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Vegan lasagna soup in a bowl with vegan ricotta and basil on top
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Vegan Lasagna Soup

This vegan lasagna soup has all the cozy flavors of lasagna in an easy one-pot meal. It’s creamy, hearty, and ready in about 30 minutes, making it perfect for a quick weeknight dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish, Soup
Cuisine: Italian
Diet: Vegan
Servings: 6
Calories: 379kcal
Author: Iosune Robles

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
US Customary - Metric

Instructions

  • Heat the olive oil in a large pot over medium heat. Cook the onion for 3-5 minutes, stirring occasionally, until softened.
    Onion sautéing in olive oil
  • Stir in the garlic and cook for about 1 minute, stirring frequently.
    Garlic added to softened onion
  • Add the vegan ground beef and cook for 4-5 minutes, breaking it into small pieces with a wooden spoon or spatula.
    Vegan ground beef cooking with onion and garlic
  • Stir in the tomato paste and cook for 1 minute.
    Tomato paste mixed into vegan ground beef
  • 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.
    Tomatoes, vegetable broth, and seasonings added to the pot
  • 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.
    Broken lasagna noodles cooking in the soup
  • 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.
    Plant-based milk, nutritional yeast, and basil stirred in
  • Remove from the heat and serve right away, topped with vegan ricotta if desired.
    Lasagna soup served in a bowl with vegan ricotta and basil

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.

Nutrition

Serving: 1serving (without the ricotta) | Calories: 379kcal | Carbohydrates: 35g | Protein: 18g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1327mg | Potassium: 361mg | Fiber: 4g | Sugar: 6g | Vitamin A: 771IU | Vitamin C: 12mg | Calcium: 75mg | Iron: 2mg
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