How to Make Lasagna Soup – Vegan & Healthy Comfort Food Recipe

Table of contents:

How to Make Lasagna Soup (Vegan)

Ingredients:

• 1 large onion, diced
• 5 garlic cloves, minced
• 3 carrots, diced
• 1 large red bell pepper, diced
• 3 tomatoes, grated and skin removed
• 4 cups Vegetable Broth (vegan) (homemade or store-bought)
• 150ml Tomato Pasta (organic)
• 1 Tbsp Dried Rosemary (organic)
• 1 tsp Dried Oregano (organic)
• 1 tsp dried Thyme (organic)
• ½ tsp White Pepper
• 1 cup white beans (cannellini beans or similar)
• 2 cups Kidney Beans 
• 1 Can of whole mushrooms (champignon mushrooms 185g / 6.5oz.)
• 1 (packed) cup spinach
• 8 oz lasagna sheets (Vegan, Gluten-free) 
• 1 bay leaf

For the homemade veggie broth

• Veg ends from the veggies listed above /bell pepper, carrots, onion, garlic)
• Small handful of fresh parsley, loosely chopped
• 1 tsp salt (to taste)
• 1 tsp whole black peppercorns
• 2 bay leaves
• 4 cups of water

Equipment

• Large pot with lid
• Wooden spatula
• Ladle
• Wooden Cutting Board and knife

Instructions

Step 1 – Prep veggies and broth

• Start by dicing and prepping all the veggies. 
• Keep all the veg ends for the homemade veggie broth. Add the veg ends to a large pot with 2 bay leaves, some black peppercorns, 1 tsp salt, and a handful of fresh parsley (with stems). Bring to a boil, then reduce heat and simmer for 20-30 minutes while you prep the rest of the recipe. 

Step 2 – Cook veggies

• In a large pot with deep sides, add a splash of oil and brown the onion. Once the onion is browned add the garlic and cook until fragrant. 
• Next, add the diced carrots and bell pepper. Stir through and cover, simmer on medium heat for 10 minutes or until the veggies soften. 
• Add the grated tomato and tomato paste. Give it a stir then add the dried herbs (rosemary, oregano, and thyme) and white pepper and stir through. Season to taste with some salt. 
• Add the white beans, red kidney beans, and a can of champignon mushrooms (with the juice). Stir through, cover, and leave to simmer for 5 minutes. 

Step 3 – Add broth and pasta

• Add 4 cups of the veggie broth, 1 bay leaf, and 1 cup of spinach. Mix through and simmer until the spinach has wilted (around 2-3 minutes). 
• Break up the lasagna sheets into small pieces (around 1-2 inches is ideal). 
• Add the lasagna pieces to the stock and stir through, ensuring that everything is covered with stock.
• Simmer covered for around 10-15 minutes, stirring occasionally. Aim for soft pasta that is a little over ‘al dente’. It’ll be easier to eat as a soup. 

Step 4 – Serve

• Serve while piping hot with some fresh toasted bread. We toasted our bread with a splash of olive oil in a cast iron pan.

Cooking Tips:

Homemade Veggie broth

We suggest using a good quality veggie broth for this recipe as it will add so much of the flavor. Making your own veggie broth is very simple and you can make it with the leftover veg ends from the lasagna veggie prep. 

Use some simple aromatics (herbs, bay leaves, peppercorns) to enhance your veggie broth. See the full step-by-step cooking video for more detailed info on how to make your own veggie broth. 

Experiment with different types of pasta

We use traditional dried lasagna sheets for this recipe, but you can experiment with different types of pasta. Pasta with ruffled edges or textures works best as it holds onto the sauce better. We have added some alternative pasta suggestions in the article body below.

Are dried lasagna sheets vegan? 

Usually, yes. Most brands of dried lasagna sheets and pasta are made with durum wheat flour and water and do not contain egg or animal products, but some do. It’s always best to check the ingredients to ensure the lasagna sheets are suitable for a vegan diet. 

Don’t have lasagna sheets? Any pasta will work. 

Other types of pasta to use for lasagna soup

If you’re making lasagna soup and looking to switch up the pasta, here are some great alternatives to lasagna noodles that still give a similar texture and experience:

Note: Not all of these suggestions are vegan. Check the packaging for more information on ingredients used. 

1. Mafaldine (or Mafalda) – Ribbon-like with ruffled edges, similar to smaller lasagna sheets but shorter. They capture sauce well and look beautiful in soups.
2. Campanelle – Shaped like little bells or flowers, with a curled edge that holds up well in broth. Their shape can mimic layered noodles when mixed in soup.
3. Pappardelle – Wide, flat noodles similar to lasagna but narrower. They break down into manageable bites in the soup.
4. Farfalle Pasta (Bowtie) – Cute and functional, these “butterfly” shapes have folds that cling to sauces, giving a nice bite.
5. Rigatoni – Large, tubular pasta that holds sauce inside and out, adding hearty texture to the soup.
6. Cavatappi – Spiral-shaped with a hollow center, great for holding the rich, cheesy broth in each curl.
7. Broken Lasagna Sheets – You can also just break up regular lasagna sheets into smaller pieces for the same classic feel in a spoonable form.

Each of these types will bring a little twist to the lasagna soup while still capturing the essence of traditional lasagna noodles!

More Italian Pasta Recipes

• Lasagna Soup
• Chicken Tagliatelle Pasta With Sun-Dried Tomatoes
• Spaghetti with Anchovies and Capers
• Caprese Pasta Salad (Insalata di Pasta Caprese)
• Mediterranean Pasta Salad with Tuna

Nutrition Facts

How to make Lasagna Soup – Vegan Recipe

Byron

Learn how to make lasagna Soup with this vegan-friendly comfort food recipe. Rich, filling, and loaded with flavor, say hello to your new favorite meal. This one-pot lasagna soup recipe is an amazing vegan-friendly meal that comes together in under an hour. It’s super easy to make, makes 6 hearty servings, and is the perfect warming meal when the weather cools.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Main Course, pasta, Soup, stew

Cuisine American, Italian, Mediterranean

Servings 6 Main

Calories 213 kcal

Equipment

• Large pot with lid
• Wooden spatula
• Ladle
• Wooden Cutting Board and knife

Ingredients

  

For the vegan lasagna soup

• 1 large onion diced
• 5 garlic cloves minced
• 3 carrots diced
• 1 large red bell pepper diced
• 3 tomatoes grated and skin removed
• 4 cups Vegetable Broth vegan (homemade or store-bought)
• 150 ml Tomato Pasta organic
• 1 Tbsp Dried Rosemary organic
• 1 tsp Dried Oregano organic
• 1 tsp dried Thyme organic
• ½ tsp White Pepper
• 1 cup white beans cannellini beans or similar
• 2 cups Kidney Beans
• 1 Can of whole mushrooms champignon mushrooms 185g / 6.5oz.
• 1 packed cup spinach
• 8 oz lasagna sheets Vegan, Gluten-free
• 1 bay leaf

For the homemade veggie broth

• Veg ends from the veggies listed above /bell pepper carrots, onion, garlic)
• Small handful of fresh parsley loosely chopped
• 1 tsp salt to taste
• 1 tsp whole black peppercorns
• 2 bay leaves
• 4 cups of water

Instructions

 

Step 1 – Prep veggies and broth

• Start by dicing and prepping all the veggies.
• Keep all the veg ends for the homemade veggie broth. Add the veg ends to a large pot with 2 bay leaves, some black peppercorns, 1 tsp salt, and a handful of fresh parsley (with stems). Bring to a boil, then reduce heat and simmer for 20-30 minutes while you prep the rest of the recipe.
  Veg ends from the veggies listed above /bell pepper, Small handful of fresh parsley, 1 tsp salt, 1 tsp whole black peppercorns, 2 bay leaves, 4 cups of water

Step 2 – Cook veggies

• In a large pot with deep sides, add a splash of oil and brown the onion. Once the onion is browned add the garlic and cook until fragrant.
  1 large onion, 5 garlic cloves
• Next, add the diced carrots and bell pepper. Stir through and cover, simmer on medium heat for 10 minutes or until the veggies soften.
  3 carrots, 1 large red bell pepper
• Add the grated tomato and tomato paste. Give it a stir then add the dried herbs (rosemary, oregano, and thyme) and white pepper and stir through. Season to taste with some salt.
  3 tomatoes, 150 ml Tomato Pasta, 1 Tbsp Dried Rosemary, 1 tsp Dried Oregano, 1 tsp dried Thyme, ½ tsp White Pepper
• Add the white beans, red kidney beans, and a can of champignon mushrooms (with the juice). Stir through, cover, and leave to simmer for 5 minutes.
  1 cup white beans, 2 cups Kidney Beans, 1 Can of whole mushrooms

Step 3 – Add broth and pasta

• Add 4 cups of the veggie broth, 1 bay leaf, and 1 cup of spinach. Mix through and simmer until the spinach has wilted (around 2-3 minutes).
  4 cups Vegetable Broth, 1 packed cup spinach, 1 bay leaf
• Break up the lasagna sheets into small pieces (around 1-2 inches is ideal).
  8 oz lasagna sheets
• Add the lasagna pieces to the stock and stir through, ensuring that everything is covered with stock.
• Simmer covered for around 10-15 minutes, stirring occasionally. Aim for soft pasta that is a little over ‘al dente’. It’ll be easier to eat as a soup.

Step 4 – Serve

• Serve while piping hot with some fresh toasted bread. We toasted our bread with a splash of olive oil in a cast iron pan.

Video

Notes

Cooking Tips:

Homemade Veggie broth

We suggest using a good quality veggie broth for this recipe as it will add so much of the flavor. Making your own veggie broth is very simple and you can make it with the leftover veg ends from the lasagna veggie prep. 

Use some simple aromatics (herbs, bay leaves, peppercorns) to enhance your veggie broth. See the full step-by-step cooking video for more detailed info on how to make your own veggie broth. 

Experiment with different types of pasta

We use traditional dried lasagna sheets for this recipe, but you can experiment with different types of pasta. Pasta with ruffled edges or textures works best as it holds onto the sauce better. We have added some alternative pasta suggestions in the article body.

Keyword 1 Hour recipe, how to make lasagna soup, Lasagna, Lasagna Soup, one pot soup, pasta, pasta soup, Vegan, vegan dinner, vegan lasagna, vegan pasta, Vegan soup, Vegetarian, Veggie lasagna

Byron

See Full Bio