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Bowl of Vegan Lasagna Soup with spoon
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5 from 10 votes

Delicious Vegan Lasagna Soup

Go over the top with your next meal by making this easy, yet Delicious Vegan Lasagna Soup!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Soup
Keyword: dairy-free, dinner, easy, family-friendly, gluten-free, kid-friendly, lasagna, soup, vegan, veggies
Servings: 2 servings
Calories: 188kcal
Author: Shanika

Ingredients

SOUP:

  • 1 tablespoon Extra virgin olive oil
  • ½ red onion, chopped (You can also use white or yellow onion, if preferred)
  • 4 garlic cloves, minced
  • 2 cups diced tomatoes (You can also use a 14.5 oz can of diced tomatoes)
  • 1 (15 oz.) can organic tomato sauce
  • 2 Tbsps organic tomato paste
  • 1 tablespoon Italian seasoning, homemade or store-bought
  • 1 tablespoon nutritional yeast
  • 1 teaspoon sea salt
  • 6-8 organic lasagna sheets, broken into medium pieces
  • 4 cups organic vegetable stock
  • 1 cup dairy-free mozzarella cheese shreds
  • 1 cup organic kale, chopped

OPTIONAL GARNISH:

  • 1 teaspoon dried or fresh parsley

Instructions

TO MAKE THE SOUP:

  • In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add in the diced tomatoes, stirring to sauté a bit. Add the tomato paste followed by the Italian seasoning, nutritional yeast, and salt, stirring until combined.
  • Add in the veggie stock and tomato sauce, stirring frequently to avoid any lumping. Add in the chopped kale and broken lasagna noodles, stirring to combine. Let everything simmer for another 15-20 minutes or until the lasagna noodles are fully cooked through and tender.
  • Add in the grated mozzarella and parmesan, stirring until cheese has melted and the soup become creamy. Simmer for another 1-2 minutes. NOTE: To create a gooey, melty topping, spoon the soup into oven-safe bowls. Preheat the oven to broil and add the cheese shreds atop top in each bowl. Place the bowls atop a small baking sheet and broil for 2-3 minutes or until cheese becomes smooth and melted mostly.
  • Remove from heat and serve immediately into prepared bowl(s), top with dried or fresh parsley, and with a side of bread, if desired.
  • Bon Appetit!

Notes

  • STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
  • SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
  • GLUTEN-FREE OPTION: To make this soup GF-friendly, simply substitute lasagna noddles with a gluten-free version (or other pasta) and ensure that other ingredients are GF-friendly and you use GF bread on the side, if using.
  • EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Delicious Vegan Lasagna Soup. Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!

Nutrition

Calories: 188kcal | Carbohydrates: 27g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 3217mg | Potassium: 899mg | Fiber: 6g | Sugar: 14g | Vitamin A: 4894IU | Vitamin C: 62mg | Calcium: 188mg | Iron: 4mg