This quick Vegan Lasagna Pasta Soup recipe is healthy, hearty, tasty, and so easy to make in one pot. If you’re looking for a plant-based lunch or dinner that comes together with simple pantry staples in just a few minutes, then this is perfect for you!
One of our family’s favorite comfort foods to eat is lasagna. Everybody just loves it, kids and adults alike! This has always been a popular dish in our family so I thought, how can I add a twist to this family favorite? That’s when the idea came to me – A soup.
Vegan Lasagna is comforting as it is, and turning it into a simple soup will make a very hearty and warming dish.
While creating this recipe, I wanted it to be easy and something you can quickly make. That’s why this is a one-pot dish. If you have a pot, then you can do this in no time. Also, you won’t have to worry about washing or preparing a lot of pots/pans since you only need one. It’s that simple, isn’t it?!
What is lasagna soup?
This vegan lasagna soup is basically like regular lasagna but in soup form and made healthier without meat, dairy cream, and cheese. If you love the flavors of lasagna but don’t have much time to make a traditional casserole, then this soup is just what you’re looking for. It’s as delicious, as flavorful, and as protein-rich and comes together in under 30 minutes!
What makes this recipe healthier than the traditional one?
Besides being simple and vegan, this lasagna soup is also less greasy and rich in vegetables that are undoubtedly good for you. Veggies are not only low in calories but also a good source of vitamins and antioxidants which will keep your body fit and healthy! So if you want a delicious, yet nutrient-rich soup, you should definitely try this! Here are the ingredients you’ll need to make this soup, plus your favorite pasta, of course.
How to make vegan lasagna soup
This recipe is the perfect vegan alternative if you’re looking for a new way to try your favorite meatless veggie lasagna. Let’s get started:
- Sauté the vegetables. In a large pot, heat olive oil. Add diced onions, carrots, celery, and a pinch of salt. Sauté for about 3 minutes, stirring occasionally. Then add the minced garlic, tomato paste, paprika powder, black pepper, Italian herbs, agave syrup, and sunflower mince. Sauté for another 1-2 minutes.
- Add the lasagna noodles. Next, add strained and chopped tomatoes along with the vegetable broth. Break the lasagna noodles into smaller pieces as needed. Then add them to the soup and cook covered for about 8-10 minutes or until ‘al dente’. Stir occasionally while adding fresh parsley or celery green as desired.
- Season to taste. Finally, taste and adjust the seasonings as needed or add other spices to your preference. Top it off and garnish with vegan parmesan and fresh basil. Serve and enjoy it!
Can I make this ahead?
To speed up the prep time, you can chop all the vegetables ahead and store them in an airtight container in your fridge until you’re ready to cook the soup. You could even sauté the veggies in advance but I recommend cooking the pasta just before serving or it’ll absorb the liquid and get mushy.
How to store and freeze this pasta soup
The easy vegan lasagna soup reheats much better if the pasta is stored separately. So if you plan to serve this soup another day, I recommend using less broth for the soup and cooking the pasta separately to prevent it from getting mushy. You can cook the pasta ahead of time, then drain and toss in a little olive oil to prevent it from sticking. Or cook it right in the reheated soup just before serving.
This soup also freezes very well. Just be sure to store leftover soup and pasta separately in the freezer. When ready to eat, let everything thaw overnight in the refrigerator. Then you can reheat your next meal.
Want to get creative with this recipe? Here are some variations/substitutions you can try:
- Veggies – Do you have different leftover veggies in your fridge? Why not add them! Sometimes I also love adding broccoli florets, zucchini, spinach, mushrooms, green onions, pumpkin, or squash.
- Protein – If you don’t have sunflower or soy granules on hand, you can easily tweak this recipe by adding lentils, chickpeas, various types of beans, or your favorite meat alternative instead.
- Pasta – I prefer using small ribbon lasagna noodles but basically any pasta will do. Try macaroni, penne, fusilli, farfalle, rigatoni, your favorite gluten-free pasta, or even homemade vegan pasta. If using regular lasagna sheets, simply break them up into smaller pieces.
Tips for making the best vegan lasagna soup
- Make it richer. You can add cashew ricotta or cashew béchamel sauce or dairy-free cheese shreds to make this vegan one-pot pasta soup richer.
- Add a kick of spiciness. Add a hint of spiciness to your soup by adding crushed hot peppers or chili flakes.
- Have a gluten intolerance? Easily make this recipe gluten-free by choosing gluten-free pasta!
- Use flavorful tomatoes. Want the taste of the tomatoes to stand out? Use Italian or fresh ripe tomatoes.
This one-pot vegan lasagna soup is:
- Dairy-free (lactose-free)
- Quick and easy to make
- Can be made gluten-free
- Low in calories
- Low in fat
- Rich in nutrients
- Perfect for meal prep, lunch or dinner
More Vegan Soup Recipes to try
Looking for more cozy soup recipes that will nourish your body and warm your soul? Here are a few suggestions:
- Thai Carrot Ginger Soup
- Creamy Cauliflower Soup
- Vegan Potato Leek Soup
- Roasted Pumpkin Soup
- Cream of Mushroom Soup
- Creamy Tomato Soup
- Yellow Lentil Dal
- Vegan Minestrone Soup
- Thai Peanut Ramen Noodle Soup
- Mushroom and Rice Soup
If you try this vegan lasagna pasta soup, please leave a comment and rating on how you liked this easy one-pot recipe! And if you take a photo of your healthy pasta soup and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka because I love to see your remakes! Enjoy! 🙂
Vegan Lasagna SoupAuthor:
- 1-2 tbsp olive oil
- 1 large onion
- 2 (200) carrots approx. 7 oz
- 2 (125) sticks of celery approx. 4.5 oz
- 3 cloves of garlic
- 2 tbsp tomato paste
- 1-2 tbsp agave syrup or other syrup/sugar to taste
- 2.7 oz (76 g) sunflower or soy granules *see blog post for options
- 1x14 oz (400 g) can strained tomatoes or tomato passata
- 1x14 oz (400 g) can chopped tomatoes
- 750 ml vegetable broth 3-3 ¼ cups
- 1 tsp paprika powder or a pinch of chili to taste
- 2 tsp Italian herbs mix of oregano, basil, thyme
- ⅔ tsp salt or more according to taste
- ½ tsp black pepper or to taste
- 8.8 oz (250 g) lasagna noodles or other noodles
- fresh parsley or other fresh greens, optional
- Vegan Parmesan for the topping
*Note: Check out the recipe video + step-by-step photos above for visual instruction!
- Heat the olive oil in a large pot. Add diced onions, carrots, celery, and a pinch of salt and sauté for about 3 minutes, stirring occasionally. Then add chopped garlic, tomato paste, paprika powder, pepper, Italian herbs, agave syrup, sunflower mince, and sauté for another 1-2 minutes.
- Now add strained and chopped tomatoes and vegetable broth. Break the lasagna noodles into smaller pieces as needed, then add them to the soup and cook covered for about 8-10 minutes until they are 'al dente', stirring occasionally and adding fresh parsley or celery green as desired.
- Taste and adjust seasonings as needed. Garnish with vegan parmesan and fresh basil, and enjoy!
- Pasta: I prefer using small ribbon lasagna noodles but basically any pasta will do. Try macaroni, penne, fusilli, farfalle, rigatoni, your favorite gluten-free pasta, or even homemade vegan pasta.
- Protein: If you don’t have sunflower or soy granules on hand, you can easily tweak this recipe by adding lentils, chickpeas, beans, or your favorite vegan meat alternative instead.
- Want it creamier? Feel free to add cashew ricotta or vegan béchamel sauce or dairy-free cheese shreds to make this soup richer.
- More variations/substitutions as well as make-ahead, storing, and freezing instructions can be found in the blog post above!
FALLS DU PINTEREST HAST, KANNST DU MICH HIER FINDEN UND GERNE FOLGENDES BILD PINNEN! 🙂
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank you for supporting biancazapatka.com!
Disclosure for affiliate links with asterisk (*):
This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.
Leave a Reply