Vegan lasagna soup in a beige bowl, topped with fresh basil leaves, served on a wooden table with a wooden spoon and linen napkin. — Layers of flavour in every spoonful. This hearty, creamy **Vegan Lasagna Soup** combines savoury tomato sauce, soffrito, and lasagna noodles for a comforting, meat-free meal. Topped with fresh basil, it’s rich, satisfying, and perfect for chilly nights. No meat, no dairy, just wholesome goodness.

🇫🇮 Hei vain! Suomenkielinen resepti on vielä työn alla, mutta ei hätää — se on valmis aivan tuota pikaa, aivan kuten tämä keittokin.

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Please also see these alternatives for this recipe:
📚Classic: Lasagna Soup with Mornay (Cheese) Sauce

This warming and comforting soup has only two ingredients: lasagna and soup. I mean technically. I’m only saying that because that’s how easy it comes together; in around 40 minutes, and in one pot. The soup combines a delicious bolognese, broken up lasagna sheets, broth and cream into a delicious soup that will surely hit the spot.

The Story Behind the Recipe

I wake up. It’s a cold and chilly autumn morning. I shiver and decide to stay under the blanket’s warmth for a bit longer. I curse, once again, the poor insulation of my rented Irish apartment. Another thing I cannot do anything about — quite literally just have to live with it, or move out. But moving out in this economy and housing crisis, though? Absolute chaos, so perhaps not.

I grunt, and unwillingly get out of bed and heat downstairs to make my first cup of coffee. It’ll keep me warm for a while, I think. But I need something more. I am drafting a plan to make anything that uses the oven to warm up the house. Perhaps a lasagna? With these electricity prices, perhaps not.

We’re in the middle of autumn so a soup would make so much more sense. Then it hit me. I’ve seen this one recipe circle social media for a while now: lasagna soup. That’s it! Today shall be a day for both lasagna and soup.

Ingredients

🧅 Onion, carrot & celery: This trio forms the classic Italian "soffrito", building a sweet and aromatic base for the soup. You can use this in any of your other Italian recipes, too.
🍝 Lasagna Sheets: Broken into pieces, these are what makes the soup "lasagna".
🌱 Vegetable Stock: The base of the soup. The liquid, if you will.
🥛 Vegan Cream: A splash of cream adds richness and a lovely creamy texture, finishing the soup.

Please see the full list of ingredients and amounts in the recipe card below.

Making the Vegan Lasagna Soup

Ah, right. So you fancy making Vegan Lasagna Soup, eh? It's surprisingly easy and super comforting! First, you're going to want to get a large pot on the hob and heat up a couple of tablespoons good quality olive oil over a medium heat. Then, chuck in a finely diced onion, grated carrot and some finely diced celery. Just let them soften nice and slow, which would take about 5 to 7 minutes. After that, add in the minced garlic (or use the lazy one) and cook it for just another minute or two. But be careful, we don't want any burnt garlic in this recipe!

Next up, it's time for the tomato paste. Stir that in that cook for about a minute. Now, add in the vegan mince and give it a good stir. Smash those big clumps, too. Season with oregano (the Greek kind, if you can find it), basil, thyme and a pinch of chilli flakes for warmth. It's an autumn soup after all. A splash of soy helps to deglaze the pot. After that, pour in a tin of crushed tomatoes and a litre or so of vegetable stock. Bring everything to a boil, then turn the heat down and let it simmer for 10 to 15 minutes.

Now for the most nerve-racking moment - the pasta! Stir in some broken-up lasagna sheets and cook uncovered for 10 to 12 minutes. Stir quite often because, again, we don't want anything burned. You want the pasta to be cooked through put still have a bit of bite. Otherwise we're going to end up with lasagna stew instead of soup. A final stir of vegan cream and we're almost there. If the soup looks a bit too thick, add in some water. Season to taste with salt and pepper. Mine definitely needed more salt. Serve hot in a bowl with fresh basil and maybe a spoonful of vegan ricotta or a sprinkle of nutritional yeast - or both. Yum, yum, yum!

Storing

To store your Vegan Lasagna Soup, allow it to cool completely before transferring to airtight containers. This prevents condensation. Glass containers are the best for anything tomato-based, but plastic containers work just as well. You might just need to scrub them vigorously after use.

In the fridge, the Vegan Lasagna soup lasts for up to 3-4 days. If you can resist it for that long. Make sure to check for any signs of spoilage, like bad smell or colours, before reheating.

Freezing is also a great option. Allow the soup to cool completely, transfer to airtight freezer-safe containers or even freezer bags. As we're working with a liquid, leave some headspace in the container as it'll expand when frozen. When thawing, do so in the fridge overnight for best results. Never thaw food in room temperature. Reheat with a splash of water thoroughly before serving. If soup looks more like a stew, feel free to add some water.

Avoid refreezing thawed soup.

Frequently Asked Questions

Can I make Vegan Lasagna Soup ahead of time?

Oh, you betcha! Any soup only gets better by time. Be sure to follow the instructions above for correct storage.

What's the best vegan mince to use in this soup?

You can use any vegan mince you prefer! You can even change it to textured vegetable protein (TVP), lentils or chopped mushrooms. Just adjust the cooking time accordingly as some items might need a bit longer to soften.

My soup is too thick, what can I do?

Not a bother! Just add a splash of water or stock and see where it takes you.

Can I make this soup gluten-free?

Certainly, simply use gluten-free lasagna sheets. Make sure your stock and vegan mince are gluten-free too, to be completely safe.

Can I add different vegetables to this soup?

Absolutely! It's my recipe but your version! Feel free to add other vegetables like zucchini or even a bunch of spinach towards the end for extra nutrients and flavour.

This vegan lasagna soup perfectly blends comforting Italian flavours with a plant-based twist, making it a hearty and satisfying meal for any day. Whether you’re cozying up on a chilly evening or impressing friends with a unique dish, this recipe brings warmth and joy to your table. Give it a try and let the rich, layered tastes transport you straight to a vibrant kitchen somewhere between Finland and here in Ireland. Or maybe closer to Italy, haha.

Let me know what you think about this recipe when you try it. I’d love to see your rendition!