Growing up in a big Italian family, Vegan Lasagna Soup was always the comfort food that brought us all together. I can still vividly remember the aroma of tomatoes, herbs, and melty vegan cheese wafting through my grandma’s kitchen. It didn’t matter if it was a holiday, a casual Sunday dinner, or just a random weeknight – this Vegan Lasagna Soup recipe was the one dish that never failed to satisfy our cravings and nourish our souls.
As a kid, I loved watching my grandma layer the lasagna noodles, creamy cashew ricotta, and her signature marinara sauce into a big baking dish. But when she started making it in soup form, it became an instant family favorite. The convenience of a one-pot meal that captured all the classic lasagna flavors was just genius. And of course, the fact that it was completely plant-based made it even more special.
Vegan Lasagna Soup quickly became the dish I requested most growing up. There was something so comforting about sitting around the table, passing the big pot of steaming soup, and enjoying quality time with loved ones. To this day, it’s the meal I crave most when I’m feeling nostalgic or need a little boost of homestyle nutrition.
Table of Contents
Why This Vegan Lasagna Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Vegan Lasagna Soup
What makes this Vegan Lasagna Soup recipe so special is the unique approach I’ve developed over the years. Instead of simply tossing everything into a pot and calling it a day, I’ve perfected a layering technique that allows all the flavors to truly shine. By building the soup in stages and incorporating little tricks like toasting the spices, you end up with a depth of flavor that’s truly restaurant-worthy. And of course, the inclusion of homemade cashew ricotta takes this Vegan Lasagna Soup to the next level of creaminess and indulgence.
Essential Ingredients You’ll Need
– Lasagna noodles: Look for whole wheat or gluten-free varieties to make this Vegan Lasagna Soup even more nutritious.
– Vegan ground beef: I prefer a plant-based crumble that mimics the texture of traditional ground beef.
– Onion and garlic: The aromatic base that provides the foundation for this soup.
– Diced tomatoes: Canned is totally fine, but feel free to use fresh if they’re in season.
– Vegetable broth: Opt for a low-sodium version so you can control the seasoning.
– Cashews: Blended into a creamy ricotta-like cheese for that classic lasagna texture.
– Herbs and spices: A perfect Italian blend of basil, oregano, and crushed red pepper.
Step-by-Step Vegan Lasagna Soup Instructions
Preparing Your Vegan Lasagna Soup
This Vegan Lasagna Soup comes together in about an hour from start to finish. You’ll need a large pot or dutch oven, a high-speed blender, and a few basic kitchen tools. The prep work is straightforward, and the actual cooking process is mostly hands-off, making this an easy weeknight meal or impressive weekend dish.
1- Start by toasting the spices in a dry pot over medium heat for 2-3 minutes. This simple step intensifies the flavors and sets the stage for the rest of the soup.
2- Sauté the onion and garlic until fragrant and translucent, then add the vegan ground beef and cook for 5-7 minutes, breaking it up as it browns.
3- Pour in the diced tomatoes, vegetable broth, lasagna noodles, and seasonings. Bring the soup to a boil, then reduce heat and let it simmer for 20-25 minutes, until the noodles are tender.
4- While the soup is simmering, make the cashew ricotta by blending the soaked cashews with water, lemon juice, and a pinch of salt until smooth and creamy.
5- Once the noodles are cooked, stir in the cashew ricotta and let the soup continue to simmer for 5 more minutes to allow the flavors to meld.
6- Ladle the Vegan Lasagna Soup into bowls and top with fresh basil, crushed red pepper, and a sprinkle of vegan Parmesan, if desired.
Pro Tips for Success
The key to perfecting this Vegan Lasagna Soup is all in the layering of flavors. Toasting the spices, sautéing the aromatics, and blending the cashew ricotta are the little tricks that take this recipe from good to great. Another pro tip is to be mindful of the cooking time for the lasagna noodles – you want them to be tender but not falling apart.
And don’t be afraid to experiment with different plant-based protein sources or mix-ins. Crumbled tempeh or lentils would also work beautifully in this Vegan Lasagna Soup. Just be sure to adjust the seasoning accordingly.
Serving and Storing Your Vegan Lasagna Soup
Perfect Pairings for Vegan Lasagna Soup
This Vegan Lasagna Soup is a complete meal on its own, but it also pairs wonderfully with a fresh garden salad and some crusty garlic bread for dipping. For a heartier appetizer, try serving it with a platter of roasted veggies or a Mediterranean-inspired bruschetta. And of course, no Vegan Lasagna Soup experience is complete without a nice glass of red wine or a refreshing sparkling water.
Storage and Make-Ahead Tips
Luckily, this Vegan Lasagna Soup recipe makes a big batch, so you’ll have plenty of leftovers to enjoy throughout the week. Simply store any extra soup in an airtight container in the refrigerator for up to 5 days. When you’re ready to reheat, you can either warm it up on the stovetop or in the microwave. The soup also freezes beautifully for up to 3 months.
If you’re the meal-prepping type, you can make the cashew ricotta and even cook the lasagna noodles in advance. Then, when you’re ready to assemble the soup, it’ll come together in a flash. Just be sure to add the noodles and ricotta right before serving for the best texture.
Variations and Dietary Adaptations for Vegan Lasagna Soup
Creative Vegan Lasagna Soup Variations
While this classic Vegan Lasagna Soup is hard to beat, there are endless ways to put your own spin on it. Try swapping the vegan ground beef for sautéed mushrooms or roasted veggies. Or, if you’re a spice lover, add a pinch of smoked paprika or a dash of Cajun seasoning. For a more decadent version, stir in a few dollops of vegan cream cheese or shredded mozzarella.
And don’t forget about seasonal produce! In the summertime, you could add fresh zucchini and bell peppers. Come fall, cubed butternut squash or kale would be a delicious addition.
Making Vegan Lasagna Soup Diet-Friendly
To make this Vegan Lasagna Soup even more diet-friendly, you can use gluten-free lasagna noodles or zucchini noodles instead of traditional pasta. For a lower-carb option, simply omit the noodles altogether and enjoy the soup as more of a thick, stew-like dish. And if you’re watching your fat intake, you can reduce the amount of cashews in the ricotta or swap them for blended silken tofu.
No matter how you customize it, this Vegan Lasagna Soup is sure to satisfy your cravings and nourish your body.
Frequently Asked Questions
Q: Can I use regular ground beef instead of the vegan crumbles?
A: Absolutely! This Vegan Lasagna Soup recipe is completely adaptable. If you don’t need it to be plant-based, simply substitute the vegan ground beef with an equal amount of traditional ground beef or Italian sausage.
Q: How do I know when the lasagna noodles are done cooking?
A: The noodles should be tender but still holding their shape when the soup is done simmering, about 20-25 minutes. You can test one by tasting it – it should have a nice bite to it, not be mushy or falling apart.
Q: Can I make this Vegan Lasagna Soup ahead of time?
A: Yes, this soup is perfect for meal prepping! The flavors actually improve after a day or two in the fridge. You can make the entire soup in advance and simply reheat servings as needed. The cashew ricotta can also be made up to 5 days ahead.
Q: What’s the best way to store leftover Vegan Lasagna Soup?
A: Store any leftover soup in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully for 2-3 months. Just be sure to let it thaw completely before reheating.
Q: My soup came out a little thin – how can I thicken it up?
A: If your Vegan Lasagna Soup is looking a bit too brothy, you can try a few things. First, let it simmer for a bit longer to allow some of the liquid to evaporate. You can also mash some of the cooked lasagna noodles against the side of the pot to release more starch. As a last resort, you can stir in a cornstarch or arrowroot slurry to thicken it up.
Vegan Lasagna Soup
- Total Time: 10
- Yield: 4
- Diet: Vegan
Description
Indulge in a cozy, comforting bowl of Vegan Lasagna Soup that’s ready in just 10 minutes! This easy one-pot recipe captures all the flavors of classic lasagna in a hearty, plant-based soup.
Ingredients
– 8 oz lasagna noodles, broken into pieces
– 1 cup unsweetened plant-based milk
– 1 cup diced tomatoes
– 1 cup chopped spinach
– 1/2 cup raw cashews, soaked
– 2 cloves garlic, minced
– 1 tsp dried basil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. 1. In a large pot, bring 4 cups of water to a boil. Add the broken lasagna noodles and cook for 8-10 minutes, until tender.
2. 2. Drain the cashews that have been soaked, then add them to a blender with the plant-based milk. Blend until smooth and creamy.
3. 3. Add the diced tomatoes, chopped spinach, garlic, basil, oregano, salt, and pepper to the pot with the cooked noodles. Stir to combine.
4. 4. Pour in the blended cashew cream and stir until the soup is heated through and creamy.
5. 5. Serve hot, garnished with extra basil or oregano if desired.
Notes
For a thicker soup, use less plant-based milk. Add any other desired veggies or seasonings to customize the flavor. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 5
- Cook Time: 5
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Conclusion
I hope this Vegan Lasagna Soup recipe brings you the same joy and comfort that it has for my family over the years. It’s the perfect meal to share with loved ones, whether you’re celebrating a special occasion or just craving a cozy, satisfying dish. Give it a try and let me know what you think in the comments below. Buon appetito!
