Healthy 30-Minute Vegan Lasagna Soup

Vegan Lasagna Soup is a Hummusapien community favorite (see comments)! On the table in 30 minutes and packed with veggies like spinach, zucchini, and cauliflower. With rich tomato sauce and al dente noodles, this simple recipe tastes like hearty lasagna in soup form. Bursting with crave-worthy Italian flavors, it's a foolproof and filling vegetarian meal. You won't miss the dairy! A healthy one-bowl-meal that's a total crowd pleaser and easily gluten-free. Kid friendly and freezes great.

If you've had my internet-famous Vegan Lasagna, you know I don't mess around with Italian food. Since I've been on such healthy homemade soup kick, I figured it was high time to make lasagna soup inspired by my beloved OG lasagna recipe!

On the table in 30 minutes flat, this vegetarian lasagna soup couldn't be easier to make. Did I mention it makes the best leftovers? Like a fine wine, the flavors mingle and marry and get even more fab with age.

It's a veg party and you're all invited!

Ingredients

• Veggies: This soup is packed to the brim with vegetables! We've got onion, garlic, zucchini (don't miss my Zucchini Lasagna!), cauliflower, mushrooms, and spinach. I like to use frozen sliced bell peppers and cauliflower for convenience.
• Marinara sauce: For amazing, classic lasagna flavors. Go for one you know tastes delicious and has high-quality ingredients like tomatoes, onions, and extra virgin olive oil at the top of the list (versus tomato paste and added sugars). I love snagging Rao's at Costco!
• Tomatoes: A can of undrained diced tomatoes (same ones I use for my Vegan Tomato Soup) for extra umami. You could also use crushed tomatoes.
• Italian seasoning: To add amazing flavor. You could also stir in a handful of chopped fresh basil or parsley.
• Lasagna: Any of your favorite uncooked lasagna noodles look great (not the no-boil kind). You can use white, whole grain or gluten free lasagna.

Let's make it! (step-by-step)

Variations

• Change up the the veggies: Use whatever you have in the fridge or freezer, like squash, broccoli, or green beans. You could also use kale instead of spinach.
• Add protein: For extra oomph, stir in a can of drained lentils, vegan meat crumbles, or kidney beans.
• Make it cheesy: Top soup with tofu ricotta or stir in extra cheese at the end!

Dietary modifications

As a dietitian, I love how nourishing this soup is! It's packed with vitamins and disease-fighting antioxidants.

• Gluten free: Simply use gluten-free lasagna! I love this brown rice one. You'll cook the pasta in the soup, so simply follow the directions on the package for the cooking time.
• Lower carb: To make this soup lower in carbohydrates, you could omit the noodles and add extra veggies of your choice. You can also omit 2 cups of water. I'd recommend adding a can of kidney beans for more staying power!

Can I make this in the Instant Pot?

Yes! Just like my Cashew Cream of Mushroom Soup, this works so well in the pressure cooker.

1. Press the sauté function to cook the veggies for 2 minutes.
2. Add remaining ingredients except spinach and cook on high pressure for half the amount of cooking time required for the pasta. (If the package says to boil for 10-12 minutes, do 5 minutes of pressure. If using no-boil noodles, do 3 minutes of pressure.)
3. Let the pressure naturally release for 10 minutes, then manually release any remaining pressure. Stir in spinach and season to taste!

How to store

Store cooled soup in an air-tight container for up to 5 days.

This soup freezes super well. Place cooled soup in a freezer-safe baggie and lay flat. Freeze for up to 3 months. Thaw overnight in the fridge then reheat over the stove or in the microwave.

I hope you're as obsessed with this fun recipe as I am!

I'd be super grateful if you'd take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you'll crave!

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