If you’re looking for the most delicious, comforting, easy vegan soup, look no further than this healthy Lasagna Soup. It takes less than 30 minutes and one pot to make, meaning clean up is just as easy as the cooking, plus it has 20 grams of protein per serving! If you’re craving lasagna but not all of the effort it takes to make it, this Easy Vegan Lasagna Soup is the answer!
Jump to Recipe
As a Dietitian, I’m always looking for shortcuts to make healthy meals come together more quickly, and if they require minimal clean-up, that’s even better. This easy lasagna soup checks both of these boxes, while also tasting amazing.
Easy soup recipes are my go-to when I need a quick and easy dinner, like my Vegan Chickpea Noodle Soup or my , but this easy lasagna soup may be my new favorite.
What in this Easy Vegan Lasagna Soup?
We use a combination of crushed tomatoes, fragrant herbs like oregano and basil plus a vegan meat alternative and lasagna noodles to make a well-rounded, nourishing and hearty soup!
Vegan ground meat alternative: I used Impossible Beef Made From Plants for this recipe since it provides a delicious, meat-like flavor and is packed with plant-based protein and iron! Most vegan ground meat alternatives will work for this recipe.
Crushed tomatoes: For delicious, hearty umami flavor! I used canned crushed tomatoes for this since they’re convenient and nutritious since they’re packed with vitamin C!
Garlic, onion, basil and oregano: For plenty of flavor! I used fresh onion and garlic, dried oregano, and a combination of both fresh and dried basil.
Lasagna pasta: Of course! Because what would lasagna soup be without the lasagna pasta? We break these up into bite-sized pieces so they’re easy to scoop with a spoon. I used white pasta, but you could totally use whole wheat or a gluten-free option if you prefer.
Lasagna Soup Recipe Substitutions:
If you don’t have all of these ingredients on hand, that’s okay! Here are some easy substitutions:
- Cooked lentils instead of vegan beef alternative (just be sure to add more herbs and spices as needed for flavor!)
- Tomato sauce instead of crushed tomatoes
- Gluten-free lasagna pasta to make this a gluten-free dish
- Dried basil instead of fresh basil
Quick tip: If you’re using dried herbs rather than fresh, use 1/3 of the amount indicated for fresh herbs. For example, using 1 tbsp of fresh oregano would equal 1 tsp of dried oregano.
Making this Easy Lasagna Soup
This healthy lasagna soup is so easy to make and takes just one pot!
First, heat your pot with olive oil over medium heat. Next, add the diced onion and sauté until it’s translucent. Once the onion is translucent, add the minced garlic and sauté for an additional 1-2 minutes. Add your vegan beef alternative and break into pieces with your spoon. Add the dried oregano, basil, salt, and pepper, and sauté for 3-5 minutes, until the vegan beef alternative is browned.
Next, add the vegetable stock, crushed tomatoes, and soy milk, and increase the heat to high to bring to a low boil. Lower the heat and simmer for 15 minutes with the pot uncovered, until thickened slightly. Add the pasta pieces to the soup and cook until al dente, which usually takes about 5 minutes. Stir in the nutritional yeast, fresh basil if using, serve and enjoy!
Are you a huge fan of soup recipes like I am? Try my Carrot, Sweet Potato and Ginger Soup or my Creamy Vegan Coconut Lentil Soup!
Can I make this vegan lasagna soup gluten-free?
Yes! Simply choose your favorite gluten-free lasagna noodles, and make sure that the vegan meat alternative that you use is gluten-free as well. As we know, using a combination of protein, carbohydrates, fat, and fruit and vegetables helps us to stay fuller for longer and balance blood sugar, which this soup definitely has!
How do I store leftovers?
If you anticipate having leftovers, I recommend cooking the lasagna noodles separately as they will absorb a lot of the liquid from the soup of left to sit. This way, you can store the lasagna noodles in an airtight container separate from the soup and combine when ready to eat! This vegan lasagna soup should last in the fridge in an airtight container for up to 5 days.
Connect with Lauren!
I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook,The Simple Vegan Kitchen!
Also,be sure to take a photo and tag meat@tastingtothrive_rdso I can re-share on my stories!Don’t forget to follow me onInstagram,TikTok,andPinterestso you never miss a new recipe or blog post.
Print Pin
No ratings yet
Easy Vegan Lasagna Soup
If you're looking for the most delicious, comforting, easy vegan soup, look no further than this healthy Lasagna Soup. It takes less than 30 minutes and one pot to make, meaning clean up is just as easy as the cooking, plus it has 20 grams of protein per serving! If you're craving lasagna but not all of the effort it takes to make it, this Easy Vegan Lasagna Soup is the answer!
Course dinner, lunch, Main Course, Soup
Cuisine American
Diet Vegan, Vegetarian
Keyword easy lasagna soup, Easy Vegan Lasagna Soup, healthy lasagna soup, lasagna gluten free, lasagna soup recipe
Prep Time 5 minutes minutes
Cook Time 22 minutes minutes
Total Time 30 minutes minutes
Servings 4
Author Lauren McNeill, RD
Equipment
1 Large pot
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 340 g vegan beef alternative
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/4 tsp pepper
- 4 cups vegetable stock
- 1 28 oz can of crushed tomatoes
- 1/2 cup soy milk
- 1/4 cup nutritional yeast
- 5 lasagna noodles broken into pieces
- fresh basil for servings
Instructions
First, heat your pot with olive oil over medium heat. Next, add the diced onion and sauté until it's translucent.
Once the onion is translucent, add the minced garlic and sauté for an additional 1-2 minutes.
Add your vegan beef alternative and break into pieces with your spoon. Add the dried oregano, basil, salt, and pepper, and sauté for 3-5 minutes, until the vegan beef alternative is browned.
Next, add the vegetable stock, crushed tomatoes, and soy milk, and increase the heat to high to bring to a low boil. Lower the heat and simmer for 15 minutes with the pot uncovered, until thickened slightly.
Add the pasta pieces to the soup and cook until al dente, which usually takes about 5 minutes. Stir in the nutritional yeast fresh basil if using, serve and enjoy!
More Easy Vegan Soup Recipes
Carrot, Sweet Potato and Ginger Soup
Creamy Vegan Coconut Lentil Soup
Vegan Mushroom Rice Soup
