Vegan Lasagna Soup

A bowl of tomato-based soup shows noodles and a creamy sauce on top.

This easy vegan lasagna soup is like a bowl of lasagna, complete with layers of tender noodles smothered in rich, marinara-infused broth, veggie crumbles, and topped with a creamy ricotta sauce.

Course Soup

Cuisine Italian

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 20

Resting Time 5

Total Time 30

Servings

Calories 319kcal

Author Marly McMillen

Equipment

Ingredients

Vegan Lasagna Soup

1 tablespoon olive oil
2 cups veggie crumbles
1 cup chopped onion
4 cloves garlic , minced
4 ½ cups vegetable broth
14 oz can petite diced tomatoes
14 oz can crushed tomatoes
2 tablespoons tomato paste
2 teaspoons dried basil
½ teaspoon dried oregeno
½ teaspoon dried thyme
8 large lasagna noodles

Vegan Creamy Ricotta Sauce

1 cup vegan mozzarella shreds
½ cup vegan parmesan
1 cup vegan ricotta
3 tablespoons fresh parsley , divided

Cups - Metric

Instructions

For the Vegan Lasagna Soup

Heat olive oil in a large pot over medium heat. Add veggie crumbles. Cook until the crumbles are firm and brown, about 5 minutes. Add chopped onion, cooking until tender, 3 to 5 minutes. Add in the chopped garlic and saute for another 30 seconds.
Stir in the broth, tomatoes, tomato paste, and seasonings. Break the lasagna noodles into bite-size pieces and stir these to the pot.
Bring to a low boil, then reduce the heat medium-low. Cover the pot and simmer for 15 to 20 minutes.

For the Vegan Ricotta

In a bowl stir together the vegan ricotta, vegan mozzarella, and vegan parmesan.

Serving

Add fresh parsley to the soup, then remove from heat. Ladle hot soup into serving bowls and add dollops of the cream mixture. Garnish with fresh parsley.

Nutrition