My one-pot Vegan Lasagna Soup takes everything you love about lasagna and puts it in soup form! It’s a whole lot easier to make than a pan of lasagna and is ready in less than 30 minutes.
For more comforting vegan soups, check out my Instant Pot Butternut Squash Soup, Vegan Chicken Noodle Soup, Vegan Minestrone Soup, and Easy Vegan Potato Soup.
Chilly evenings call for a big bowl of this easy Vegan Lasagna Soup. Lasagna noodles and vegan ground beef swim in an Italian seasoned and marinara-infused tomato broth to make this epic one-pot comfort food. Top each bowl with a dollop of creamy dairy-free ricotta and plenty of vegan cheese, there you have it: a meal as good as my Best Vegan Lasagna in less than 30 minutes!
Why you’ll love this lasagna soup
- Everything you love about lasagna in a bowl of soup – Why painstakingly make lasagna from scratch when you can make this vegetarian lasagna soup instead? It’s just as cheesy, meaty, and well-seasoned as the real thing!
- An easy and indulgent one-pot recipe – Everything, from the vegan ground beef to the marinara broth, is cooked in one pot on the stove.
- Ready in less time than it takes to make lasagna – While the time it takes to make my 5-star Vegan Lasagna Recipe is well worth it, the 20-ish minute cook time for this vegan lasagna soup recipe is hard to resist.
How to make vegan lasagna soup
Find the complete recipe with measurements in the recipe card below.
Saute the diced onion and vegan ground beef in a large pot with olive oil for 5 minutes. Add the garlic and cook for 1 more minute.
Stir the marinara, tomato paste, broth, red chili flakes, oregano, and basil into the pot. Next, add the broken lasagna noodles and heat to a simmer. Reduce the heat and simmer until the noodles are cooked.
Stir in the spinach. Once wilted, ladle the soup into bowls and top with a dollop of vegan ricotta, mozzarella, and parmesan. Garnish with fresh chopped basil and/or vegan pesto, then enjoy!
Frequently asked questions
I like making lasagna soup with Beyond Meat or Impossible vegan ground “beef” because both are very meaty and flavorful. Feel free to use any shelf-stable or frozen vegan ground beef you like instead (no need to thaw it ahead of time).
If you’re not a fan of vegan meat substitutes, use pre-cooked green or brown lentils instead. Red lentils also work here (they’re softer and creamier than green/brown lentils) and can be simmered directly in the soup. Or use a mix of sliced mushrooms and lentils instead.
There’s lots of room for more vegetables here! Go ahead and saute mushrooms, zucchini, carrots, and/or squash alongside the onions in the pot.
Leftover vegetarian lasagna soup will stay fresh for 3 to 4 days. Once it’s cool, transfer the leftovers to an airtight container and store them in the fridge.
Keep in mind that the lasagna noodles tend to absorb the broth and become soggy as the soup sits. If you’re planning on making lasagna soup for meal prep, cook and store the noodles separately to keep them tender.
While it can be frozen, this isn’t the best option because the noodles will be very soggy. Thaw as much soup as you plan on eating in the fridge overnight, then reheat in a saucepan on the stove before serving with fresh toppings.
Vegan Lasagna Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion finely diced
- 16 ounces vegan ground beef I used Beyond
- 3 cloves garlic minced
- 24 ounces marinara sauce
- 2 tablespoons tomato paste
- 7 cups vegetable broth
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 9 lasagna noodles broken into bite sized pieces
- 3 cups baby spinach sliced or left whole
- salt + pepper to taste
Toppings
- 1 Recipe vegan ricotta or storebought (Kite Hill)
- vegan mozzarella shreds
- vegan parmesan cheese
- fresh basil chopped
Instructions
- In a large dutch oven or pot, warm the olive oil over medium-high heat. Add the diced onion and vegan ground beef and cook, stirring frequently and breaking up the "beef" until cooked, about 5 minutes.
- Add the garlic and cook for 1 more minute, stirring constantly.
- Add the marinara, tomato paste, broth, red chili flakes, oregano and basil. Stir everything together well.
- Now add the broken lasagna noodles to the pot and bring the soup to a simmer. Lower heat to medium-low and cook, stirring occasionally, until the noodles are cooked.
- Stir in the spinach and let it wilt. Add salt and pepper, to taste.
- Serve in bowls with a dollop of vegan ricotta, mozzarella and parmesan if desired. Sprinkle on a little fresh chopped basil as well. Enjoy!
Video
Notes
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If you don’t want to use vegan meat, you can easily sub either cooked lentils, mushrooms, zucchini, carrots, squash or a mixture of all of these for the “beef”. Simply sauté with the onion and carry on.
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The lasagna soup will keep in the refrigerator for 3-4 days. It freezes quite okay, though the noodles will thicken and become a bit soggy.
I can’t believe it took me so long to try this recipe! It’s SO easy and got rave reviews from my whole family. Topped with fresh basil and your vegan ricotta as recommended and that really took it over the edge! This recipe made a huge pot of soup that disappeared almost immediately. Definitely going in the rotation- this is special enough for a dinner party but quick and easy enough for a weeknight.
Hello again, Kate! How awesome your family loved the soup, and that it is going onto your meal rotation list! Thank you for sharing your stellar review and comments! Wishing you happy cooking!
Hi Nora! I am thikning about using TVP…or a recipe I found for “sausage crumble tofu”. Or maybe BOTH! I am always trying to add more protein. Also considering adding a can of white beans. Think any or of those would work?
I think any of those will work just fine! It’s very flexible. I hope you enjoy the soup!
Made this today and it was great. Even my non-vegan husband likes it.
Hi Jeanie, thanks for your great review! I’m glad you and your husband enjoyed the soup!
This was a trust the process moment. It didn’t smell or taste the best while it was cooking. I’m also not a fan of a lot of vegan cheeses. However, the end result, where the meat and the basil and the ricotta all come together, that’s like love. This is great. Thank you and I’m glad I made this.
This was AMAZING! It hit all the points for me, flavor, comfort and my meat eating hubby LOVED IT! This will be on our recipe rotations. Thank you for providing such amazingly deelish recipies.
You are welcome, Margarita! Thank YOU for using and loving my recipes! I”m so glad you and hubby loved the soup! I appreciate you taking time to share your fabulous review, and wish you lots of happy cooking!
AMAZING! I added zucchini and mushrooms instead of spinach and it was so good!
I’m thrilled you loved the lasagna soup! Thanks for your awesome review and feedback! Happy cooking!
Sadly not my favorite. Too heavy on the tomato flavor for my taste and I think I would have preferred lentils and veggies to the impossible grounds. I’d try it again with that combo and maybe a bit less tomatoe sauce.
This soup was DIVINE. Who knew such simple ingredients would turn into one of the best recipes I’ve ever made. I made the recipe as is and added ALL your suggested toppings (of course made your ricotta) and my husband and I said “oh my god this is so good” at least 5 times while eating it. Another home run, Nora!
Thank you, Erin, for your glowing review and feedback! I’m so happy you and your husband loved the lasagna soup! I appreciate you using my recipes, and wish you lots of happy cooking!
Thank you, Erin, for your glowing review and feedback! I’m so happy you and your husband loved the lasagna soup! I appreciate you using my recipes, and wish you lots of happy cooking
My hubby has made this twice, and it is SO yummy!!!!
Hi Erika. How fabulous you guys are loving the recipe! Thanks for taking time to share your awesome review and feedback! Happy cooking!
I have successfully made some delicious soup that everyone has enjoyed. Yummy! I can’t wait to make it again. Thank you
You are welcome, Letty! That is awesome! I’m so glad everyone loved the soup! Thank you for sharing your wonderful feedback!
Can I use no boil lasagna? That’s what I have on hand right now.
That should work fine, yes.
We’re meal-prepping this soup for our dinners this week, so we’ll cook and store the noodles separately, like you suggested. Should we make any other adjustments to the recipe, like reducing the broth? Thank you in advance, Nora! 🙂
Hmm you could reduce the broth a bit, but I’m not sure it’s really necessary. I hope you all enjoy it!
Made this last night and it was a big hit with the family. I used the Kite Hill ricotta and it is fantastic. Thanks for another easy and delicious dinner recipe!
You bet, Christine! I’m so glad you loved the soup! I love how quick and easy it is to make! Thanks for your wonderful feedback! Happy cooking!
When I saw the title of this soup, I knew I had to make it! It is so delicious and comforting (I just loved lasagna growing up). Now I’m vegan and literally nothing can’t be made vegan! P.S. I did use Impossible meat and it turned out great 🙂
Hi Cindy. I’m so glad you tried the soup, and loved it! It sounds delicious with impossible meat! Thanks for sharing your awesome review and feedback! Wishing you lots of happy cooking!