Vegan Lasagna Soup

Hear me out. Lasagna, but in soup form. Yep, you heard that right. This delicious Vegan Lasagna Soup recipe is basically a classic lasagna that forgot how to hold itself together—but in the best way possible. It’s rich, cheesy, loaded with tender noodles, and packed with plant-based protein to keep you full. And the best part? No tedious layering or baking. Just one large pot, some simple ingredients, and less time standing around waiting for dinner.

This vegetarian lasagna soup is a meal on its own, but if you really want to go all out, serve it with some vegan garlic bread or vegan bruschetta. If you’re feeling fancy, top it with a dollop of vegan ricotta or a sprinkle of fresh basil. 

For more Italian-inspired vegan recipes, try this more traditional Vegan Lasagna or Vegan Cacio e Pepe.

Why You’ll Love This Recipe

• Dump & Go – This soup is one-pot meals at their finest. Fewer dishes and less time spent cleaning up – win, win. 
• Protein-packed– Packed with vegetables, seitan crumbles, and vegan cheese for maximum heartiness.
• Easy to customize – Throw in some frozen spinach, red lentils, or vegan sausage for extra oomph.
• Perfect for meal prep – Leftovers taste just as good (if not better) the next day.

Ingredients

• Veggies – Shallot, Zucchini, Yellow squash
• Italian seitan crumbles – This is my favorite pseudo-meat option for vegan Italian dishes. It goes perfectly in this soup.
• Lasagna noodles – Make sure to select the traditional variety, not oven-ready. 
• Italian seasoning – Grab from the grocery store or make your own!
• Salt & black pepper
• Garlic – Fresh minced garlic is ideal, but garlic powder will work in a pinch.
• Crushed tomatoes – Make sure not to drain the juices of your canned tomatoes. 
• Tomato paste – You can sub equal parts pre-made pasta sauce if you don’t have tomato paste. 
• Olive oil – For sautéing the veggies. You can omit this is you are looking to reduce the amount of oil in this recipe. 
• Water or broth – Broth will add more flavor, but water will work too. 
• Vegan mozzarella – Use any variety of vegan cheese that you like and that suits your dietary restrictions. 
• Bay leaves – For added flavor!

Helpful Equipment

In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Large pot
• Knife & cutting board 

How to Make Lasagna Soup

This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!

Start by sautéing the chopped shallot, zucchini, and yellow squash in a large pot with some olive oil over medium heat. 

Toss in the garlic, Italian seasoning blend, salt, and black pepper, and let everything mingle for about five minutes until it smells amazing. Next, dump in the crushed tomatoes, tomato paste, and vegetable broth (or water, if that’s your vibe) along with the bay leaves. Bring that to a nice, rolling boil.

Once boiling, take your lasagna sheets and break them into bite-sized pieces. Toss the broken lasagna noodles in and let them cook for about 10 minutes until they’re tender but still al dente. Then, stir in the vegan cheese and seitan crumbles, letting everything simmer for another 2-3 minutes until the cheese melts into the rich tomato sauce and the crumbles are well distributed. 

Remove from heat, fish out the bay leaves, and serve immediately.

That’s it! Enjoy!

How to Store

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days. 
• Freezer: It also freezes well, so if you want to stash some for soup season, go for it—just leave out the noodles and add fresh ones when reheating.
• Reheat thawed soup on the stove over medium-low heat, adding a splash of vegetable stock if it thickens too much. 

More Tips

• Not Vegan? This recipe works with ground beef or dairy cheese or both!
• Gluten-free? Swap for a gluten-free lasagna noodle and choose a gluten-free protein option like lentils.
• Oil-Free? Omit the oil when sautéing the veggies and reduce or omit the vegan cheese. You can add 2-4tbsp nutritional yeast for some cheesy flavor instead. 

FAQ