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High Protein Lasagna Soup Recipe (Vegan, GF)

The Herbeevore
This high protein lasagna soup is totally plant-based but is loaded with healthy and satisfying ingredients. Made with fresh vegetables, lasagna noodles, and some pantry staple proteins this lasagna soup is a creamy and comforting dish for lunch or dinner.
5 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, Lunch, Soup
Cuisine American, Italian
Servings 6 servings
Calories 124 kcal



  • 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, tofu, 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, coconut milk, 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.


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.
This recipe is high protein and is made with textured vegetable protein and tofu to keep you full!


Calories: 124kcalCarbohydrates: 16gProtein: 10gFat: 3gSaturated Fat: 1gSodium: 645mgPotassium: 187mgFiber: 5gSugar: 6gVitamin A: 3961IUVitamin C: 13mgCalcium: 99mgIron: 3mg
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