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Lasagna soup brings classic flavor into one pot. You get rich tomato broth, tender noodles, and a creamy tofu ricotta. It tastes cozy and cooks fast. This version uses plant-based ingredients that hold up well and deliver strong flavor. It is simple to make and ideal for weeknights.
Table of Contents
Ingredients Needed to Make This Lasagna Soup
Ricotta topping
- Firm tofu – Gives structure and a creamy finish to the ricotta.
- Garlic – Helps boost flavor and aroma.
- Lemon juice – Brightens the tofu ricotta.
- Olive oil – Makes the ricotta richer and creamier.
- Nutritional yeast – Adds depth of flavor and Vitamin B12.
- Italian seasoning – A blend of basil, thyme, rosemary, marjoram, and oregano to add additional flavor.
- Salt – Helps balance the tofu ricotta flavor.
- Vegan Cheese – The addition of dairy-free mozzarella and parmesan adds richness.
Soup
- Olive oil – Used to saute the onions. Also adds flavor to the soup.
- Onion – Creates a strong base flavor.
- Salt – Enhances the soup’s flavor.
- Plant-Based Protein – We like to use vegan ground beef or sausage for this recipe. Impossible and Beyond Meat are our favorites.
- Garlic – There’s never too much in our opinion.
- Tomato paste – Adds depth to the broth.
- Italian seasoning – A simple spice blend that takes the soup to the next level of flavor.
- Red pepper flakes – Create a subtle heat to the soup.
- Crushed tomatoes – Helps add body and flavor to the soup.
- Broth – We like to use vegan chicken-style broth or vegetable broth.
- Sugar – Helps balance and neutralize the acidity from the tomatoes.
- Lasagna noodles – Mimics the classic look and feel of lasagna, but broken into pieces for easier eating in soup form.
- Spinach – Adds a beautiful color and additional nutrients to the soup.
- Herbs – Fresh parsley and basil add additional fresh flavor and are the perfect garnishes for presentation.
Equipment Needed
*Find the full detailed recipe with measurements in the recipe card down below.
How to Make the Soup
Make the ricotta
- Add tofu, garlic, lemon juice, olive oil, nutritional yeast, Italian seasoning, and salt to a food processor.
- Blend until smooth, and then add the vegan cheese. Plus to combine.
- Season with salt and pepper to taste and set aside.
Make the soup
- Heat oil in a large pot on medium.
- Add onion and half the salt. Cook until soft.
- Add vegan meat and garlic. Break it up. Cook until browned.
- Add tomato paste, Italian seasoning, and red pepper flakes. Stir until the paste darkens.
- Add crushed tomatoes, broth, and sugar. Bring to a boil.
- Add noodles. Reduce heat. Cook until tender.
- Add spinach and stir.
- Serve with tofu ricotta. Add basil and parsley for garnish and season with salt and pepper to taste.
Tips for Success
- Break the noodles before cooking to make them easy to eat
- Use a strong broth to keep the flavor bold
- Adjust the heat with more or fewer red pepper flakes
- Add extra broth if you prefer a thinner soup
- Let the soup rest for five minutes before serving to help flavors settle
- Reserve extra ricotta topping as it stores well in the fridge
- Taste the soup before serving and adjust salt
Frequently Asked Questions
Yes. Use gluten-free lasagna noodles. Check the cook time on the package.
Yes. Sauté the onion and garlic with a splash of broth instead of oil.
You can freeze this soup, but we suggest omitting the noodles and ricotta when freezing. Once ready to enjoy, thaw the soup in the refrigerator overnight, then reheat over medium heat on the stove. Cook the lasagna pieces in a pot of water until al dente, and prepare the ricotta, then add the cooked pasta and ricotta to individual bowls when serving.
Yes. Use lentils or crumbled tofu. Add extra seasoning to match the flavor.
Yes. Zucchini, mushrooms, and carrots work well.
Storage and Reheating
- Store leftovers in an airtight container in the fridge for up to four days
- Reheat on the stove on medium heat
- Add extra broth if it thickens too much
We hope you love this cozy lasagna soup recipe as much as we do. It’s easy to make, comes together in less than an hour, and is perfect for leftovers. It’s the ideal hearty recipe for a cold night with your family and loved ones.
More Soup Recipes Worth Trying
Easy Lasagna Soup (Vegan)
- Total Time: 55 minutes
- Yield: 6 Servings 1x
- Diet: Vegan
Description
Lasagna soup brings classic flavor into one pot. You get rich tomato broth, tender noodles, and a creamy tofu ricotta. It tastes cozy and cooks fast. This version uses plant-based ingredients that hold up well and deliver strong flavor. It is simple to make and ideal for weeknights.
Ingredients
Ricotta topping:
- 14 oz firm tofu, drained
- 1 clove garlic, minced
- Juice of ½ lemon
- 1/4 cup vegan parmesan shreds
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- Black pepper, to taste
- 1/2 cup vegan mozzarella shreds
Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- ½ teaspoon salt
- 1 lb vegan ground beef or vegan sausage
- 4 cloves garlic, minced
- 4 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 28 oz crushed tomatoes
- 8 cups vegan chicken broth or vegetable broth
- Pinch of sugar
- 8 lasagna noodles, broken into pieces
- 1 cup chopped spinach
- Fresh basil and parsley, for garnish
- Salt and black pepper, to taste
Instructions
Prepare the ricotta topping:
- Add the tofu, garlic, lemon juice, vegan parmesan, olive oil, nutritional yeast, Italian seasoning, and salt to a food processor. Process until smooth and creamy, scraping down the sides as necessary. Add additional salt and black pepper to taste.
- Add the vegan mozzarella and pulse until combined. Set aside.
Make the soup:
- Heat the olive oil in a Dutch oven or large pot over medium heat.
- Add the onion and ½ teaspoon of salt. Sauté, stirring occasionally, until the onion begins to soften, about 5-6 minutes.
- Add the vegan ground beef and garlic. Break up the vegan ground beef with your spatula and cook for another 6-8 minutes, until the meat begins to brown.
- Add the tomato paste, Italian seasoning, and red pepper flakes. Cook, stirring constantly, until the tomato paste darkens, 1-2 minutes.
- Add the crushed tomatoes, broth, and a pinch of sugar. Mix and bring to a boil.
- Add the lasagna noodles and lower to a simmer. Simmer, stirring occasionally, until the noodles are cooked through, about 14-16 minutes.
- Stir in the spinach, then adjust the salt and black pepper to taste.
- Top each serving with a dollop of the ricotta mixture, fresh basil, and fresh parsley. Enjoy!
Notes
- Ricotta: The ricotta topping can be made in advance and refrigerated until ready to serve.
- Storage: Store leftovers in an airtight container in the fridge for up to four days
- Freezing: You can freeze this soup, but we suggest omitting the noodles and ricotta when freezing. Once ready to enjoy, thaw the soup in the refrigerator overnight, then reheat over medium heat on the stove. Cook the lasagna pieces in a pot of water until al dente, and prepare the ricotta, then add the cooked pasta and ricotta to individual bowls when serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stove Top
- Cuisine: Italian
