Ready in just 30 minutes, this Vegan Lasagna Soup is a bowl of warm comfort food. Made with bites of seasoned tofu, savory tomato sauce, and topped with a homemade ricotta cheese, it’s a soup recipe you’ll want to curl up with weekly.
Once the weather turns cool, all I want to do is cozy up with a bowl of hearty soup after work. Just like my vegan minestrone soup, this vegan lasagna soup recipe is the perfect blend of healthy ingredients and comforting flavor.
It’s protein-packed thanks to the savory seasoned bites of tofu and vegan ricotta cheese. And, paired with a slice of dairy-free cornbread, it warms you up from the inside out. Made in under 40 minutes, it’s the perfect weeknight meal for chaotic days.
Why You’ll Love This Recipe
- Comforting Flavor: This vegetarian lasagna soup has all the classic tastes of a regular lasagna, but without the actual effort.
- Quick to Make: The soup comes together in just 30 minutes, which makes it an easy recipe for busy weeknights.
- Hearty and Filling: Loaded with protein from the tofu and packed with spinach and dried herbs, this veggie lasagna soup isn’t just warming, it’s nourishing too.
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Ingredients
- Tofu: Firm and extra-firm tofu works best for the vegetable lasagna soup as it holds its texture better.
- Vegetable broth: Try to use a low-sodium vegetable broth so that you have more control over the final taste of the soup. Of course, homemade broth works as well.
- Noodles: Though lasagna noodles are listed, any noodle shape will work, so use what you have on hand. If you’re using no-boil noodles, you’ll want to hold off adding them until the very end.
- Marinara sauce: Any store-bought sauce will work, just choose one with flavors that you already enjoy.
- Coconut cream: The cream of the thick, white part of canned coconut milk, which will help to make the soup rich-tasting. When you open the can, drain any extra water and only use the cream.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-free: To make the vegetarian lasagna soup recipe gluten-free, you’ll need to use gluten-free noodles as well as a gluten-free soy sauce. If you cannot find gluten-free soy sauce, use tamari. As for the noodles, quinoa noodles hold their shape best. For other varieties, cook them separately and add them just before serving so that they don’t become mushy.
- Vegetables: Bump up the nutrients by sneaking in some diced zucchini or carrots to the soup.
- Toppings: In place of ricotta, swirl some vegan sour cream into the soup when you serve it.
How to Make Vegan Lasagna Soup
Though there are three main parts to making the meatless lasagna soup, it comes together easily and will be on your table in about 35 minutes.
Step 1: Start the Base. Saute the onion and minced garlic in olive oil over medium heat until clear. Next, crumble the tofu into the pot.
Step 2: Cook the Meat. Add the tomato paste, soy sauce, cumin, garlic, and onion powder. Continue to cook the tofu meat until it’s soft but crispy, taking care to stir it often.
Step 3: Heat the Soup. Add the marinara sauce, vegetable broth, and remaining spices to the pot. Then break the noodles into the pot.
Step 4: Add the Cream. Add the coconut cream to the pot and stir it all together.
Step 5: Add the Spinach & Ricotta. Add the spinach to the pot and cook for only a few minutes until the spinach wilts and cooks down. Make the vegan ricotta cheese, then serve the soup and top with the cheese. Enjoy with a slice of vegan garlic bread.
Expert Tips
- Drain the Tofu: Before crumbling the tofu for both the soup and the ricotta, make sure to drain any excess water from it.
- Cooking the Noodles: Taste test your noodles and make sure that they’re soft before adding in the coconut cream and spinach.
- Adjust the texture: If you find the soup too thick, add a splash of vegetable broth to thin it out.
- Storing: Leftover lasagna soup can be stored once cooled in an airtight container in the fridge for 3-4 days.
- Make Ahead: To make the soup in advance, follow the instructions, but do not add the noodles or make the ricotta cheese. Let it cool and store it in the fridge. When you’re ready, bring it back to a boil on the stove and add the noodles to the soup. While they’re heating, make the ricotta cheese and serve it fresh.
Recipe Video
Serving Suggestions
Enjoy the lasagna soup with no meat on its own or with a side of crispy bread for dunking. Here are some ideas for turning this soup into a full meal.
- Make the lasagna soup a complete meal by serving it alongside a vegan Caesar salad or an easy vegan Greek salad
- Enjoy a slice of vegan strawberry cake or vegan key lime pie for dessert.
Recipe FAQs
If you find the noodles aren’t holding their shape, cook them in a separate pot. Cook the soup and add the noodles just before serving.
Yes, but you need to make a few changes. If you know you’ll be freezing the soup, do not add the noodles to the pot as they can lose their texture. Just let the soup cool fully before storing it in a freezer-safe container for up to 3 months. When you’re ready, let it thaw overnight in the fridge. Cook the lasagna noodles separately in a pot of boiling water and then drain them. Heat the soup in a saucepan over medium heat and add the noodles right before serving.
Classically, lasagna noodles are used when making lasagna soup. However, any noodles will work. Short pastas like farfalle, penne, and rotini are popular options. If using gluten-free noodles, though, you may want to boil them in a separate pot to avoid them getting mushy if cooked for too long.
You can add just about anything to lasagna soup. Try mixing extra zucchini, mushrooms, squash, or carrots into the soup for added nutrition and flavor.
More Delicious Vegan Soup Recipes
Vegan Lasagna Soup
Ingredients
Vegan "Meat"
- 1 drizzle olive oil
- 1 medium onion
- 4 cloves minced garlic
- 1 block firm tofu
- 2 tablespoon tomato paste
- ¼ cup soy sauce
- 1 teaspoon each of cumin garlic powder, and onion powder
Soup Ingredients
- 1 24oz jar of marinara sauce
- 6-7 cups vegetable broth add 6 for a thicker soup and 7 for a more liquid one
- 1 teaspoon each of oregano basil, Italian seasoning, red pepper
- ½ box of lasagna noodles 8 noodles
- ½ cup coconut cream
- 2-3 large handfuls spinach I used frozen
Ricotta Ingredients
- 1 box firm tofu 14 oz
- juice of ½ lemon
- 1 tablespoon tahini
- ⅓ cup nutritional yeast
- 1 ½ tablespoon basil
- 1 ½ tablespoon garlic powder
- 1 ½ tablespoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- In a large pot, drizzle a generous amount of olive oil, add the chopped onion and minced garlic, and cook them until the onion turns translucent.
- Drain the water from the tofu and crumble it up into small pieces in the pot. Add the tomato paste, soy sauce, cumin, garlic & onion powder. Cook and stir often until the tofu is crispy.
- To the pot, add the marinara sauce, broth, and soup spices. Break up the lasagna noodles into smaller pieces and add them in. Stir, cover the pot, and cook for about 15 minutes, until the noodles have cooked.
- Add the coconut cream and spinach and stir. Cook for just a few minutes, until the spinach cooks down.
- Now, to make the vegan ricotta (and I highly recommend that you do! It really elevates the dish so much).
- Add all of the ricotta ingredients to a blender and blend until super smooth and creamy.
- Serve the soup in bowls and add scoops of ricotta on top. Enjoy it on its own or with crispy bread!
Notes
- Taste test: Before serving the soup, give it a quick taste and adjust any of the seasonings to your personal preferences.
- Meal prepping: If you’re making this soup ahead of time, don’t add in the noodles until you’re reheating it and ready to serve.
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