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Vegan Lasagna Soup Veggiekins Blog
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5 from 1 vote

One Pot Vegan Lasagna Soup Recipe (Gluten-Free Option)

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! 
Prep Time10 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American, Vegan
Keyword: gluten free lasagna soup, lasagna, lasagna soup, pasta, soup, vegan lasagna soup
Servings: 4 people


  • 1 tbap olive oil
  • 1 onion minced
  • 3 cloves garlic minced
  • salt to taste
  • pepper` to taste
  • 1/2 tap dried chili flakes
  • 1/2 tsp dried oregano
  • 1 tap dried parsley
  • 1/2 lb vegan "ground beef"
  • 2 tbsp tomato paste double concentrated
  • 24 oz marinara sauce
  • 6 cups vegetable broth
  • 10-12 lasagna noodles gluten free
  • 2 cups spinach optional

Optional, For Garnish

  • vegan mozzarella or ricotta to taste
  • fresh basil to taste


  • In a large pot, 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.
  • 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.
  • Toss in lasagna noodles and cook until they are tender, then toss in spinach, if using, to wilt for a few minutes.
  • Once noodles are tender and cooked through, season with salt and pepper as needed and serve with vegan mozzarella 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.