Creamy Vegan Lasagna Soup

I love traditional lasagna, but sometimes I don’t have the energy to assemble it. And that’s where this Creamy Vegan Lasagna Soup comes in. You get delicious lasagna flavors in a soup…aka dump everything into one pot and call it a day. This vegan soup is creamy, comforting and hearty!

Here’s what you need

Ingredients

• oil – I used the oil from the sun-dried tomato jar
• Beyond Meat Italian Sausage – see notes for other options
• yellow onion
• carrots
• celery
• garlic
• Italian seasoning
• pepper
• sun-dried tomatoes
• broth
• lasagna noodles
• spinach
• non-dairy cream
• vegan mozzarella – I used Daiya

Equipment

All you need for this recipe is a big stock pot!

Steps

Step 1: Cook the sausage

I did use vegan sausage for this soup. It isn’t necessary but I think it adds a really nice lasagna flavor to the soup. See the recipe notes for some other options if vegan sausage isn’t your thing.

Heat some oil, crumble the vegan sausage into the pot and cook down for about 5 minutes – or until it starts to brown.

You want to get some nice brown bits going on in there!

Step 2: Build the soup

Add in the onion, carrot, celery, garlic & dry seasonings. Cook for an additional 3 minutes, stirring frequently.

Pour in the sun-dried tomatoes & broth and bring to a boil. Once boiling, lower the heat slightly and add in the broken lasagna noodles. Cook for 8-10 minutes, or until the noodles are soft – be sure to stir frequently so the noodles don’t stick together.

Add the spinach, non-dairy cream and vegan mozzarella. Stir until everything is combined and the spinach is wilted. Taste and adjust the seasonings as needed.

Step 3: Serve

When the soup is done it is going to smell amazing! It is just perfectly creamy, giving this the most comforting texture.

Ladle the soup into bowls and dig in! This is a must make for the colder months!

Tips & Tricks

Don’t want to use vegan sausage? You could sub mushrooms or lentils!

The type of broth and cream you use for this recipe will make a huge difference in the taste. If you use a bland broth, you will definitely need to season this more. And for the cream the two I swear by are Ripple and Trader Joe’s Heavy Whipping Cream.

You can sub 4 ounces of vegan cream cheese for the vegan mozzarella!

If you use non-dairy milk instead of non-dairy cream, just know that the soup will be thinner.

If you have leftovers, the noodles will continue to soak up the liquid as it sits. Just add some extra broth and/or milk to the leftovers to thin it out!