Vegan Lasagna Soup
The viral lasagna soup, but vegan. Somehow even cozier than a pan of lasagna, curl up with a bowl of this soup on a cold night and enjoy!
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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.
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