Name: Vegan Lasagna Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 1 medium carrot, diced; 2 celery stalks, diced; 2 large garlic cloves, finely chopped; 1 medium courgette (zucchini), cut into 1/2 inch pieces; 100 g (3.5 oz) baby spinach; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; 1 tablespoon tomato paste; 1 x 400 g (14 oz) can chopped tomatoes; 1 x 400 g (14 oz) can green lentils; 1.5 litres vegetable stock; 200 g (7 oz) lasagna sheets, uncooked, broken into bite-size pieces (or Mafalda Corta pasta)

Jump to Recipe· 4.1 from 70 reviews

If you have ever wished for the cozy essence of lasagna but in a comforting bowl of soup, then this Vegan Lasagna Soup Recipe is exactly what your soul has been craving. Imagine all the hearty veggies, rich tomato flavors, tender pasta, and a luscious swirl of spinach coming together to mimic the layers of classic lasagna in a warm, easy-to-make soup. It’s a fantastic weeknight meal that brings the joy of Italian dining to your table with the simplicity and healthfulness only a plant-based dish can offer.

Ingredients You’ll Need

A round black pan with dark red handles sits on a white marbled surface, filled with small, evenly chopped vegetables in two stages. In the first layer, raw vegetables are placed in three sections: bright orange carrots fill the top right, off-white onions fill the bottom left, and light green celery fills the bottom right. In the second layer, the vegetables are mixed and cooked, showing a softer texture and slightly translucent colors. Two piles of dried herbs, one light brown and the other darker brown, rest on top near the center of the cooked vegetables. The setting is simple, with a clean white marbled surface under the pan. photo taken with an iphone --ar 4:5 --v 7

Gathering simple yet essential ingredients for this Vegan Lasagna Soup Recipe makes all the difference in building layers of flavor and texture. Each item contributes something special, from the savory veggies that create a rich base to the green lentils that add heartiness, not forgetting the pasta pieces that make it feel like lasagna in every spoonful.

Olive oil: Use good quality extra virgin for that fruity and smooth flavor that starts your soup on the right note.
Onion: Diced for a sweet and aromatic foundation.
Carrot: Adds a subtle natural sweetness and vibrant color.
Celery stalks: Provide a delicate crunch and depth to the broth.
Garlic cloves: Finely chopped to infuse warmth and savoriness.
Dried oregano: Brings a classic Italian herbaceous touch.
Dried basil: Complements oregano with fresh, slightly sweet notes.
Tomato paste: Concentrated tomato flavor that thickens and enriches the soup.
Chopped tomatoes: The juicy base that gives the soup its vibrant red hue.
Courgette (zucchini): Chopped for a tender bite and subtle freshness.
Green lentils: A fantastic vegan protein that adds texture and heartiness.
Vegetable stock: Creates a savory liquid base that ties all ingredients together.
Lasagna sheets: Broken into bite-size pieces to mimic the lasagna layers in soup form.
Baby spinach: Added at the end to wilt and brighten up each spoonful.
Salt and pepper: To taste, balancing and enhancing all the flavors.

How to Make Vegan Lasagna Soup Recipe

Step 1: Sauté the Veggies

Start by heating olive oil in a large pot or Dutch oven over medium heat. Toss in diced onion, carrot, and celery, cooking them gently for about five minutes. This softens the veggies and creates a wonderfully aromatic base that’s essential for layering the flavors to come.

Step 2: Build the Herb and Garlic Flavor

Next, add the finely chopped garlic along with dried oregano and basil. Let these cook together for a minute until their scents blossom in the pot—this step is key to infusing the broth with those classic Italian flavors. Stir in tomato paste and cook a little longer to deepen the richness and lock in the umami.

Step 3: Add the Main Ingredients and Simmer

Pour in chopped tomatoes, diced courgette, green lentils, and vegetable stock. Stir everything well, bring the mixture to a boil, then lower the heat and simmer for five minutes. This simmering allows the lentils to soften and all those flavors to meld beautifully.

Step 4: Cook the Pasta

Stir in the broken lasagna sheets (or your choice of pasta) and let them cook in the simmering soup for about 10 minutes. Watch carefully as the pasta expands — if the soup thickens too much, add a little more stock or water to keep it perfectly spoonable and not gluey.

Step 5: Finish with Spinach and Season

Finally, toss in the baby spinach and stir until it wilts gently into the soup’s warmth. Taste the soup and season with salt and pepper as needed. This finishing touch adds a burst of color and a tender crunch that makes every spoonful delightfully fresh.

How to Serve Vegan Lasagna Soup Recipe

A black bowl filled with a colorful vegetable pasta soup placed on a black and white patterned cloth. The soup has three main layers: on the bottom is a bright orange tomato broth with a slightly smooth texture, in the middle are yellow pasta pieces with ruffled edges floating among small diced yellow and green zucchini and orange carrot cubes, and on top fresh green spinach leaves and chopped parsley scattered evenly. The background includes a bunch of red cherry tomatoes and a white bowl holding slices of crusty bread with a rough, golden crust. The entire scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the soup is flavorful on its own, adding garnishes takes it to the next level. Fresh basil leaves, a sprinkle of nutritional yeast for a cheesy vibe, or some crushed red pepper flakes for a bit of heat can all beautifully enhance this Vegan Lasagna Soup Recipe.

Side Dishes

Serve it alongside crusty bread or garlic breadsticks to soak up all that delicious broth. A simple green salad with a tangy vinaigrette can balance the heartiness of this dish and keep the meal light and refreshing.

Creative Ways to Present

For a fun twist, layer the soup with vegan ricotta dollops or swirl in some coconut cream for added richness and visual appeal. Serving the soup in rustic bowls with fresh herbs sprinkled on top brings out that cozy, homemade feeling.

Make Ahead and Storage

Storing Leftovers

This Vegan Lasagna Soup Recipe keeps wonderfully in the fridge for up to 3 days in an airtight container. The flavors actually deepen over time, making your leftovers just as satisfying as fresh.

Freezing

You can freeze the soup for up to 2 months. Just be sure to slightly undercook the pasta during the initial cooking so it doesn’t become mushy once reheated.

Reheating

Gently reheat on the stove over low heat, stirring occasionally. If it appears too thick, add a splash of vegetable stock or water to loosen it up and bring it back to that perfect velvety soup consistency.

FAQs

Can I use gluten-free pasta for this Vegan Lasagna Soup Recipe?

Absolutely! Gluten-free lasagna sheets or any gluten-free pasta of your choice work perfectly. Just adjust the cooking time according to the pasta’s package instructions.

Is this recipe protein-rich enough without meat?

Yes, the green lentils provide a solid protein punch, making it a nutritious and filling meal for vegans and vegetarians alike.

What can I substitute if I don’t have courgette?

Zucchini is quite mild, so you can swap it with yellow squash or even some chopped mushrooms for a similar texture and moisture content.

Can I make this soup spicier?

Definitely! Adding red pepper flakes during the herb sauté or a dash of hot sauce when serving can introduce the perfect kick tailored to your taste buds.

How do I prevent the pasta from getting mushy if I want leftovers?

Try cooking the pasta separately and adding it only when you’re ready to serve. Alternatively, cooking the pasta just until slightly underdone in the soup before storing will help keep the texture intact.

Final Thoughts

This Vegan Lasagna Soup Recipe is a heartwarming, flavorful hug in a bowl that I’m thrilled to share with you. It’s straightforward enough for a busy night but special enough to turn an ordinary dinner into a celebration of plant-based comfort food. Go ahead and dive into this soup that feels like a big batch of lasagna, without the fuss, with every spoonful delivering wholesome goodness and vibrant flavors.