Vegan White Lasagna Soup

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If you're looking for a comforting, plant-based dish that's both hearty and satisfying, you're in for a treat with this vegan white lasagna soup. It's so creamy and flavorful that it'll have you hooked from the first spoonful.

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 vegan lasagna but comforting like healthy 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?
Why You'll Love This Soup
Ingredient Overview
Instruction Overview
Variations
Serving Suggestions
FAQs
Recipe
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Reviews

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.

Ingredient Overview

For those of you who like pictures, here are your ingredients.

Vegan White Lasagna Soup Ingredients in bowls; top view

vegan butter
onion
garlic
mushrooms
zucchini
dried oregano
dried basil
dried thyme
red pepper flakes
salt and black pepper
cannellini beans
vegetable broth
lasagna noodles
coconut milk
baby spinach or chopped kale
nutritional yeast
corn starch slurry (corn starch with water)
fresh basil for garnish

Ingredient Notes:

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. And while you can use any pasta for this dish, lasagna noodles give it a special texture that is super satisfying.

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.

Instruction Overview

Ready for a visual tour of the recipe? Here it is with fewer instructions. See the recipe card for detailed instructions.

sauteeing onions for vegan white lasagna soup

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.

sauteeing herbs for vegan white lasagna soup

Add the garlic and saute for one minute. Then add the oregano, basil, thyme, and red pepper flakes and saute for another minute.

adding vegetables to vegan white lasagna soup

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.

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.

putting noodles in vegan white lasagna soup

Raise the burner to high and bring to a boil. Add the lasagna noodles and boil for around 12 minutes or follow package directions.

adding spinach and nutritional yeast to vegan white lasagna soup

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.

coconut milk added to vegan white lasagna soup

Turn off the burner and add the coconut milk, salt, and pepper. Stir well and let sit for about 5 minutes before serving.

Taste and adjust the seasoning of your soup.

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.

Variations

These variations allow you to customize the soup or try something new each time you make it.

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.
Herbs and Spices: To slightly change the flavor profile, experiment with rosemary, sage, or dill. Adding a pinch of smoked paprika can give the soup a nice warmth too.
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.

Serving Suggestions

Here are five serving suggestions to enhance your meal:

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? 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. 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. The pesto's basil and garlic will enhance the lasagna soup's Italian flavors.
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!

FAQs

Can I make this gluten-free?

For a gluten-free version, there are rice or lentil-based lasagna noodles available.

Can this soup be made in advance?

Yes, but consider cooking the noodles separately if you’re not serving it immediately to avoid them absorbing too much liquid and becoming mushy.

How do you store leftovers?

To store leftover white vegan lasagna soup, 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.

Is this lasagna soup freezer-friendly?

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.

Are there any special toppings that go well with this lasagna soup?

A sprinkle of vegan Parmesan, vegan ricotta, fresh basil, or even some red pepper flakes can add a nice finishing touch.

What did you think?

Got a minute? Dive into the comments and rate this recipe to let me know how it turned out for you. Was it a hit? Any twists you added? I want to know if my directions were any good or if you plan to make it. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.

Recipe

Vegan White Lasagna Soup

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5 from 1 review

Print Recipe

If you're looking for a comforting, plant-based dish that's both hearty like lasagna and satisfying like soup, you're in for a treat with this Vegan White Lasagna Soup. It's so creamy and flavorful, that it'll have you hooked from the very first spoonful.

Total Time: 30 minutes
Yield: 8 cups 1x

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. 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 tofu ricotta, and sprinkle over some fresh basil ribbons.

Notes

While you can just break up some regular lasagna noodles for this recipe, you can buy what resembles mini lasagna ribbons called mafalda corta pasta.

Substitute the oregano, basil, and thyme for one tablespoon of Italian seasoning.

I like to use coconut milk from a can for this soup for its higher fat content and thickness. While the higher the fat count of the cream, the richer the soup, you can also opt for lower-fat alternative plant milk like oat or almond milk - the soup is still delicious.

When you've got some leftover white vegan lasagna soup, here's what you can do. Let it cool down to room temperature, then pop it into an airtight container and slide it into the fridge. It'll stay tasty for 3-4 days. When you're ready to enjoy it again, just warm it up in the microwave or on the stove. Oh, and if it's a bit thicker due to the noodles soaking up some liquid, a splash of veggie broth before reheating will make it nice and soupy.

Nutritional profile is only an estimate. Use a nutritional app to get precise measurements for your brands and quantities.