Vegan Lasagna Soup

Deconstructed Vegan Lasagna Soup packed with veggies! This healthy one-bowl-meal is easily gluten-free and on the table in 30 minutes.

If you've had my vegan lasagna, you know I don't mess around with Italian food. The tofu ricotta is straight magic! Since I've been on such a soup kick lately, I decided to make a lasagna soup of sorts inspired by my beloved lasagna recipe.

Holy moly...did it deliver!

This slurpable one-bowl-wonder is soup BLISS. On the table in thirty minutes flat, it 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 fabulous with age.

This lasagna soup is super satisfying but totally immune-boosting, too. We've got cauliflower (I used defrosted from frozen for ease), bell pepper, zucchini, and of course some shrooms. We stir in spinach at the end for a pop of green. It's a vegetable party.

Lately more than ever, my mind and body crave simple. I want to enjoy my time in the kitchen and soak up the warm and fuzzy feeling that the smell of onions simmering in olive oil gives me.

Cooking is truly one of the only things I do where I am completely focused on the task at hand versus everything else buzzing in my brain.

When we were younger, she'd have our entire family over for dinner every Sunday night. I looked so forward to it!

I have vivd memories of lining up for the salad, munching on sour cream and onion dip in her bright living room, and sitting at her huge dining table surrounded by everyone I loved eating her spaghetti and meatballs. My mom uses her recipe to this day.

What sauce to use?

Most lasagna soup recipes call for canned tomatoes, but just like classic lasagna, we're spicing things up with pasta sauce instead. Building flavor like nobody's business.

Ok, so have you tried Barilla's new super-premium line of Italian sauces, Vero Gusto? It's MAJOR. Sauce is a staple in the hummus household so believe me when I say this stuff is one-of-a-kind. Bellissimo!

Sourced with top notch Italian-grown ingredients, it's crafted like a homemade sauce with a sauté start and slow simmer finish. We're talking no added sugar, water, or tomato paste. Whenever I see extra virgin olive oil near the top of the ingredient list, I know the sauce will taste stellar.

Is lasagna soup gluten-free?

As long as you use gluten-free lasagna, yes! I made this recipe with these gluten-free pasta and it came out amazing. You'll cook the pasta in the soup, so simply follow the directions on the package for the cooking time.

Can it be made in the Instant Pot?

I haven't tried this yet, but having made tons of soups in the Instant Pot, I'm confident that this lasagna soup would work just fine.  Use the sauté function to cook the veggies for 2 minutes.

Then add the 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. Let the pressure release for 10 minutes, then manually release any remaining pressure. Stir in spinach and season to taste!

I highly advise serving this soup with a big hunk of crusty homemade garlic bread. And a sprinkle of cheese. And ok, a few leaves of fresh basil. We're getting serious over here!

More vegan soup recipes

Don't miss my whole roundup of vegan soup recipes!

• Vegetable Soup
• Immune Boosting Soup
• Vegan Cream of Broccoli and Cauliflower Soup
• Golden French Lentil Soup

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