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.
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.
For those of you who like pictures, here are your ingredients.
- vegan butter
- 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
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.
Ready for a visual tour of the recipe? Here it is with fewer instructions. See the recipe card for detailed instructions.
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.
Add the garlic and saute for one minute. Then add the oregano, basil, thyme, and red pepper flakes and saute for another minute.
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.
Raise the burner to high and bring to a boil. Add the lasagna noodles and boil for around 12 minutes or follow package directions.
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.
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.
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.
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!
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 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.
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.
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- 1 tablespoon vegan butter or olive oil
- 1 large onion, diced
- 5 cloves garlic, minced
- 8 oz. 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 can cannellini beans
- 6 cups vegetable broth
- 9 oz. vegan lasagna noodles, broken into pieces
- 1 can coconut milk (alternatively use 1 - 2 cups of oat or almond milk)
- 2 cups baby spinach or chopped kale (~ 75 grams or one handful)
- ¼ cup nutritional yeast (for that cheesy flavor)
- 2 tablespoons cornstarch mixed with 3 tablespoons of water (cornstarch slurry)
- fresh basil chopped (optional for garnish)
- 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.
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups and Stews
- Method: stove-top
- Cuisine: American
- Diet: Vegan
- Serving Size: 1 bowl
- Calories: 348
- Sugar: 4.8 g
- Sodium: 1130.7 mg
- Fat: 9.3 g
- Carbohydrates: 53.9 g
- Protein: 11.8 g
- Cholesterol: 0 mg
Keywords: mushrooms, coconut milk, quick meal, easy, filling, fall, winter, cozy