This easy vegan lasagna soup is a one-pot, gluten-free dinner that’s full of greens, herbs, and delicious tomato broth. A hearty, comforting soup that the whole family will love! 

Why You’ll Love This Recipe

I love a stacked lasagna as much as the next person. But when soup season comes around, I love to turn those signature flavors into a spoon-able soup. Enter, my delicious Vegan Lasagna Soup recipe! This version is fully vegan, takes just one pot, and is easy to make gluten-free!

Think deconstructed lasagna– tender noodles, rich tomato sauce, Italian herbs and spices. A creamy vegan lasagna in soup form! This one-pot meal takes just 30 minutes of cooking time, and the end result is cozy, warming, and totally satisfying. 

Ingredients for Vegan Lasagna Soup

Here’s what you’ll need for this healthy soup recipe. It has simple ingredients, and is easy to customize based on your tastes. 

• Yellow Onion and Garlic. To form the flavor base of your soup.
• Herbs and Spices. You just need a simple blend of dried chili flakes, oregano, and parsley– an easy Italian seasoning blend with spices you probably already have on hand. 
• Vegan Beef. Feel free to use your favorite vegan ground beef, such as Impossible, Beyond, or another brand. You could also use vegan sausage, specifically Italian sausage, if desired. 
• Tomato Paste. Double-concentrated tomato paste adds extra umami.
• Marinara Sauce. You can use your favorite. store-bought sauce or even a can of crushed tomatoes.
• Vegetable Broth. You can use store-bought or homemade!
• Lasagna noodles. I use gluten-free pasta noodles, but any kind will work. Lasagna sheets are easy to find in the grocery store with other dried pasta. 
• Fresh Spinach. This is optional for a little added color and nutrition.
• Salt and Black pepper. to taste
• Red Pepper Flakes. Optional for a spicy garnish. 
• Vegan Ricotta Cheese. Optional for garnish. You can find many variations–tofu ricotta, etc. Check the refrigerated section at your local grocery store or specialty market. Can also use vegan mozzarella cheese or even nutritional yeast  if desired. 
• Fresh Basil. Optional for garnish. 

Step-by-Step Instructions

1. In a large pot or Dutch oven, heat oil over medium heat and add onion. Cook for 5-6 minutes, until tender and season with a touch of salt and pepper. Add garlic, chili flakes, dried oregano and dried parsley and cook for another 2 minutes.
2. Add in vegan ground beef and cook for 3-4 minutes until brown and then add tomato paste and cook for 2 minutes. Add marinara sauce and vegetable broth and bring the mixture to a low boil.
3. Toss in lasagna noodles and cook until they are tender, then toss in spinach, if using, to wilt for a few minutes.
4. Once noodles are tender and cooked through, season with salt and pepper as needed and serve with vegan cheese to taste and fresh basil.

Secrets to Success

• Vegetables: If you’d like to add extra veggies to this soup, go for it. You could add bell peppers, mushrooms, leeks, other kinds of greens, even broccoli or cauliflower.
• Toppings: You can enjoy this soup all on its own or add some fun toppings. I like to add vegan cheese, fresh basil, extra chili flakes, or a drizzle of olive oil.
• Cheese: This soup is great without cheese, but for that extra creamy vegan lasagna soup, I recommend garnishing with vegan ricotta or mozzarella cheese. 

Storing Leftovers

Store leftover soup in an airtight container in the fridge for up to 3-4 days.

 Reheat servings on the stove or in the microwave. If you’re worried about the noodles getting soggy as they sit, you can store the cooked noodles separately and then add them to individual servings when you’re eating.

More Hearty Soup Recipes

Best Creamy Vegan Tomato Soup

Korean Kale and White Bean Soup 

Vegan Baked Potato Soup

Vegan French Lentil Soup

Simple Vegan Minestrone Soup

If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!