This delicious vegan lasagna soup recipe takes about 17-20 mins to cook using lasagna noodles, mushrooms, garlic, Italian seasoning and other lasagna ingredients to make this soup taste like lasagna! It’s a quick, tasty, and hearty soup!
This vegan lasagna noodle soup is a one-pot meal with budget-friendly ingredients making it accessible yet delicious for everyone!
It’s also high-protein and perfect for meal prep as it serves 5-6 bowls of lasagna soup!
Recipe for Vegan Lasagna Soup
If you ever have lasagna noodles, vegetable broth, and a can of tomatoes sitting in your cupboard for a long time, this vegan lasagna soup recipe is perfect to make with it. You can even put those leftover broken lasagna noodles to good use!
All you need to do is cook the ingredients in one pot for 15 mins! This recipe is a fusion of classic Italian flavours with all your fave lasagna ingredients mingling together in a pot of aromatic goodness. This is a very simple soup recipe that requires little effort but can yield many servings!
This high-protein lasagna soup is savoury, hearty, and flavourful!
Ingredients
- Lasagna Noodles
- Lentils
- Onion
- Garlic
- Mushrooms
- Tomatoes (canned)
- Vegetable Bouillon
- Garlic Powder
- Italian Seasoning (or basil, parsley, oregano, etc)
- Lemon or lime juice
- Spinach
The lasagna soup recipe is vegan, soy-free, and nut-free.
How To Make Lasagna Soup (Vegan)
Start making your lasagna soup by first adding your dry lentils to a bowl and cover with boiled water to soften it for about 5-10 minutes. If you have canned lentils, skip this part.
In the meantime, in a large pot or Dutch Oven, heat some oil over medium heat. Add diced onion and minced garlic into the pot, and sauté until the onion becomes translucent and the garlic becomes fragrant.
Next, add chopped mushrooms to the pot and cook for a couple of minutes until they start to soften.
Add diced tomatoes (including the liquid), water, vegetable bouillon (I use better than bouillon but you can use vegetable bouillon cubes), garlic powder, and Italian seasoning. Stir well to combine.
Drain your lentils and roughly rinse them in cold water. Add them to the pot.
Bring the soup to a boil, then add the broken-up lasagna noodles. Reduce the heat to a medium-low to simmer. Cook for about 10 minutes (up to 15 mins), or until the lentils and lasagna noodles are cooked through.
Once cooked, turn the heat off and stir in the lemon or lime juice and add the baby spinach to the pot. Stir until the spinach wilts.
Taste and add salt and pepper as needed.
To serve, ladle the soup into bowls and add a handful of cooked lasagna noodles to each bowl. Sprinkle with fresh basil, if desired. And enjoy your delicious Vegan Lasagna Soup!
Watch me make this recipe on YouTube here!
VEGAN LASAGNA SOUP
Equipment
- Large Pot or Dutch Oven
- Knife and cutting board
- Spatula
- Bowl
Ingredients
- 150 g Lasagna Noodles dry, broken into smaller pieces
- 1 cup Lentils dry red split lentils are best
- 1/2 onion diced
- 4 garlic cloves minced, 4-6 cloves depending on how much garlic you love
- 2 cups mushrooms chopped or sliced, I used white mushrooms
- 1 can Diced Tomatoes large can of crushed or diced tomatoes (796ml)
- 6 cups water
- 2 vegetable bouillon cubes or 2 tbsp better than bouillon
- 1 tbsp Garlic Powder
- 2 tbsp Italian seasoning if you don’t have italian seasoning, you can use dry basil, dry parsley, dry oregano, or a mixture of all the above
- 1 tbsp Lemon juice or lime juice
- 2 cups Baby Spinach
- 2 tbsp Fresh Basil optional, chopped
Instructions
- Start making your lasagna soup by first adding your dry lentils in a bowl and cover with boiled water to soften it for about 5-10 minutes. If you have canned lentils, skip this part.
- In the meantime, in a large pot or Dutch Oven, heat some oil over medium heat. Add diced onion and minced garlic into the pot, and sauté until the onion becomes translucent and the garlic becomes fragrant.
- Next, add chopped mushrooms to the pot and cook for a couple of minutes until they start to soften.
- Add diced tomatoes (including the liquid), water, vegetable bouillon (I use better than bouillon but you can use vegetable bouillon cubes), garlic powder, and Italian seasoning. Stir well to combine.
- Drain your lentils and roughly rinse in cold water. Add them to the pot.
- Bring the soup to a boil, then add the broken-up lasagna noodles. Reduce the heat to a medium-low to simmer. Cook for about 10 minutes (up to 15 mins), or until the lentils and lasagna noodles are cooked through.
- Once cooked, turn the heat off and stir in the lemon or lime juice and add the baby spinach to the pot. Stir until the spinach wilts.
- Taste and add salt and pepper as needed.
- To serve, ladle the soup into bowls and add a handful of cooked lasagna noodles to each bowl. Sprinkle with fresh basil, if desired. And enjoy your delicious Vegan Lasagna Soup!
Nutrition
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My family loved this recipe! Very easy to make with simple ingredients. Thank you! Keep the recipes coming.
Made this over Mother’s Day weekend and it was soooo good! Definitely making it on a routine basis
Lasagna isn’t a common thing here so I added some whole wheat shells. It was still delicious! If you have other types of pasta don’t be afraid to experiment.