Amazing 50-Min Vegan Lasagna Soup

Oh my goodness, you know those nights when you just crave that deep, cheesy, comforting, layered experience of good old lasagna? But then you remember how much work it is—the layers, the baking time, the mess! Well, I’ve got the perfect cheat code for you, and it’s absolutely fantastic. We’re talking about Vegan Lasagna Soup, and trust me, it delivers every bit of that slow-cooked, savory goodness in about 50 minutes flat. This soup is my weeknight savior because it gives you that huge hit of lasagna flavor without ever touching a baking dish.

It’s hearty, perfectly seasoned, and honestly, I think I like it even more than the original sometimes! What makes this stand out from other tomato soups is how much body it has. We aren’t skimping on the texture here! The bits of broken noodle and creamy white beans thicken it up just right, making it feel like a full, satisfying meal. You can even check out my take on Italian Meatball Soup if you want another hearty bowl, but for now, focus here! When the scent of basil and oregano fills my kitchen, the whole family knows something special is happening. You’ve just got to try this!

Why This Vegan Lasagna Soup Recipe Works So Well

Listen, I’m not one for overly complicated cooking on a Tuesday night! This recipe is fantastic because it cuts out all the fuss but keeps the flavor profile of true comfort food. I want you to feel safe trying this, knowing it’s going to deliver something rich and wonderful without a huge fuss. It really shines because we use pantry staples to create something that tastes like it simmered for hours.

Check out why I think this one is such a reliable winner for my family. If you’re looking for something else easy for dinner, don’t forget to look at some of my healthy dinner ideas!

• It’s lightning fast! You get that deep flavor without waiting all afternoon.
• The texture is spot-on—it’s thick, cozy, and feels substantial, not watery.
• The seasoning is just right, hitting those classic Italian notes perfectly.

Quick Prep Time for Your Vegan Lasagna Soup

Seriously, you’re looking at just 15 minutes of prep time! That usually involves me chopping the onion, carrots, and celery while the water for my coffee finishes brewing. It’s so straightforward, even if you’re new to cooking plant-based meals. This quick chopping time is what makes whipping up a batch of Vegan Lasagna Soup totally doable after a long day commuting.

Hearty and Flavorful Vegan Lasagna Soup Texture

This is where the soup earns its stripes! We aren’t messing around with weak broth here. Breaking up those lasagna noodles and adding in the cannellini beans is the secret sauce. The noodles swell up just enough to mimic that wonderful, layered thickness you want from actual lasagna, and the beans add a satisfying creamy bite. It’s what turns this from a simple tomato soup into a complete, hug-in-a-bowl meal!

Essential Ingredients for the Best Vegan Lasagna Soup

You know I always say that even a simple soup depends entirely on the quality of what goes into that pot first! Getting the foundation right for this Vegan Lasagna Soup is super important to get that deep, almost slow-cooked flavor without actually cooking all day. Don’t worry, you probably have most of this stuff hanging out in your pantry already. But pay attention to the details—the way we prep these veggies makes a huge difference!

If the chopping stresses you out, remember you can always sneak a peek at my recipe for oatmeal honey bread—it’s surprisingly easy to make! Here’s exactly what you’ll need to gather up before you turn on a single burner.

Aromatics and Base for Your Vegan Lasagna Soup

We start simple, just like with any good Italian base. You’ll need 1 tablespoon of olive oil to get things going. Then, grab one medium onion, which needs to be chopped up nicely. Follow that up with 1 cup of chopped carrots and 1 cup of chopped celery. These mirepoix veggies give us our backbone flavor! Don’t forget the garlic—you want 2 cloves, minced finely. Those hit the pan last before the liquids go in, so make sure they’re ready to go!

Liquids and Seasonings for Deep Vegan Lasagna Soup Flavor

This is where that signature tomato richness comes from. Grab a big 28-ounce can of crushed tomatoes and a 15-ounce can of tomato sauce. For the liquid, I insist you use 4 cups of good vegetable broth. If you have a really flavorful mushroom broth lying around, use that instead—it makes the soup taste even meatier, even though it’s completely vegan! Layer in 1 teaspoon of dried basil, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and that small dash of black pepper. That’s all you need for that classic Italian hug in a bowl.

The Heart of the Vegan Lasagna Soup: Noodles and Beans

This is what makes it *lasagna* soup, not just tomato soup! We need 8 ounces of vegan lasagna noodles, but here’s the key: break them into small, bite-sized pieces *before* they go into the pot. We also want texture and extra protein from 1 (15 ounce) can of cannellini beans. Make sure those beans are rinsed and drained completely before tossing them in with the noodles later on!

Step-by-Step Instructions for Making Vegan Lasagna Soup

This is where the magic really happens! You’ll see how quickly this all comes together. I like to have all my veggies chopped and my spices measured before I even turn on the heat. That way I can just focus on stirring and smelling all those wonderful things cooking down. If you’re making your own oat milk for other recipes, be sure to check out my guide on making easy homemade oat milk ahead of time!

Sautéing the Vegetables for the Vegan Lasagna Soup Base

First things first, get that olive oil shimmering in a big pot or Dutch oven over medium heat. We want to soften up those foundation veggies, so toss in the onion, the carrots, and the celery. Let those cook down until they look happy and soft, which usually takes about 5 to 7 minutes. Be patient here; you want those carrots to start losing their raw crunch! Once they’re sweetening up, throw in your minced garlic and cook it for just one more minute until the aroma just fills your kitchen. Don’t let that garlic burn, or the whole soup will taste bitter!

Simmering the Tomato Broth for Rich Vegan Lasagna Soup

Okay, now dump in the crushed tomatoes, the tomato sauce, and all 4 cups of your vegetable broth. Yes, dump it all right in! Then, sprinkle in your dried basil, oregano, salt, and pepper. Give it a good stir and turn the heat up until it gets a good rolling boil going. Once it’s bubbling away, reduce that heat down to low, cover the pot, and let it just gently simmer for a solid 15 minutes. This is when the tomato base deepens and gets all complex and lovely before we add anything else.

Cooking Noodles and Finishing the Vegan Lasagna Soup

Time to add the body! Uncover the pot and stir in those broken lasagna noodles and your rinsed cannellini beans. Now, here’s a super important tip: Cook this part uncovered for about 10 to 12 minutes. You need to stir it every minute or two! Those broken noodles love to glue themselves to the bottom, especially when they’re starchy. Once the noodles are tender, turn the heat right down and toss in that fresh spinach. It only needs about 2 minutes to wilt down into the soup. Then, ladle it hot into bowls and top it off with a dollop of vegan ricotta if you’re feeling fancy!

Ingredient Notes and Substitutions for Vegan Lasagna Soup

Sometimes you open the pantry, and life throws you a curveball—maybe you’re out of lasagna noodles or you only have veggie broth made from mushrooms. Don’t panic! That’s why I always keep these little workarounds in my back pocket. It’s about being able to pivot while keeping that incredible Vegan Lasagna Soup flavor intact. I spent years perfecting these swaps so that you never have to skip a favorite meal just because of one missing item.

Speaking of pantry staples, if you ever need a dairy-free milk option, my post on making almond milk without soaking is a lifesaver for those quick needs! But back to the soup—the most common swap people ask about is the pasta.

If you don’t have those flat lasagna sheets, really any sturdy, medium-sized pasta works exactly the same way. I use broken spaghetti, broken fettuccine, or even rotini if that’s what I have on hand. Just break them into pieces about an inch or two long. The second thing you can easily swap is the broth. While veggie broth is great, if you have mushroom broth, please use it! It adds just a touch of earthy depth that makes the tomatoes taste even richer and more complex. It’s such a simple switch but it lifts the whole soup to a whole new level.

Tips for Success When Making Vegan Lasagna Soup

Even though this Vegan Lasagna Soup is wonderfully quick, there are a few insider tricks I’ve learned over making it dozens of times that really elevate it from good to “Wow, I can’t believe this is soup!” These tiny things take zero extra time but make a huge difference in the final product, especially concerning texture.

If you’re using this recipe to feed a crowd, you might want to check out my post on making simple syrup—it’s not soup related, but you need it for great cocktails later! For the soup itself, focus on these key adjustments:

• The Noodle Rule: Cook Them Right Before Serving. This is the biggest one! Noodles absorb liquid like crazy, and if you plan on having leftovers, they will turn the soup into a dense brick overnight. If you know you’re eating leftovers the next day, cook the noodles separately, drain them, and store them in a little water or oil. Add them back into just the portion you are reheating.
• Layer Your Herbs, Don’t Just Dump Them. Most recipes throw all the dried herbs in at once. I like to add half the basil and oregano during the initial 15-minute simmer with the tomatoes. Then, when I add the noodles, I add the other half! This gives you two distinct waves of fragrant flavor rather than one flat taste.
• Don’t Skip the Bean Rinse! When you rinse the cannellini beans, make sure you rinse them really well under cold water until the water runs clear. That starchy residue from the can can make the broth cloudy. We want that creamy texture from the beans themselves, not the starchy liquid around them.
• Taste Before You Pour. Right before you add the spinach at the very end, give the broth a quick taste test. Sometimes the salt level is perfect, but other times the canned goods need a pinch more salt or a tiny dash of acid, like a squeeze of lemon juice, to wake up the tomatoes. Trust your mouth—it’s the best tool you have!

Serving Suggestions for Your Hearty Vegan Lasagna Soup

This is such a satisfying soup, but even the best soup benefits from a little company on the plate! Since this Vegan Lasagna Soup is so rich and tomato-forward, you really want something sturdy to soak up every last drop of broth. Forget those sad crackers; you need real bread!

My absolute favorite pairing is a slice of crusty Italian bread, lightly toasted with maybe a little garlic spread on top. If you want something green to cut through the richness, a simple side salad with a light vinaigrette is perfect. And, of course, don’t forget that final flourish: if you made or bought vegan ricotta, a big spoonful right on top before serving makes every bowl feel extra special and officially lasagna-like. If you are feeling ambitious after this, you should totally try making homemade pesto to swirl in as an alternative topping!

Storage and Reheating Instructions for Leftover Vegan Lasagna Soup

Okay, this is where you need to listen closely, because this is my number one cautionary tale about pasta soups! Because we deliberately cook the noodles right in the broth to get that thick, starchy texture for our Vegan Lasagna Soup, those noodles are going to keep soaking up all that delicious liquid even after the heat is off.

If you put a big pot of this into the fridge, don’t be surprised if it reemerges the next day looking more like solid lasagna casserole than soup. That’s totally fixable, so don’t toss it! The trick is to store the soup base (broth, veggies, beans) separately from the noodles.

When you are cooking the soup near the end, only add the broken lasagna noodles to the amount you plan to eat that evening. If you know you’ll have leftovers, just leave the noodles out of the main pot entirely. Store the soup base in an airtight container in the fridge for up to four days. It looks so much better than any summer drinks recipe when it’s perfectly stored!

Reheating the Soup Base

When you are ready to eat the leftovers, just bring the soup base back up to a simmer on the stovetop. Taste it and add a splash more broth or water if it seems too thick for your liking. Then, you can cook your noodles fresh in that simmering broth for about 10 minutes, or simply add back the noodles you set aside previously.

Reheating Fully Assembled Soup Brick

Now, if you did what I just told you not to do—and don’t worry, we all have those days—you’ve got a thick brick! Don’t stress it. Just put the container on the stove with a solid cup of extra broth or water for every two servings. Cook it very slowly over low heat, stirring constantly. It’ll loosen up, and the noodles will rehydrate just enough to be enjoyable again. It won’t be *quite* as perfect as the first night, but it’s still miles better than takeout!

Frequently Asked Questions About Vegan Lasagna Soup

It makes total sense that people have questions when switching up a classic like lasagna into soup form! I get asked the same things all the time, especially about texture and how to prep this for later. I tried to answer the biggest ones here so you can feel confident making this recipe anytime a craving hits. If you’re looking for something refreshing to serve alongside this rich soup, you might want to check out some ideas for non-alcoholic summer drinks!

Can I use different pasta shapes in this Vegan Lasagna Soup?

Yes, absolutely! That’s the beauty of this recipe—it’s very forgiving with the pasta. The key is that you need to break whatever you choose into small pieces, no bigger than an inch or so, so they cook quickly and are easy to eat with a spoon. If you don’t have lasagna noodles, feel free to use broken spaghetti or fettuccine straight out of the box. Even corkscrew rotini or similar short pasta works perfectly fine. Just remember my big warning: if you are making this ahead of time, keep the pasta separate or it will turn your whole soup into a dense block!

How can I make my Vegan Lasagna Soup richer?

Oh, I love making things richer! If you want that deep, savory, almost meaty undercurrent without adding any meat at all, you have a fantastic, simple option right in the notes. Instead of using standard vegetable broth, use mushroom broth. Seriously, that’s my trick! Mushroom broth has a natural earthiness and depth that really enhances the tomato and basil flavors. It makes the whole bowl taste like it simmered on the back burner all day long. It’s the easiest flavor booster I know for any kind of hearty tomato soup.

What about freezing leftovers of this Vegan Lasagna Soup?

Freezing is tricky because of the noodles, just like leftovers are tricky! If you freeze the soup *with* the noodles cooked in, they will unfortunately turn mushy when thawed and reheated, even if you add extra liquid. I highly recommend freezing the soup base—the broth, veggies, and beans—totally plain. Once that base is frozen solid, you can cook up a fresh batch of noodles separately, thaw your base, and bring it all together when you’re ready to eat! That way, you get perfect texture twice!

Can I add sautéed mushrooms to this soup?

You totally can! Mushrooms are a fantastic addition, especially if you’re worried about the flavor not being rich enough, even if you don’t have mushroom broth. When you are sautéing your onion, carrots, and celery (Step 2 of the instructions), just add about 4 to 6 ounces of chopped cremini or white button mushrooms along with them. Let them cook down until they release all their liquid and start to brown slightly. They’ll add another wonderful layer of savoriness that pairs beautifully with the tomato base!

Estimated Nutritional Data for Vegan Lasagna Soup

Okay, so I know some folks like to keep tabs on the numbers, and that’s totally fine! I always feel so much better eating something hearty when I know what’s in it, even if I don’t let it stress me out too much. Remember, this is just an estimate based on the ingredients I use, so the brand of vegan ricotta or the exact size of your onion can shift things around a little bit. Consider this a helpful guideline, not gospel!

Here is the quick breakdown for one satisfying serving of this Vegan Lasagna Soup:

• Serving Size: 1.5 cups
• Calories: 320
• Fat: 5g (with only 1g saturated fat—not bad for something this delicious!)
• Carbohydrates: 58g
• Fiber: 10g (Talk about filling!)
• Protein: 14g
• Sodium: 650mg
• Cholesterol: 0mg

The 10 grams of fiber we get in that serving is fantastic; that’s a huge reason why this vegan soup feels so substantial and keeps you full for hours. It really shows you that comfort food doesn’t need to be heavy in the bad ways! Just remember these figures change a bit depending on how much vegan ricotta you decide to load on top. If you skip the topping, your calories and fat will drop a little!

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