cashew cream, it brings all the flavors of lasagna in a cozy soup form.
It’s perfect for chilly days when you want something comforting without the fuss of layers. I love topping mine with fresh basil and a sprinkle of vegan cheese—delicious! 🌱
Key Ingredients & Substitutions
The beauty of this vegan lasagna soup is its flexibility. Each ingredient brings texture and flavor, and most have easy swaps depending on what you have on hand.
Lasagna noodles: Traditional lasagna noodles broken into bite-sized pieces work best, but any pasta shape will do. Try bowtie, rotini, or shells if you prefer.
Olive oil: Adds richness and helps sauté the vegetables. You can use avocado oil or even water for an oil-free version.
Onion and garlic: The aromatic foundation for deep flavor. Don’t skip these! Shallots or garlic powder can substitute in a pinch.
Tomato paste and crushed tomatoes: These give the soup its rich base. Use fire-roasted tomatoes for extra smoky depth or diced tomatoes for a chunkier texture.
Vegetable broth: Keeps it light yet flavorful. You can use water plus bouillon if that’s what you have.
Vegan protein: Crumbled tofu, lentils, or vegan sausage add heartiness. You can also skip this for a lighter version.
Coconut milk or cashew cream: The secret to that dreamy, creamy texture. Oat milk or soy creamers work too—just make sure they’re unsweetened.
Italian seasoning and fresh basil: Bring the signature lasagna flavor. You can also add oregano, thyme, or a pinch of red pepper flakes for spice.
Equipment You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Chef’s knife and cutting board
- Ladle for serving
- Blender (if making cashew cream)
- Serving bowls
Flavor Variations & Add-Ins
- Spinach or kale: Stir in fresh greens during the last few minutes for extra nutrients and color.
- Mushroom medley: Add sautéed mushrooms for a deep, umami flavor.
- Spicy version: Sprinkle in crushed red pepper or add a pinch of cayenne for a gentle heat.
- Vegan ricotta topping: Mix tofu, lemon juice, and nutritional yeast for a creamy dollop on top.
- Roasted vegetables: Toss in roasted zucchini, eggplant, or bell peppers for a heartier meal.
- Cheesy finish: Top with vegan mozzarella shreds or a sprinkle of nutritional yeast for that cheesy lasagna vibe.
How to Make Easy Creamy Vegan Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 8 lasagna noodles, broken into pieces
- 1 cup unsweetened coconut milk or ¾ cup cashew cream
- 1 cup cooked lentils or vegan sausage (optional)
- 2 cups baby spinach or kale
- Fresh basil, for garnish
- Nutritional yeast or vegan cheese, for topping
How Much Time Will You Need?
Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Serves: 4–6
Step-by-Step Instructions:
1. Sauté the aromatics
In a large pot over medium heat, warm the olive oil. Add the diced onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for another minute until fragrant.
2. Build the base
Add the tomato paste and stir for 1–2 minutes to deepen the flavor. Then pour in the crushed tomatoes, vegetable broth, Italian seasoning, salt, and pepper. Stir well to combine and bring to a gentle simmer.
3. Cook the noodles
Add the broken lasagna noodles directly into the pot. Stir occasionally to prevent sticking and cook until the noodles are tender, about 10–12 minutes.
4. Make it creamy
Once the noodles are cooked, reduce the heat to low and stir in the coconut milk or cashew cream. Add your vegan protein if using and simmer for 2–3 more minutes until heated through and creamy.
5. Finish with greens and garnish
Stir in spinach or kale until just wilted. Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil and a sprinkle of nutritional yeast or vegan cheese.
Pro Tips for Best Texture & Taste
This soup is deliciously forgiving, but a few expert tips can help make it absolutely perfect every time.
- Break noodles before cooking: It makes them easier to eat and keeps the soup hearty but not messy.
- Cook noodles in the soup: They absorb flavor directly from the broth for a true lasagna taste.
- Add cream at the end: This keeps the soup silky smooth and prevents curdling.
- Use full-fat coconut milk: For an extra rich, velvety texture without overpowering the tomato flavor.
- Let it rest a few minutes: The soup thickens slightly as it sits, making it even more lasagna-like.
Frequently Asked Questions
Can I make this soup gluten-free?
Absolutely! Just use your favorite gluten-free lasagna noodles or pasta. Everything else in the recipe is naturally gluten-free.
Can I make it ahead of time?
Yes. The soup stores beautifully, but the noodles will continue to absorb liquid. If making ahead, cook the noodles separately and add them when reheating.
How long does it last in the fridge?
Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop and add a splash of broth or milk to loosen it up if needed.
Can I freeze vegan lasagna soup?
You can freeze the soup before adding noodles or greens. When ready to serve, thaw, heat, and add freshly cooked noodles and spinach for the best texture.