Creamy Vegan Lasagna Soup Recipe

This vegan lasagna soup recipe is a creamy, hearty lunch recipe – perfectly cozy for chilly nights!  Loaded with spinach, peas, carrots, tomatoes, and thick hearty lasagna noodles.

When you don’t have the time (or the cheese) to make a full lasagna – this easy soup recipe satisfies the craving 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.

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.

This Vegan Lasagna Soup Recipe Is:

• Creamy
• Satisfying
• Hearty
• Comforting
• Easier than Making a Full Lasagna
• Great to Meal Prep
• Vegan, Vegetarian, Meatless, and Dairy Free!

How to Add Pasta to Soups

For most of my recipes, I cook the pasta separately from the soup broth. If you add dried or cooked pasta directly to a hot soup, you run the risk of having the dried pasta soak up all the broth and overcook the noodles (turning it soup into a mushy mess).

I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best. I allow the soup to cool, then add the cooked pasta after. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup.

What’s In Vegan Lasagna Soup?

See the recipe card below for full ingredient amounts and recipe instructions!

• Onions
• Garlic
• Carrots
• Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. I love this bright and flavorful Italian season mix which brings this amazing dish to life.
• Reduced Sodium Vegetable Stock or Bouillon
• Diced Tomatoes
• TVP (Textured Vegetable Protein): I love stocking my pantry with TVP!  TVP is made from soy protein and has the exact same texture as ground beef… making it really versatile to use in place of real meat. We use TVP in soups and stews, for taco filling, and in lasagnas.  
• Lasagna Noodles, use a certified gluten free version if you avoid wheat
• Salt and Pepper
• Frozen Peas
• Spinach
• Fresh Basil

Dietary Modifications

• This recipe is vegan and vegetarian, and does not contain meat – it’s also dairy free!
• This recipe can be gluten free if you use gluten free lasagna noodles.  Also make sure to double check any spices or spice blends you are using, just in case there is gluten in any of the ingredients – and only use certified gluten free ingredients.

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Creamy Vegan Lasagna Soup

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 4 votes

Print Recipe Pin Share Tweet

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Lunch, Soup

Cuisine American, Italian

Servings 8

Calories 230 kcal

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 sweet onion diced
• 6 cloves garlic minced
• 2 large carrots peeled and diced
• 2 tablespoons Italian seasoning
• 1 28 ounce can Diced Tomatoes
• 4 cups Vegetable Stock
• 1 12 ounce package meatless ground “meat”
• 1 cup baby peas
• 1 12 ounce package lasagna noodles crushed into bite sized pieces
• 4 cups baby spinach
• 1/2 cup cashew cream 1/4 cup raw unsalted cashews soaked in 1/4 cup warm water, blended
• 1 cup Fresh Basil
• Crushed Red Pepper Flakes optional for heat, add 1/4 teaspoon
• Sea Salt and Black Pepper

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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, 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 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 or refrigerator.  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.

Nutrition

Calories: 230kcalCarbohydrates: 44gProtein: 9gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 42mgPotassium: 522mgFiber: 5gSugar: 6gVitamin A: 4848IUVitamin C: 24mgCalcium: 98mgIron: 3mg

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