This Vegan White Lasagna Soup is a creamy, comforting soup packed with tender pasta, hearty vegetables, and a rich, dairy-free broth. It delivers all the cozy flavors of traditional lasagna in a one-pot, simplified version.
I love soup, and I love lasagna. This one-pot meal brings the best of both worlds.
It is perfect for when I want something creamy like Best Vegan Lasagna With Tofu Ricotta, and a comforting soup like Simple Red Lentil Soup. It's comfort food without compromise, a way to enjoy rich flavors and textures while sticking to a plant-based diet. This recipe is forgiving, so play with the vegetables and spices to suit your taste.
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What Makes It "White" Lasagna Soup?
Unlike traditional red lasagna that relies on tomato-based sauces, white lasagna soup uses a creamy, non-tomato base. This recipe uses a can of coconut milk but can be swapped for cashew cream or oat milk to create a rich, white soup base.
If you're worried about it tasting like coconuts, I find the other ingredients are the primary flavors in this soup, and the coconut milk blends in unnoticeable. But as I said before, the cashew cream or oat milk works, too, so make sure to use the cornstarch slurry to give the soup a rich, buttery thickness.
Why You'll Love This Soup
- This soup is ready fast! It's ready in under 30 minutes and all in one pot! You can whip up this delicious soup without spending hours in the kitchen. It's perfect for busy weekdays.
- You'll adore vegan white lasagna soup for its rich, creamy flavors, reminiscent of classic white lasagna but entirely plant-based.
- It is packed with wholesome, plant-based ingredients like beans, vegetables, and herbs, making it a nutritious choice for your body.
- The soup's combination of beans and pasta ensures it's hearty and really filling, making it a complete meal.
- You can customize the seasonings and add-ins to suit your taste, whether you prefer it more garlicky, herby, or with a hint of spice.
- Even if your family isn't vegan, they'll love this soup. It's a great way to introduce plant-based meals to loved ones. You can also try Vegan Creamy Tomato Soup and Grilled Cheese, which I know the whole family will love.
Ingredients
For those of you who like pictures, here are your ingredients. See the recipe card for the quantities.
- While you can just break up some regular lasagna noodles for this recipe, there is a variety of pasta that resembles mini lasagna ribbons called mafalda corta pasta.
- Substitute the oregano, basil, and thyme for one tablespoon of Italian seasoning.
- I usually go for canned coconut milk because it adds extra creaminess and a touch of luxury with its higher fat content. But if you're in the mood for a lighter version, try low-fat canned coconut milk or plant-based options like oat or almond milk. The best part? I've tried them all, and no matter your choice, this soup will still be delicious and fit your dietary preferences like a glove.
- A cornstarch slurry is a mixture of cornstarch and cold water that is stirred together until smooth, then added to hot liquids like soups or sauces to thicken them.
Variations
- Different Proteins: Add to or swap out the white beans for plant-based proteins like lentils, chickpeas, or plant-based ground meat alternatives. Tofu, especially firm or extra-firm, can be a great addition too.
- Vegetable Variations: Incorporate different vegetables like kale or artichokes. Roasted cauliflower or broccoli can also add a nice flavor and texture.
- Creamy Base Alternatives: Instead of coconut milk, try adding 1 ½ cups - 2 cups of cashew cream, almond milk, oat milk, or soy milk for the creamy base. Each will bring a slightly different flavor and consistency just make sure to use a cornstarch slurry to thicken the soup.
- Gluten-Free Options: Use gluten-free lasagna noodles for a gluten-free diet. Just be mindful of their cooking time, as it may differ from regular lasagna noodles.
How To Make Vegan White Lasagna Soup
Ready for a visual tour of the recipe? Here it is. See the recipe card for recipe details.
Step 1: Toss the diced onion and a pinch of salt over medium heat and cook until the onion turns translucent and smells amazing—about 5-7 minutes.
Step 2: Add the garlic and saute for one minute. Then add the oregano, basil, thyme, and red pepper flakes and saute for another minute.
Step 3: Add the mushrooms and zucchini to the pot. Cook for about 5 minutes until the veggies have reduced in size and are tender. Add another pinch of salt here to keep layering the flavor.
Step 4: Pour in the vegetable broth and cannellini beans. Stir everything well until combined, and you've picked up the fond at the bottom of the pot.
Step 5: Raise the burner to high and bring to a boil. Add the lasagna noodles and boil for around 12 minutes or follow package directions.
Step 6: When the lasagna noodles are almost done, stir in the spinach and nutritional yeast for that cheesy goodness. Add the cornstarch slurry to thicken and make the soup creamy.
Step 7: Turn off the burner and add the coconut milk, salt, and pepper. Stir well and let sit for about 5 minutes before serving.
Step 8: Taste and adjust the seasoning of your soup.
Top Tip
I highly recommend topping this soup with vegan ricotta. You can also top with fresh basil or other fresh herbs, vegan parmesan cheese, toasted pine nuts, or even a drizzle of truffle oil for an extra flavor punch. See serving suggestions below for more options.
Serving Suggestions
- Crusty Bread or Garlic Bread: Serve your soup with warm, crusty bread or garlic bread. It's perfect for dipping into the creamy soup and adds a nice textural contrast.
- Dollop of Vegan Ricotta: Why not make it "more lasagna" and whip up some vegan ricotta you can find in my Vegan Lasagna With Tofu Ricotta? A dollop is the perfect touch for this already delicious lasagna soup.
- Fresh Salad: Pair the soup with a fresh green salad. Think mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette like Classic French Salad Dressing. This adds a crisp, refreshing element to balance the soup's richness.
- Roasted Vegetables: Make a side of Sheet Pan Oven Roasted Vegetables. Roasting brings out the natural sweetness of veggies, which complements the savory soup.
- Vegan Pesto: A dollop of vegan pesto on top of the soup before serving is delicious. Try Pistachio Pesto, Vegan Sunflower Seed Pesto, or a red pesto like Vegan Sun-Dried Tomato Pesto.
- Italian-Inspired Appetizers: Begin with Italian-inspired vegan appetizers such as bruschetta, marinated olives, or artichoke dip. These starters can set the tone for an Italian-themed dining experience!
Recipe FAQS
For a gluten-free version, there are rice or lentil-based lasagna noodles available.
Yes, but consider cooking the noodles separately if you’re not serving it immediately to avoid them absorbing too much liquid and becoming mushy.
To store, let it cool to room temperature, then place it in an airtight container and refrigerate for up to 3-4 days. Reheat in the microwave or low on the stove. IMPORTANT: The lasagna noodles will absorb more liquid as they sit in the soup, so you may want to add more vegetable broth before reheating for a soupier consistency.
No, not really. The noodles' texture and the base's creaminess may change slightly upon reheating. It's best enjoyed fresh. If you need to freeze it, store the pasta and soup separately and add the pasta when ready to serve.
A sprinkle of vegan Parmesan, vegan ricotta, fresh basil, or even some red pepper flakes can add a nice finishing touch.
More Delicious Vegan Pasta Recipes
Got a minute? I'd love for you to dive into the comments and rate this Vegan White Lasagna Soup. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan White Lasagna Soup
Equipment
Ingredients
- 1 tablespoon vegan butter or olive oil
- 1 large onion diced
- 5 cloves garlic minced
- 8 ounces mushrooms sliced (button or cremini work great)
- 1 zucchini diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes optional, for a kick
- salt and black pepper to taste
- 1 14 ounce can cannellini beans
- 6 cups vegetable broth
- 9 ounces vegan lasagna noodles broken into pieces
- 1 14 ounce can coconut milk alternatively use 1 - 2 cups of oat or almond milk or cashew cream
- 2 cups baby spinach or chopped kale ~ 75 grams or one handful
- ¼ cup nutritional yeast
- 2 tablespoons cornstarch
- 3 tablespoons water
- fresh basil chopped optional for garnish
Instructions
- Start with the Onions: Heat the vegan butter or olive oil in a large pot over medium heat. Toss in the diced onion and a pinch of salt, and cook until the onion turns translucent and smells amazing—about 5 to 7 minutes.
- Garlic and Herbs: Add the garlic and saute for one minute. Then add the oregano, basil, thyme, red pepper flakes, salt, and pepper and saute for another minute.
- Add Vegetables: Add the mushrooms and zucchini to the pot. Cook these until they're tender and have reduced in size and released all their flavors—roughly 6 to 8 minutes.
- Add Broth and Beans: Pour in the beans and vegetable broth. Give it a good stir to remove all the tasty bits from the bottom of the pot.
- Noodle Time: Bring the pot to a boil and throw in the broken lasagna noodles. Let them simmer away until they are perfectly al dente. Follow the package instructions, but it usually takes about 12 minutes. Stir occasionally so the noodles don't stick to the bottom of the pot.
- Greens, Nutritional Yeast, and Cornstarch Slurry: When the noodles are almost done (with about a minute to go), stir in the nutritional yeast, spinach, and cornstarch slurry (cornstarch plus the 3 tablespoons of water). Stir around until the spinach wilts. This won't take long - just a minute.
- Add Coconut Milk, Salt, and Pepper: Turn the burner off and add the salt, and pepper. Gradually stir in the coconut milk until blended. The soup will thicken as the slurry is heated and stirred - just a few minutes longer.
- Serve it Up: Taste and adjust the seasoning of your soup. Ladle the stew into bowls, dollop with vegan parmesan or vegan ricotta, and sprinkle over some fresh basil ribbons.
Rob says
Absolutely delish - I'm thrilled! Rich, creamy, and packed with flavor. Adding the tofu ricotta is a game-changer. A must-try!
Regi Pearce says
I'm delighted to hear that you enjoyed the vegan white lasagna soup, Rob! It's wonderful that you found it rich, creamy, and full of flavor. Indeed, adding tofu ricotta can be a game-changer, as it brings a delightful creaminess and a touch of tanginess to the dish while keeping it vegan-friendly.