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Healthy Veggie Vegan Lasagna Soup
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5 from 5 votes

Vegan Lasagna Soup

 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.
Course Main Course
Keyword dairy-free, dinner, food, lasagna, soup, vegan, veggies
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea


  • 1 Tbsp extra virgin olive oil
  • 1 medium red onion, chopped
  • 4 garlic cloves, minced
  • 2 cups diced tomatoes
  • 1 medium bell pepper, chopped
  • 1 cup kale (You can also sub with spinach, collard greens, or bok choy)
  • 3 cups vegetable stock
  • 1 (15 oz.) can organic tomato sauce
  • 2 Tbsps nutritional yeast
  • 1 Tbsp dried basil or basil leave
  • 1 Tbsp dried thyme
  • 1 Tbsp dried oregano
  • 1/2 tsp garlic powder
  • sea salt + black pepper, to taste
  • 6-8 organic Lasagna sheets, broken into halves
  • 1/2 cup vegan Mozzarella "cheese" shreds (I use Daiya Food)


  • dried parsley


  • 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.
  • Bon Appetit!


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.