If you’re craving all the hearty, comforting flavors of classic lasagna but want something lighter, quicker, and completely plant-based, you’re going to fall head over heels for this Vegan Lasagna Soup Recipe. It’s like sitting down to a big bowl of love, filled with tender veggies, tender pasta pieces, and a rich, tomatoey broth that tastes like it’s been simmering all day—except it comes together in just about 30 minutes. Each spoonful delivers that familiar lasagna vibe without the fuss of layers, making it perfect for busy weeknights or whenever you want that cozy, Italian-inspired hug in a bowl.
Ingredients You’ll Need
Getting this Vegan Lasagna Soup Recipe just right means choosing simple, wholesome ingredients that each bring their own magic. From the fresh crunch of celery and carrot to the lush greens of spinach and hearty lentils, every component works in harmony to create that perfect balance of texture, flavor, and vibrant color.
- Olive oil: The foundation for sautéing, it brings a subtle richness and helps develop flavor.
- Onion, carrot, celery: Classic soffritto trio that adds sweetness and depth.
- Garlic: For that wonderful aromatic kick that wakes up the broth.
- Dried oregano and basil: Italian herbs that infuse the soup with authentic lasagna flavor.
- Tomato paste: Concentrated tomato goodness that thickens and enriches the base.
- Canned chopped tomatoes: The heart of the soup, providing tang and body.
- Courgette (zucchini): Adds subtle sweetness and a tender bite.
- Canned green lentils: A filling protein source with a lovely earthy taste.
- Vegetable stock: The liquid backbone that ties everything together and boosts flavor.
- Baby spinach: Fresh greens that wilt beautifully for color and nutrients.
- Lasagna sheets or Mafalda Corta pasta: Broken into bite-size pieces to mimic those famous layers.
- Salt and pepper: To taste, seasoning that brings out all the flavors.
How to Make Vegan Lasagna Soup Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large Dutch oven or heavy pot. Toss in the diced onion, carrot, and celery. Cook them gently until they soften and become a little translucent, releasing their sweet, aromatic charm. This forms the flavorful base that everything else will build upon.
Step 2: Add the Flavorings
Once your vegetables are softened, stir in the finely chopped garlic, dried oregano, dried basil, and tomato paste. Cook for a minute or two until you can smell those fragrant herbs mixing beautifully with the garlic and the rich tomato concentrate. This step is crucial for layering deep flavor into your soup.
Step 3: Combine Main Ingredients
Now it’s time to add the chopped tomatoes, courgette pieces, drained green lentils, and vegetable stock. Stir everything together, then bring the soup to a boil. Once bubbling, reduce the heat and let it gently simmer; this allows flavors to meld perfectly while keeping the veggies tender but not mushy.
Step 4: Add the Pasta
Carefully stir in the broken lasagna sheets or Mafalda Corta pasta shapes. Let them cook right in the simmering broth until they’re tender but still have a pleasant bite—this usually takes just a few minutes. This step turns your soup into a filling, pasta-packed comfort meal.
Step 5: Finish with Spinach and Seasoning
Finally, add the baby spinach leaves and stir them in. They will wilt quickly, brightening up the soup with their vibrant green and adding a fresh bite. Season the soup generously with salt and pepper to taste, give it one last stir, and get ready to ladle out some happiness.
How to Serve Vegan Lasagna Soup Recipe
Garnishes
A sprinkle of fresh basil or oregano leaves makes a lovely fresh touch, while a drizzle of extra virgin olive oil right before serving can add a silky finish. For extra indulgence, vegan parmesan or nutritional yeast sprinkled on top gives that classic cheesy feel without dairy.
Side Dishes
This soup shines happily on its own, but pairing it with crusty bread or garlic-roasted breadsticks can take your meal to the next level. A simple green salad dressed lightly with lemon vinaigrette also complements the hearty soup with a crisp contrast.
Creative Ways to Present
Serve the Vegan Lasagna Soup Recipe in rustic bowls to highlight its homey nature, or go for colorful ceramic mugs if you want a fun, casual vibe. Layering with a bit of fresh herbs or a sprinkle of red pepper flakes on top adds visual appeal and a dash of extra flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Lasagna Soup Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain freshness. The flavors even have a chance to deepen overnight, making the next day’s meal even tastier.
Freezing
This soup freezes exceptionally well. Pour cooled soup into freezer-safe containers or heavy-duty bags, leaving some space for expansion. Freeze for up to 3 months. Just remember that the pasta may soften a bit more after freezing, so you might prefer to cook extra pasta fresh when reheating.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. Add a splash of vegetable stock or water if the soup has thickened too much. Avoid microwaving too long at once to keep that lovely texture and vibrant taste alive.
FAQs
Can I use different pasta instead of broken lasagna sheets?
Absolutely! While broken lasagna sheets mimic the feel of classic lasagna, any short pasta like penne, rigatoni, or even broken spaghetti works wonderfully in this soup.
Are canned green lentils the best choice?
Canned lentils are perfect for this recipe because they’re quick and convenient, but you can use cooked dry lentils if you prefer. Just add them at the step when you combine ingredients and adjust cooking time accordingly.
What if I want a thicker soup?
If you like your Vegan Lasagna Soup Recipe a bit thicker, try reducing the vegetable stock slightly or letting the soup simmer uncovered for a few extra minutes to evaporate more liquid.
Can I add other vegetables?
For sure! Feel free to toss in mushrooms, bell peppers, or even chopped kale. Just keep in mind their cooking times so everything finishes together nicely.
Is this soup spicy?
This recipe is mild and comforting, but you can spice things up with a pinch of red chili flakes or a dash of hot sauce when serving if you like a little heat.
Final Thoughts
There’s something incredibly satisfying about this Vegan Lasagna Soup Recipe. It’s a warm, nourishing, and utterly delicious way to enjoy all those beloved Italian flavors without fuss or long cooking times. Whether you’re a dedicated vegan or simply looking for a fresh take on lasagna, this soup promises a bowl full of comfort and joy. Give it a try—you might just find your new go-to recipe for chilly nights or whenever your soul craves a hug in a bowl.
Print
Vegan Lasagna Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This Vegan Lasagna Soup is a hearty, comforting dish that captures all the flavors of classic lasagna in a warm, nourishing soup. Packed with vegetables, lentils, and broken lasagna sheets, it’s an easy 30-minute recipe perfect for weeknight dinners. The combination of sautéed aromatics, rich tomato base, and fresh spinach creates a wholesome plant-based meal that’s both satisfying and flavorful.
Ingredients
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 2 large garlic cloves, finely chopped
- 1 medium courgette (zucchini), cut into 1/2 inch pieces
- 100 g (3.5 oz) baby spinach
Herbs & Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Canned & Dry Goods
- 1 tablespoon tomato paste
- 1 x 400 g (14 oz) can chopped tomatoes
- 1 x 400 g (14 oz) can green lentils, drained and rinsed
- 1.5 litres vegetable stock
- 200 g (7 oz) lasagna sheets, uncooked, broken into bite-size pieces (or Mafalda Corta pasta)
Instructions
- Saute Vegetables: Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the diced onion, carrot, and celery and sauté until the vegetables are slightly softened, about 5 minutes.
- Add Flavor: Stir in the finely chopped garlic, dried oregano, dried basil, and tomato paste. Cook everything together for another 1-2 minutes until fragrant and the tomato paste darkens slightly.
- Combine Ingredients: Add the canned chopped tomatoes, diced courgette, drained green lentils, and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
- Add Pasta: Stir in the broken uncooked lasagna sheets or Mafalda Corta pasta pieces. Continue to simmer, stirring occasionally, until the pasta is cooked al dente, about 8-10 minutes.
- Finish Soup: Add the baby spinach to the soup and cook just until wilted, about 2 minutes. Season with salt and pepper to taste. Serve the soup hot, enjoying the rich, comforting flavors reminiscent of classic lasagna in every spoonful.
Notes
- Use gluten-free pasta sheets to make this soup gluten-free if needed.
- For extra protein, add vegan cheese or nutritional yeast on top before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If the soup thickens too much after sitting, add a splash of vegetable stock or water when reheating.
