Vegan Lasagna Soup Recipe
Introduction
This Vegan Lasagna Soup combines all the comforting flavors of classic lasagna in a warm, hearty bowl. Packed with vegan ground beef, tender noodles, and fresh spinach, it’s a delicious plant-based twist perfect for cozy dinners.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 16 ounces vegan ground beef (such as Beyond Meat)
- 3 cloves garlic, minced
- 24 ounces marinara sauce
- 2 tablespoons tomato paste
- 7 cups vegetable broth
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 9 lasagna noodles, broken into bite-sized pieces
- 3 cups baby spinach, sliced or left whole
- Salt and pepper, to taste
- 1 recipe vegan ricotta (or storebought, such as Kite Hill)
- Vegan mozzarella shreds
- Vegan parmesan cheese
- Fresh basil, chopped
Instructions
- Step 1: In a large dutch oven or pot, warm the olive oil over medium-high heat. Add the diced onion and vegan ground beef. Cook, stirring frequently and breaking up the “beef,” until cooked through, about 5 minutes.
- Step 2: Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
- Step 3: Stir in the marinara sauce, tomato paste, vegetable broth, red chili flakes, dried oregano, and dried basil. Mix everything together well.
- Step 4: Add the broken lasagna noodles to the pot and bring the soup to a simmer. Lower the heat to medium-low and cook, stirring occasionally, until the noodles are tender.
- Step 5: Stir in the baby spinach and let it wilt. Season with salt and pepper to taste.
- Step 6: Serve the soup in bowls topped with a dollop of vegan ricotta, vegan mozzarella shreds, and vegan parmesan cheese if desired. Finish with a sprinkle of fresh chopped basil and enjoy!
Tips & Variations
- Use gluten-free lasagna noodles for a gluten-free version.
- Add more chili flakes for extra heat, or omit for a milder soup.
- Substitute vegan ground beef with lentils or finely chopped mushrooms for a different texture.
- For a creamier texture, stir in some coconut cream or cashew cream just before serving.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of vegetable broth if the soup has thickened too much. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular ground beef instead of vegan ground beef?
Yes, you can substitute regular ground beef if you’re not strictly vegan. Cook it thoroughly in place of the vegan ground beef in the first step.
How do I prevent the noodles from becoming mushy?
Break the noodles into bite-sized pieces and add them directly to the simmering soup, stirring occasionally. Cook just until tender to avoid overcooking. If you prefer, cook the noodles separately and add them to bowls when serving.
PrintVegan Lasagna Soup Recipe
This comforting Vegan Lasagna Soup combines all the flavors of traditional lasagna into a cozy, hearty soup perfect for any day. Made with vegan ground beef, rich marinara sauce, tender lasagna noodles, and loads of fresh spinach, it’s topped with creamy vegan ricotta and melty vegan cheeses for an indulgent yet plant-based meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 16 ounces vegan ground beef (such as Beyond Meat)
- 3 cloves garlic, minced
- 24 ounces marinara sauce
- 2 tablespoons tomato paste
- 7 cups vegetable broth
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
Pasta and Vegetables
- 9 lasagna noodles, broken into bite-sized pieces
- 3 cups baby spinach, sliced or left whole
Toppings
- 1 recipe vegan ricotta (or storebought, e.g., Kite Hill)
- Vegan mozzarella shreds, as desired
- Vegan parmesan cheese, as desired
- Fresh basil, chopped, for garnish
Instructions
- Cook the base: In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the finely diced onion and vegan ground beef. Cook, stirring frequently and breaking up the vegan beef into crumbles, until it’s browned and cooked through, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute, stirring constantly to release its aroma without burning.
- Combine sauces and seasonings: Add the marinara sauce, tomato paste, vegetable broth, red chili flakes, dried oregano, and dried basil. Stir everything together thoroughly to combine all flavors.
- Cook the noodles: Add the broken lasagna noodles to the pot and bring the soup to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low and cook, stirring occasionally, until the noodles are tender, about 10-12 minutes.
- Add spinach and season: Stir in the baby spinach and cook just until it wilts, about 2 minutes. Season the soup with salt and pepper to taste.
- Serve and garnish: Ladle the soup into bowls and top each serving with a dollop of vegan ricotta, a sprinkle of vegan mozzarella shreds, and vegan parmesan cheese if desired. Garnish with fresh chopped basil and serve immediately. Enjoy your hearty, comforting vegan lasagna soup!
Notes
- Breaking the lasagna noodles into bite-sized pieces makes the soup easier to eat and distributes pasta evenly.
- You can substitute storebought vegan ricotta if you prefer convenience.
- Adjust the red chili flakes to your preferred spice level or omit if sensitive to heat.
- For a gluten-free option, use gluten-free lasagna noodles.
- Leftovers store well in an airtight container in the fridge for up to 4 days and reheat gently on the stovetop or in a microwave.
Keywords: vegan lasagna soup, plant-based soup, vegan dinner, Italian vegan recipe, comfort food soup, dairy-free lasagna
