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

Vegan Lasagna Soup

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
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings 8
Calories 319kcal


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


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.


  • 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.


Calories: 319kcal | Carbohydrates: 40g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 1034mg | Potassium: 198mg | Fiber: 3g | Sugar: 5g | Vitamin A: 518IU | Vitamin C: 5mg | Calcium: 108mg | Iron: 2mg