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creamy lasagna soup vegan tvp gluten free meatless healthy

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

The Herbeevore
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



  • 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.


*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
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