Delicious Vegan Lasagna Soup

This vegan lasagna soup is the perfect cozy meal when you want all the comfort of classic lasagna but without the fuss. It warms you from the inside out and comes together quickly on busy weeknights.

I first made this after craving lasagna but with less effort. It quickly became my go-to when I want something filling without a big cleanup.

Ingredients

• Extra virgin olive oil: for sautéing which adds a rich depth of flavor. Use a good quality oil for best taste.
• Red onion: brings sweetness and texture. Yellow or white onion works too if that’s what you have on hand.
• Garlic: adds an aromatic punch essential to that savory base. Fresh minced garlic works best.
• Diced tomatoes: provide the tomato body and acidity. A fresh vibrant can ensures nothing tastes bland.
• Organic tomato sauce: thickens the broth and layers in richness.
• Organic tomato paste: boosts umami and deepens the sauce flavor.
• Italian seasoning: binds the flavors with herbs like oregano and basil. Homemade is worth the extra love here.
• Nutritional yeast: adds a subtle cheesy, nutty flavor making this perfect for a vegan dish.
• Sea salt: balances all the flavors. Adjust to taste towards the end.
• Organic lasagna sheets: broken into pieces create tender pasta bites. Look for quality pasta that holds up in soup.
• Organic vegetable stock: rounds out the broth with wholesome goodness.
• Dairy-free mozzarella cheese: shreds melt in for gooey creaminess without dairy.
• Organic kale: contributes color, texture, and a healthy dose of greens.

Instructions

Build The Flavor Base:

In a medium-sized dutch oven over medium-high heat, warm the olive oil. Add minced garlic and chopped onions and cook for about one to two minutes until they become translucent and fragrant. This forms a savory foundation for the soup.

Add Tomatoes and Seasonings:

Stir in the diced tomatoes followed by tomato paste. Add Italian seasoning, nutritional yeast, and sea salt. Mix everything well so flavors begin to meld together, enhancing depth.

Add Liquids and Pasta:

Pour in the vegetable stock and tomato sauce. Stir frequently to prevent lumps and combine everything smoothly. Next, add the chopped kale and the broken lasagna noodles, stirring gently so the ingredients distribute evenly.

Simmer to Perfection:

Cover and let the soup simmer for 15 to 20 minutes or until the lasagna noodles are tender and fully cooked. This melds the flavors and softens the pasta into the perfect consistency.

Melt the Cheese and Serve:

Stir in dairy-free mozzarella cheese shreds until melted and the soup turns creamy. For an extra melty topping, spoon the soup into oven-safe bowls, sprinkle additional cheese on top, and broil in the oven for two to three minutes until bubbly and smooth. Garnish with fresh or dried parsley and serve immediately with crusty bread.

My favorite ingredient here is the nutritional yeast which adds that elusive cheesy depth that makes this soup truly feel like a warm hug in a bowl. Sharing this soup with family on chilly evenings brings back fond memories of comfort and connection around the table.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove adding a splash of broth if it thickens too much. The pasta will soak up liquid so adding a bit when reheating keeps it silky.

Ingredient Swaps

You can substitute kale with spinach or Swiss chard for different leafy greens. Gluten-free lasagna sheets make this accessible for gluten sensitivities. Feel free to use your favorite Italian herb blend if you don’t have Italian seasoning on hand.

Serving Ideas

This soup pairs beautifully with a simple green salad or roasted vegetables for a complete dinner. A slice of crusty bread or garlic toast is perfect for soaking up the flavorful broth. Garnish with fresh basil or a sprinkle of vegan parmesan substitute for extra pizzazz.

This soup is a wonderful way to enjoy the flavors of lasagna in a comforting, quick to prepare bowl.

Frequently Asked Recipe Questions

→ What is the best way to cook the broken lasagna noodles in the soup?

Adding the broken lasagna noodles directly into the simmering broth allows them to cook evenly and absorb the soup’s rich flavors. Simmer for 15–20 minutes until tender but not mushy.

→ Can I use other greens instead of kale?

Yes, spinach or swiss chard make great substitutes if you prefer a milder leafy green. Add them towards the end of cooking to keep them vibrant and tender.

→ How does nutritional yeast influence the soup's flavor?

Nutritional yeast adds a nutty, cheesy depth to the broth, enhancing the umami without using dairy. It complements the tomato and herb seasonings well.

→ Is it necessary to broil the soup with cheese on top?

Broiling adds a melty, slightly caramelized topping for extra texture and richness. However, stirring the cheese into the hot soup also creates a creamy consistency if you prefer to skip broiling.

→ What type of olive oil works best for sautéing the aromatics?

Extra virgin olive oil is ideal for its rich flavor and moderate smoke point, which enhances the garlic and onion sauté without overpowering the dish.

→ Can this soup be made in advance and reheated?

Yes, it reheats well. To prevent the noodles from becoming too soft, consider cooking them separately and adding just before serving if making far ahead.