Vegan Easy Lasagna Soup Recipe
A creamy, plant-based lasagna soup that’s loaded with flavor, easy to make, and satisfying enough for any crowd.
Ingredients
- Olive oil 2 tbsp
- Onion diced (1 medium)
- Garlic minced (3 cloves)
- Crushed tomatoes 1 can, 28 oz
- Tomato paste 2 tbsp
- Vegetable broth 4 cups
- Coconut milk or cashew cream 1 cup
- Lasagna noodles broken into pieces (8 oz)
- Italian seasoning 1 ½ tsp
- Nutritional yeast 2 tbsp
- Plant-based ground “meat” optional, 1 cup
- Spinach or kale chopped (2 cups)
- Salt and black pepper to taste
- Vegan mozzarella or ricotta for topping, optional
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, cooking until fragrant.
- Stir in tomato paste, crushed tomatoes, and vegetable broth. Bring the mixture to a boil.
- Add broken lasagna noodles and reduce to a simmer. Cook for 10-12 minutes, stirring occasionally to prevent sticking.
- Stir in coconut milk or cashew cream, Italian seasoning, and nutritional yeast. Adjust salt and pepper to taste.
- Add plant-based ground “meat” (if using) and chopped greens. Simmer for another 5 minutes until heated through.
- Ladle soup into bowls and top with vegan mozzarella or ricotta for extra indulgence.
Notes
Nutritional Values (Per Serving)
- Calories: 360
- Total Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
Vitamins and Minerals (Per Serving)
- Vitamin A: 20%
- Iron: 15%
- Vitamin C: 12%
- Folate: 10%
- Calcium: 10%
Additional Notes/Tips
- Add red pepper flakes for a spicy kick.
- Use lentils or chickpeas instead of plant-based ground “meat” for extra fiber.
- For a thicker soup, blend half the mixture and stir it back in.
- Garnish with fresh basil for a pop of color and flavor.