Lasagna with its layers of flavors and textures is not only delicious but super comforting. With all of the moving parts making a lasagna can sometimes be a bit laborious. This vegan lasagna soup has everything you love in a lasagna, the beefy filling, cheesy goodness, herby tomato sauce and of course the noodles but with a lot less work. And just like lasagna it’s even better the next day!
Table of Contents
Ingredients You’ll Need
- Vegan meat alternative: vegan ground/minced “meat” (beef style)
- Pasta: Mafalda Corta Pasta (or sub broken Lasagna noodles)
- Vegetables: Chopped or whole tomatoes that have been crushed, onion, baby spinach, garlic,
- Condiments: Tomato sauce, vegan beef or vegetable broth, tomato paste, olive oil, garlic powder, red chili flakes, salt & pepper.
- Herbs: Fresh chopped parsley, fresh chopped basil (optional), dried basil, dried oregano, dried marjoram, dried thyme,
- Dairy alternatives: grated vegan mozzarella cheese, grated vegan parmesan cheese
- For the Tofu Ricotta: firm tofu, miso paste, tahini, lemon juice, nutritional yeast, garlic powder (or garlic cloves), salt & pepper.
How to Make This Vegan Lasagna Soup (with Step by Step Photos)
Make the Ricotta
Note: For even better flavor, I suggest making this the night before or even a couple of days prior to using.
Let the Tofu drain for 30 minutes before adding it to a bowl. Give it a mash using a fork until it resembles the texture of Ricotta. Add in the lemon juice, miso paste, tahini, nutritional yeast, salt & pepper. Mix until well combined and refrigerate until ready to use.
Sauté the Onions
Heat the oil in a large soup pot on medium heat. Add in the onions and sauté for 5-7 minutes or until they become translucent.
Add the Dry Spices and Start Cooking the Vegan Ground “Beef”
Add in the dry spices (thyme, basil, oregano, garlic powder, red chili flakes, and marjoram) and mix well. Add in the vegan ground beef and break apart as it cooks until lightly browned, about 6-8 minutes.
Add More Condiments & The Tomatoes
Add in the garlic, parsley, and tomato paste and mix well. Let the mixture cook until the garlic becomes fragrant about 1-2 minutes. Add in the chopped/crushed tomatoes and tomato sauce and mix well.
Cook the Pasta & Add the Broth, Then Simmer
Bring a large pot of water to boil for the pasta. While the water for the pasta is heating, add in the vegetable broth to the mixture and mix well. Bring everything to a hard simmer and cook for 10 minutes. Cook the pasta according to the package directions for al dente. Set aside.
Add the Pasta, Vegan Cheese & Spinach
Add the al dente pasta to the soup and mix well. Add in the mozzarella and parmesan cheeses and continue cooking for 5 minutes. Finally add in the spinach and mix through. Check your vegan lasagna soup for seasoning and add salt & pepper as needed.
Serve & Enjoy!
Once the spinach has wilted and the soup is heated through, serve up each bowl with a scoop of ricotta cheese, extra grated parmesan, chopped parsley, chopped basil and a side of toasted garlic bread.
Note: The soup will continue to thicken, you can add additional water or broth to help thin to desired consistency.
SAVE/PIN/SHARE THIS VEGAN LASAGNA SOUP RECIPE
More Vegan Recipes You Might Like
If you enjoyed this Vegan Lasagne Soup, you might also like the following vegan recipes.
- Vegan Pastina: Known as “Italian Penicillin”, this Italian noodle soup is the perfect comforting and soothing meal! This vegan pastina recipe is easy to make and only requires a few simple ingredients.
- Vegan Birria (Made With Jackfruit): This is a vegan twist on the traditional bold and deeply flavorful meat stew from Jalisco, Mexico. This recipe uses jackfruit in place of meat to give it texture while keeping it fully plant based. It can be enjoyed as a stew or as tacos!
- Creamy Roasted Tomato Gnocchi: This super easy roasted tomato & coconut gnocchi skillet is fully vegan and made with simple ingredients. The perfect delicious weeknight dinner!
- Vegan Crab Bisque (With Mushrooms): Crab bisque is known for its smooth velvety texture, its rich flavor and subtle sweetness. This recipe has all of those same delicious characteristics but is dairy-free and completely vegan with oyster mushrooms standing in for the crab. Mushrooms are full of umami flavor and many varieties can even evoke flavors of seafood, making them perfect for this vegan crab bisque.
- Comforting Classic Split Pea Soup (Easy & Delicious): This classic split pea soup is easy to make, comforting, delicious, and all around perfect for a cozy, healthy, and satisfying meal.
- Pasta Fagioli (Easy & Comforting Italian Pasta & Bean Soup): The most comforting bowl of pasta and beans! This pasta fagioli recipe is a vegan take on the classic Italian pasta and bean soup. It’s hearty, full of flavor, and absolutely delicious.
Vegan Lasagna Soup – RECIPE CARD
Use this recipe card to save and/or print this vegan lasagna soup recipe. For additional step by step photos, be sure to read the full article above.
Vegan Lasagna Soup (Easy, Comforting & Delicious)
Ingredients
- 16 ounces Vegan Ground Meat - Beef style
- 8 ounces Mafalda Corta Pasta - (or sub 6-8 broken Lasagna noodles)
- 28 ounces Chopped or Whole Tomatoes - crushed
- 15 ounces Tomato Sauce
- 4 cups Vegan "Beef" Broth - or Vegetable Broth
- 1 medium onion - diced
- 3 ounces Baby Spinach
- 1 1/2 cups Vegan Mozzarella Cheese - grated
- 1 cup Vegan Parmesan Cheese - grated, plus more for serving
- 6 cloves Garlic - minced
- 2 1/2 tablespoons Tomato Paste
- 2 tablespoons Olive Oil
- 1 tablespoon chopped Parsley - plus more for garnish
- 2 teaspoons dried Basil
- 1 teaspoon dried Oregano
- 1 teaspoon dried Marjoram
- 1 teaspoon dried Thyme
- 1 teaspoon Garlic Powder
- pinch Red Chili Flakes
- 1 pinch Salt - or to taste
- 1 pinch Pepper - or to taste
- 1 handful Fresh basil leaves - chopped, for topping
Tofu Ricotta
- 14 ounces Firm Tofu - drained
- 1 tablespoon Miso Paste
- 1 tablespoon Tahini
- 2 tablespoons Lemon Juice
- 1 tablespoon Nutritional Yeast
- 1 teaspoon Garlic Powder - (or 1 clove crushed per teaspoon of garlic powder)
- 1 pinch Salt - or to taste
- 1 pinch Pepper - or to taste
Instructions
Make the Ricotta
- NOTE: For even better flavor, I suggest making this the night before or even a couple of days prior to using.Let the Tofu drain for 30 minutes before adding it to a bowl. Give it a mash using a fork until it resembles the texture of Ricotta. Add in the lemon juice, miso paste, tahini, nutritional yeast, salt & pepper. Mix until well combined and refrigerate until ready to use.
Make the Lasagna Soup
- Heat the oil in a large soup pot on medium heat. Add in the onions and sauté for 5-7 minutes or until they become translucent.
- Add in the dry spices (thyme, basil, oregano, garlic powder, red chili flakes, and marjoram) and mix well. Add in the vegan ground beef and break apart as it cooks until lightly browned, about 6-8 minutes.
- Add in the garlic, parsley, and tomato paste and mix well. Let the mixture cook until the garlic becomes fragrant about 1-2 minutes. Add in the chopped/crushed tomatoes and tomato sauce and mix well.
- Bring a large pot of water to boil for the pasta. While the water for the pasta is heating, add in the vegetable broth to the mixture and mix well. Bring everything to a hard simmer and cook for 10 minutes.
- Cook the pasta according to the package directions for al dente. Set aside.
- Add the al dente pasta to the soup and mix well. Add in the mozzarella andparmesan cheeses and continue cooking for 5 minutes. Finally add in the spinach and mix through. Check for seasoning and add salt & pepper as needed.
- Once the the spinach has wilted and the soup is heated through. Serve up each bowl with a scoop of ricotta cheese, extra grated parmesan, chopped parsley, chopped basil and a side of toasted garlic bread.
Equipment
Notes
- The soup will continue to thicken, you can add additional water or broth to help thin to desired consistency.
🥣 This vegan lasagna soup recipe is part of Best of Vegan contributor Devorah Bowen‘s monthly column, The Art of Soups & Stews, in which she delves into her treasure trove of satisfying, comforting, cost-effective, and low waste vegan soup and stew recipes. Click here to view all other recipes from the column.
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Recipe and photography © by Devorah Bowen. Find even more of Devorah Bowen’s recipes on her blog, The Yummy Vegan, her Instagram account, as well as here on Best of Vegan.
