This might be controversial but I think I like this vegan lasagna soup more than actual lasagna. After seeing non-vegan versions all over TikTok, I knew I had to try my hand at a plant-based version.
The result was better than I could’ve hoped for! This soup hits all the right notes for the cold weather: it’s packed with flavor and so warming and hearty! It’s everything we love about lasagna but in soup form. (And the soup itself only uses one pot!)
Ingredients for Vegan Lasagna Soup
For the Lasagna Soup:
- Olive oil.
- Garlic and onion.
- Vegan sausage.
- Tomato paste, tomato sauce, and crushed tomatoes.
- Vegetable broth.
- Dried oregano and basil.
- Lasagna noodles (or another pasta shape).
- Non-dairy cream, such as cashew cream or a store-bought alternative (optional).
For the Herbed Ricotta Topping:
- Vegan ricotta.
- Garlic powder.
- Olive oil.
- Fresh basil
- Vegan mozzarella and vegan parmesan cheese.
Instructions for Vegan Lasagna Soup
Prepare the Cashew Cream
- Skip this step if you prefer to use a store-bought nondairy heavy cream alternative.
- Drain soaked cashews. Blend with 2/3 cup water water until completely smooth, and set aside.
Make the Lasagna Soup
- In a large Dutch oven or nonstick stockpot, heat olive oil over medium-high heat.
- Add onions and sauté 3-5 minutes, until translucent.
- Add in vegan sausage, using a wooden spoon to break it up into crumbles. Cook the sausage for 3-5 extra minutes, until browned.
- Stir in the minced garlic and cook for another minute.
- Add in tomato paste, tomato sauce, and crushed tomatoes, along with the vegetable broth, basil, and oregano.
- Bring the mixture to a boil and stir in the lasagna pieces (or another ruffled pasta of choice). Reduce heat slightly and allow to boil gently for 15-20 minutes, until the pasta is cooked to preference. Make sure to stir occasionally to keep the noodles from sticking together.
Make the Herbed Ricotta Topping
- While the pasta cooks, make the dairy-free ricotta topping. Stir together all ingredients in a mixing bowl. Taste and add salt and pepper to preference. (This mixture can also be prepared ahead of time and stored, covered, in the refrigerator until time to serve.)
Finishing Touches
- When the pasta is cooked to your preference, optionally stir in 1/2 cup cashew cream (or your favorite nondairy heavy cream substitute).
- Serve the soup with a big scoop of the herbed ricotta on top. (If you prefer to warm up the topping first, you can dollop it across the top of the soup in the pot. Cover the pot and allow it to simmer on low for a few minutes, until the cheese starts to melt. Then serve.)
- Top with some extra fresh basil and some crushed red pepper flakes for some heat.
Sarah’s Recipe Notes
Use any pasta shape you want! Even though this recipe is called “lasagna soup,” you can use any pasta shape you prefer. I would however err on the side of a medium pasta, such as farfalle or campanelle, to roughly achieve the same size as broken-up lasagna noodles.
Recipe FAQ
Can I make this vegan lasagna soup recipe gluten-free?
Sure! Just use your favorite gluten-free pasta instead of the regular stuff. Our favorite gluten-free pastas are by Jovial and Tinkyada.
Do I need to use vegan sausage?
Not necessarily! You can sub in a vegan ground beef substitute such as Beyond, Impossible, or Gardein instead. But just note that this recipe was developed using vegan sausage, which contributes a good amount to the overall taste of the soup. So while you can use whatever meaty substitute you prefer, they will all come out slightly differently.
Storage and Reheating
Store your vegan lasagna soup in an airtight container in the refrigerator for up to 5 days.
When you want to reheat your soup, pop it in the microwave or reheat in a pot. Just note that the longer these leftovers hangout in the fridge, the softer the noodles will get. This is kind of unavoidable for any pasta that’s been sitting in a sauce or soup for any amount of time. It’s still delicious though!
It’s not recommended to freeze this soup, as the pasta will get mushy and fall apart when you reheat it.
More Vegan Soup Recipes
Vegan Lasagna Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small white or yellow onion diced
- 14 ounces vegan sausage such as Beyond Hot Italian or Impossible Spicy
- 2-4 cloves garlic minced
- 1/4 cup tomato paste
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can crushed tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 8 ounces lasagna noodles (about 9 regular-sized lasagna noodles, broken into pieces)
- 1/2 cup nondairy cream (optional) you can use the cashew cream recipe below, or use your favorite store-bought alternative.
Cashew Cream
- 1/2 cup raw cashews soaked 4+ hours or boiled 10 minutes
- 2/3 cup water
Herbed Ricotta Topping
- 1 cup vegan ricotta
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/4 cup chopped fresh basil
- 1/2 cup vegan mozzarella-style shreds
- 1/3 cup grated vegan parmesan
Instructions
Prepare the Cashew Cream
- Skip this step if you prefer to use a store-bought nondairy heavy cream alternative.
- Drain soaked cashews. Blend with 2/3 cup water water until completely smooth, and set aside.
Make the Lasagna Soup
- In a large Dutch oven or nonstick stockpot, heat olive oil over medium-high heat.
- Add onions and sauté 3-5 minutes, until translucent.
- Add in vegan sausage, using a wooden spoon to break it up into crumbles. Cook the sausage for 3-5 extra minutes, until browned.
- Stir in the minced garlic and cook for another minute.
- Add in tomato paste, tomato sauce, and crushed tomatoes, along with the vegetable broth, basil, and oregano.
- Bring the mixture to a boil and stir in the lasagna pieces (or another ruffled pasta of choice). Reduce heat slightly and allow to boil gently for 15-20 minutes, until the pasta is cooked to preference. Make sure to stir occasionally to keep the noodles from sticking together.
Make the Herbed Ricotta Topping
- While the pasta cooks, make the ricotta topping. Stir together all ingredients in a mixing bowl. Taste and add salt and pepper to preference. (This mixture can also be prepared ahead of time and stored, covered, in the refrigerator until time to serve.)
Finishing Touches
- When the pasta is cooked to your preference, optionally stir in 1/2 cup cashew cream (or your favorite nondairy heavy cream substitute).
- Serve the soup with a big scoop of the herbed ricotta on top. (If you prefer to warm up the topping first, you can dollop it across the top of the soup in the pot. Cover the pot and allow it to simmer on low for a few minutes, until the cheese starts to melt. Then serve.)
Notes
Vegan Product Recommendations
- Sausage: My go-to is the Hot Italian Style Beyond Sausage. It comes in 14 oz packages with 4 links. Another great option is the Spicy Impossible Sausage. Both brands also offer a non-spicy option if you prefer.
- Ricotta: Kite Hill makes an incredible almond-based ricotta, but it is quite pricey, so I typically opt for homemade. You can try my recipe which uses both tofu and almonds for a convincing flavor and texture. In a pinch, you can use your favorite vegan cream cheese instead.
- Mozzarella: Violife makes my personal favorite vegan mozzarella-style shreds.
- Parmesan: I like the vegan parmesan wedge by Violife, or the parmesan shreds by Follow Your Heart. I like them both equally and typically buy whichever is on sale.
- Heavy cream: Homemade cashew cream is my go-to, but if you would prefer to use a store-bought product, they are available from Silk, Country Crock, Ripple and Califia Farms.
Substitutions
- Pasta options: If you don’t want to use broken lasagna noodles, look for a ruffled pasta shape such as the mafalda corta, mafaldine, campanelle, or reginetti.
- Gluten-free: Simply use gluten-free lasagna noodles (I like the ones from Tinkyada or Jovial, but even mainstream brands such as Barilla offer gluten-free options nowadays). You can also use the brown rice Mafalda from Jovial.
How long do you think this would take in an Instant Pot? Thanks for all the cozy recipes. Love your Youtube channel and website! 😀
definitely a labor of love but so so worth it. making my own ricotta was a lot of fun (i did not get shelled slivered almonds and i highly recommend getting shelled slivered almonds) and i appreciated being able to prepare that in advance. the actual soup was quick to make and it felt so cozy and decadent, especially with the dollop of ricotta on top. thank you for this lovely recipe!!