This One-Pot Vegan Lasagna Soup is made with simple ingredients, full of lasagna flavor, and topped with a vegan tofu ricotta. Hearty, dairy-free, and delicious!

Bowl of vegan lasagna soup with hearty veggies, red lentils, noodles, tofu ricotta, and cashew parmesan.

I finally tried the viral lasagna soup and let me tell you, I’m obsessed! I now understand the hype of this soup / lasagna crossover. My dad even loved it, and he can be quite picky. So trust me, this one’s a winner!

Funny story—when I first told my Italian grandma about this lasagna soup concept, she totally balked at it. She said “why not just make regular lasagna?”…I’m confident she’ll come around, eventually!

The base of this soup is made with veggies for flavor, red lentils for protein, and noodles for the lasagna element. Topped with a creamy vegan tofu ricotta and a sprinkle of cashew parmesan—total yumminess!

So, if you love the flavors of classic lasagna but want something that’s simpler, easier to make, and cozier, then this recipe is for you!

It’s hearty, packed with lasagna flavors, and made in one pot—perfect for quick weeknight dinners!

And if you love the idea of lasagna soup, then after you make this recipe, you have to try my vegan tuscan soup.

Why You’ll Love This Vegan Lasagna Soup

  • One-Pot Meal: Means minimal cleanup for easy weeknight dinners!
  • Easier than Lasagna: If you want all the flavors of a classic lasagna but none of the prep work (making the noodles, layering the casserole dish, etc.), then this recipe is for you!
  • Simple Ingredients: Made with veggies, lentils for protein, and either lasagna noodles or regular noodles for that classic lasagna taste.
  • Plant-Based: This recipe is vegan, plant-based, and dairy-free. Use gluten-free noodles to keep the recipe gluten-free.
Comforting vegan lasagna soup topped with creamy tofu ricotta and a sprinkle of cashew parmesan.

Ingredients Needed

Scroll down to the recipe card to get the full recipe with measurements.

  • Olive Oil: For sautéing the veggies.
  • Vegetables: Yellow onion, garlic, and carrots provide a flavorful base for the soup.
  • Red Lentils: Adds plant-based protein and heartiness to this soup.
  • Vegetable Broth: An essential.
  • Tomato Puree/Passata: Use tomato puree or tomato passata for a smooth and creamy texture. Make sure it doesn’t have extra ingredients added—the only ingredients should be tomatoes. Do not use marinara sauce.
  • Pasta: I actually prefer to use campanelle noodles since they look just like lasagna noodles and you skip the step of breaking apart the lasagna noodles. But feel free to use lasagna noodles for that classic lasagna feel.
  • Spices: Italian seasoning, salt, and black pepper.
  • Spinach: A handful of spinach adds color and nutrients.
  • Nutritional Yeast: Adds a cheesy flavor without the dairy.
  • Lemon: A squeeze of lemon juice brightens all the flavors.
  • Vegan Ricotta: This is optional, but oh my goodness, it takes this soup to the next level! So easy to make, you won’t regret it!
  • Cashew Parmesan: This is optional, but I recommended it! My cashew parmesan recipe requires only 4 ingredients, and it’s perfect for sprinkling on top of soups, salads, and just about everything else!

How to Make Vegan Lasagna Soup

  1. Sauté the Veggies: Add the olive oil to a dutch oven/large pot over medium heat. Add the diced onion, minced garlic, and sliced carrots. Cook for about 8-10 minutes, adding water as needed to de-glaze the pan. Stir in the Italian seasoning, salt, and black pepper, and sauté for another minute.
  2. Simmer: Stir in the red lentils, vegetable broth, and tomato puree/passata. Bring to a boil, then simmer for 15-20 minutes, until the lentils are soft.
  3. Add the Pasta: Add the pasta noodles (or broken lasagna noodles) to the pot. Let simmer for 8-10 minutes, until the noodles are tender. Then, stir in the spinach, nutritional yeast, and lemon juice.
  4. Garnish and Serve: Turn off the heat and ladle the soup into bowls. Add a dollop of vegan ricotta and a sprinkle of vegan cashew parmesan, if desired. Enjoy!
Vegan lasagna soup with a creamy tofu ricotta topping on a cutting board

Storing Leftovers

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stove or in the microwave, adding broth, as needed.

This soup will thicken the longer it sits as the noodles soak up more of the pasta. But not to worry! Simply add a splash of water or broth when reheating to restore the desired consistency. The flavor will be the same.

More Cozy Vegan Recipes

If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan

Vegan lasagna soup with a creamy tofu ricotta topping on a cutting board
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Vegan Lasagna Soup (One-Pot)

This One-Pot Vegan Lasagna Soup is made with simple ingredients, full of lasagna flavor, and topped with a vegan ricotta. Hearty, dairy-free, and delicious!

Ingredients
 

Lasagna Soup

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 teaspoons italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup red lentils
  • 6 cups vegetable broth
  • 1 cup tomato passata, or tomato sauce
  • 6 oz campanelle noodles, or 4-6 lasagna sheets, use gluten-free as needed
  • handful spinach
  • ¼ cup nutritional yeast
  • 2 tablespoons lemon juice

Vegan Tofu Ricotta

Instructions
 

Make the vegan tofu ricotta

  • Add the tofu, nutritional yeast, lemon juice, olive oil, salt, garlic powder and dried oregano to a food processor and pulse until creamy. Taste and adjust for seasonings. Place in the fridge until ready to serve.

Make the lasagna soup

  • Add the olive oil to a dutch oven/large pot over medium heat.
  • Add the onion, garlic, and carrots. Sauté for about 8-10 minutes, adding water as needed to de-glaze the pot.
  • Stir in the Italian seasoning, salt, and black pepper. Sauté for another minute.
  • Add in the red lentils, vegetable broth, and tomato puree/passata. Bring to a boil, then simmer, partially covered, for 15-20 minutes, until the red lentils are soft.
  • Add the pasta (or broken lasagna noodles) directly to the pot. Let simmer, partially covered, for 8-10 minutes, until the noodles are cooked.
  • Stir in the spinach, nutritional yeast, and lemon juice. Taste and adjust for seasonings. If needed, add more water or vegetable broth.
  • Ladle the soup into bowls and top with a dollop of vegan ricotta and a sprinkle of vegan cashew parmesan, if desired. Enjoy!

Equipment

Notes

  • Store leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stove or in the microwave, adding broth if needed.
  • This soup will thicken the longer it sits as the noodles soak up more of the pasta. But not to worry! Simply add a splash of water or broth when reheating to restore the desired consistency. The flavor will be the same.
  • Nutritional information does not account for the tofu ricotta.
Serving: 1serving, Calories: 232kcal, Carbohydrates: 42g, Protein: 10g, Fat: 3g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 1357mg, Potassium: 530mg, Fiber: 8g, Sugar: 7g, Vitamin A: 4129IU, Vitamin C: 10mg, Calcium: 46mg, Iron: 3mg
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