This Vegan Lasagna Soup recipe is packed with nutrition from bell peppers, ripe tomatoes, sweet onions and green lentil lasagna noodles for a gluten-free and plant-based dinner that hits the spot on chilly nights.
This warming lasagna soup recipe is proof that you can make a healthier version of your favorite comfort food and enjoy it every bit as much.
If you’re anything like me, then lasagna and melty cheese are two of your favorite things. It’s probably my Southern roots.
So since I started reducing my dairy intake, I’ve found new ways to enjoy my faves without compromising taste! That’s kind of WHY I created Orchids + Sweet Tea!
And that’s why I’m thrilled to share one of my all-time favorite vegan recipes: creamy veggie-packed lasagna soup. Don’t worry, there’s still plenty of gooey melted mozzarella, it just happens to be dairy-free.
I think you’ll love this healthier, vegetable-packed version of a childhood favorite recipe, and I can’t wait to hear what you think!
How to Make Vegan Lasagna Soup
I decided to fill this soup with as many colorful vegetables as possible. The result is a flavor- and nutrient-packed recipe that’s a favorite among kids and adults.
Here’s what you need to bring healthy vegan lasagna soup to life:
Extra-virgin olive oil. This will form the flavor base of your soup, so choose an oil you love. You can substitute dairy-free butter if you prefer.
Red onion. This adds a bit of bite to the base of your soup. You can substitute white or yellow onion if that’s what you have on hand.
Garlic. A must-have for a really flavorful lasagna recipe, if you ask me.
Diced tomatoes. You can use fresh or canned for this recipe.
Bell peppers. Choose your favorite colors or a mix for added visual appeal.
Spinach. This is optional, but I highly recommend it for added flavor, vitamins, and a pop of green in the soup.
Canned tomato sauce. Choose organic for the best flavor and sustainability.
Basil. You can use fresh or dried basil.
Dried thyme and oregano. These seasonings help round out the herby flavor of your lasagna soup.
Nutritional yeast. The vegan’s secret to achieving cheesy flavor without any dairy.
Green lentil lasagna. I use Explore Cuisine brand, but you can use a different lasagna if you prefer.
Vegan shredded Mozarella. I use Daiya Food’s mozzarella, it melts very well.
After you’ve assembled the ingredients for your soup recipe, let’s start cooking!
First, heat the oil in a large dutch oven over medium-high heat.
When the oil is warm, add the diced red onions and sauté until translucent and fragrant.
Next, add the garlic, bell peppers, and diced tomatoes, stirring for about a minute or two. Season with sea salt, black pepper, dried thyme, dried basil, and dried oregano.
Add 3 cups of water and bring to a boil, stirring occasionally.
Once boiling, add the tomato sauce, nutritional yeast, spinach (optional), and lasagna sheets, gently stirring to incorporate. Reduce heat to low so that it continues to simmer. Simmer for 25-30 minutes, stirring occasionally.
Once the lasagna noodles are tender and pliable, remove the soup from the heat and serve it hot, sprinkled with vegan mozzarella cheese on top (which will melt nicely!), dried parsley, and a side of Crostini bread.
Serving & Storage
This soup is best served hot with plenty of melty vegan mozzarella cheese and a side of crusty bread. If you have leftovers, keep them in an airtight container for up to three days. If the noodles absorb a lot of liquid during storage, you can add more water when reheating the soup.
Is Vegan Lasagna Soup Gluten-Free?
Yes! This soup is naturally gluten-free, thanks to the lentil lasagna noodles. You can substitute these noodles with your favorite brand of gluten-free lasagna if you like. Or, if you’re not avoiding gluten, regular lasagna noodles will also work.
More Comforting Vegan Recipes
If you’re on the hunt for more healthy comfort food recipes without dairy, I bet you’ll love these:
1cupkale(You can also sub with spinach, collard greens, or bok choy)
1(15 oz.) canorganic tomato sauce
1Tbspdried basil or basil leave
sea salt + black pepper, to taste
6-8organic Lasagna sheets, broken into halves
1/2cupvegan Mozzarella “cheese” shreds(I use Daiya Food)
Heat a large dutch pot over medium-high heat and add 1 Tbsp of Extra Virgin Olive Oil.
Once heated, add onions and garlic and sauté until translucent and fragrant. Add bell peppers, and diced tomatoes, stirring for about a minute or two.
Season with nutritional yeast, sea salt, black pepper, dried thyme, dried basil, garlic powder, and dried oregano and stir together.
Add the veggie stock and bring to a boil, stirring occasionally.
Once boiling, add tomato sauce, kale, and lasagna sheets, gently stirring to incorporate. Reduce heat to the lowest setting and let it simmer, about 25-30 minutes, stirring occasionally.
Once veggies are fully cooked and lasagna shells are tender, remove from heat and serve immediately into bowl(s) with sprinkles of vegan mozzarella 'cheese' shreds on top, and garnish with dried parsley, and a side of Crostini or garlic bread.
Tips & Tricks
STORAGE: Add any leftovers to a tightly sealed container and refrigerate for up to 3 days.
NOTE: The amount of liquid added depends on the desired consistency. For a thicker, heartier soup, add 1/2 cup less veggie stock. For less thickness, add 1/2 cup of veggie stock in addition to the recipe amount.