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    Hummusapien » Recipes » Soups » Vegan Lasagna Soup
    ★★★★★ from 30 reviews

    Vegan Lasagna Soup

    Published Mar 13, 2023 · Modified Mar 13, 2023 · by Alexis Joseph · 71 Comments

    Jump to Recipe

    Vegan Lasagna Soup 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.

    bowl of lasagna soup with spoon

    If you've had my vegan lasagna or vegan stuffed shells, you know I don't mess around with Italian food. Since I've been on such a vegan soup kick lately, I figured it was high time to make lasagna soup inspired by my beloved OG lasagna recipe!

    On the table in thirty minutes flat, this gem 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!

    pot of lasagna soup with wooden spoon

    Ingredients

    • Veggies: Just like my famous Vegetable Soup, this soup is packed to the brim with vegetables! We've got onion, garlic, zucchini, 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 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.

    See the recipe card below for the full list and exact ingredient amounts!

    How to make (step-by-step)

    veggies cooking in pot

    Cook veggies in a splash of olive oil and salt for 10 minutes, until softened. Add garlic and cook another minute.

    adding water and tomato sauce to pot

    Add marinara sauce, tomatoes, water, and Italian seasoning.

    mixed soup

    Stir and bring to a boil.

    pot of red soup with spinach

    Add noodles and cook until al dente. Add spinach.

    pot of lasagna soup with spinach

    Stir until spinach is wilted. Season to taste with salt and pepper and serve hot!

    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 like in my Healthy Potato Soup!
    • Add protein: For extra oomph, stir in a can of drained lentils, vegan meat crumbles or meatballs, 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!
    up close bowl of lasagna soup with spoon.

    Can I make this in the Instant Pot?

    I haven't tried it, but having made tons of soup recipes in the Instant Pot, I'm confident this would work great. 

    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 and freeze

    • 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!

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    bowl of lasagna soup with spoon

    Healthy Vegan Lasagna Soup

    ★★★★★ 5 from 30 reviews
    • Author: Alexis Joseph
    • Prep Time: 10 minutes
    • Cook Time: 20 min
    • Total Time: 30 minutes
    • Yield: 5-6 1x
    • Category: Soups
    • Method: Stovetop
    • Cuisine: Italian
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    Vegan Lasagna Soup 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.


    Ingredients

    Units Scale
    • 1 tbsp extra virgin olive oil
    • 1 medium yellow onion, diced
    • 8oz sliced mushrooms (2 cups)
    • 2 cups cauliflower florets, chopped (I used frozen)
    • 1 bell pepper, diced
    • 1 medium zucchini, diced
    • 3 cloves garlic, minced
    • 4 ½ cups water
    • 1 15oz can diced tomatoes
    • 2 tsp Italian seasoning
    • 1 ½ cups quality marinara sauce (I like Vero Gusto or Rao's)
    • 6-8 uncooked lasagna sheets, broken into small pieces
    • 2 cups fresh spinach
    • 1 ½ tsp kosher salt + black pepper to taste
    • Optional: dairy free mozzarella cheese and fresh basil, for garnish

    Instructions

    1. Heat oil over medium high heat in a large pot or dutch oven. Once hot, add onion, mushroom, cauliflower, bell pepper, zucchini, and 1 tsp kosher salt and sauté for 10 minutes, stirring often. Add garlic and sauté for another minute.
    2. Add water, diced tomatoes, Italian seasoning, and marinara sauce. Stir and bring to a boil. Add lasagna pieces (6 for less thick soup and 8 for thicker). Gently boil over medium heat, stirring often, for 10-12 minutes (use package directions as a guide) or until al dente. Remove from heat.
    3. Stir in spinach. Taste and adjust seasoning if needed (I added another ½ tsp salt). To serve, ladle soup into bowls and top with a cheese and basil, plus a big hunk of garlic bread if you want to go all out!

    Notes

    Instant Pot directions: Press sauté function and heat oil. Add veggies and salt and sauté for 2 minutes. Add remaining ingredients except spinach and cook on high pressure for about half the amount of cooking time required for the pasta (5 minutes if directions say 10 minutes, 3 minutes for no boil). Let pressure release for 10 minutes then release any remaining pressure. Stir in spinach and serve.

    Keywords: vegan lasagna soup

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph


    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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    1. Alyssa says

      March 15, 2023 at 2:25 am

      I made this for dinner after seeing it on an IG post. It was so good! I added white beans for some protein, and used the vegetables I had on hand—onion, zucchini, red pepper and carrots. Topped with a little garlic hummus too. My one year old and husband loved it too!

      ★★★★★

      Reply
      • Alexis Joseph says

        March 15, 2023 at 6:55 pm

        Such a good call to add white beans! Thanks so much, Alyssa!

        Reply
    2. Sohrab Kh says

      February 08, 2023 at 4:30 pm

      Thank you so much Alexis for the recipe. I just made this soup for my vegetarian girlfriend, which was delicious. The only thing is you said the total time is 30min, but for me, it took about 2 hours. :))) It really takes time to chop all the ingredients and prepare them, of course, more than 8 minutes 🙂

      ★★★★★

      Reply
      • Alexis Joseph says

        February 08, 2023 at 6:23 pm

        I'm so glad your family loved this one, Sohrab! I just updated the prep time 🙂 Thanks!

        Reply
    3. Karen says

      June 06, 2022 at 1:39 pm

      Does this soup freeze well? Hoping to bring it when we visit our grandkids.

      Reply
      • Alexis Joseph says

        June 14, 2022 at 6:46 pm

        It does indeed! The noodles will be a little mushy but still yummy.

        Reply
    4. Marina says

      January 25, 2022 at 10:15 pm

      LOVE THIS RECIPE! Getting ready to make it for the second time and i’m so excited!!

      ★★★★★

      Reply
      • Alexis Joseph says

        January 27, 2022 at 4:43 pm

        Yayyyy thanks SO much, Marina!

        Reply
    5. Marcie says

      January 21, 2022 at 11:24 pm

      One of my favorite soups!

      ★★★★★

      Reply
      • Alexis Joseph says

        January 27, 2022 at 4:45 pm

        Yayyy me too! Thanks, Marcie!

        Reply
    6. Maclean Nash says

      January 16, 2022 at 9:22 pm

      Delicious and so satisfying!
      We are doing a kitchen renovation and have had to use our Ninja for all meals and this was such a nice change to our usual!
      Thank you for another 10/10 recipe!

      ★★★★★

      Reply
      • Alexis Joseph says

        January 19, 2022 at 5:33 pm

        Ohhh how fun! Congrats on the reno, Macleamn!

        Reply
    7. Kim says

      December 27, 2021 at 11:09 pm

      This is hands down the best soup I’ve ever had! Thank you for sharing this. You have a new fan!

      ★★★★★

      Reply
      • Alexis Joseph says

        December 28, 2021 at 6:23 pm

        You made my day! Thanks SO much, Kim.

        Reply
    8. Bethy says

      December 27, 2021 at 6:14 pm

      Hi, Alexis.

      I don't usually have lasagna noodle sheets but I do have pasta, so what weight is 7 sheets? I'd love to be able to substitute.

      Thank You for your great website!

      ★★★★★

      Reply
      • Alexis Joseph says

        December 27, 2021 at 9:44 pm

        Hey Bethy! It's about half a box, so about 8oz or less. Enjoy!

        Reply
    9. Robin Lucas says

      December 06, 2021 at 7:01 pm

      Oh MY Gosh this is the best!! I finally found Vero Gusto sauce at Krogers so bought 5 bottles ~ lol
      I love, love this recipe and you will too! I add a few more noodles to make it even more thick with the good stuff. Its really hard not to eat the entire pot 🙂

      ★★★★★

      Reply
      • Alexis Joseph says

        December 14, 2021 at 2:25 am

        Hahaha isn't that sauce the BEST?!

        Reply
    10. Katie says

      January 17, 2021 at 11:34 pm

      This lasagna soup turned out delicious- love how packed full of veggies it is!

      ★★★★★

      Reply
      • Alexis Joseph says

        January 18, 2021 at 1:35 am

        Right? So glad this was a winner for ya! Thank you!

        Reply
    11. Alex says

      December 29, 2020 at 8:48 pm

      Delicious! Love this veggie loaded soup! I added beyond meat beef crumbles for a little extra protein, which was a fun addition. My family loved it and requested that I make it again!

      ★★★★★

      Reply
      • Alexis Joseph says

        December 31, 2020 at 3:29 pm

        So fun, thanks for letting me know you loved it, Alex!!

        Reply
    12. Kim says

      December 09, 2020 at 3:06 pm

      I had saved this recipe to try once the weather got colder, and I finally made it this past weekend. It was AMAZING!!! I topped the soup with shredded mozzarella, parmesan and chopped basil and the whole family absolutely loved it! As others commented, this soup tasted even better the next day - and don't skip the garlic bread! We literally cleaned our bowls with the bread, and it was scrumptious 😉 Next time, I may try making this soup with elbow pasta instead of broken up lasagna sheets to make it a bit more kid-friendly. Otherwise, I wouldn't change a thing about it! Another delicious recipe that's been added to my meal rotation! Thanks so much, Alexis ♥

      ★★★★★

      Reply
      • Alexis Joseph says

        December 09, 2020 at 3:35 pm

        Awwww thank you so much for this stellar review, Kim!! I love how you made it your own and I agree...soooo good the next day! Stay healthy 🙂

        Reply
    13. Rai says

      December 09, 2020 at 12:37 pm

      This soup is so good, y'all! I love how cozy it feels plus it's packed with tons of nutritious veggies. It will definitely be added into rotation this winter, and I can't wait to try it with some of my mom's homemade sauce.

      ★★★★★

      Reply
      • Alexis Joseph says

        December 09, 2020 at 2:19 pm

        Yayyyy thanks, Rai!!

        Reply
    14. Emily says

      December 08, 2020 at 10:59 pm

      I basically live off of soup all winter long - so glad I just added this to the rotation! Absolutely delicious and so easy! Thank you!

      ★★★★★

      Reply
      • Alexis Joseph says

        December 09, 2020 at 12:34 pm

        Yesss love it! This is one of my faves, too. Thanks, Emily!

        Reply
    15. McKenzie Caldwell says

      December 03, 2020 at 12:52 pm

      Really delicious and super easy to make! I added cannelini beans for some protein.

      ★★★★★

      Reply
      • Alexis Joseph says

        December 03, 2020 at 12:55 pm

        Yum, I love the sound of that. Thanks so much!

        Reply
    16. Julia says

      October 17, 2020 at 10:05 pm

      This was so so easy to make, and so delicious! I made. Big pot for lunches for the week, and it worked perfectly. We liked it with shaved parm on top 🙂

      ★★★★★

      Reply
      • Alexis Joseph says

        October 18, 2020 at 10:17 pm

        Mmmm now I'm craving a bowl! Thanks, Julie!

        Reply
    17. Mallory says

      September 18, 2020 at 2:32 am

      Opted for this one in the Instapot. Quick, easy and so good! Definitely adding it to my rotation!

      ★★★★★

      Reply
      • Alexis Joseph says

        September 18, 2020 at 9:13 pm

        Love the IP version! Thanks so much for the review, Mallory!

        Reply
    18. Kim says

      September 15, 2020 at 9:52 pm

      Filling and delicious 😋

      ★★★★★

      Reply
    19. Michelle says

      September 13, 2020 at 1:41 am

      This recipe is a winner at our house! It is saved in my "keepers" file for good reason. It's easy, all four of my kids like it (and are excited when I make it!), and it packs in the veggies like no other soup recipe. I've used Kirkland marinara sauce and my own homemade sauce before, and each and every time it's been delicious. I use Explore Cuisine's Organic Green Lentil Lasagna noodles to keep this recipe gluten free, and I use frozen riced cauliflower just for ease. Thanks for serving up a recipe that's become one of our faves!

      ★★★★★

      Reply
      • Alexis Joseph says

        September 13, 2020 at 9:29 pm

        I'm so glad Kirkland tastes great here--I LOVE that marinara, too! Love the use of frozen riced cauliflower. Thanks for the thoughtful review, Michelle!

        Reply
    20. Monica says

      September 11, 2020 at 2:59 pm

      Super easy. Full of so much flavor! Pleased the entire family. Will make this one again.

      ★★★★★

      Reply
      • Alexis Joseph says

        September 11, 2020 at 4:05 pm

        Wonderful, thanks so much for the review Monica!

        Reply
    21. Jill Rabin says

      April 21, 2020 at 4:56 pm

      Where does one even begin to say how great Hummusapien is? And who doesn't love how clever the name "Hummusapien" is? As an avid self-proclaimed foodie, with a vegetarian husband, I am always looking for easy and delicious vegetarian recipes. I follow many different food blogs and Instagrams but this one is my absolute favorite! I love the weekly menus that she gives and the recipes are always provided with vegan substitutions. The weekly shopping list for her recipes also makes life SO easy! A family favorites at our house is her Vegan Lasagna soup. I have given that recipe to so many people and it is what I prepare whenever I want to bring food to someone's home. You will not be disappointed in any way with Hummusapien! The fact that she is a registered dietitian is also a great plus for me!

      ★★★★★

      Reply
      • Alexis Joseph says

        April 21, 2020 at 6:12 pm

        OMG, your comment made my day, Jill. Your words make me so happy! My goal is to provide approachable, yummy recipes for all so it's really gratifying to hear the encouraging feedback. I appreciate you!! Thanks again for taking the time to leave a comment and star rating. You da best!

        Reply
    22. Megan says

      April 21, 2020 at 12:08 am

      I've been dying to making this soup for so long, and I'm SO SO happy I finally did tonight! It is absolutely delicious and I will be adding it to my rotation. I made it with chickpea noodles (since I had them on hand) and they worked well! Thanks Alexis for another great recipe 🙂

      ★★★★★

      Reply
    23. Bhreaugh says

      April 07, 2020 at 7:05 pm

      We made this last night and just had leftovers for lunch. We added a carrot and some celery since we didn't have a lot of cauliflower. A fantastic and delicious mostly-pantry/staple meal that tasted even better the next day. We might try making it but with salsa instead of marinara and some mexican spice for Enchilada soup! Thank you for sharing 🙂

      ★★★★★

      Reply
      • Alexis Joseph says

        April 13, 2020 at 3:19 pm

        Mmmm I love those additions. Ok I love where you're going with the salsa vibe! Mexican lasagna soup up next?!

        Reply
    24. Lauren Schultz says

      February 29, 2020 at 4:13 pm

      I was in a pinch and used aldi basil and tomato sauce for this recipe, and it was still very good. Next time I will make my lasagna noodles smaller it was hard to fit everything in one bite - what a great problem to have. I’m curious even better it will be with the suggested Barilla’s!

      ★★★★★

      Reply
      • Alexis Joseph says

        March 05, 2020 at 9:28 pm

        OMG the Barilla sauce is so darn tasty. Thrilled you tried it with success!

        Reply
    25. Dylan says

      February 26, 2020 at 6:48 pm

      HELL YA. Do not skip the crusty bread + sprinkle of parm.

      ★★★★★

      Reply
    26. Lauren says

      February 26, 2020 at 3:41 pm

      I was in a serious meal slump and wanted something different. This is it! It’s so easy and last for several days! I’m definitely adding to rotation !

      ★★★★★

      Reply
    27. Erin says

      February 26, 2020 at 1:11 pm

      Omg, everyone need to make this soup. It's soooo comforting and flavorful. A winter staple in my house now!

      ★★★★★

      Reply
    28. Tori liakos says

      February 04, 2020 at 1:46 pm

      So yummy and comforting!! Was scooping HEAPING spoonfuls onto some bread toasted with garlic and herb butter from TJs. I'm sad that I ate my last serving last night!!

      ★★★★★

      Reply
      • Alexis Joseph says

        February 04, 2020 at 2:05 pm

        Thank you, Tori! Mmmmm how amazing does garlic and herb butter sound?!

        Reply
    29. Brittany says

      January 31, 2020 at 5:59 pm

      LOVED!! Had to try it since your vegan lasagna is a household favorite! This was great and we had it several days in a row with some crusty garlic bread and mozzarella. I made this in the instapot and it turned out great! I did use a little less water and a little more sauce though. Cooked for 4 mins and manual released after 5 mins. Thanks for another great recipe!

      ★★★★★

      Reply
      • Alexis Joseph says

        February 04, 2020 at 2:13 pm

        SO helpful that you included IP instructions--thanks, Brittany!

        Reply
    30. Kori says

      January 31, 2020 at 5:53 pm

      This soup came together perfectly, and it was beyond delicious! The flavors continued to develop as it chilled in the fridge. We used GF lasagna noodles, and they worked beautifully. I have saved this recipe to make plenty more times!

      ★★★★★

      Reply
      • Alexis Joseph says

        February 04, 2020 at 2:13 pm

        Awww THRILLED you loved it, Kori!

        Reply
    31. Michael Martino says

      January 30, 2020 at 12:41 am

      This is so tasty and amazing!

      ★★★★★

      Reply
      • Alexis Joseph says

        January 30, 2020 at 12:49 pm

        Thanks, Michael!

        Reply
    32. Victoria Young says

      January 28, 2020 at 6:15 pm

      This was amazing!!! So yummy and so filled with vegetables. Loved it and can’t wait to make it again.

      Reply
      • Alexis Joseph says

        April 13, 2020 at 3:12 pm

        Thanks so much, Victoria! It's a fave over here, too.

        Reply
    33. Jill Whitney says

      January 26, 2020 at 5:33 pm

      I made this recipe with some lentil lasagna noodles and broccoli instead of zucchini because it was what I had. Delicious! So flavorful and perfect after going for a run on a chilly day! Of course I had to have a piece of crusty bread with it 😉

      Reply
      • Alexis Joseph says

        January 26, 2020 at 11:22 pm

        I'm so glad to hear that! Lentil noodles are the best. Crusty bread for the win 🙂

        Reply
      • Alexis Joseph says

        January 29, 2020 at 1:43 pm

        Hey again Jill! If you'd be so kind as to leave a star-rating, I'd really appreciate it! It's super helpful for other readers. Thanks again!

        Reply
    34. Ali says

      January 21, 2020 at 12:52 am

      I loved this recipe! Perfect for dinner and packing lunches. My coworkers wanted some too!

      Reply
      • Alexis Joseph says

        January 21, 2020 at 10:08 pm

        Fabulous! Thank you for the kind feedback, Ali 🙂

        Reply
      • Alexis Joseph says

        January 29, 2020 at 1:44 pm

        Hey again Ali! If you'd be so kind as to leave a star-rating, I'd really appreciate it! It's super helpful for other readers. Thanks again!

        Reply
    35. Viktoriya says

      January 15, 2020 at 2:54 am

      Deeeelish! It won't let me mark 5 stars for some reason, but i give it 5/5. It's hearty and filling. Tastes almost like cozy unhealthy comfort food but has a buncha nutritious veggies. So happy i made it! Thank you!

      Reply
      • Alexis Joseph says

        January 29, 2020 at 1:48 pm

        Hey again Viktoriya! The stars ratings just got fixed! If you'd be so kind as to leave one now that it's working, I'd really appreciate it! Thanks again!

        Reply
    36. Kori says

      December 19, 2019 at 4:38 pm

      We have gf lasagna noodles that are begging to be used for this! I just added the other ingredients to our grocery list. I just keep marking so many of your recipes to make!

      Reply
      • Alexis Joseph says

        December 19, 2019 at 10:58 pm

        Yesss I'm so glad! You have quite a list going I'm sure 🙂

        Reply
    37. Dylan Miles says

      December 19, 2019 at 12:41 pm

      HELL YA. Do not skip the crusty bread + sprinkle of parm.

      Reply
      • Alexis Joseph says

        December 19, 2019 at 10:59 pm

        TRUTH!!!!!

        Reply

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    Well HELLO there! I'm Alexis Joseph, a registered dietitian, restaurateur and mama. Welcome to Hummusapien, a healthy food blog brimming with nourishing (always delish!) recipes plus inspiration to help you live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cooking.

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