Menu Close

Creamy Vegan Lasagna Soup (Gluten Free, Non Dairy, Meatless, Vegan)

When you don’t have the time (or the cheese) to make a full lasagna – this recipe satisfies the crave in a fraction of the time.  This soup is perfect for these cold winter nights when you want to curl up and tuck into some comfort food without the guilt.

Screen Shot 2019-03-19 at 9.22.09 AM

I love all things pasta, and lasagna is a recipe for what I like to call “special occasion cooking” where the dish takes an extraordinary amount of time and effort to pull together.  NOT this soup, it couldn’t be easier.  You get all the flavors of a lasagna (and the fun texture of the noodles) without really any of the work.

‘Traditional’ vegan lasagnas can be tricky to make anyways – with layers of fake cheese that don’t really melt, blended tofu fillings, layered veggies which take tons of time to chop just right… skip all of that and make this soup instead.

Screen Shot 2019-03-19 at 9.22.24 AM

The creaminess comes from the cashew cream, and when it gets stirred into the soup becomes wonderfully rich and delicious.

The only caveat I do have with this recipe is the noodles: Do not add the noodles to the soup while it is still hot – if you have leftovers this will cause the noodles to overcook and become mushy and absorb too much liquid.  If you’re going to eat the soup right away its fine to combine them together, but if you are Meal Prepping or Batch Cooking for the week (which I did for the recipe below) I always cook the noodles separately.

Screen Shot 2019-03-19 at 9.22.00 AM

creamy lasagna soup vegan tvp gluten free meatless healthy

Creamy Vegan Lasagna Soup (Gluten Free, Non Dairy, Meatless, Vegan)

Kelly Jensen
When you don’t have the time (or the cheese) to make a full lasagna - this recipe satisfies the crave in a fraction of the time.  This soup is perfect for these cold winter nights when you want to curl up and tuck into some comfort food without the guilt.
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, Lunch, Soup
Cuisine American, Italian

Ingredients
  

Instructions
 

  • In a large soup pot heat the olive oil over low heat.  Add the onions and garlic, and sauté for 5-6 minutes until they begin to soften.  Add the carrots and Italian seasoning, and sauté for a few minutes more.
  • Add the diced tomatoes, crushed tomatoes, vegetable stock, meatless ground meat, and peas and bring to a boil.  Cover, reduce heat to low, and simmer for 20 minutes.
  • Meanwhile in a medium pot, bring salted water to a boil and add the lasagna noodles.  Cook to package directions.  Drain and set aside.
  • Once the soup as simmered for 20 minutes, add the baby spinach, cashew cream, and fresh basil.  Stir to combine.  Taste for a seasoning check and add salt or pepper as needed.
  • If eating immediately, scoop the desired about of noodles into a bowl, and ladle the soup on top of it in a dish.  If batch cooking for later- remove the pot from heat, and allow to cool on the stove top.  Once the soup has cooled then add the lasagna noodles to the dish.

Notes

*Note: Do not add the noodles to the soup while it is still hot - this will cause the noodles to overcook and become mushy and absorb too much liquid.
Keyword lasagna soup, Vegan lasagna soup, Vegan Meal Prep, vegan soup
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

Posted in Easy Weeknight Meals, Favorites, Italian, Meal Prep, Pastas, Recipe Index, Soups, Vegan Recipes, Vegetarian Recipes

1 Comment

  1. Pingback:Easy Vegan Tofu Lasagna (Gluten Free, Dairy Free, High Protein)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.