Vegan lasagna soup is the perfect comfort meal for a chilly day. Loaded with veggies and lentils, this soup is just like a deconstructed lasagna to save you time on busy weeknights. Even non-vegans will fall in love with it!
If you love lasagna but dread the fact that making it is quite time-consuming, this vegan lasagna soup is the answer.
Think of it as a deconstructed lasagna — it has all the ingredients of a flavourful vegan lasagna but in soup form!
Why you'll love this vegan lasagna soup
- It only takes 30 minutes to make. Yes, you read that right. It only takes 5 minutes to chop some veggies and gather the rest of the ingredients and another 20-25 minutes to make the soup. Talk about a quick recipe!
- It's super comforting. You get all the flavours of a delicious meat-free lasagna in comforting soup form. Cozying up with a hot bowl of lasagna soup after a long day is my idea of practicing self-care.
- It's good for you. This is the best lasagna soup to try if you want a recipe that doesn't include any "fake meat". I use a mix of veggies and lentils to create an all-natural lasagna-style ragu.
Ingredients and substitutions
Onion, celery and carrots — These basic veggies are the base of any good veggie lasagna, and they're just perfect for this soup, too. I like to dice the veggies small so they cook quickly and evenly.
Garlic — Fresh garlic is best for vegan soups like this. Feel free to adjust the quantity to your liking.
Courgette (zucchini) — I love courgettes in this soup, but you can add any other veggies you want at this point.
Lentils — A can of green lentils, drained and rinsed, is all you need to obtain that "meaty" texture of a traditional lasagna.
Lasagna sheets — Broken up lasagna sheets are great in this lasagna soup, but you can also use Mafalda Corta pasta, which is what you see in the pics. This particular type of short pasta is shaped like mini lasagne sheets and looks so pretty in the soup!
Baby spinach — I like fresh spinach in this soup, but you can substitute it with kale or other greens. You can also leave it out altogether if you want.
How to make this healthy lasagna soup?
Stir in the garlic, oregano and basil and continue to cook for another minute until fragrant.
Next, add the tomato paste and cook for a further minute, stirring occasionally.
Stir in the broken lasagna sheets or pasta and cook for another 10 minutes or until the pasta is al dente. Add some extra stock if the soup starts to look too thick as the pasta expands.
Stir in the baby spinach and allow it to wilt. Season to taste and serve immediately.
Leftovers and storage
- This lasagna soup can be prepared ahead of time, but it's best to cook the lasagna sheets / pasta separately and then stir it in right before serving. That's because the pasta will continue to soften and absorb the liquid as it sits in the soup.
- If you do have leftover lasagna soup that already has the pasta in it, you can reheat it in the microwave or on the stovetop, but you may need to add some water or veggie stock to thin it.
- Leftovers will keep well in the fridge for up to 3 days in an airtight container.
- If you want to freeze vegan lasagna soup, do so without the pasta. The soup can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating.
Recipe notes and tips
- You can easily bulk up this lasagna soup by adding more veggies. Bell peppers, aubergines, and mushrooms are all good ideas.
- Add some extra protein in the form of chickpeas or cannellini beans.
- Make this lasagna soup a bit spicy by adding some red chilli flakes with the garlic and herbs.
If you liked this vegan lasagna sheet, you might also like some of my other easy vegan soup recipes:
- Quinoa Vegetable Soup with Chickpeas
- Vegan Avgolemono Soup (Greek Lemon Orzo Soup)
- Easy Vegan Potato Soup
- Easy Pinto Bean Soup
- Creamy Vegan Chickpea Soup with Garlic and Herbs