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A vegan lasagna soup in under 30 minutes! A dinner staple made into a cozy one pot lasagna soup will be your new cold-weather favorite!
What You'll Need for this One Pot Lasagna Soup:
Ingredients:
- Olive Oil
- Medium Onion
- Carrots
- Zucchini
- Mushrooms
- Garlic
- Dried Rosemary and Oregano
- Vegetable broth
- Crushed Tomatoes
- Tomato Sauce (optional)
- Lasagna noodles, make sure vegan if vegan-preferred
- Red wine (optional)
- Spinach leaves
- Vegan cheese (mozzarella, Ricotta)
Equipment:
- Cutting Board
- Sharp Knife
- Large Dutch Oven or Pot
How to Make Vegan Lasagna Soup:
This one pot lasagna soup is quick and easy, and yes, all made in one pot! The first step involves sauteing the vegetables, garlic, and spices, for about 6-8 minutes.
Next, you will simmer the saute mixture with wine until the liquid is evaporated; this step is optional for extra flavor.
Lastly, you will simmer the liquids and cook the noodles. This last part will take about 10 minutes.
At the end when the pasta is al dente, stir in spinach leaves and then top your soup with vegan (or regular dairy) cheeses.
How to Store It:
This vegan lasagna soup can be stored in an airtight container in the refrigerator for 3-4 days (the noodles may become gummy if stored for too long). Freeze in an airtight container for up to 3 months.
Variations:
For a gluten-free dish, use gluten-free lasagna noodles for regular ones. If you are using vegan cheese, check the labeling for gluten-containing ingredients.
For a vegetarian version, use mozzarella and ricotta made with cow's milk. For a creamier texture, use whole-fat cheeses.
Want more protein? Add in some delicious white or red beans, low-fat ground meat (or meat alternative), or top with a fried egg!
For the lasagna noodles, other noodles also work great, like egg noodles, cavatappi, or campanelle pasta for a fun squiggly shape!
If you love this recipe try my other recipes below!
Instant Pot Vegetarian Soup Recipe Roundup
Vegan Lasagna Soup Recipe
A vegan lasagna soup in under 30 minutes! A dinner staple made into a cozy one-pot lasagna soup will be your new cold-weather favorite!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: italian
- Diet: Vegan
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
1 cup carrots, chopped
1 cup zucchini, chopped
1 ½ cups mushrooms, such as Baby Bella, chopped
4 cloves garlic, minced
1 teaspoon dried rosemary
1 ½ teaspoons dried oregano
¼ cup red or white wine (optional)
4-5 cups vegetable broth, low sodium
28 ounces can of crushed tomatoes
1 cup tomato sauce, such as marinara
8 lasagna noodles, broken into small pieces, uncooked (see notes)
4 cups loosely packed spinach leaves, chopped
Vegan mozzarella and vegan ricotta cheese for topping (optional)
Instructions
In a large Dutch oven or pot, heat the olive oil on medium heat. Saute the onion, carrots, zucchini, and mushrooms until softened, about 5 to 7 minutes. Add the garlic and spices, stir to keep from sticking, and cook for an additional minute. Pour in the wine (optional) and cook until the liquid has evaporated.
Add the broth, crushed tomatoes, and tomato sauce. Bring to a boil and add the lasagna noodles. Make sure there is enough liquid covering the noodles (add more broth or some water if needed) and cook the noodles per pasta instructions, about 10 minutes simmering. Once the noodles are al dente, stir in the spinach and turn off the heat.
Serve in individual bowls and top with vegan cheeses, such as vegan mozzarella and vegan ricotta cheese. Salt and pepper to taste.
Notes
- 8 lasagna noodles make a thicker soup, if you prefer a less thick consistency, use 6-7 lasagna noodles. Add even more noodles for a heartier soup as shown in the pictures above. For this vegan lasagna soup make sure the lasagna noodles are vegan.
- If you prefer a vegetarian soup, swap whole-fat mozzarella and ricotta for the vegan cheese topping.
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