Name: Vegan Lasagna Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 1 medium carrot, diced; 2 celery stalks, diced; 2 large garlic cloves, finely chopped; 1 medium courgette (zucchini), cut into 1/2 inch pieces; 100 g (3.5 oz) baby spinach; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; 1 tablespoon tomato paste; 1 x 400 g (14 oz) can chopped tomatoes; 1 x 400 g (14 oz) can green lentils, drained and rinsed; 1.5 litres vegetable stock; 200 g (7 oz) lasagna sheets, uncooked, broken into bite-size pieces (or Mafalda Corta pasta)

Jump to Recipe· 4.2 from 1 review

I absolutely adore this Vegan Lasagna Soup Recipe because it captures all the comforting flavors of classic lasagna without the fuss or the heavy cheese layers. It’s like enjoying your favorite Italian dish in a warm, cozy bowl—the richness of the tomato base, the tender veggies, and those perfectly cooked bits of lasagna pasta all come together in a hearty, satisfying meal. Whenever I make this soup, it instantly becomes a family favorite, perfect for chilly evenings or whenever I crave something both nourishing and indulgent.

Why You’ll Love This Vegan Lasagna Soup Recipe

One of the biggest reasons I’m smitten with this Vegan Lasagna Soup Recipe is the flavor profile. It has that deeply savory tomato and herbiness that reminds me of a slow-cooked Italian sauce, but it’s balanced with the sweetness from carrots and the subtle bite of courgette. The green lentils add an earthy heartiness that rounds out each spoonful so beautifully. Honestly, every bite feels like a hug in a bowl.

I also love how incredibly simple this soup is to prepare. Unlike traditional lasagna that demands layers, assembling, and baking time, this soup comes together in about 30 minutes with just one pot. That ease makes it my go-to comfort food on busy weeknights or when I want to impress friends with something cozy and plant-based. Plus, it’s perfect for sharing at casual dinners or holiday gatherings when you want to try something different yet familiar.

Ingredients You’ll Need

A black pot with two red handles filled with a soup base that has a light brownish-red color. Inside the soup are small white cubes and green pieces of zucchini spread evenly around the pot. In the center are several long, yellow, ridged pasta pieces floating on top. The pot sits on a stove with a white marbled surface visible on the left side. The photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully straightforward, but each plays a crucial role in building the delicious layers of flavor, texture, and color that make this soup unforgettable.

Olive oil: Provides a smooth base to sauté the veggies and deepen the flavor.
Onion: Adds natural sweetness and a savory foundation when cooked down.
Carrot: Offers a subtle sweetness and vibrant color contrast.
Celery stalks: Brings a gentle aromatic depth to the broth.
Garlic cloves: Infuses the soup with warm, fragrant notes.
Dried oregano: Gives that signature Italian herb flavor.
Dried basil: Brightens and freshens up the soup’s profile.
Tomato paste: Intensifies the tomato flavor with concentrated richness.
Chopped tomatoes (canned): Forms the hearty, tangy base of the soup.
Courgette (zucchini): Adds a tender texture and mild freshness.
Green lentils (canned): Boosts protein, texture, and makes the soup filling.
Vegetable stock: Elevates the soup with savory depth and keeps it vegan.
Lasagna sheets (uncooked and broken): Provides pasta comfort in bite-size form.
Baby spinach: Adds color and gentle greens that wilt perfectly.
Salt and pepper: Essential for seasoning and balancing all the flavors.

Directions

Step 1: Warm the olive oil in a large Dutch oven or stock pot over medium heat. Add the diced onion, carrot, and celery stalks, then cook for about 5 minutes, stirring occasionally until the vegetables soften but don’t brown. This starts your flavor base.

Step 2: Stir in the finely chopped garlic along with the dried oregano and basil. Continue cooking for another minute until you can smell those beautiful herbs becoming fragrant. Then add the tomato paste and cook for one more minute, stirring it in thoroughly so it deepens the tomato flavor.

Step 3: Pour in the canned chopped tomatoes, chopped courgette, green lentils (including their liquid), and vegetable stock. Stir everything to combine, then bring the pot to a boil. Once boiling, reduce heat and let it simmer gently for 5 minutes to marry the flavors.

Step 4: Add the broken lasagna sheets or your chosen pasta shape. Cook for around 10 minutes, stirring occasionally, until the pasta is just al dente. If the soup appears too thick as the pasta absorbs the liquid, add a splash more stock to keep it soupy.

Step 5: Finally, stir in the baby spinach and allow it to wilt gently in the hot soup for about a minute. Season with salt and pepper to your taste, then serve immediately while the soup is piping hot and incredibly comforting.

Servings and Timing

This recipe serves 4 hungry people generously. The prep time is roughly 10 minutes to chop the veggies and get everything ready. The cooking time is about 20 minutes, combining sautéing, simmering, and pasta cooking. Altogether, you’ll spend 30 minutes from start to finish, and there is no resting or cooling time needed, so you can dig in right away.

How to Serve This Vegan Lasagna Soup Recipe

A close-up image of a bowl filled with bright orange vegetable soup, with visible layers of curly-edged pasta pieces floating in the soup next to pieces of green zucchini, orange carrot, red tomato chunks, and green leafy spinach scattered throughout. The soup has a slightly thick, glossy texture with herbs sprinkled on top, adding small green spots across the surface. The bowl is white with a dark blue rim and sits on a white marbled surface next to a green bowl containing three slices of light brown bread with dark olive pieces inside. There is a small bunch of fresh red tomatoes on the vine near the bread bowl. Uncooked pasta pieces with jagged edges are placed nearby next to a black-and-white checked cloth. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Vegan Lasagna Soup Recipe, I like to keep things simple but thoughtful. A warm crusty baguette or some garlic bread makes a perfect side for dipping and scooping up every last drop of the soup. On the lighter side, a crisp green salad with a tangy vinaigrette complements the heartiness and keeps the meal balanced.

For garnishing, I highly recommend adding fresh basil leaves or a sprinkle of nutritional yeast to enhance that cheesy flavor without any dairy. A drizzle of good quality extra virgin olive oil just before serving adds a lovely richness. Presenting the soup in wide bowls with a few pasta pieces visible makes it look inviting and homey.

As for drinks, I personally love pairing this soup with a glass of chilled white wine such as Pinot Grigio or a fruity Italian red like Chianti. Non-alcoholic options like sparkling water with lemon or herbal iced teas are refreshing and lighten the meal. I serve this soup hot to enjoy the full cozy effect, making it ideal for comforting family dinners or casual get-togethers on cooler days.

Variations

I like to mix things up sometimes with this Vegan Lasagna Soup Recipe to keep it exciting. For example, if you want to kick up the flavor, adding a pinch of red pepper flakes or smoked paprika gives it a subtle smoky heat that I find really satisfying. You can also swap the courgette for diced mushrooms or roasted bell peppers depending on what’s in season or to suit your mood.

If you need a gluten-free version, simply use gluten-free pasta instead of lasagna sheets. I’ve found that short, flat pasta shapes like gluten-free mafalda or even broken linguine work really well. The dish stays just as comforting and flavorful without sacrificing texture.

Another idea I love is to experiment with the cooking method by slow-cooking the soup instead of stove-top, which allows the flavors to deepen even more over a few hours—perfect for meal prep days or when you want dinner waiting for you after a busy afternoon.

Storage and Reheating

Storing Leftovers

After enjoying your soup, any leftovers should be cooled to room temperature and stored in airtight containers in the fridge. I recommend using glass containers with lids to retain freshness and avoid any sogginess. The soup will keep well for up to 3 days, making it perfect for quick reheat meals.

Freezing

This Vegan Lasagna Soup Recipe freezes quite nicely! To freeze, portion the soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It will keep in the freezer for up to 2 months. When ready to enjoy, thaw it overnight in the fridge for best results.

Reheating

To reheat, I prefer gently warming the soup over low heat on the stove while stirring occasionally, which helps maintain the pasta texture and evenly heats everything through. Microwaving works too, but be careful not to overheat in one spot as it can make the pasta mushy. Adding a splash of vegetable stock or water can refresh the soup’s consistency if it’s thickened too much during storage.

FAQs

Can I make this Vegan Lasagna Soup Recipe ahead of time?

Absolutely! This soup actually tastes even better the next day once the flavors have melded together. Just prepare it as directed, then store it in the fridge overnight and reheat gently before serving.

What type of lentils work best in this recipe?

I prefer using canned green lentils for convenience and texture since they hold their shape well in the soup. You could also use brown lentils if cooked ahead of time, but avoid red lentils as they tend to get mushy.

Can I substitute the lasagna sheets for other pasta?

Yes! Broken lasagna sheets give a wonderful rustic look and texture, but you can easily use other pasta shapes like mafalda corta, broken fettuccine, or even small shells to suit what you have on hand.

Is this soup very spicy or mild?

This Vegan Lasagna Soup Recipe is mild by default. If you enjoy a bit of heat, I suggest adding crushed red pepper flakes during cooking or a dash of hot sauce when serving.

Can I add vegan cheese or toppings?

Definitely! Nutritional yeast works great to mimic cheesy notes, or sprinkle on your favorite dairy-free cheese before serving. Fresh herbs like basil or parsley also add a lovely finishing touch.

Conclusion

I hope you’ll give this Vegan Lasagna Soup Recipe a try soon, because it’s truly a heartwarming, flavorful meal that’s surprisingly easy to make. Whether you’re a veteran soup lover or new to vegan cooking, this recipe offers such a satisfying combination of textures and tastes that it quickly becomes a favorite. From the first spoonful to the last, it’s just pure cozy comfort in a bowl, and I can’t wait for you to experience it for yourself!