Vegetable Lasagna Soup (vegan + high-protein!)
Vegetable Lasagna Soup- all of the deliciousness of a vegetable lasagna wrapped up in a warming and nourishing soup that’s super easy to make. Each serving packs over 30 grams of protein!
As much as I love a good vegetable lasagna, you won’t find me making it often. When I can have the same flavors in an easy stovetop recipe or a cozy soup, you betcha I’m going to choose that option.
This vegan lasagna soup features plenty of vegetables for fiber and antioxidants, plus a homemade tofu ricotta that packs a big ol’ punch of protein. You can make it with fava bean tofu for a soy-free option or opt for cashew ricotta for a luxurious creamy texture.
Vegan Lasagna Soup Ingredients
- Extra Virgin Olive Oil- Or any neutral flavored oil you prefer.
- Onion- White or yellow onion work best here.
- Bell Peppers- Can sub 2-3 carrots if desired.
- Zucchini- Can sub 3-4 celery ribs, if desired.
- Cremini Mushrooms- Cremini mushrooms are best for their meaty texture.
- Garlic- Fresh garlic is ideal. Use 3-4 cloves, deepening on their size.
- Dried Herbs- I like a combination of dried oregano and basil but you can also substitute with Italian seasoning here.
- Diced Tomatoes- Diced or crushed tomatoes both work. Just depends on how chunky you like your tomatoes.
- Tomato Paste- I like to use a full jar of tomato paste for extra savory depth.
- Vegetable Broth- Be sure to use a flavorful broth for best results!
- Spinach- Baby spinach works well here but you can also use finely chopped dino kale, if desired.
- Pasta- Whole grain or protein pasta is ideal for the extra fiber and protein. If you to use lasagna noodles, you can break up the sheets into bite-size pieces.
- Dairy-free Ricotta- Using store-bough vegan ricotta would be the easiest option but making your own is also fairly simple. Using my tofu ricotta recipe provides the most protein but this cashew ricotta is also deliciously decadent.
How to Make Vegan Lasagna Soup
- Cook pasta in boiling salted water, just until tender.
- Meanwhile, sauté the onion, peppers, and zucchini.
- Add the mushrooms and garlic. Cook until liquid releases.
- Add the tomato paste and herbs. Cook for a few minutes more.
- Pour in diced tomatoes and broth. Bring to a simmer.
- Add the spinach and cook until wilted.
- Ladle into separate bowls with cooked pasta.
- Dollop with vegan ricotta and fresh herbs.
- Serve and enjoy!
Do I have to cook the pasta separately?
If you plan on eating the entire batch of soup at once then yes, it is fine to cook everything in one pot. But for most of us that will have leftovers, it is best to cook and store the pasta separate from the soup. This will assure that the pasta doesn’t absorb all of the broth and that it will hold its shape.
Can I use a Slow Cooker?
Yes! Just throw everything but the pasta into the slow cooker and cook on low for 6-hours or high for 4-hours. During the last 30-minutes of cooking, stir in the uncooked pasta. Again, to keep the leftovers more like a soup, I recommend cooking the pasta separate. But technically you can cook it all together in the slow cooker if desired. You will likely need to add 1-2 cups of broth if cooking the pasta in the soup.
More Cozy Soups and Stew Recipes To Try
- Easy White Bean Cabbage Soup
- Hearty Lentil Stew
- Red Lentil Tomato Soup
- One-Pot Golden Lentil Soup
- Broccoli White Bean Soup
- Vegan Lentil Tortilla Soup
- High-Protein Vegan Soup
Vegetable Lasagna Soup (vegan + high-protein!)
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion, white or yellow, finely chopped
- 2 bell peppers, cored and finely chopped (or 2-3 carrots)
- 2 small zucchini, finely chopped (or 3 celery ribs)
- 8 ounces cremini mushrooms, finely chopped
- 3-4 garlic cloves, minced
- 2 15-ounce cans diced tomatoes , with their juices
- 7 ounces tomato paste
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 4 cups vegetable broth
- 5 ounces baby spinach
- 8 ounces pasta of choice (or broken lasagna sheets), preferably whole grain
- 1 batch vegan ricotta , such as tofu ricotta or cashew ricotta
- fresh basil or parsley , for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (tender but still firm to bite). Strain and set aside.
- Meanwhile, in a large pot, warm the olive oil over medium heat.
- To the pot, add the onion, peppers, and zucchini. Cook until the onion is translucent, about 5 minutes.
- Next, add the mushrooms and garlic. Continue to cook until mushrooms release their liquid, about 5 minutes more.
- Stir in 4 ounces tomato paste, 2 teaspoons dried oregano and 2 teaspoons dried basil. Continue to cook for 1 minute.
- Pour in the diced tomatoes and vegetable broth. Bring to a low boil then reduce to a simmer. Stir in the baby spinach then cover and cook until wilted.
- Ladle soup into individual bowls. Add ¼ of the cooked pasta to each bowl. If storing leftovers be sure to store the cooked pasta separate from the soup!
- Garnish with tofu or cashew ricotta and fresh herbs. Season with salt & pepper, to taste, and enjoy!
Oh my gosh, YUM. All those veggies are some of my faves too- mushrooms, zucchini. I need to figure out how to make this, stat.
I’m totally with you, too. I want my slow cooker to do all the work for me!
Thank Marcie! The cashew ricotta is definitely nice for a change! ;)
I agree, I like the flavor of soup better when it’s cooked on the stove top. But, like you said, slow cookers are great if you work outside the home and are too tired to prepare something at the end of a long day! :)
I made a version very similar to this, but I had to adapt it from a non vegan recipe. I also made it on the stove and it was incredible. The biggest difference between the two was having to cook the lasagna sheets separately. I broke the uncooked noodles into small pieces by hand, and then just threw them into the pot with all the saucy goodness. They absorbed so much flavor, and I only had the one pot to wash after dinner. :)
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This soup was awesome! Made it just as the recipe is written, but I omitted the ricotta (didn’t have time). Was definitely a crowd pleaser!
Thanks for the review! I need to update this one with some new photos soon so I appreciate the reminder. :)
This looks delicious. I’m confused on the amount of herbs, as the ingredient list states 2 teaspoons of basil and 2 teaspoons of oregano, but directions state 1 teaspoon of each.
I’m sorry about that! It is 2 teaspoons of each. :)
Thank you for your quick response! I’ve tried a lot of your recipes and have never been disappointed. Keep them coming!
thank you so much for the kinds words!