Vegan Lasagna Soup Recipe: All the Cozy Flavor, None of the Fuss

Imagine everything you love about a bubbling, cheesy, herbaceous pan of lasagna, the rich tomato sauce, the tender noodles, the creamy ricotta, the savory “meaty” bites, but transformed into a spoonable, hug-in-a-bowl soup you can have on the table in under 45 minutes. That’s the magic of this vegan lasagna soup recipe.

It captures the soul-satisfying essence of the classic Italian comfort food but in a quick, one-pot, plant-based format that’s perfect for busy weeknights. Let’s make a pot of this incredibly cozy, flavor-packed vegan soup that will have everyone asking for seconds.

WHY THIS VEGAN LASAGNA SOUP RECIPE IS A GAME-CHANGER

This vegan lasagna soup recipe is the ultimate weeknight hero for so many reasons. First, it delivers all the iconic lasagna flavors without the hour-long assembly and bake time. Second, it’s incredibly forgiving and adaptable. Use whatever pasta or veggies you have on hand. Third, it’s hearty and nourishing, packed with plant-based protein and fiber that truly satisfies. Finally, the creamy “ricotta” swirl is a genius finishing touch that makes this vegan soup feel decadent and special. It’s the perfect answer to “What’s for dinner?” on a chilly night.

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INGREDIENTS FOR YOUR COZY VEGAN LASAGNA SOUP RECIPE

This easy vegan lasagna soup recipe comes together with simple, wholesome ingredients.

For the Savory Soup Base:

• 2 tbsp olive oil
• 1 yellow onion, finely diced
• 4-5 cloves garlic, minced
• 8 oz cremini or white mushrooms, finely chopped (for a “meaty” texture)
• 1 (24-oz) jar marinara sauce (about 3 cups)
• 4 cups vegetable broth
• 1 (14.5-oz) can fire-roasted diced tomatoes
• 1 tbsp Italian seasoning
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional)
• Salt and black pepper to taste

For the “Cheesy” Elements:

• 8-10 lasagna noodles, broken into bite-sized pieces (use gluten-free if needed)
• 1 cup raw cashews, soaked in hot water for 20+ minutes
• ½ cup water
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 clove garlic
• ½ tsp salt

For Serving & Garnish:

• Fresh basil or parsley, chopped
• Vegan mozzarella shreds (optional)
• Extra red pepper flakes

TOOLS YOU’LL NEED

A large soup pot or Dutch oven, a blender for the “ricotta,” and basic kitchen tools.

STEP-BY-STEP: HOW TO MAKE VEGAN LASAGNA SOUP RECIPE

Follow these simple steps for a perfectly hearty vegan lasagna soup recipe.

1. BUILD THE FLAVOR BASE

In your large pot, heat the olive oil over medium heat. Add the diced onion and cook for 5 minutes until softened. Add the minced garlic and chopped mushrooms. Cook for another 8-10 minutes, until the mushrooms have released their water and started to brown, creating a deep, savory base for your vegan lasagna soup.

2. SIMMER THE BROTH

To the pot, add the entire jar of marinara sauce, vegetable broth, canned diced tomatoes (with their juices), Italian seasoning, dried basil, and red pepper flakes. Stir well to combine. Bring the soup to a boil, then reduce heat to a steady simmer.

3. COOK THE NOODLES

Add the broken lasagna noodle pieces directly to the simmering soup. Cook for the time indicated on your pasta package, stirring occasionally to prevent sticking (usually 10-12 minutes). The soup will thicken as the noodles release their starch.

4. MAKE THE CREAMY “RICOTTA” SWIRL

While the soup simmers, drain your soaked cashews. In a high-speed blender, combine the cashews, ½ cup fresh water, nutritional yeast, lemon juice, garlic clove, and salt. Blend on high until completely smooth and creamy, scraping down the sides as needed. This is your irresistible vegan lasagna soup topping.

5. ASSEMBLE AND SERVE

Once the pasta is al dente, taste the soup and adjust seasoning with salt and pepper. To serve, ladle the hot vegan soup into bowls. Dollop a generous spoonful (or two!) of the creamy cashew “ricotta” into each bowl. Garnish with fresh basil, vegan cheese shreds, and an extra pinch of red pepper flakes.

THE SECRET TO THE PERFECT SOUP TEXTURE

The key to this vegan lasagna soup recipe is balancing the broth. The noodles will continue to absorb liquid as they sit. For a “soupier” soup, have an extra cup of broth on hand to thin it out upon serving or for leftovers. If you prefer a thicker, stew-like consistency, simply let it simmer uncovered for a few extra minutes.

PRO TIPS FOR THE BEST VEGAN LASAGNA SOUP RECIPE

• Soak Your Cashews: For the smoothest “ricotta,” soak cashews in very hot water for at least 20 minutes. If you have a powerful blender, you can skip soaking, but the texture will be creamier if you do.
• Brown the Mushrooms Well: Don’t rush sautéing the mushrooms. Letting them brown deeply builds an essential umami, “meaty” foundation.
• Break the Noodles Unevenly: For the best texture, break the lasagna noodles into a mix of large and small pieces. This mimics the variety you get in a slice of baked lasagna.
• Make it Ahead: The soup base (without pasta) and the cashew ricotta can be made 2-3 days ahead. Store separately. Cook the pasta fresh when ready to serve to prevent it from becoming mushy.

VARIATIONS YOU’LL LOVE VEGAN LASAGNA SOUP RECIPE

• Add Lentils: For extra protein and heartiness, stir in 1 cup of cooked brown or green lentils with the broth.
• Load Up the Veggies: Add a chopped zucchini, bell pepper, or a handful of spinach with the mushrooms.
• Use a Different Pasta: No lasagna noodles? Use mafalda, campanelle, or even rotini. Any pasta that holds sauce well works in this vegan soup.
• Soy Curl “Sausage:** Rehydrate and season soy curls with fennel and paprika for a savory, sausage-like topping.

MAKE-AHEAD, STORAGE & FREEZING

• Storage: Store the soup (without the cashew ricotta dollop) in an airtight container in the fridge for up to 4 days. The pasta will absorb broth, so add a splash of water or broth when reheating.
• Freezing: Freeze the soup base (without pasta or ricotta) for up to 3 months. Thaw overnight and reheat on the stove, cooking fresh pasta directly in the warmed soup.
• Cashew Ricotta: Store in a sealed container in the fridge for up to 5 days. It may thicken; thin with a teaspoon of water at a time to desired consistency.

TROUBLESHOOTING COMMON QUESTIONS

• “My soup is too thick!” Simply stir in an extra ½ to 1 cup of vegetable broth or water until it reaches your preferred consistency.
• “I don’t have a high-speed blender.” You can use store-bought vegan ricotta or make a quick tofu ricotta by crumbling firm tofu and mixing it with nutritional yeast, lemon juice, and salt.
• “The pasta got mushy.” For meal prep, store the soup and pasta separately, or use a pasta like ditalini that holds up better in liquid.
• “Can I make this oil-free?” Yes! Sauté the onions and mushrooms in a few tablespoons of vegetable broth or water instead of oil.

SERVING SUGGESTIONS VEGAN LASAGNA SOUP RECIPE

Serve this vegan lasagna soup recipe with a big green salad and a slice of crusty garlic bread for the ultimate comforting meal. It’s a complete dinner in a bowl.

A PERSONAL NOTE: COMFORT FOOD, REIMAGINED

As someone who loves the tradition of lasagna but doesn’t always have the time (or dairy tolerance), this vegan lasagna soup recipe has become a staple in my home. It’s the dish I make when I need instant comfort, when I’m feeding a crowd with diverse diets, or when I simply want a big, nourishing pot of something good. The first time I swirled that creamy ricotta into the rich tomato broth, I knew it was a keeper. It’s proof that plant-based eating can be every bit as indulgent and soul-warming as the classics.

FINAL CHECKLIST BEFORE YOU COOK

• Cashews are soaking in hot water.
• Vegetables are chopped.
• Soup pot is on the stove.
• Blender is ready for the ricotta.

VEGAN LASAGNA SOUP RECIPE FAQS

Can I make this soup gluten-free?
Absolutely! Simply use your favorite gluten-free lasagna noodles (like those made from brown rice or quinoa) and ensure your vegetable broth and marinara sauce are certified gluten-free.

What’s a substitute for cashews in the ricotta?
For a nut-free vegan lasagna soup, you can use silken tofu blended with the same seasonings, or white beans (like cannellini) for a different but still creamy texture.

Is this soup kid-friendly?
Yes! The flavors are familiar and comforting. You can omit the red pepper flakes to control the spice level. Let kids add their own “cheesy” ricotta swirl they’ll love it!