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Vegan Lasagna Soup Recipe

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★★★★★

4.7 from 69 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. Add garlic: Stir in the minced garlic and cook for an additional 1 minute, stirring constantly to release its aroma without burning.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://www.sanacooks.com/vegan-lasagna-soup-recipe/