This vegan lasagna soup takes everything you love about lasagna and breaks it down into a warm, comforting bowl. All the familiar flavors, with some extra protein but still none of the fuss. It's ready in about 30 minutes.
Think of this soup as the Best Vegan Lasagna, but deconstructed. It has the same classic flavors of traditional lasagna but removes the stacking and slicing, making it cozy, tomato-y comfort by the spoonful. It's a family favorite we make over and over again.
It's the same kind of soothing magic that makes Simple Red Lentil Soup or Vegan Chicken Noodle Soup a go-to in our family.
And if you love lasagna soup, this cozy red version is a must, but if you're more into creamy vibes, my Vegan White Lasagna Soup is another reader favorite.
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Why This One's On Repeat
- A lot of lasagna soup recipes taste like "pasta with a splash of broth." This one is an actual soup with the perfect liquid-to-noodle ratio, so you get cozy, slurpable lasagna flavor in every spoonful.
- All the classic lasagna flavors, without the layering or the need to turn on the oven.
- The red lentils, which are basically undetectable, make this a hearty and protein-rich soup.
- One pot, minimal cleanup
- Naturally vegan with simple ingredients.
- Cozy, hearty, and super easy for busy weeknights
The Shopping List
Red lentils add body without overpowering the soup. You really don't know they are there. They add body, protein, and a subtle creaminess that makes the soup feel hearty and satisfying without stealing the spotlight. They're one of my favorite pantry staples -here are 20 Delicious Vegan Red Lentil Recipes if you want extra inspiration.
Lasagna noodles: For reference, I use regular wavy Barilla lasagna noodles.
Vegetable-based paste: I use a veggie-based paste instead of boxed broth because it's concentrated and easy to adjust. It adds rich, savory, homemade-broth flavor easily. I use Better Than Bouillon.
See the recipe card for quantities and a full list of ingredients.
Make It Your Own
- Add zucchini when sauteeing the onions and garlic.
- Stir in spinach at the end of cooking for a boost of greens.
- Add vegan sausage for extra heartiness. Cook them with the onions and garlic so they brown a bit.
- Use your favorite gluten-free lasagna noodles or another pasta, like bow ties. Cooking time will be different, so watch them closely so they don't overcook.
Let's Cook Vegan Lasagna Soup
Note: If making the vegan ricotta, it only takes 5 minutes. You can make it while the red lentils and noodles are boiling.
Step 1. Finely chop the onion and garlic. For a smooth, "they disappear into the soup" vibe, pulse the onion and garlic in a food processor until finely chopped. You can, of course, do it by hand.
Step 2. Sauté the onion mixture. Heat olive oil in a large pot over medium heat. Add the onion and garlic mixture and cook 4-5 minutes, stirring, until softened.
Step 3. Add the dried herbs and seasonings. Stir in basil, oregano, thyme, and rosemary. Cook 30 seconds to one minute so the herbs get nice and fragrant.
Step 4. Toast the pastes. Push the onion mixture to the edges. Add tomato paste and veggie paste to the center and cook 1-2 minutes, stirring, to deepen the flavor.
Step 5. Add the red lentils. Stir in the dried red lentils so they're coated in all that herby, tomato goodness.
Step 6. Add the liquids and simmer. Pour in the water, tomato sauce, salt, and black pepper. Bring to a gentle boil, then reduce to a simmer. Cover and cook 10 minutes, stirring occasionally so lentils don't stick. (Now is a good time to make the 5-minute vegan ricotta).
Step 7. Add the lasagna noodles. Stir in the broken lasagna pieces and simmer 10 minutes, stirring now and then, until the noodles are al dente (they'll keep softening in the hot broth).
Step 8. Serve and top. Ladle into bowls and finish with vegan ricotta, fresh basil (or other herbs), and red pepper flakes for a little heat, if you want.
Regi's Tips
- The biggest mistake is to overcook the noodles. They should be al dente, since they'll continue to cook in the hot broth and can quickly turn mushy as they sit and soak up the broth.
- Broken lasagna noodles into bite-sized pieces work best for most people, but I like to break each noodle into three to four large pieces. I enjoy them chunky.
- Stir the pasta often while it cooks so they don't stick to the bottom or each other.
- The soup thickens as it sits, so add some broth when reheating. You may need to then adjust the salt, too.
Serving Suggestions
- For over-the-top good, serve with a dollop of vegan ricotta or a swirl of cashew cream on top.
- Serve with a delicious Vegan Caesar Salad.
- Pair with breadsticks, garlic bread, Easy Vegan Cheesy Bread, or a simple green salad with Homemade Italian Vinaigrette for a full meal.
Things People Ask About Lasagna Soup
Yes. Just know the noodles will soak up some broth, so you may need to add a splash of broth and a little more salt when reheating and serving.
Store in an airtight container in the fridge for up to 4 days.
Yes, but freeze it without the pasta and add fresh noodles when reheating.
Yes, but be careful not to overcook them.
Looking For More Pasta Recipes?
As unofficial recipe testers, I love hearing how this vegan lasagna soup turn out in your kitchen.
Leave a comment and rating to share your results - whether it was love at first bite, surprisingly edible, or a full-blown yuck. Your feedback helps me fine-tune my instructions so each recipe works just as well for you as it does in my kitchen.
Vegan Lasagna Soup
Equipment
- 6- quart pot or dutch oven
Ingredients
- 1-2 tablespoons olive oil
- 1 medium onion finely chopped
- 4 garlic cloves finely minced
- 2 ½ teaspoons dried basil
- 1 heaping teaspoon oregano
- 1 teaspoon thyme
- ½ teaspoon rosemary
- 1 tablespoon vegetable base paste like Better Than Bouillon
- 1 tablespoon tomato paste
- 8 cups water
- 1 15-ounce can tomato sauce
- ½ cup dried red lentils
- 1 heaping teaspoon salt adjust to taste
- ½ teaspoon black pepper to taste
- 10 lasagna noodles broken into pieces; for reference, I use the regular wavy Barilla lasagna noodles
- red pepper flakes to taste (optional)
- vegan ricotta optional but delicious addition and highly recommended
- fresh herbs like basil chopped to garnish
Instructions
- Sauté the base: Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, and a pinch of salt and cook for 4-5 minutes, until soft and translucent, and the air is fragrant.
- Bloom the herbs: Add the basil, oregano, thyme, and rosemary. Stir for about 30 seconds to one minute to wake up the dried herbs.
- Add the paste: Move the onion mixture to the edges of the pot. Add the tomato paste and vegetable base paste to the center and cook for 1-2 minutes, stirring, to deepen the flavor. Gently mix it into the onion mixture while you stir.
- Build the soup: Add the water, tomato sauce, red lentils, salt, and black pepper. Stir well to combine.
- Simmer: Bring the soup to a gentle boil, then reduce to a simmer. Cover and cook for 10 minutes, stirring occasionally to prevent the lentils from sticking, which can happen depending on your pot.
- Add the noodles: Stir in the broken lasagna pieces. Cover and simmer for another 10 minutes, stirring occasionally to prevent sticking. The pasta should be al dente, so do not overcook it, as it will continue to cook in the hot broth.
- Taste and adjust: Taste and adjust seasoning as needed. Add red pepper flakes if you like a little heat.
- Serve: Ladle into bowls and place a dollop of vegan ricotta and fresh chopped herbs, if using.
Regi Pearce says
This is my go-to when I want lasagna vibes without the lasagna or the oven-heating commitment. It’s rich, brothy, and perfectly balanced, plus the vegan ricotta makes it over the top for me.