Vegan Lasagna Soup
This Vegan Lasagna Soup is comfort food at its best. All the best flavors of lasagna made in one pot. Creamy marinara, vegan sausage, noodles & tofu ricotta!
Vegan Lasagna Soup takes all of your favorite flavors of lasagna and puts them in one pot. It is easier to cook without losing any of those comfort food vibes. This particular lasagna soup has a base of vegan sausage that has been browned. It is combined with a marinara broth. And is finished off with tender noodles, spinach and vegan ricotta. This really is comfort in a bowl.
Step One: Brown the Vegan Sausage
You don’t HAVE to use vegan sausage for this soup, but it definitely adds lots of flavor & texture. I like to use Beyond Meat Italian sausage, but you can sub any of your other favorites.
Melt some vegan butter in a stock pot over medium heat. Add the sausage and crumble with a wooden spoon until it is in bite-sized pieces. Cook for 5-7 minutes, or until browned.
Add the onion, garlic, Italian seasoning & pepper and cook for another couple minutes.
Step Two: Make the Broth
After the sausage is browned and the veggies are tender, it is time to add the tomatoes and broth. I like to use fire roasted crushed tomatoes and vegan chicken broth – you can find that here.
Bring the soup to a boil, and now the fun part…adding the noodles. Use your hands to break the dry lasagna noodles into bite-sized pieces. You can really make them as small or as big as you want – just remember that you’ll be eating them with a spoon.
Add the noodles to the boiling broth and lower the heat. Simmer the noodles until they are cooked through, being sure to stir often so they don’t stick together.
Step Three: Vegan Ricotta + Cream
While the noodles are cooking, I like to make the vegan ricotta using my recipe. I love this vegan ricotta recipe because it is simple, protein-packed and delicious. But, you could always opt for a store bought version instead.
To make the vegan ricotta, just add everything to a food processor and blend until smooth. Give it a taste to see if any of the seasonings need to be adjusted, and set it aside.
The soup is just about done at this point. But to give it a little something extra, I like to add some frozen spinach (that has been thawed) and some non-dairy milk.
Step Four: Serve
Once the spinach and milk is incorporated into the Vegan Lasagna Soup I like to tear apart a few basil leaves and toss them in. It adds a really great fresh flavor to the soup.
Ladle the soup into bowls and add a big spoonful of the vegan ricotta to the top. Finish each bowl off with some more fresh basil and it is time to dig in!
Now, when it comes to leftovers, the noodles will continue to absorb the broth as it sits in the fridge. You can thin out the leftovers with a little bit of broth to get that “soupy” texture back.
Need more recipe inspo? Check these out:
Vegan Lasagna Soup
- 2 tablespoons vegan butter
- 16 ounces vegan sausage I used Beyond Meat Italian sausage
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon pepper
- red pepper flakes to taste, optional
- 1 28-ounce can crushed tomatoes
- 3 cups broth I used vegan chicken broth
- 8 ounces lasagna noodles dry
- 8 ounces frozen spinach thawed and drained
- 1/2 cup non-dairy milk or non-dairy cream
- 8 large basil leaves roughly torn, plus more for serving
- 8 ounces vegan ricotta homemade or store bought
- Melt the butter in a stock pot over medium heat. Add the sausage and crumble with a wooden spoon. Cook for 5-7 minutes, or until browned.
- Add the onion, garlic, Italian seasoning, pepper & red pepper flakes and cook for another couple minutes. Pour in the tomatoes & broth and bring to a boil. Break the lasagna noodles into bite-sized pieces and add to the pot. Lower the heat and simmer for 20 minutes, stirring frequently so the noodles don't stick together.
- Add the spinach & milk and stir to combine. Taste and adjust the seasonings as needed. Right before serving add the basil.
- To serve, ladle soup into each bowl and top with a spoonful of vegan ricotta & more fresh basil.
- The nutrition info does not include the tofu ricotta.
- For leftovers: the lasagna noodles will continue to absorb the broth as it sits in the fridge. You can thin out the soup with more broth when reheating.