This Vegan Lasagna Soup is one of my favorite ways to enjoy all the flavors of lasagna without all the layering and baking. It's made in one pot with vegan ground beef, lasagna noodles, tomatoes, and a creamy broth, so it's much easier to make than traditional lasagna. It's comforting, satisfying, and ready in about 30 minutes.
I've used vegan ground beef instead of meat, along with plant-based milk, nutritional yeast, and vegan ricotta in place of dairy. The result is creamy, hearty, and full of familiar lasagna flavors. It's become one of our go-to dinners at home, and my kids love it too.
It's a great option for an easy weeknight dinner, especially during the colder months. Leftovers keep well in the fridge, although the noodles will continue to absorb some of the broth as they sit, so I usually add Vegetable Broth or water as needed when reheating. If you're making it ahead for meal prep, you can also cook and store the noodles separately.
If you love this recipe, you may also want to try my Vegan Lasagna, Vegan Stuffed Shells, or Easy Vegan Spaghetti. They're all cozy, comforting pasta recipes made with simple ingredients and are great options for an easy weeknight dinner or when you're craving something warm and satisfying.
Why You'll Love This Vegan Lasagna Soup
Here's what makes it so good:
- All the flavor of lasagna, without the work: You get tomatoes, pasta, vegan ground beef, creamy broth, and ricotta in every bowl without layering ingredients or turning on the oven.
- Creamy without heavy cream: Unsweetened plant-based milk and nutritional yeast make the broth creamy and savory without making the soup overly rich or heavy.
- A true one-pot meal: The lasagna noodles cook right in the soup, which keeps the recipe simple and means fewer dishes to wash afterward.
- Hearty but still soup: The balance of broth, tomatoes, pasta, and vegan ground beef makes it satisfying and substantial without turning it into a thick pasta dish.
- A family favorite: This has become one of our regular weeknight dinners, and my kids love it too. It's easy to make, ready in about 30 minutes, and especially good when you want something warm and comforting.
Vegan Lasagna Soup Ingredients
- Lasagna noodles: Use regular dried lasagna noodles and break them into bite-sized pieces. Other short pasta shapes also work.
- Olive oil: Extra virgin olive oil works best, but regular olive oil, avocado, canola, or sunflower oil also work.
- Onion: Yellow or white onions are both good options.
- Vegan ground beef: I used store-bought vegan ground beef. If you can't find it, try my Tofu Ground Beef or use canned lentils instead.
- Garlic: Fresh garlic gives the best flavor, but you can substitute 1 teaspoon garlic powder.
- Dried oregano: You can substitute dried basil, dried parsley, or Italian Seasoning.
- Tomato paste: Adds extra depth and a richer tomato flavor.
- Vegetable broth: Use your favorite store-bought broth, or try my Homemade Vegetable Broth.
- Tomatoes: Crushed tomatoes give the soup a smoother, thicker base, while diced tomatoes add more texture. You can also use Tomato Sauce or Marinara Sauce for a smoother consistency.
- Salt: Adjust the amount depending on how salty your vegetable broth and vegan ground beef are.
- Black pepper: Freshly ground black pepper gives the best flavor, but pre-ground black pepper is also fine.
- Unsweetened Plant-Based Milk: I use Soy Milk, but oat, almond, or cashew milk also work.
- Nutritional yeast: Adds a savory, slightly cheesy flavor, but it can be omitted if needed. You can also use my Vegan Parmesan or your favorite store-bought vegan shredded cheese.
- Fresh basil: Fresh parsley is a good substitute, or you can simply leave it out.
- Vegan ricotta: Optional, but highly recommended for serving. Store-bought is fine, but I especially recommend my Vegan Tofu Ricotta Cheese. It only takes 5 minutes to make with 4 simple ingredients and is creamy, easy, and perfect for this soup.
Find the full recipe with exact measurements in the recipe card below.
How to Make Vegan Lasagna Soup
- Heat the olive oil in a large pot over medium heat and cook the onion for 3-5 minutes, until softened.
- Stir in the garlic and cook for about 1 minute, stirring often.
- Add the vegan ground beef and cook for 4-5 minutes, breaking it into small pieces as it cooks.
- Mix in the tomato paste and cook for 1 minute.
- Pour in the vegetable broth and tomatoes, then stir in the oregano, salt, and black pepper. Bring to a boil.
- Gradually add the broken lasagna noodles, reduce the heat to medium, and simmer uncovered until al dente. Stir often during the first few minutes to keep the noodles from sticking together.
- Reduce the heat to low and stir in the plant-based milk, nutritional yeast, and fresh basil. Cook for 2-3 more minutes, until heated through and creamy.
- Remove from the heat and serve right away with vegan ricotta if desired.
Tips for the Best Results
- Use a large pot: The pasta needs enough room to cook evenly, and a larger pot makes it easier to stir without breaking the noodles too much.
- Keep an eye on the consistency: Lasagna noodles absorb a lot of liquid, especially as the soup sits. Add a little extra broth if it becomes thicker than you like.
- Don't overcook the pasta: Stop cooking when the noodles are just al dente, since they'll continue to soften in the hot broth.
- Add the creamy ingredients at the end: Stir in the plant-based milk and nutritional yeast over low heat so the soup stays smooth and creamy.
- Serve it right away: This soup is at its best when freshly made, before the noodles have had time to absorb too much broth. Add vegan ricotta just before serving.
Serving Suggestions
Vegan lasagna soup is hearty enough to enjoy as a complete meal, especially with Vegan Ricotta, fresh basil, and a sprinkle of Vegan Parmesan on top.
For a classic pairing, serve it with Vegan Garlic Bread, warm breadsticks, or crusty Vegan Bread for dipping into the creamy tomato broth. A simple green salad or Vegan Caesar Salad is also a great option if you want something fresh on the side.
How to Store and Reheat Leftovers
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb some of the broth as the soup sits.
- Freezer: Freeze in an airtight container for up to 3 months. Keep in mind that the noodles may become softer after thawing. For the best texture, freeze the soup without the pasta and add freshly cooked noodles when serving.
- Thaw: Thaw overnight in the refrigerator before reheating.
- Reheat: Reheat on the stovetop over medium-low heat or in the microwave until hot. Add vegetable broth or water as needed until the soup reaches your desired consistency.
Frequently Asked Questions
No. Add the dry lasagna noodles directly to the soup and let them cook in the broth until al dente. This keeps the recipe to one pot and also helps the broth become slightly thicker and creamier.
For the best texture, prepare the soup base ahead of time and cook the pasta separately. Store them in separate airtight containers in the fridge, then combine them when reheating. If you prefer to store the soup with the pasta already in it, just add extra vegetable broth or water as needed when reheating, since the noodles will absorb some of the liquid as they sit.
My Tofu Ground Beef or canned lentils are both good options. I've also made this soup with TVP (textured vegetable protein), and it works really well. If using dry TVP, add about 1 cup (80-100 g) directly to the soup with the broth so it can rehydrate as it cooks. You may need to add a little extra broth if the soup gets too thick.
Absolutely. We often make this soup at home with other pasta shapes too, especially elbow macaroni or penne. Other short pasta shapes also work well; just cook them until al dente, since the cooking time will vary depending on the pasta you use.
Simply use gluten-free lasagna noodles or another gluten-free pasta. Also check that your vegan ground beef, vegetable broth, and any other packaged ingredients are gluten-free if necessary.
More Vegan Soup Recipes
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Vegan Lasagna Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 pound vegan ground beef
- 2 tablespoons tomato paste
- 5 cups vegetable broth
- 1 15-ounce can crushed or diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 6 ounces lasagna noodles, broken into bite sized pieces
- ½ cup fresh basil
- ½ cup unsweetened plant-based milk, I used soy milk
- ¼ cup nutritional yeast
- Vegan ricotta cheese, for serving, optional
Instructions
- Heat the olive oil in a large pot over medium heat. Cook the onion for 3-5 minutes, stirring occasionally, until softened.
- Stir in the garlic and cook for about 1 minute, stirring frequently.
- Add the vegan ground beef and cook for 4-5 minutes, breaking it into small pieces with a wooden spoon or spatula.
- Stir in the tomato paste and cook for 1 minute.
- Pour in the vegetable broth and crushed or diced tomatoes, then season with the oregano, salt, and black pepper. Stir well and bring to a boil.
- Gradually add the broken lasagna noodles to prevent them from sticking together. Reduce the heat to medium and simmer uncovered until the noodles are al dente, stirring frequently during the first few minutes and occasionally after that.
- Lower the heat and stir in the plant-based milk, nutritional yeast, and fresh basil. Cook for another 2-3 minutes, until heated through and creamy.
- Remove from the heat and serve right away, topped with vegan ricotta if desired.
Notes
- Keep leftovers in an airtight container in the fridge for up to 4 days. The pasta will absorb more broth as it sits.
- Freeze for up to 3 months in an airtight container. For the best texture, freeze the soup without the noodles and cook fresh pasta when serving.
- Thaw overnight in the refrigerator.
- Reheat on the stovetop over medium-low heat or in the microwave until hot, adding vegetable broth or water as needed to loosen the soup.
About Iosune
Hi, I’m Iosune! I’m a food lover, home cook, recipe creator, and co-founder of Simple Vegan Blog, which I started in 2014 to show how easy and delicious vegan cooking can be.